MERRY CHRISTMAS 2016

FELIZ NAVIDAD

Perfect Waffle Iron Omelet RECIPE FOR TODAY

Perfect Waffle Iron Omelet

from Chef Kat

Equipment needed:

Waffle iron, mixing bowl, fork or whisk, knife and cutting board for jalapeño, pastry brush (optional)

Ingredients:

• 4 whole eggs
• 1 tsp finely diced jalapeño
• salt, pepper
• 2 tsp chives or green onions, finely sliced
• 1 Tbsp grated cheddar cheese
• Non-stick cooking spray or melted butter with brush

Instructions:

1) Using your cutting board and knife, finely dice your jalapeño and set aside. Finely slice your chives or green onions and set aside.

2) In a mixing bowl, crack your eggs and scramble with either a fork or a whisk. Season with salt and pepper. Add in your finely diced jalapeño, your sliced green onions, and the grated cheddar cheese.

3) Preheat your waffle iron! When it’s ready (mine – an Oster Flip Belgian Waffle Maker with a ceramic coating – has a green light that says “ready!”) open it up and either spray the iron with your non-stick cooking spray (here are a few unique options: Avocado Oil Non Stick Cooking Spray, Coconut Oil Cooking Spray, or just good ol fashion PAM), or brush melted butter on the grate.

4) Pour your eggs into the waffle iron, and close the cover. *If you have a fancy flip waffle iron, go ahead and flip it. However you would normally cook waffles – follow the same procedures for these eggs!

5) When your waffle iron gives you the green light that your “Waffles” are ready, open up the waffle iron.

6) TA-DA! Grab the eggs out of the waffle iron (they will be hot, you might need to use a fork or spatula) and place them right on your plate. You can top with whatever toppings you desire! We love ours topped with our Chipotle Pulled Pork on top!

Omelet Waffle RECIPE FOR TODAY

Egg Waffle Omelet
Ingredients
2 eggs (per omelet)
Bell peppers (green, red, orange, yellow - your choice)
Roma tomatoes
Yellow onions
Any other veggies
Salt and pepper
2 Tablespoons milk

Instructions

Wash and dice the vegetables in to a fairly small dice.
Crack 2 eggs into a bowl and add salt and pepper for seasoning.
Add 2 Tablespoons of milk to eggs and whisk together.
Mix in veggies.
Add egg and veggie mix to waffle maker and cook until eggs are firm (don't pay attention to waffle maker timer)
Serve with some fresh tomatoes and top with shredded cheese if desired. Enjoy a healthy omelet !

Chicken Biscuit Casserole RECIPE FOR TODAY

Chicken Biscuit Casserole

INGREDIENTS:
1 can (10 3/4 ounces) Cream of Chicken Soup
1/4 cup milk
3/4 cup shredded Cheddar cheese
1/4 teaspoon ground black pepper
Chopped onions (if you like )
Green peas
Boiled potatoes
Boiled chicken shredded or chunked
1 package (7.5 ounces) refrigerated biscuit dough (10 biscuits)

How to Make It

Heat the oven to 400°F. Stir the soup, milk, cheese and black pepper in a 3-quart shallow baking dish. Stir in the vegetables and chicken.Bake for 15 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top the chicken mixture with the biscuits.Bake for 15 minutes or until the biscuits are golden brown

Slow Cooker Brown Sugar Chicken RECIPE FOR TODAY

Slow Cooker Brown Sugar Chicken

Ingredients for slow cooker brown sugar chicken:

- 3 pounds of chicken thighs, skin removed

- 1/2 teaspoon salt

- 1/4 pepper

- 1/4 teaspoon of Creole or Cajun seasoning

- 1/4 teaspoon of garlic powder

- 1/2 cup of light brown sugar, packed

- 1 (6 oz.) can of pineapple juice

- 1/3 cup of soy sauce

- 2 Tablespoons of cornstarch

- 2 tablespoons of water

For some, this would be an unusual chicken recipe and sounds improbable but this recipe will eventually be a sure winner at the dinner table for many. Serve over with rice with a side dish of any steamed vegetables of your choice, baked potato or sprinkle it with red pepper flakes on top if you want. 

MEATLOAF RECIPE FOR TODAY

MEATLOAF
Ingredients

1 cup Bread crumbs
1 package Onion soup mix
2 Egg
1 cup Ketchup

Directions

Mix by hand all ingredients except 1/4 of the ketchup. Put in a loaf pan and top with the remaining ketchup.
Bake 350F for 1 hour. Let stand 10min prior to serving.

Chicken Hamonado, Sweet Roast in Pineapple RECIPE FOR TODAY

Chicken Hamonado, Sweet Roast in Pineapple
from Mama's Guide Home
Ingredients:

4 Pounds Whole Roasting Chicken
Pineapple Chunks - 1 can ( 20 oz. net wt. or 1 lb. 4 oz. or 567 g.), liquid reserved
Pineapple Juice - 1 cup
Maggi Seasoning - 1 teaspoon
Patis or Filipino Fish sauce - 2 Tablespoons
Calamansi or Lemon Juice - 1 Tablespoon
Brown Sugar - 3/4 cup
Garlic - 1 teaspoon, minced
salt - 1 teaspoon
White Pepper Powder - 1 teaspoon
Tanglad (Lemon Grass)

Instructions:

Pre-marinate the whole roasting chicken with Maggi seasoning, fish sauce or patis, 1 cup pineapple juice, calamansi or lemon juice, garlic, salt, white pepper. Rub the chicken all over with these ingredients.

