Showing posts with label parsi. Show all posts
Showing posts with label parsi. 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.

Feb 20, 2017

Parsi Garam Masala

Parsi Garam Masala, parsi, garam, masala, recipe, authentic, star anise, parsee, persia, iran, india, spice mix, spices, chakra phool,

Parsis are an ethnic and religious group that emigrated from ancient Persia to India in the 10th century. Parsi cuisine has evolved into a delicious fusion of Persian and Indian influences. This recipe for Parsi style garam masala perfectly reflects this unique blend of cultures. The earthy warmth of green cardamom, cumin, and black pepper are perfectly balanced by the sweet heat of cinnamon, cloves, and star anise in this flavorsome mix.



"Parsis of Bombay" engraving, ca. 1878

Parsis practice a unique religion called Zoroastrianism. Zoroastrianism encourages wealth creation as well as charity.
 For centuries, prominent Parsis have shared their success through philanthropy. The names of top Parsi traders and industrialists are a common sight on hospitals, schools, and libraries in India.

Parsis celebrating Navroze Mubarak

No Parsi function is complete without good food that has been laboriously and lovingly prepared. The Zoroastrian community gathers for six annual feasts called gahambars and a new year's celebration called Navroze. Weddings too require a lavish multi-course feast called a lagan no bhonu. Parsi dishes reveal traces of their Persian past in a fondness for nuts, dry fruits, and sweetness. The Indian influence on Parsi cuisine is the addition of garlic, ginger, and subcontinental spices.


I've adapted this recipe from Neela Batra's cookbook, 1,000 Indian Recipes. Unfortunately Ms Batra's book has rather incongruent instructions for those 1,000 recipes. The recipes also often result in unsuitably large quantities for the home cook. So I reduced the amounts by half to yield a half cup. The quantities in the original recipe were for ground spices so I've left them that way. I used whole spices and ground them in the same amounts with excellent results. It's the ratio that's most important in spice mixes. Ms Batra's recipe calls for dry roasting the ground spices too. DO NOT DRY ROAST GROUND SPICES OR YOU'LL END UP WITH A SCORCHED MESS.  I don't dry roast my spices for reasons listed here. I'll include instructions for roasting whole spices if you are one of those sorts who simply must dry roast though.

Parsi Garam Masala, parsi, garam, masala, recipe, authentic, star anise, parsee, persia, iran, india, spice mix, spices, chakra phool,

Ingredients:
2&1/2 TBS ground green cardamom/elaichi
2 TBS ground cinnamon or cassia/dalchini (or four 2 inch pieces of cassia bark/cinnamon sticks)
2 TBS ground black peppercorns/kali mirch
2 TBS ground cumin/jeera
1&1/2 TBS star anise/chakra phool
1 TBS ground cloves/laung

Here's what to do:

For raw/unroasted garam masala- 
Coarsely grind all spices until roughly the texture of coffee grounds. Traditionally a mortar and pestle or "sil batta" was used to get this texture. Garam masala is not supposed to be like that finely ground powdery stuff you see sold at stores. To get the traditional texture we're looking for use the pulse button on your mixie, food processor, or coffee grinder until you get the desired results. If you are using a coffee grinder or small mixie jar you might want to grind each spice separately in batches to get a consistent texture. Breaking the cassia bark (or cinnamon sticks) into smaller pieces before grinding helps also. Store in an airtight container out of sunlight or in the freezer for up to 3 months.

Parsi Garam Masala, parsi, garam, masala, recipe, authentic, star anise, parsee, persia, iran, india, spice mix, spices, chakra phool,



Two methods to dry roast garam masala-

Traditional- 
1) Heat a heavy bottomed frying pan or tawa for 7-10 minutes.
2) Dry roast spices one at a time in batches, or toss all spices in and stir frequently until spices give off a fragrant aroma.
3) Allow to cool completely. Grind coarsely using pulse button in mixie, food processor, or coffee grinder.  Store in an airtight container out of sunlight or in freezer for up to 3 months.
(The problem with this traditional method is that the temperature isn't really even over a tawa on a gas flame &and some spices may scorch while others remain unroasted. Cumin usually roasts faster than the other spices and when burned has an unpleasant bitter flavor.  Roasting spices separately reduces the risk of scorching but is tedious. Why do South Asians still do use traditional tawa method? Because most South Asians do not have any sort of oven in their homes.)

Fast & easy oven method-
1) Preheat oven to 220F/100C.
2) Spread all spices over 13 inch by 9 inch baking pan or cookie sheet. Bake spices for 10 minutes.
3) Allow to cool completely and grind coarsely using pulse button in mixie, food processor, or coffee grinder.  Store in an airtight container out of sunlight  or in freezer for up to 3 months.

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