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Atul's Curries of the World by Atul Kochhar

By Atul Kochhar

It is a ebook for spice enthusiasts of all cuisines. Atul explores curries of the area, seeking to his local India, in fact, but additionally to Asia and Africa, to the Americas, Europe or even the united kingdom. Curry continues to be one of many world's hottest dishes and Atul's number of mouth-watering dishes does good enough to persuade us why. Over a hundred recipes convey curry in all its great kinds, from gentle to sizzling, continent hopping to bare how one state stocks with and differs from the following. a suite of inspiring, intoxicating spiced dishes that hide meat, fish and vegetable curries from all corners of the globe: this provides to be a e-book you'll prepare dinner from time and again. a big publication.

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Extra resources for Atul's Curries of the World

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Grated Parmesan cheese 1 tbsp. fresh dill, chopped 1 tbsp. fresh parsley, chopped ¥ tsp. salt ø tsp. pepper 1 c. zucchini, grated 1 small onion, grated ø c. olive oil for frying 1. In a large bowl, combine flour, egg, cheese, dill, parsley, salt, and pepper. Mix in grated zucchini and onion. 2. * Drop mixture into hot oil one tablespoonful at a time. Fry each fritter for about 5 minutes on each side, or until it is golden brown. Use a spatula to transfer fritters to a plate lined with paper towels and allow to drain.

Salt Topping: 2 tbsp. olive oil 1 onion, chopped 8 oz. ground lamb 1 handful fresh parsley, chopped 1 egg yolk, separated (the white can be thrown away)* 1 tbsp. butter, melted 1. In a small bowl, combine yeast and sugar with milk. Allow to sit for 10 minutes. 2. Pour flour into a large bowl and create a well in center. Pour yeast mixture into well, and add butter and eggs. Stir to combine, and then turn dough out onto a clean floured surface. Use your hands to knead mixture for about 10 minutes, or until a soft dough mixture.

Add onion and garlic and sauté until soft and translucent (clear), about 5 to 10 minutes. 4. Add spinach, nutmeg, pepper, feta cheese, and Parmesan cheese and cover with a lid. Cook for about 3 minutes. 5. Mix flour and milk in a small bowl. Add to spinach mixture, stirring constantly to create a thick sauce. Remove pan from heat. 6. Use a rolling pin to roll balls, one by one, into circles between 5 and 6 inches in diameter and ø-inch thick. 36 7. Divide spinach mixture into four even parts. Spread mixture over the middle of each circle of dough, leaving about 1 inch of space between the spinach mixture and the edge of the dough.

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