PARSEE EGG DISHES

1. Akoori – Rich version of scrambled eggs.

2 tblsp. butter
1 medium sized onion
4 eggs
2 tblsp. milk
3 tblsp. potato straws
4 almonds, blanched, peeled and sliced finely
2 tblsp. raisins, soaked in water till soft and bloated.
Salt to taste

Potato Straws

2 large potatoes
oil for frying
salt to taste

In a pan heat butter and fry onions till soft and yellow. Beat together eggs and milk. Add to onions. Add salt. Cook on low heat till eggs are scrambled and nearly cooked. Now mix in potato straws, almonds and kismis and remove from heat before eggs harden.

To make potato straws, peel and grate the potatoes and soak them in water immediately. Add salt. Let it stand for half an hour. Take a deep frying pan and heat oil to medium temperature. Take a handful of potatoes from the water, squeeze out the water and then add to the oil. Do not try to stir but wait till the potato straws come to the surface. When they turn golden remove with a perforted spoon and place in a colander so that the excess oil drains off. Potatoe Straws are now ready.

By Hutoxi Hodiwalla

2. Eggs on Tomatoes

6 medium sized tomatoes chopped in pieces
2 medium sized onions chopped
2 green chillies chopped finely
2 tblsp. fresh coriander chopped finely
4 eggs
¼ tsp. chilly powder
2 tsp. sugar
4 tblsp. oil
Salt to taste

In a pan heat oil and fry onions till golden brown. Add half the coriander and green chillies and cook for a couple of minutes on a slow flame. Now add tomatoes and the remaining coriander and green chillies. Add salt. Cover panwith lid and cook till tomatoes are soft. Add sugar and cook for another couple of minutes. If there is too much liquid then remove the lid and cook till the mixture is moist but not too liquidy. Transfer the mixture into a nonstick frying pan or an oven proof dish. Beat eggs with 1 tblsp. water till it is frothy and pour over the tomato mixture. Cover the cook on medium heat till eggs are set or bake in a moderately hot oven till eggs are set.

Instead of tomatoes you could use ladies fingers or potatoes

By Hutoxi Hodiwalla

3. Parsi Omlette

1 egg
2 tsp. very finely chopped onion
2 tsp. very finely chopped coriander
1 green chilli, finely chopped
1 tbsp. oil
Salt to taste

Heat oil or ghee in a nonstick 6 inch frying pan. Seperate egg and beat egg white till soft peaks form. Add egg yolk and continue beating till well blended. Add onion, coriander, chilli and salt and blend well. Pour mixture into medium hot oil and cover and cook on medium heat till lower layer of omelette is nicely browned. Turn omelette over carefully and cook other side, uncovered , till it is also brown.

By Hutoxi Hodiwalla

4. Spinach with Eggs - Spinach Egg Pancake

1/2 kg. spinach leaves washed and cleaned and chopped
2 medium onions, finely sliced
2 dsp. Worcestershire Sauce
4 cloves garlic
2 green chillies minced
1/2 inch piece of fresh ginger root
pinch of sugar
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 tbsp. oil
2 eggs

In a pan heat oil or ghee and fry onion in it till pale yellow. Add green chillies, turmeric powder, chilli powder and coriander and cook 3 minutes more. Add spinach, blend well, add salt then cover and cook on slow fire 10 minutes. Add Worcestershire sauce and sugar and continue cooking on slow fire a few minutes more till spinach is cooked.Separate eggs and beat whites of eggs till soft peaks form. Add yolks and blend. Put spinach in an 8 inch pie plate, spread beaten eggs over surface of spinach and bake in moderate oven till eggs are set and golden.

By Hutoxi Hodiwalla