| Recipe Name: Scotch Egg |
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| Category: Indian |
Sub Category: Non Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Minced meat (Keema) |
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150 g |
| Garlic |
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4 cloves |
| Ginger |
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1" piece |
| Salt |
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1 tsp |
| Red chilli powder |
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1/4 tsp |
| Green chilli |
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1 |
| Cloves |
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1 |
| Pepper corn |
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1 |
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| For Scotch egg: |
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| Bread crumbs |
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4 tbsp |
| Fat |
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for frying |
| Besan |
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4 tsp |
| Curd |
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2 tsp |
| Hard boiled egg |
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1/2 (for coating) |
| Garam masala |
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1/4 tsp |
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| For garnishing: |
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| Onion rings |
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30 g |
| Coriander leaves |
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a few |
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Method: |
- Add all the ingredients for cooking the mince in a pressure cooker. Add sufficient water to cook. Pressure cook for 15 minutes.
- Uncover, discard whole spices and dry half the liquid.
- Add besan, mix and cook for 10 -15 minutes or till the mixture is soft and dry.
- Remove from fire and grind to a soft, sticky paste.
- Add egg yolk, garam masala and curd and knead well.
- Cool the hard boiled agg and remove shell.
- Brush hard boiled egg with egg white.
- Place mince mixture on the palm of hard and flatten it out.
- Place eggs over it and cover up completely with mince mixture.
- Dip in beaten egg white and coat with bread crumbs. Fry in hot fat till golden brown.
- Cut into two halves and serve hot garnished with onion rings and coriander leaves.
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Tags:
Scotch Egg, egg , add , mince , mixture , cook , hard , boiled , hot , 1/4 , white , pressure , dry , remove , soft , minutes , paste , cool , -15 , shell , brush |
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