Photos and story by Esther Yang, AsAmNews Staff Writer
Super easy-peasy, no hassle, no drama dinner.
Paratha with Chicken Breast, Asparagus, Broccoli + homemade oil, and garlic. 8 minutes – 5 ingredients
I bought the paratha in Little India — Lexington Avenue between 28th/29th street NYC. You should be able to get it in any of the Asian markets in the freezer section. I think I paid $3/packet which has 5 parathas (yup, 60 cents each). It is very addictive. No need to thaw it out. I just put it in a heated pan (30 seconds on each side).
My first bite of Paratha was in Harlem. A marathon runner friend of mine invited me to her apartment. What an enormous apartment!!! Unbelievable spacious for NYC.
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Gigantic living room, huge kitchen, windows in every room. I can play football in that apartment. She took the paratha from the freezer, put it on the hot skillet, with no oil. The kitchen smelled wonderful, the paratha even better. Paratha is a borderline croissant.
It was winter, so the warm paratha hit every spot. I must have eaten all of them. Paratha in my freezer is a must. Why eat bread when you can have paratha???
FYI – it comes in different flavors – garlic, onion, or plain. All are good. You can dip the paratha in your curry, make a wrap, or burritos, add jam and butter, maple syrup, berries, or yogurt, or eat it plain.
Walking around – I love the leaves from New York City especially the Ginkgo leaves. It calms me just looking at them. Priceless simple pleasures.
The recipe:
1. Cook your faves veggies (1minute or less). I love my veggies crunchy.
2. Pan-fried thin sliced chicken breast (2 minutes on each side). I only use salt. But you do your thing and add whatever… Put everything aside.
3. Put the paratha on a high heat pan. Because I am the laziest chef, I cook everything in high heat. (30 seconds on each side or till browned)
4. Layered them. Paratha first, add your veggies and chicken, + your olive, garlic, and salt.
My oil/garlic combo:
A. Any Mason jar — add olive oil (1/2 full), whole or sliced garlic, sun-dried tomatoes, salt, dry parsley, or crushed pepper. No need to refrigerate BUT if you add Parmesan cheese, then you need to refrigerate it. The oil will thicken in the refrigerator, take it out and leave it at room temperature for 30 minutes, all will be good again. I use this oil combo to make bruschetta, as salad dressings or dip my paratha in it. 😊
Hate asparagus and Broccoli? Use baby spinach. Vegan or vegetarian? Use tempeh, tofu or add any type of beans. Hate garlic? Just use olive oil. Your dinner, your kitchen, your kingdom!
Happy cooking. Happy eating. Love to you all ❤❤❤ #indianfood #oliveoils #oliveoilbenefits #garlic #homecookedmeal #healthyeating #paratha #healthylifestyle
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