Bombaysalad Recipes

KING'S INN BOMBAY SALAD DRESSING - COPYCAT

King's Inn Bombay Salad Dressing - Copycat image

Another recipe from King's Inn Restaurant on Baffin Bay in South Texas. If you love avocados, you will love this dressing. I can eat it by itself it is so yummy!!!!

Provided by Stellacaster

Categories Salad Dressings

Time 10m

Yield 3 cups

Number Of Ingredients 8

Ingredients

2 avocados, peeled and seeded
1/2 tablespoon curry powder
8 ounces sour cream
Worcestershire sauce (to taste)
garlic salt (to taste)
lemon juice (to taste)
salt (to taste)
pepper (to taste)

Steps:

Blend all ingredients together in a blender until smooth.
Enjoy!

BOMBAY SALAD

Bombay Salad image

Make and share this Bombay Salad recipe from Food.com.

Provided by LoriInIndiana

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup sour cream
1/3 cup chutney, finely chopped
1 teaspoon curry powder
1 tablespoon lime juice
2 cups cooked chicken or 2 cups turkey, shredded
1/3 cup california raisins
1 bunch green leaf lettuce
1 quart chopped iceberg lettuce
1/3 cup shredded coconut, toasted
1/4 cup slivered almonds, toasted
1/4 cantaloupe, peeled and cut into 4 slices
1/4 honeydew melon, peeled and cut into 4 slices

Steps:

Combine sour cream, chutney, curry and lime juice. Mix well.
In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
Cover and chill chicken mixture and remaining dressing.
To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
Stir coconut and almonds into chicken mixture.
Spoon mixture into center of bowl or platter.
Arrange melon slices around chicken mixture.
Serve remaining dressing on the side.

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.

BOMBAY CHICKEN SALAD RECIPE - (4.6/5)

Bombay Chicken Salad Recipe - (4.6/5) image

Provided by B1gJ4k3

Number Of Ingredients 19

Ingredients

Salad
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 pound boneless, skinless chickwn breasts, pounded to an even thickness
1 cup pearl couscous
1 mango, peeled, pitted and diced
1/2 cup golden raisins
3 scallions, trimmed and sliced
1/4 cup sliced almonds, toasted
Dressing
2 tablespoons lemon juice
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon curry powder
1/8 teaspoon black pepper
3 tablespoons olive oil

Steps:

In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces. Dressing In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream. Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.

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