BOMBAY PIZZA RECIPES

Name: Bombay Lamb Pizza
Yield: 4 servings
Ingredients: 1 Whole wheat pizza crust like Boboli’s; 1 can Tomato sauce - no sugar added; 1 tsp Garam masala; 1 lb. Ground lamb; 8 oz Paneer cheese; 1 tsp Ginger, freshly grated; 1 clove Fresh garlic, crushed; Salt and pepper to taste

BOMBAY LAMB PIZZA RECIPE THEKITCHENHOTLINE - CHOWHOUND

Bombay Lamb Pizza Recipe TheKitchenHotline - Chowhound image

This is one of the more popular recipes we've had at the Kitchen Hotline. Our clients love it.

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 Whole wheat pizza crust like Boboli’s
1 can Tomato sauce - no sugar added
1 tsp Garam masala
1 lb. Ground lamb
8 oz Paneer cheese
1 tsp Ginger, freshly grated
1 clove Fresh garlic, crushed
Salt and pepper to taste

Steps:

Brown the lamb, seasoning it with garlic, salt and pepper. Add to the pan the ginger, garam masala and tomato sauce, reduce to simmer and reduce about 15 minutes. Spread the meat mixture onto the pizza crust and top with broken up paneer. Bake according to crust directions. Allow to sit for 3 – 5 minutes before slicing.

BOMBAY FRITTATA RECIPE - NYT COOKING

Bombay Frittata Recipe - NYT Cooking image

The writer Nik Sharma reimagines the spiced Indian omelettes his mother used to make him in his Mumbai childhood with this frittata, drawn from his first cookbook, “Season.” It incorporates garam masala, red-pepper flakes, onions and fresh herbs into the egg mixture, which is sprinkled with paneer and stuck in the oven for about 25 minutes. The pop of garam masala and the red-pepper flakes give each bite a nice jolt. This one is even better the next day.

Provided by Mayukh Sen

Total Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

12 large eggs
1/2 cup crème fraîche
1/2 cup finely chopped red onion
2 scallions, white and green parts, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup tightly packed fresh cilantro leaves
1/2 teaspoon garam masala
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
1/4 teaspoon red-pepper flakes
2 tablespoons ghee or vegetable oil
1/4 cup crumbled paneer or feta

Steps:

Position a rack in the upper third of the oven and heat the oven to 350 degrees.
In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.
Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly.
When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven. Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm.

Nutrition Facts : @context http//schema.org, Calories 240, UnsaturatedFatContent 11 grams, CarbohydrateContent 4 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 14 grams, SaturatedFatContent 6 grams, SodiumContent 357 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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