Bombay Cheese Recipes

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.

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.

Steps:

• Make sure your cream cheese is at room temperature. Grate the sharp cheddar cheese. Combine the cream cheese, grated cheddar cheese and curry. I beat it by hand until smooth. Shape the mixture into a ball and place on plastic wrap. Shape the ball into a 5 1/2 inch diameter disc, about 1 inch high. Cover with plastic wrap and chill at least 60 minutes, overnight is best.
• To assemble the platter for consumption, place cheese in the center of a serving tray. You will now spread the chutney over the top of the cheese disc. Sprinkle coconut, toasted nuts, scallions and currants over the chutney. The measurements given were originally give to me. I am usually more generous with the toppings.
• To serve, I cut the apples into thin wedges and toss with lemon or Fruit Fresh a produce protector by Ball, to prevent discoloration. Arrange the wedges and crackers around the cheese.
• Note: The cheese can be made up to 2 days in advance; cover and chill until ready to serve. The platter can be prepared up to an hour before serving, if kept cool.

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.

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.

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.