Bombay Crushed Recipes

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BOMBAY CRUSHED



Bombay Crushed image

Recipe found on the net! Some versions of this drink call for brown sugar instead of golden syrup, some for molasses.

Provided by stormylee

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

60 ml gin (Bombay Gin Sapphire)
30 ml lime juice
20 ml golden syrup
4 kumquats, halved
crushed ice

Steps:

  • Take a highball glass and fill it half-way with crushed ice.
  • Add halved kumquats and stir.
  • Add gin, lime juice and syrup, stir to combine.
  • Fill the glass with ice.

BOMBAY CURRY PASTE



Bombay Curry Paste image

An easy way to make your own curry paste. Enough for one serve of Bombay curry, so feel free to double or triple the recipe to have some on hand.

Provided by Sarah

Categories     Lactose Free

Time 5m

Yield 1 serve, 4-6 serving(s)

Number Of Ingredients 7

2 garlic cloves, crushed
2 green chilies, chopped
1 tablespoon fresh ginger, grated
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
1 tablespoon ground coriander
1/2-1 teaspoon chili powder

Steps:

  • Combine all ingredients in a small bowl.
  • Mix well.

Nutrition Facts : Calories 22.4, Fat 0.6, SaturatedFat 0.1, Sodium 7, Carbohydrate 4.6, Fiber 1.3, Sugar 1.2, Protein 0.9

FETTUCCINE BOMBAY



Fettuccine Bombay image

A delicious variation on the usual tomato sauce. Italy meets India. Use a good quality curry powder. I find that 1 tablespoon of regular curry and 1 tablespoon of Malaysian curry powder tastes great. Most Asian markets carry the Malaysian Powder and I like it because it has some heat to it. You could also add chile powder or chiles if you want it 3-alarm spicy.

Provided by Bill Ligertwood

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 9

1 (16 ounce) package fettuccine
3 tablespoons olive oil
1 teaspoon cumin seeds
1 large onion, chopped
4 cloves garlic, crushed
2 skinless, boneless chicken breasts, cut into cubes
2 tablespoons curry powder, divided
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste

Steps:

  • Bring a large pot of lightly-salted water to a rolling boil over high heat; add the fettuccine and return to a boil. Cook uncovered until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
  • Heat the olive oil in a large skillet or wok over medium-high heat. Fry the cumin seeds in the hot oil until they begin to pop, 2 to 3 minutes. Cook and stir the onion and garlic in the oil until lightly browned, about 5 minutes. Add the chicken and continue cooking until the chicken is cooked through, 4 to 5 minutes. Season with 1 tablespoon curry powder; cook and stir another 3 to 4 minutes. Pour the diced tomatoes over the mixture and reduce heat to low. Stir in the tomato paste and remaining 1 tablespoon curry powder. Simmer 15 minutes.
  • Stir the cooked pasta into the sauce to coat. Simmer 2 to 5 minutes, until pasta is reheated.

Nutrition Facts : Calories 667.7 calories, Carbohydrate 99.1 g, Cholesterol 34.6 mg, Fat 15.2 g, Fiber 8.1 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 257.5 mg, Sugar 6.8 g

BOMBAY POTATOES



Bombay potatoes image

Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish

Provided by Esther Clark

Categories     Side dish

Time 40m

Number Of Ingredients 13

1 thumb-sized piece ginger, grated
2 large garlic cloves
6 large vine tomatoes, halved, deseeded and chopped
800g new potatoes, halved
3 tbsp sunflower oil
1 large onion, thinly sliced
2 green chillies, halved, deseeded and thinly sliced
1 tsp black mustard seeds
2 tsp ground coriander
½ tsp turmeric
1 tsp ground cumin
2 tsp garam masala
small bunch coriander, chopped

Steps:

  • Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
  • Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
  • Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

Nutrition Facts : Calories 268 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

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