Spicy Scarmbled Eggs | Egg Bhurji Recipe | Akoori Recipe

Egg Bhurji

Another popular breakfast dish across the country but like all other dishes every region has their own version of scrambled eggs but Mumbai's Anda Bhurji is probably the best among all. It has amazing blend of spices and nutrients to kick-start your day with a protein punch! Its usually eaten with freshly baked Pav (dinner rolls) but if you are a weight watcher and are avoiding carbs then you can have bhurji on its own. But to be honest nothing can beat Bhurji Pav with a cutting chai :P lol
Anyway, here I am sharing the recipe for egg bhurji that's popular in mumbai as well as in kokan. It's really very easy to make and quite a filling dish with added vegetables (but that's optional) plus you can adjust spices as per your taste. For vegetarian version, you can replace eggs with crumbled paneer.

Hot To Make Egg Bhurji:

Ingredients:

2 Large Eggs
1 Medium Sized Onion
1 Medium Sized Tomato
3-4 Green Chillies (Chopped)
2 Tablespoons Chopped Coriander Leaves
1 Teaspoon Ginger Garlic Paste
1/4th Teaspoon Turmeric Powder
1/2 Teaspoon Salt
1 Tablespoon Butter (or Oil)
1 Teaspoon Pav Bhaji Masala (Optional)
(You can optionally add vegetables of your choice like finely cubed carrots, bell peppers, boiled potatoes etc.)

Method:
1. Break eggs in a bowl and beat well with the fork.
2. Peel and finely chop the onions, tomatoes, coriander leaves and green chillies.
3. Heat butter or oil in a pan and add onions and fry till turns pink then add tomatoes and saute till tomatoes become pulpy.
4. Add ginger garlic paste, green chillies and coriander leaves. fry for a minute then add salt, turmeric powder and pav bhaji masala. Add vegetables at this stage if using and cook covered till vegetables are tender.
5. Now slowly and pour in the beaten eggs and and keep stirring so that everything gets well combined. Cook till eggs are fully cooked. Serve hot with freshly baked mumbai ladi pav.

Steamed Egg Pudding

EGG PUDDING

Puddings are always a hit dessert in family functions and this one is one of those traditional pudding recipes that have been passed over by grandmas from generation to generation. It requires just a few simple ingredients to prepare this light, creamy pudding. either serve it warm or cool it for several hours in fridge it will taste great anyway. The is key is to steam it for right duration so that you can get that perfect firm texture. The perfect egg pudding will have a firm texture and will leave juices at the bottom after it has cooled down to room temperature.

Egg Pudding Recipe

Ingredients:

6 Eggs
1 Liter Full Cream Milk
1/3rd Cup Sugar (or as per taste)
A pinch of Salt
1/4th Teaspoon Cardamom Powder
1/4th Teaspoon Saffron Strands
Slivered Almonds and Raisins for garnishing

Direction:

1. Keep the apparatus ready by heating about 2 inches of water in a double boiler.
2. Break eggs in a mixing bowl one by one and beat well with a wire whisk. Add sugar and salt and keep pouring the milk little by little meanwhile. When all the milk has been added to the beaten egg mixture and sugar has melted almost completely, transfer the mixture into steaming pot or bowl and sprinkle cardamom powder, saffron strands and gently garnish it with slivered almonds and raisins.
3. Close the lid of steamer and let it cook for 30 minutes. Check if its done by inserting a wooden skewer, if it comes out clean the pudding is done.
4. Serve either still a bit warm or completely cold, the way you want.

Egg Saravle Recipe | Sweet Saravle Recipe

Photo Courtesy : Asma Dhanshe

Sweet saravle - a sinfully yummy, rich and easy to make saravle are served to special guests here in kokan. Also this version of saravle is a popular breakfast and evening snack. Eggs can be dropped over the saravle the way it's done in the pic or you can add boiled eggs but I prefer dropped ones with lots of cardamom powder and saffron on top! 😋

Sweet Saravle Recipe:

500 gms saravle
100 gms pure ghee
1 cup full cream milk
1 cup freshly squeezed coconut milk
1/3 cup sugar (or as per taste)
A pinch of Salt
2"x2 cinnamon sticks
5-6 green cardamom pods
3 eggs (preferably organic)
Slivered almonds and pistachios
1/4 teaspoon saffron
Cardamom powder to sprinkle on eggs

Method:

1. Heat pure ghee in a heavy bottomed pot. Add cinnamon sticks and cardamom pods and roast saravle till just fragrant.
2. Add milk, coconut milk, sugar, salt and saffron and stir with wooden spoon and let it cook covered. Add a little water if needed.
3. Finally add slivered almonds and pistachios and break eggs. Sprinkle cardamom powder and let it cook covered on very low flame till eggs are completely and there's no raw smell. Serve hot!

Rote Recipe

Rote is a teacake made from semolina and eggs. It is a common jar snack in most of the kokni households. You can also make eggless or vegetarian version of this recipe by replacing eggs with butter milk.

How to make Rote:

Ingredients:

500 gms fine semolina
3 large eggs (or 1 cup buttermilk)
100 gms butter (at room temperature)
6 tbsp sugar (or as per taste)
1 tsp baking powder
1/2 tsp saffron strands
1/2 tsp cardamom powder
A pinch of salt
Slivered almonds for garnishing

Directions:

1. Break eggs one by one in the bowl of electric mixer then add but and sugar and mix well till the sugar is almost melted.

2. Now add semolina little by little and keep folding in gently with the help of spatula. Add baking powder and salt and mix well at low speed for 2-3 minutes.

3. Finally add cardamom powder and saffron and mix everything well.

4. Preheat the oven at 180 degrees for 10 minutes.

5. Meanwhile grease a baking tray and pour the mixture in it. It shouldn't be very thick layer as Rote rise while baking. Decorate with slivered almonds and raisins if you want.

6. Place the tray in preheated oven and bake for 15 minutes or till it turns slightly golden on the top.

7. Remove from oven and let it cool for at least 10 minutes then cut into squares. Store in a airtight jar or container.