Morning when I am working in the kitchen, I make a mental note that I am out of maida, mustard seeds, urad dal and basmati. I’ve used the last onion but still 3 more days before the weekend when I usually stock up on veggies. I need to clean the oven and take stock of the top shelf. I have a number of once used sauces, yeast and spices that I am afraid may have morphed into something else altogether.
I am doing poojai and I realize I need to take down all the frames and give them a good wipe down one of these days.
I go to the bathroom. No, I don’t think I should get liposuction done. I’ve once again forgot to bring the new soap in. There is only a small sliver of the soap left and it looks strangely the same size as yesterday. What did Hasini and Yuvan use to bathe earlier? Did they? I have to enquire about this later. I also need to bring that new soap. I make do with the razor like soap for today.
I come back from work late. I resolve to leave earlier in future.
In bed, I scroll through about 27 videos of stretchy cheese on Instagram and feel my eyes getting hot. I put away the phone. I should be reading. I pick up the book I’ve been reading for 6 months. I want to go to the bathroom. I feel lazy. I decide to go after I finish the chapter. I fall asleep in 5 minutes. I didn’t finish the chapter, so I didn’t go to the bathroom.
I wake up late. I wake into my onion-less kitchen. I make a mental note that I am out of maida, mustard seeds, urad dal and basmati. I need to clean the oven and take stock of the top shelf.
I have tons of things to do. I am nowhere near. I need time off to simply catch up. I don’t really believe I can be caught up with everything but I believe I can and should get better. Do you guys have any tips for me? How do you guys manage? I’d love to hear your tips and how you catch up with life. Please share in the comments.
One of the few things I manage to catch up with is food. I made Chicken Parmigiana sometime back. I should say it was truly a deeply satisfying meal – cheesy, fried chicken deliciousness atop yummy tomato sauce and pasta. It doesn’t get much better than that.
If you are in the mood for some good Chicken Parmigiana, I’d recommend making it on your own. You’ll end up feeding your entire family a stellar Chicken parmigiana for the price of one mostly mediocre serving at a restaurant. Although a good chicken parmigiana involves multiple components and a bit of time and effort, it is no more difficult than making a full south Indian meal. If you are vegetarian, you should absolutely try my eggplant parmigiana. I usually have a tough time making up my mind between the two.
Making chicken parmigiana at home is incredibly satisfying. You’ll feel like Nigella Lawson in a nighty.
Do let me know if you make Chicken parmigiana! You need not be wearing a nighty while making it. Enjoy!
- Chicken breasts or Chicken thighs – 5 pieces
- Salt to taste
- Black pepper powder – 2 tsp
- Flour – 1 cup
- Eggs – 2 beaten
- Bread crumbs – 2 cups
- Mozzarella – 300 gm grated
- Parmesan – 100 gm grated
- Olive oil for shallow frying – 1 cup
- Pasta of your choice – 300 gm I used penne
- Salted water
- Onion – 1 medium chopped fine
- Garlic – 3 cloves crushed
- Tomato paste – 200 gm
- Tomatoes – 3 boiled peeled and pureed
- Salt to taste
- Sugar – 1 tsp
- Bay leaf
- Olive oil – 2 tbsp
- Chopped parsley – 3-5 tsp
Method - Chicken
- If using chicken breasts you can slice them across to make thinner slices or pound them thinner. Season both sides of the chicken with salt and pepper.
- Take the flour, eggs and bread crumbs in 3 shallow bowls.
- Heat a pan and pour one cup of oil into it for frying the chicken.
- Dredge each chicken piece first in flour. Shake off excess and dip into beaten eggs and then dredge in bread crumbs until they are coated well.
- Once the oil turns hot, place the crumbed chicken into the pan. Add one or more chicken pieces without crowding the pan. Turn the chicken pieces after about 2 minutes or once the underside is nice and golden. Cook the other side until it turns golden. Remove the fried chicken to a plate. Repeat with rest of the chicken.
Method – Pasta and Sauce
- Cook pasta in salted water until al-dente. Strain the liquid and reserve the pasta.
- Prepare the tomato sauce. To a pan, add olive oil and bay leaf. Add chopped onion and crushed garlic and fry for a couple of minutes. Add the tomato paste and blanched, pureed tomato. Mix well.
- Add salt and black pepper powder. Add a cup of water. Stir and bring to a boil. Lower heat and simmer for about 15 minutes or until the flavours meld.
- Taste and adjust seasoning. Add sugar and mix well. Switch off. Stir in half of the grated parmesan cheese. Sprinkle chopped parsley.
- Preheat the oven to 200 degrees Celsius.
- You can use a cast iron skillet like I did or you can use a casserole dish. Spoon a little bit of the sauce into the skillet/dish and spread to cover the base.
- Tip in the cooked pasta and spread it to fill the skillet. Pour in three quarters of the sauce over the pasta.
- Place the fried chicken on top of this.
- Ladle the remaining sauce over each of the chicken pieces. Top the sauce with the remaining parmesan cheese.
- Sprinkle the grated mozzarella all over the skillet.
- Pop the skillet into the preheated oven and bake for 15 minutes or until the cheese is melted and bubbly. Remove the skillet from the pan and let sit for 5 minutes.
- Sprinkle chopped parsley. Dig in! Enjoy!