Happy Hausfrau Series: Akoori

14 Oct

Greetings from the home of the happy hausfrau! Don those aprons and follow me into the kitchen, chop chop.

This blog has given me many things. But since my last hausfrau post, its greatest gift has been the realization that you guys are kindred spirits. You love eeda. I love eeda. Ergo, TrueLuv4Evah. We’re twin flames! Yolkmates from lifetimes past! With the crack of each shell, our karmic connection  (and LDL) grows stronger! And in celebration of this life-changing event, today we make akoori: authentic Parsi scrambled eggs.

Joining us on this journey of Higher Learning are:

Clockwise, from top:  Salt, cooking oil, 2 medium onions (preferably red), fresh cilantro/coriander, the 3 Magi of Indian spices: coriander, turmeric, and red chilli powders, ginger-garlic paste, 2 medium tomatoes (no, you aren’t seeing things, I substituted), and 4 eeda.

Why are the eeda white this time? Because we’re an equal opportunity household and value diversity.

Start by pouring some oil into a pan and remembering to turn on the heat.

Drizzle and then sizzle. Oh yeah.

While the oil’s getting all hot and bothered, turn your attention to the onions. Onions, I’ve always felt, are the classic middle children of all god’s creations. Put to work, but not really acknowledged. Hands up if you’re a middle child. *keeps hers smugly lowered.* :mrgreen:

Peel and chop the onions into fours. The reason you’re being spoiled with so many pictures today is because we had a guest photographer in the house kitchen. I hereby dedicate a song to him: I love yoooooooou, You pay my rent.

Hit that ‘chop’ button. GRRRRRRRRRAAWWWWR!!!!

Once the onions are soft and translucent, add a teaspoon of ginger-garlic paste and order them to assimilate. They’ll meekly comply if you threaten to share the Parsi sugar-in-milk story.

Next, your tomatoes do the bump-and-grind routine. In red spandex. And leg warmers.

Add them to the pan and give everything a big stir. Oh you rabble-rouser you.

Next, add a flattened teaspoon of turmeric. …..

A heaped teaspoon of powdered coriander…..

And a flattened one of red chilli powder. You can substitute this with 2 green chillies if you wish.

We 3 kings of Orient are

Adding heat to OJ’s eeda

….and so on and so forth.

Dust the mixture with salt and stir, stir, stir.

Add chopped kothmir and stir, stir, stir. If you go all North Indian on me and call this “dhania”, this is all you deserve: 🙄

At this point, the akoori base starts looking decidedly green. In my mother’s kitchen. In mine, it stays red. But you know what Michael Jackson said. It’s what you are on the inside that matters.

Ready to crack your eeda?

Why do I have such gnarly fingers?

Oh look at that cozy family of four, the resident photographer gushed. We’re still humoring him. Because he pays the rent.

The resident photographer would like you to know that this is when you pop your waffles in the toaster.

(Pssst! English muffins/rotlis/toast will do just fine.)

He also thinks it imperative that you know the perfect heat setting to gently scramble the eeda.

I don’t eat no butter, he proudly proclaims.

(I get all my cholesterol from eggs.)

Scramble away, but ensure the eggs are still moist and slightly runny. They’ll continue to firm up after you pull them off the heat, and you don’t want them too dry.

Ladle the akoori onto the waffles and serve right away. And before you dash off, here’s a nugget of trivia: The Bollywood movie ‘Being Cyrus‘ was first titled ‘Akoori’, except there were concerns that the general audience wouldn’t know what that was.

Wisdom Wears Neon Pyjamas: educating the world, one clueless blog reader at a time. 😎


32 Responses to “Happy Hausfrau Series: Akoori”

  1. R October 14, 2012 at 9:19 pm #

    ‘Yolkmates from lifetimes past’ – you make us laugh, OJ, you do. I baked my first loaf of bread, last evening. This akoori should go wonderfully well with it. Yummy yum.

  2. Orange Jammies October 15, 2012 at 11:16 am #

    R: What fun! Just yesterday, I mentioned to the Boy that I’ll make rosemary focaccia sometime. How did your loaf turn out?

  3. Dancing Fingers Singing Keypad October 15, 2012 at 5:31 pm #

    Wow, that looks delicious! Didn’t know what ‘akoori’ was before this and would not have known what it meant if they had named the movie ‘Being Cyrus’ (really enjoyed that film!) as ‘Akoori’. Thanks for sharing this Parsi culinary delight! 🙂

  4. mim October 15, 2012 at 8:02 pm #

    and i am not even yolkworthy. nada an eeda chez moi.

    i cant use the recipe. but since this series is growing pleasantly plump, i am smiling, smiling, smiling

  5. Aunty G. October 15, 2012 at 11:22 pm #

    So, she made mean akoori
    Favorite breakfast of every Parsi
    For vegetarians, grated cheese
    I use, with egalitarian ease
    And Boy, your photographs are sure not boori!

  6. R October 16, 2012 at 1:32 am #

    A little dense, but with a dollop of butter and some fruit preserve, it tasted wonderful. Bread- baking is addictive! Rosemary focaccia sounds so flavorful. I’ve a long way to go before I gather the courage to try variations in bread.

  7. Aunty G. October 16, 2012 at 8:04 am #

    Co-incidences galore
    With eggs to the fore
    Two bloggers relish
    Both of ’em i cherish
    Look below for more:

  8. Orange Jammies October 16, 2012 at 12:30 pm #

    DFSK: Yay! Mission accomplished. 😀

    mim: My third-favorite Chennai girl can’t enjoy my recipe? 😯 I shall have to share a completely animal-free one next!

