Bombay Cheese Appetizer Recipes

BOMBAY CHEESE APPETIZER

Bombay Cheese Appetizer image

Make and share this Bombay Cheese Appetizer recipe from Food.com.

Provided by Oolala

Categories Spreads

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces cream cheese
6 ounces cheddar cheese, shredded
2 teaspoons sherry wine
1/2 teaspoon curry powder
1/2 cup chutney, chopped
2 tablespoons scallions, minced

Steps:

Mix softened cheeses together until well blended.
Add wine and curry powder; mix well.
Place on a platter and arrange into a pie shaped wedge about 1" high.
Frost completely with chutney and sprinkle with the scallions over the top.
This can be make several days ahead of serving. Just keep refrigerated until ready to serve.
Serve with crackers.

Nutrition Facts : Calories 254.3, Fat 22.6, SaturatedFat 14.3, Cholesterol 71.3, Sodium 288.8, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 10

BOMBAY CHEESE APPETIZER

Bombay Cheese Appetizer image

This recipe is taken from a cookbook published by the Canadian Women's Club of Barbados. I have increased the curry powder by 1/2 tsp. Cooking time is refrigeration time.

Provided by Dan-Amer 1

Categories Spreads

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces cream cheese, at room temperature
1/2 lb white cheddar cheese, sharp & grated
1 1/2 teaspoons curry powder
1/3 cup mango chutney
1/4 cup pecans or 1/4 cup almonds, toasted
1 tablespoon green onion, finely chopped
2 teaspoons currants

Steps:

Combine the cheese & curry powder in a food processor and process until smooth.
Shape the mixture into a disc, wrap in waxed paper, and refrigerate until firm. This should take about 1 1/2 hours or so.
Remove the cheese disc from refrigerator, unwrap, and place on a plate.
Spread the chutney over the top, then sprinkle with the green onions and the nuts. Place the currants on top.
Serve with pear wedges & crackers.

Nutrition Facts : Calories 320.4, Fat 29.1, SaturatedFat 16.6, Cholesterol 81.3, Sodium 347.1, Carbohydrate 3.2, Fiber 0.7, Sugar 1.2, Protein 12.8

BOMBAY MASALA CHILE CHEESE TOASTIES

Bombay Masala Chile Cheese Toasties image

Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.

Provided by Tara O'Brady

Categories Lunch Sandwich Apple Lime Lime Juice Ginger Garlic Cilantro Mint Chile Pepper Curry Cumin Coriander Potato Onion Bell Pepper Tomato Cheese Monterey Jack Butter Peanut Free Tree Nut Free Soy Free Vegetarian

Yield Makes 4

Number Of Ingredients 29

Ingredients

Hari chutney:
1 Granny Smith apple, cored, cut into large pieces
Juice of 1 lime
1 (1") piece ginger, peeled
2 garlic cloves, peeled
1 cup cilantro leaves with tender stems
¼ cup mint leaves
⅛ tsp. (or more) sugar
Kosher salt
1-2 green Indian, Thai, or serrano chiles
Filling and assembly:
1 Tbsp. vegetable oil or ghee
1 tsp. black mustard seeds
4 fresh curry leaves
1 tsp. cumin seeds
¼ tsp. ground coriander
¼ tsp. ground turmeric
A pinch of asafetida (optional)
1-2 green Indian, Thai, or serrano chiles, thinly sliced
1 large cooked russet potato, peeled
¼ tsp. kosher salt
½ cup chopped cilantro
1 tsp. chaat or sandwich masala (such as Spicewalla Chaat Masala or MDH Chunky Chat Masala)
8 (½"-thick) slices Pullman or other soft sandwich bread
1 small red onion, finely chopped
½ cup finely chopped green bell pepper or seeded plum tomatoes
8 oz. Monterey Jack or Emmenthal cheese, sliced, or 8 slices white American cheese
Room-temperature ghee or unsalted butter (for sandwiches)
Ketchup (for serving)

Steps:

Hari chutney:
Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Filling and assembly:
Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
Serve toasties with extra chutney and ketchup alongside.
Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.

BOMBAY ROLLS

Bombay Rolls image

In this recipe I've attempted to embody the spirit of a Bombay sandwich-a sharp, hot green chutney, cheese, and onion-but in a quick puff-pastry roll.

Provided by Meera Sodha

Categories Appetizer Hors D'Oeuvre Brunch Lunch snack Vegetarian Soy Free Peanut Free Tree Nut Free Phyllo/Puff Pastry Dough Cilantro Cheese Cheddar Mint Chile Pepper Bake

Yield Makes 8

Number Of Ingredients 12

Ingredients

1½ cups roughly chopped cilantro
½ cup roughly chopped mint leaves
2 tsp. lemon juice
2 green ﬁnger (or serrano) chiles, roughly chopped
1 tsp. ground cumin
1¼ tsp. salt
2 Tbsp. canola oil
All-purpose flour, to dust
1 (14-oz.) puff pastry sheet, defrosted
1 cup extra sharp cheddar cheese, grated
½ of a small red onion, very ﬁnely sliced
1 egg, beaten with a pinch of salt

Steps:

Preheat the oven to 425°F and line a 9-inch x 16-inch baking sheet with parchment paper.
Put the cilantro, mint, lemon juice, chiles, cumin, salt, and oil into a blender, and pulse until you have a smooth chutney that is thick and spreadable. Taste: it should be hot, herby, salty, and sour all at once. If it isn't, adjust as you see ﬁt.
Sprinkle a little ﬂour over your work surface and lay out the pastry. Spread the surface of the pastry with the cilantro chutney, leaving a 1-inch strip free along the top edge (the side farthest from you). Add the cheddar in a similarly even layer and scatter the onion over the top, then brush the exposed strip with beaten egg.
Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1½-inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20-25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating.

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