Bombaycrushed 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 FRANKIE



Bombay Frankie image

Parathas are a layered flatbread ubiquitous in South Asian cooking, made of whole wheat flour. We always made them from scratch when I was little, and there would usually be a small stack leftover the next day. If you don't happen to have some leftover fresh parathas (ha!), you can find them in the frozen section at Indian grocery stores (I love laccha parathas because they're especially layered and luscious). And if that isn't an option, whole wheat tortillas work, although they aren't layered in the same way.

Provided by Aarti Sequeira

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 22

3 tablespoons ginger-garlic paste, recipe follows
1 teaspoon sweet paprika
3/4 teaspoon garam masala, such as Burlap and Barrel garam masala by Floyd Cardoz
1/2 teaspoon ground turmeric
Big pinch of dried fenugreek leaves, ground up between your palms
2 teaspoons lime juice (about half a juicy lime)
Kosher salt and freshly ground black pepper
4 boneless skinless thighs (about 1 1/2 pounds)
Avocado oil, or other neutral, high smoke point oil
1 large fennel bulb, shaved finely on a mandoline on the thinnest setting, plus 2 tablespoons chopped fronds
1/2 medium yellow onion, finely sliced
1 1/2 tablespoons lime juice (about 1 lime)
Kosher salt and freshly ground black pepper
Big handful cilantro leaves and soft stems, minced
Chaat masala, optional
6 large eggs
Kosher salt and freshly ground black pepper
6 frozen parathas (see Cook's Note)
3/4 cup peeled garlic
3/4 cup peeled, roughly chopped ginger
2 tablespoons avocado oil
2 tablespoons white balsamic vinegar

Steps:

  • Place the rack as close to broiler element as possible and preheat a pizza oven or standard oven to 475 degrees F.
  • For the chicken: Stir together the ginger-garlic paste, paprika, garam masala, turmeric, dried fenugreek leaves, lime juice, 1 teaspoon kosher salt and a few grinds of black pepper in a large bowl. Add the chicken and, using your hands (I use a glove!), massage well into the chicken. Drizzle with enough oil to gently coat the chicken and massage again. Make sure the chicken is evenly coated with the marinade. At this point, you could refrigerate the chicken overnight to marinate. If you don't have time for that, let it sit for 20 minutes at room temperature.
  • Place the chicken in a 14-inch cast-iron pan and slide into the oven under the broiler, if using a regular oven. Cook until an instant-read thermometer inserted into the thickest part of the chicken reads 155 degrees F, about 15 minutes. Turn the broiler on and cook until the top of the chicken is gently charred, about 5 minutes.
  • Remove from the oven and let rest for 5 minutes in the pan, then slice thinly. Set aside in a bowl, pour the pan juice over it and keep warm.
  • For the salad: Add the fennel, fennel fronds, onions, lime juice and a hefty pinch of salt and toss to combine. Set aside to marinate for 10 to 15 minutes. Add the cilantro and a sprinkle of chaat masala if desired. Taste for seasoning and set aside.
  • For the eggs: Set a medium nonstick pan over medium heat. Beat the eggs well, with a good pinch of salt and pepper. Set aside. Pull the paratha right out of the freezer and flop onto the pan. Cook on one side until gently browned, then flip and cook on the other side to the same level. Remove from the pan. Now pour about an egg's worth of egg mixture into the pan and immediately place the cooked paratha on top, twirling the paratha so the egg coats the surface. Cook until the egg is cooked through. Remove from the pan.
  • To assemble, place a small handful of chicken down the middle of the egg-coated paratha. Perch some salad on top and sprinkle with another pinch of chaat masala if desired. Roll and serve immediately.
  • Combine the garlic, ginger, oil and vinegar in a food processor bowl and process until smooth. Store in fridge for up to 2 weeks.

BOMBAY CURRIED SHRIMP



Bombay Curried Shrimp image

Make and share this Bombay Curried Shrimp recipe from Food.com.

Provided by James Craig

Categories     Curries

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 lbs large shrimp, peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
1/2 cup minced shallot
1 tablespoon curry powder
1 cup diced red bell pepper
1 1/2 cups diced tomatoes
1/2 cup light coconut milk
1/4 cup fresh basil or 4 tablespoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon salt
1 (10 1/2 ounce) can reduced-sodium chicken broth
6 cups hot cooked rice
3 tablespoons sweetened flaked coconut, toasted

Steps:

  • Combine shrimp and flour in a bowl; toss well, and set aside.
  • Heat oil in a large skillet over medium high heat.
  • Add shallots and curry powder, saute 1 minute.
  • Add bell pepper; saute 1 minute.
  • Add next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes.
  • Add shrimp mixture; simmer 4 minutes or until shrimp are done; stirring occasionally.
  • Spoon shrimp mixture over rice and sprinkle with coconut.

Nutrition Facts : Calories 443.4, Fat 5.6, SaturatedFat 1.8, Cholesterol 172.8, Sodium 723, Carbohydrate 66.7, Fiber 2.6, Sugar 5.6, Protein 30

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

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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