Chicken Paratha Rolls: Leave Your Leftovers Cold-Turkey

The days following Thanksgiving are notorious for leftover kitchen concoctions -- turkey sandwiches, turkey soup, mashed potato pie -- but sooner or later you'll be left with a hole in your appetite and no stuffing to fill it. While personal feast withdrawals are hard enough to handle, Caregivers have the added responsibility of keeping seniors healthy and happy. Fortunately a great way to color a client's palate and help fend off withdrawals is to whip up these Chicken Paratha Rolls.

Ingredients:

• 1/2 kilogram Boneless Chicken 1-inch cubes 

• 2 tablespoon Raw Papaya Paste 

• 1 tablespoon Ginger paste 

• 1 tablespoon Garlic paste

• 1/2 teaspoon Green Chili paste

• 1/2 teaspoon Red Chili powder 

• 1/4 teaspoon Garam Masala powder 

• Salt to taste

• 1/4 cup Butter melted 

• Onion rings as required

• Green chutney as required

• 2 cups of flour

• 2 tbsp oil

• Water as required

Directions:

1. Mix together the papaya, ginger, garlic and green chili pastes with chili powder, garam masala powder, and salt. Apply this on the cubes of the chicken. Set aside in the refrigerator for three hours to marinate. 

2. Pressure-cook the marinated chicken cubes with one cup of water till the pressure is released.

3. Remove the lid when the pressure reduces and check if there is any liquid remaining. If yes, then cook till all the water evaporates. Remove from the pressure cooker and set aside.

4. Heat a grill and grill the chicken cubes till completely cooked. Baste with melted butter from time to time so that mutton does not dry out.

5. Combine all the dry ingredients for the dough. Add water, oil and form smooth dough. Add more water or oil if required. Cover the dough and keep aside. The dough should be pliable and soft, not hard.

6. Roll the paratha into a disc of 3-4 inch diameter. Make sure to put flour on the area you’re rolling, so it doesn’t stick. 

7. Fry the paratha on griddle with oil. Don’t fry the paratha on low heat otherwise they will become hard. The griddle should also be hot enough before you put paratha for frying.

8. Lastly, take the paratha and spread a thin layer of green chutney, sprinkle some onions and add the mutton on top. Roll the paratha roll evenly on both sides. Take a bite and enjoy!

 

Welcome Winter with a Hearty Beef Stew

Winter is coming and for many has already arrived without an early invitation. Senior Caregivers must have their cookbooks prepared whether or not they're ready to welcome the cold, and this hearty Beef Stew gives as much warmth and comfort as the family fireplace.

 

Contributed by Caregiver Sherpa Shanice Kelly

 

Ingredients:

 

2 pounds stew beef

2 tablespoons vegetable oil

4 cups water

1 tablespoon Worcestershire sauce

1 clove garlic, peeled

1 or 2 bay leaves

1 medium onion, sliced

3 bags of Mixed Vegetables

2 Medium sized Potatoes and dice them up in small squares

1 teaspoon salt

1/2 teaspoon pepper

1 Packages of Saltine Crackers

1 Lime

 

Directions:


Brown meat in hot vegetable oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, and potatoes. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add the 3 bags of mixed vegetables. Cover and cook 30 to 40 minutes. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly. You can also choose to serve with saltine crackers and slices of lime for a side of jazz.

 

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