Irani urgings, Akuri bites

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

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

For the caramel
Sugar         

Method                    
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

Ingredients         
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

Method        
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.       

— The writer is the Chef de Cuisine at SodaBottleOpenerWala