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  • Scotch Eggs Recipe - RIMC - Right From The Horses Mouth

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    Sondeep Ahuja
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    The taste of Scotch Eggs, as prepared in RIMC, Dehradun is one thing that all Rimcollians swear by. No Rimcollian meet is complete without scotch eggs. Say thanks to Rimcollian V Ramaswamy, who after much effort has managed to get the long eluding recipe, as he rightly says - From the Horses Mouth! Ich Dien

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    Scotch Eggs Recipe - RIMC - Right From the Horses Mouth

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    The taste of Scotch Eggs, as prepared in RIMC, Dehradun is one thing that all Rimcollians swear by. No Rimcollian meet is complete without scotch eggs. Say thanks to Rimcollian V Ramaswamy, who after much effort has managed to get the long eluding recipe, as he rightly says - From the Horses Mouth! Ich Dien

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    146 views1 page

    Scotch Eggs Recipe - RIMC - Right From The Horses Mouth

    Uploaded by

    Sondeep Ahuja
    The taste of Scotch Eggs, as prepared in RIMC, Dehradun is one thing that all Rimcollians swear by. No Rimcollian meet is complete without scotch eggs. Say thanks to Rimcollian V Ramaswamy, who after much effort has managed to get the long eluding recipe, as he rightly says - From the Horses Mouth! Ich Dien

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    RIMC Scotch Eggs Recipe - RIGHT FROM THE HORSE’S MOUTH

    Ingredients

    Egg – 10 Nos.
    Meat Keema – 150 gm.
    Chana Dal (Grinded) – As per requirement.
    Ginger – 10 gm.
    Garlic – 10 gm.
    Green Chilli – 25 gm.
    Vinegar – to taste.
    Oyster sauce (or Worcestershire sauce*) – to taste.
    Chilli sauce – to taste.
    Bread crumbs – for thickening.
    Garam masala powder – 1 tablespoon.
    R/Oil – for frying (as per requirement).
    *as suggested by Wg Cdr (Retd) VG Kumar (57-61 Shi) &
    seconded by Brig (Retd) Kuldip Singh Chhokar (52-56 Pra)

    RECIPE

    1. Boil the eggs.

    2. Boil the Keema.

    3. Prepare a mixture of Chana Dal (grinded), Ginger Garlic paste, and fine
    chopped green chilly.

    4. Mix the mixture (point 3) with Keema and 2 boiled eggs (Smashed).

    5. Add all the above-mentioned sauces (in ingredients) to taste.

    6. Take a boiled egg and apply the coat of Keema with smashed bread crumbs on
    the boiled egg.

    7. Fry in slow flame till it gets the brown colour.

    8. Serve it hot with the Tomato Sauce.

    Rashtriya Indian Military College


    Garhi Cantt
    Dehradun - 248 003
    Uttarakhand
    Tele: 0135-2752083
    Fax : 0135-2754260

    Please visit us at www.rimc.org

    Posted online by : sahooja (72-76 Pra)

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