My friends Rhea and Kurush have never missed an opportunity to extol the Parsi love of eggs or ‘eedu’ on and with everything. And one of their classic egg dishes is the Akuri, a delightful Parsi version of scrambled eggs, cooked in an onion-tomato masala and spices. Ever since Rhea posted a recipe for Akuri, it’s been lingering at the back of my mind. And so the other day, when I was craving eggs, but still something slightly different, I thought to dig up the recipe and give it a go. To my pleasant surprise, it’s not so different from the Punjabi version we usualy make at home… just subtle differences that you think will affect the dish subtly, but still makes for a fairly distinct dish in the end. I think the biggest difference was the use of ginger, garlic and turmeric.
Tag Archives: eggs
This month, the ‘We Knead to Bake’ challenge set by Aparna was to make some Gibassier. This is a sweet bread, almost a pastry, from the Provence region of France. At first glance, the flavours of orange and anise seemed a delightful combo, and I wanted to make this straightaway. Then I read the recipe, and realises it was not as straightforward as the other breads I have made. In fact, this is the most complex bread recipe I have ever made so far. And that was daunting, but exciting at the same time.
The key challenge here was the soft, super enriched dough, and the use of a pre-fermented starter dough or ‘Biga’. So this called for some careful planning and preparation. And the recipe also introduced me to a new ingredient; orange blossom water. I’d never used it before, but was intrigued. I must admit, we had problems with the rise on the first proving. After two hours, there was no sign of any activity. So I left it overnight and by morning it had become a monster!
Don’t know if I will go through the whole hassle again, but in the end, it was a great experience (though the journey was trying) with an excellent end result. The house smelled divine, with aromas of orange and anise wafting through the kitchen as the bread baked. and the breads tasted perfect, slightly warm, with a hot cup of coffee.
Even though the idea of eggs and yoghurt doesn’t sound appealing at first glance, this dish is surprisingly addicitive. The smooth creaminess of the yoghurt compliments the simplicity of the poached eggs and the richness of the yolk. The paprika butter and mint work wonderfully well and add subtle hits of flavour to the whole combo. You can experiment with other flavours like sage as well, or a bit of honey in the yoghurt.