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  Age on Sunday   26 Feb 2017  Irani urgings, Akuri bites

Irani urgings, Akuri bites

Published : Feb 26, 2017, 5:59 am IST
Updated : Feb 26, 2017, 6:31 am IST

The interesting aspect of Parsi food is the way it evolved into a cuisine that has adapted so well to local fare. Here are some examples.

Caramel Custard
 Caramel Custard

The Parsis adapted their Middle Eastern and Persian tastes to the seasonal Indian ingredients. And among them, was the Akuri, which took on the taste of the region they inhabited. In this particular case, it was the influence from Gujarat that gave the ordinary Parsi Akuri, a Bharuchi twist. It is an uncommon version and contains nuts and dry fruits like cashews and raisins and some other local spices. it originated from the city of Bharuch in Gujarat, where some of the community migrated to and made it their base many years ago. While the ordinary version of Akuri is a scrambled egg that is left a bit runny, the Indian egg bhurji is somewhat similar to it.

Caramel Custard
Whole egg 5 nos
Castor sugar 100 gm
Milk 500 ml   
Vanilla essence 5 ml                        

For the caramel

For caramel 
In a clean stainless-steel vessel put sugar to heat at low flame until sugar burns to turn light brown and remove from fire.
For custard mixture
In a clean bowl, whisk egg and Vanilla essence, keep aside.
In a stainless-steel vessel boil, milk with sugar for 5 minutes, then cool down.
Pour whisked egg in very light warm milk to whisk again.
Pour ready caramel in an individual custard mould just to cover the base of mould only.
Fill custard mixture ¾ in individual mould and cook in oven by placing in water tray.

Bharuchi Paneer Akuri

Bharuchi Paneer Akuri
Onion 40 gm
Tomato 30 gm
Whole cumin 0.5 gm
Green chilli 9 gm
Cottage cheese (paneer) 130 gm
Dhania powder 1 gm
Deggi mirch powder 2 gm
Turmeric powder 0.5 gm
Butter 15 gm
Fried cashewnut 8 gm
Salt 3 gm
Coriander 4 gm

In pan add oil, whole cumin, allow it to crackle. Add chopped onion, cook till light brown, add spices. Allow spices to cook for a few seconds, add chopped tomatoes, cook onion and tomato till they blend, add grated paneer, fried cashewnut finish it with chopped coriander and butter.      

 Irani keema and bacon macaroni

Irani keema and bacon macaroni
Oil 2 tbsp            
Bori keema mixture    100 gm            
Bacon 70 gm            
Garlic 4 gm            
Tomato concasse 100 gm            
Macaroni 120 gm            
Cheddar cheese grated 55 gm            
 (per portion)                     
Bacon keema macaroni 390 gm            
Mint sprig 1 nos        

In a frying pan, add oil, and garlic till translucent.        
Add chopped bacon, and fry till slightly crispy.    
Add concasse, kheema, salt and macaroni.        
Add cheese and toss.                
In a cast iron pan, add full mixture, then top with cheese into the oven to bake.        
Garnish with a mint sprig. Serve.                        

The writer is the Chef de Cuisine at SodaBottleOpenerWala

Tags: food, caramel custard, bharuchi paneer akuri