Treat Yourself With This Quick Parsi Breakfast Recipe By India’s Youngest Female Chef
- JWB Post
- November 1, 2016
JWB had recently narrated the story of Anahita Dondy, the youngest Indian Female Chef, with all of you. And, since Diwali has obviously proven to be slightly heavy on our tummies, here’s a creative and unique breakfast recipe called, Akuri.
Akuri is a spicy breakfast dish majorly cooked in the Parsi cuisine. Usually made with eggs, Anahita shared an eggless version:
Well, JWB, I love eating and preparing a good breakfast, but it’s mostly brunch on the days I am off. So Akuri is an all time favorite. Quick, easy and delicious.
Ingredients:
| Chopped onion and tomatoes | 100gm |
| paneer grated | 150gm |
| coriander powder | 1gm |
| degi mirch | 1gm |
| haldi | 1gm |
| butter | 15gm |
| Fried cashewnut | 8gm |
| chop coriander | 1gm |
| salt | to taste |
| sambhar masala | 1gm |
| Garlic chopped | 10gm |
Method:
- In a pan, add oil, add garlic and green chillies then the onion and brown nicely.
- Add the masalas, and cook the onions. Then add the tomatoes and cook the mixture.
- Add the coriander and then the grated paneer. Add salt to check seasoning.
- Lastly add the cashew nuts and the butter
- Toss well, garnish with onion rings and fresh coriander springs.
We really don’t mind giving you a hand at finishing that once it’s cooked. Don’t forget to invite us! *wink*
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