    Aunty G: Cheese, huh? Does it turn out fluffy enough? Thanks for sharing the link! The poro is my absolute favorite egg dish–must share the recipe sometime. 🙂

    R: From what I’ve read of the recipe, it doesn’t sound too hard. Isn’t the act of baking bread so….satisfying? Just so wholesome. So complete. I can almost see the halo hovering over my skull. Okay, I’ll shut up now.

  9. aarthycrazy October 17, 2012 at 7:10 pm #

    that looks delicious….

  10. anotherkiraninnyc October 18, 2012 at 5:41 am #

    Looks pretty darn appetising. Is adding green chilli peppers traditional? Akoori, thats whats for breakfast on Saturday. Followed by a late dhansak lunch.

  11. anotherkiraninnyc October 18, 2012 at 5:58 am #

    As in… is it ok to add green chilli peppers

  12. Null Pointer October 18, 2012 at 7:21 am #

    how eggciting! You crack me up. *yolk yolk* Ok, I’ll beat it.

  13. Orange Jammies October 18, 2012 at 9:36 am #

    aarthycrazy: Oh, it is. It so is. :mrgreen:

    anotherkiraninnyc: Adding the regular green Indian chilli is the norm, yes. Since I had run out, I switched it up a bit and added red chilli powder. I’ve known folks to add either/or. If you really like heat, feel free to add both! Enjoy your Saturday. I’m very tempted to pay a visit. 😉

    Null Pointer: 😆 No, don’t! Come back. Make me laugh some more.

  14. dipali55 October 19, 2012 at 7:28 am #

    I’m not an egg eater, any more, but your recipes always gladden my heart! No do give me some vegetarian Parsi recipes if there are any:)

  15. Revathy October 22, 2012 at 4:01 am #

    I am going to try this today! 🙂

  16. prasetya October 22, 2012 at 11:24 pm #


  17. Orange Jammies October 29, 2012 at 2:55 pm #

    dipali55: There are few Parsi vegetarian recipes, but I do have a favorite tomato rice recipe that I found in a cookbook and adapted. I’m happy to share that. 🙂

    Revathy: How did it turn out?

    prasetya: You can say that again!

  18. alice October 30, 2012 at 12:06 am #

    OJ: Do share the veggie recipe with me too!

  19. Orange Jammies November 2, 2012 at 12:10 pm #

    alice: I’ll put it up here, so you can all partake. 🙂

  20. MomWithaDot November 2, 2012 at 11:49 pm #

    Made this the night before. Ditto – red chilli powder n all – ditto for the reason too 🙂 Egg bhurji as I first knew it.

  21. Orange Jammies November 3, 2012 at 1:11 pm #

    MomWithaDot: No, no, noooooooooo!!! It is NOT bhurji! Akoori is moist and creamy and slightly runny. Bhurji is drier than the Rann of Kutchh! 😦

  22. MomWithaDot November 3, 2012 at 9:48 pm #

    Haven’t been there, but I’ll take your word 😀 ! On the bRIGHT side, could freeze Akoori and dry it up another day and re present as Bhurji – okay okay just thinkin’ aloud 🙂

  23. Revathy November 3, 2012 at 11:36 pm #


  24. Orange Jammies November 4, 2012 at 10:16 pm #

    MomWithaDot: I’m beginning to think it was a HUGE mistake to let kitchen lunatics run loose with my precious recipe. 😡

    Revathy: Hello you!

  25. Meera February 28, 2013 at 8:27 pm #

    Quick question, does the end product taste eggy? I have the uber picky 8 year old who will not eat eggs if they taste like eggs – I know, I tried talking her out of this one but logic has failed in the face of her stubbornness. The recipe here looks great and I’d love to feed her this a couple of times a week. If it doesn’t taste eggy, you have opened up new vistas of breakfastland for me.

  26. Orange Jammies March 20, 2013 at 12:22 pm #

    Meera: Sorry it took me a while to answer. I can understand your daughter’s aversion to the taste of egg–that’s why some people eat them in cake, but not otherwise. If there’s one dish that will mask the eggy taste, it is this, given the other ingredients and spices, but ultimately it depends on how strong her sensitivity is. Give it a shot! I’d love to know how it works for you.

  27. Meera April 8, 2013 at 12:10 am #

    OJ, it works, it works. Now when I ask her how she wants her eggs, she says “Parsi style”. We have a convert, yay!! Thanks a ton, I don’t have to stare at the egg carton looking for divine intervention anymore 🙂

  28. samphirearts August 29, 2014 at 1:40 am #

    Thank you for this wonderful recipe! Found it last year & now refer to it as Parsi Egg. But I had Lost it and in my panic searched the whole web for you… Well, ok, for the recipe… ;p love your writing it makes me smile while I follow your recipe. I think you should do more! Love & hugs xo

  29. Orange Jammies September 10, 2014 at 10:38 pm #

    Meera: How did I miss this moment of triumph?! Congratulations! So glad. 🙂

    samphirearts: I can relate to that sense of panic. The night I met my Boy, I stayed up hours learning his number by heart, because the thought of losing it and never connecting with that amazing man again made me palpitate–in a not-good way. Never mind that he texted very soon after. And the number has since been forgotten. 😉


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