Showing posts with label cream. Show all posts
Showing posts with label cream. Show all posts

Mar 1, 2017

Parsi Style Scrambled Eggs (Akuri)

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

Scrambled eggs take a spicy twist in this classic dish from the Parsi community of India. Ginger, garlic, green chilis, tomatoes, a hint of cilantro, and a pinch of garam masala make these eggs the ultimate breakfast for dinner. A quick and easy recipe that's ready in twenty minutes.

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

Parsi scrambled eggs, akuri, or akoori is one of my favorite dishes to order when we eat out. So when I saw this recipe in Saveur a few years back I had to try making them myself. The Saveur recipe was a little different than what I've tasted in restaurants in India so I've tweaked it a bit. I've added ginger, turmeric, and garam masala because that's what I've tasted in restaurants here. The turmeric gives the eggs a brilliant color while the ginger and garam masala gives them a bit more Indian pep. I usually use a little milk in the recipe rather than cream simply because I rarely have cream on hand. Whether you choose to enjoy these Parsi scrambled eggs atop buttered toast with orange juice in the continental manner or with rice and rotis in the subcontinental way I'm sure you'll love'em!

Ingredients:
4 eggs
3 TBS cooking oil or ghee
1/2 C onion, finely diced
2 tsp ginger/adrak paste
2 tsp garlic/lahsun paste
2-3 green chilis, finely chopped (omit for less heat)
1 tomato, finely diced
1/4 tsp garam masala or ground black pepper
1/4 tsp turmeric/haldi powder
2 TBS milk or cream
2 TBS cilantro/dhania leaves, chopped coarsely
optional for garnish- 2 TBS chopped cilantro/dhania leaves

Here's what to do:
1) Heat oil or ghee with one tesaspoon salt in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent. Add ginger, garlic, chiles, and tomatoes. Cook until tomatoes soften, about 5-6 minutes.

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

2) While onion mixture is cooking mix eggs, garam masala or black pepper, turmeric, milk or cream, and chopped cilantro together until thoroughly mixed. (Sometimes I cheat a little and run this through the mixie.) 
akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

3) Add egg mixture to fried onion and tomato mixture in skillet with a half teaspoonful of salt. Mix well. 

akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,

4) Stir and cook egg mixture until set into soft curds, about 6 minutes. Transfer eggs to a platter. Garnish with cilantro sprinkled over eggs and serve hot with toast, rice, or as a fiiling for a kati roll or breakfast burrito.
akoori, akuri, cilantro, cili, cream, easy, eggs, garam masala, garlic, ginger, green chili, milk, parsi, Recipe, scrambled, tomato, parsi scrambled eggs, parsee,
Helpful Hints:
For breakfast on-the-go or a tea time treat we like to roll Parsi scrambled eggs in a roti with a dollop of chutney. This is sort of like the street food called a kati roll in Kolkata, a frankie in Mumbai, or a breakfast burrito in the United States.

Jan 9, 2017

Malai Methi Murgh

malai methi murgh recipe chicken curry indian fenugreek cream creamy easy

Malai means cream, methi means fenugreek, and murgh means chicken. In this dish chicken is simmered until meltingly tender in a rich, creamy gravy fragrant with fenugreek and traditional aromatic spices. A true North Indian delicacy that's mild in heat yet boldly spiced and flavorsome. A perfect recipe for a cozy and comforting Fall or Winter supper when paired with rice or rotis!

malai methi murgh recipe chicken curry indian fenugreek cream creamy easy

Fenugreek and I have not always been such good friends. It's not a familiar flavor to the Western palate and can easily overpower a dish if not used properly and judiciously. This dish uses the dried leaves of fenugreek which are usually available at any Indian grocers' by the name kasoori methi.

Kasoori Methi or dried fenugreek leaves usually come sealed in foil in a small box of a few ounces.

Dried fenugreek leaves or kasoori methi require a little special treatment to get them to release their rich and complex flavor without becoming bitter or overwhelming. As with herbs in general, fenugreek's flavor is much more concentrated in the dried form while the fresh leaves are much milder. A few pinches of the dried herb is all that's necessary to imbibe it's earthy flavor often said to be a bittersweet blend of celery, fennel, and maple.
The herb kasoori methi or dried fenugreek leaves.
Cream is the perfect agent to mellow the sharpness of kasoori methi and best bring out the rich, complex flavor. Never fry kasoori methi as it may scorch and turn unpalatably bitter. (One of my first unfriendly encounters with kasoori methi was the result of just such a scorching.) Only add the kasoori methi towards the end of the dish after the cream or other liquid has been added. Be sure to crush the kasoori methi between your fingers when adding it to a dish to help release it's flavor. Not more than a tablespoonful is usually all that's necessary, anymore than that in a recipe is cause for grave suspicion! If you follow all these suggestions you'll be rewarded with a gravy whose velvety texture is enhanced and warmly accented with kasoori methi's unique and robust flavor. If you wish to learn more about fenugreek when used as a spice, fresh herb, or dried herb you may do so on a post I did here. Despite any previous mishaps, I think you'll find when fenugreek is used gently and judiciously it's quite the taste sensation!

Ingredients:
1 kg/2lbs chicken pieces, skinless and bone in
3 TBS cooking oil or ghee (clarified butter)
1 C onions, thinly sliced into half moons
2 TBS garlic/lahsun paste
2 TBS ginger/adrak paste
2-3 green chilis/hari mirch, finely chopped (omit for less heat)
1 TBS coriander/dhania
1 tsp turmeric/haldi
2 tsp garam masala
5 green cardamoms/elaichi, bruised with mortar and pestle
3 black cardamoms/badi elaichi, bruised with mortar and pestle
5 cloves/laung
1 inch piece of cassia bark/dalchini (or cinnamon stick)
10 black peppercorns/kali mirch, ground coarsely
2 cassia leaves/
1 C milk mixed with 1/4 C cream
1 C water or stock/shorba
1/2 to 1 TBS dried fenugreek leaves/kasoori methi

Here's what to do:
1) Heat oil or ghee with 1 teaspoon salt over medium high heat in a deep heavy bottomed skillet or kadhai for 4-5 minutes. Add thinly sliced onions and fry for 8-10 minutes until medium brown. Add green chilis, garlic, and ginger paste and fry for 2 minutes stirring well. Add coriander, turmeric, garam masala, green cardamoms, black cardamoms, cloves, cassia bark, black peppercorns, and cassia leaves. Stir well and cook mixture for at least 2 minutes or until raw smell leaves spices.


2) Add chicken pieces to the pan. Allow chicken pieces to cook for about 3 minutes. Remove pan from heat and stir in milk mixed with cream. Return pan to heat and bring to simmer over medium heat.


3) Add 1 to 2 cups water or stock (or enough to cover chicken by at least a half an inch of liquid)  to chicken mixture in pan. Crumble dried fenugreek leaves/kasoori methi over chicken mixture and stir in well.

4) Allow to simmer over medium covered for 20 to 25 minutes or until chicken is cooked through and oil separates from the gravy. Salt to taste and serve with rice and/or rotis.



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