AKOORI

Akoori has gained so much popularity all over the world for I have seen videos made by so many teaching the art of making akoori. Some use milk (heaven help me) and some only a few of the many ingredients required. So I give below the perfect recipe for akoori as made in my home growing up by my mom and my aunts. For food to taste nice you must have to add in a pinch of interest and the desire to cook it well ... the result is always predictable ... heaven on a plate.

AKOORI (EGGS COOKED PARSI STYLE - UNIMAGINABLY GOOD)

2 LARGE ONIONS FINELY CHOPPED

2 BIG TOMATOES FINELY CHOPPED OR PUREED

4 GREEN CHILLIES, DESEEDED

2 CUPS CHOPPED CORIANDER LEAVES

1 TABLESPOON GINGER/GARLIC PASTE

6 EGGS

SALT TO TASTE

1/2 TSP TURMERIC POWDER

1/4 TEASPOON RED CHILLI POWDER

1/2 A GREEN MANGO DICED FENELY (WHEN IN SEASON)

1 CUP BREAD CROUTONS

A LITTLE OIL/ A LITTLE CLARIFIED BUTTER

TAKE EITHER A THICK BOTTOMED STEEL PAN OR A NON-STICK PAN AND HEAT THE FAT (ENOUGH TO FRY THE ONIONS). ADD THE ONIONS FIRST AND SAUTE TILL A LIGHT GOLDEN BROWN. NEXT ADD THE GINGER/GARLIC PASTE AND SAUTE THAT FOR A WHILE (THE SECRET IS TO ADD EACH SPICE ONE AT A TIME SO THAT THE FLAVOURS HAVE TIME TO DEVELOP).

ADD THE TURMERIC AND GREEN CHILLIES ONE AFTER THE OTHER. NEXT ADD THE TOMATOES. CONTINUE COOKING TILL THE OIL FLOATS ON TOP AGAIN. ADD ENOUGH SALT ( ABT A PINCH FOR EACH EGG AND AN EXTRA PINCH FOR THE MASALAS) ADD THE CHOPPED MANGO AT THIS STAGE. NEXT ADD THE CHOPPED CORIANDER AND SAUTE FOR A FEW MINUTES . ADD THE EGGS WHILE THE PAN IS ON THE FIRE STIRRING CONSTANTLY. KEEP THE FLAME LOW SO THAT THE EGGS DO NOT GET TOO LUMPY. WHEN ALMOST DONE ADD THE CROUTONS AND SERVE IMMEDIATELY. IF IT IS TO BE SERVED TO GUESTS DECORATE THE DISH WITH THE CROUTONS.

SERVING ACCOMPANIMENTS (1) WARM TOAST

                                                            (2) CHAPPATIS

                                                            (3) PURIS 

TO BE EATEN AS SUNDAY BRUNCH OR A HEAVY BREAKFAST.