Thursday, 25 July 2013

Khugina or Akuri

Think of the time when British came over Subcontinent, great changes have been occurred in history regarding nations, government, agriculture, culture, traditions, languages and not to forget about cuisines. British people brought their trends, techniques and varieties to rural habitats of subcontinent who were far away from those specialties. With the change of time British influenced every field of life as well as food, this leads sub continent food to Anglo-Indian cuisines derived from traditional British cuisine.

One of these Anglo-Indian food is Akuri derived from British Scrambled Eggs, Akuri was developed by Parsi Indians, which is a spicy scrambled egg dish eaten in Parsi cuisine.The spices used are ginger, coriander, chopped chilis, and black pepper; minced tomatoes are commonly added.Akuri is traditionally eaten with pav or double roti (types of Indian bread) and for this reason is somewhat liquid in texture. Further to this Muslim people adopted Akuri, which is known as Khugina, Egg bhurji or Anda bhurji in modern times Pakistan, the only difference in Akuri and Khugina is cooking style, The difference lies in its preparation and addition of sautéed chopped onions, chilies, and optional spices.It is usually served with rotis or bread.

As I belong to Pakistan, so I preferably cook Khugina with my own style, by adding of tomatoes and cilantro, which is the easiest eggs recipe ever, I really enjoy this scrambled style eggs in morning as breakfast with a cup of tea. Moreover, it can be convenient to cook when you came home late at night.

Traditional Khugina
Serves: 2
Preparation Time:
10 mins
Basic Ingredients for Traditional Khugina
Total Cooking Time: 25 mins
 Ingredients:
2 Large Eggs; slightly beaten
3 Bird Chilies; thinly chopped
3 Bay Leaves; finely chopped
1 Medium Onion; finely chopped
1/2 Tsp Salt
1/2 Tsp Black Pepper
3 Tbsp Butter (or olive oil)
1 Medium tomato, finely chopped (optional)
2-3 Tbsp fresh cilantro/coriander, (optional)

Preparation:
  1. Place pan over a fairly medium heat, add the butter (or olive oil) and tilt the pan from side to side so the pan is coated evenly. As soon as the butter stops foaming and begins to turn a nutty brown, add the onions and stir for 5-7 minutes till soft and golden;
  2. Add the cumin seeds and fry for 2 minutes till aromatic;
  3. To this, add the tomatoes and stir till warmed over and slightly soft. Turn the heat to low;
  4. Break the eggs into a bowl, add salt and whisk lightly together, just enough so that the yolks combine with the whites;
  5. Add cilantro, the egg mixture and chilies;
  6. Continue to stir the eggs swiftly, for another 5-7 minutes, until they are at the point of setting and resemble soft custard. Make sure to keep scraping the bottom and sides of the pan.
  7. Serve immediately; while warm and creamy.

Variations:
  1. Paneer may be substituted for the eggs.
  2. Tomatoes can be added to the beaten eggs before adding them into the pan giving the dish a tangy flavor.
  3. Boiled potatoes cut into small cubes are added to make the dish more filling.
  4. Peas, carrots, capsicum and other similar vegetables can be added to the dish, improving the dish's taste and its nutritional value.




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