In an attempt to standardise food served on trains across the country, the Indian Railway has introduced a common recipe book for all private caterers. Prepared in collaboration with the Institute of Hotel Management, the recipe book has been issued to the 100-odd base kitchens across the country. The Telegraph, UK, has reproduced four recipes:
Egg curry
For 200 gm portions
eggs 210, onions 5kg, tomatoes 6kg, ginger 8.3g, garlic 8.3g, ground chilli 10g, oil 3l, salt 15g, red chilli powder 20g, turmeric powder 10g, coriander powder 30g, garam masala 7g, ground coriander 50g
1. Hard boil eggs, de shell and deep fry until golden.
2. Fry sliced onions in hot oil until golden brown.
3. Add ginger garlic and ground chilli paste until oil separates.
4. Add salt, red chilli powder, turmeric powder and fry until oil separates.
5. Add egg pieces and garam masala powder.
6. Garnish with ground coriander leaves.
7. Serve hot.
Click here for Murg Jhalfrezi (cream chicken) and Murg Saagwala (saag chicken)
[Image: Gene / CC]
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