Cover in plastic wrap in a non reactive container. Refrigerate at least 6 hours or overnight.

When ready to cook, preheat oven to 375 F degrees. Grease and prepare a roasting pan measuring approximately 9 X 13 inches. Place the pre-marinated whole chicken. Insert tanglad inside the chicken.
Cover the entire chicken and roasting pan with aluminum foil and roast in the oven.
Cook for 35 minutes per pound of chicken (with bone).

At the last thirty minutes of cooking, remove the foil cover from the chicken.
Combine the reserved pineapple juice from the canned pineapple and brown sugar, then pour it over the chicken.

Add the pineapple chunks over the rest of the chicken. Let this cook for 25 minutes till top of chicken has a nice glaze.

When chicken is done, arrange on a serving platter. Garnish with more pineapple chunks and Cherries.

Pour a little of the drippings on the roast to make it shiny

Brown Sugar Meatloaf RECIPE FOR TODAY

Brown Sugar Meatloaf

Ingredients:

- 1/2 cup brown sugar, packed

- 1/2 and 1/4 cup barbecue sauce (separated to be used in different steps)

- 1 1/2 lbs lean ground beef

- 3/4 cup milk (I use 2%)

- 2 eggs

- 1 1/2 teaspoons salt

- 1/4 teaspoon ground black pepper

- 1/4 teaspoon Adobo seasoning

- 1/4 teaspoon ground ginger

- 3/4 cup saltine crumbs, finely crushed

Copy Cat Honey Baked Ham RECIPE FOR TODAY

Copy Cat Honey Baked Ham

3 1/2- lbs ham (spiral cut smoked, fully cooked)
1/2 - cup pear or apple juice (I used a apple harvest blend)
1/2 - cup orange juice
1/2 - cup brown sugar (firmly packed)
1/2 - cup honey
hand held butane torch

Directions:
Preheat oven to 375°F. Place the ham, cut end down, in a large baking pan.

Mix the pear or apple juice with the orange juice in a bowl and mix.

Pour the juice mixture over the ham and bake for 15 minutes basting frequently with juices. Remove from oven.

Mix brown sugar and honey together in a small bowl.

Brush mixture over ham and bake for another hour or until internal temperature reads 140°F.

Using a butane torch carefully caramelize the glaze to the crust using small strokes.

ARROZ FRITO CON BACON Y TORTILLA SPANISH RECIPE FOR TODAY

ARROZ FRITO CON BACON Y TORTILLA
Ingredientespara 4 personas:
300 g de arroz
200 gramos de bacon ahumado
2 huevos
sal
aceite de oliva virgen extra (cuanto mejor es el aceite, mejor es el resultado)

Empezamos poniendo el arroz a cocer con abundante agua y sal al gusto. Mientras se va haciendo el arroz, preparamos una tortilla a la francesa con los dos huevos, la cortamos a daditos y reservamos.

En la misma sartén, salteamos el bacon cortado a tiritas con una cantidad algo generosa de aceite.

Una vez tenemos el arroz cocido a nuestro gusto, lo escurrimos y lo echamos en la sartén junto al bacon y lo llevamos de nuevo al fuego mezclando bien y salteando todo.

Al cabo de dos o tres minutos añadimos la tortilla a daditos, le damos unas vueltas mezclando todo y ya está.

Espirales de Jamón y Queso SPANISH RECIPE FOR TODAY

Espirales de Jamón y Queso
INGREDIENTES 
 1 lámina de hojaldre cuadrada (yo comprada) 
 200 gr de jamón cocido de calidad, mejor si se cuadrado o rectangular 
 200gr de queso cortado en láminas, yo he usado gruyere. 
 1 huevo batido para pintar

RECETA

Dejamos la lámina de hojaldre unos momentos abierta para que se atempere antes de desenrollarla. Ponemos el horno a precalentar a 180 º.

Desenrrollamos la lámina de hojaldre y cubrimos toda la superficie con lonchas de jamón cocido sin sobreponerse las.

Cubrimos la capa de jamón dulce con lonchas de queso, evitando también sobreponerselas y que se monten.

Enrollamos todo el hojaldre con el relleno nos quedara un rulo grueso y alargado que cortaremos en rodajas de un par de dedos de grosor aproximadamente. Vamos poniendo las rodajas que cortemos en una bandeja de horno.

Pintamos todas las rodajas por encima con el huevo batido y las horneamos durante un cuarto de hora aproximadamente, vigilar porque ya sabéis que cada horno es un mundo.

Una vez las veis doradas ya estarán listas para comer. Se pueden comer frías o calientes, son divinas de las dos maneras y si deseáis recalentarlas podéis hacerlo tranquilamente en el horno, volverán a quedar calientes y deliciosas sin perder el toque crujiente, pero sobre todo no las recalentéis en el microondas, ha ser horno. Si las probáis ya veréis qué maravilla y qué olor os cogerá toda la casa, ¡seréis la envidia del vecindario!

ARROZ CON LECHE CONDENSADA SPANISH RECIPE FOR TODAY

ARROZ CON LECHE CONDENSADA
Ingredientes
100 gr. de arroz
500 ml. de nata líquida (crema de leche)
500 ml de leche
100 gr. de azúcar
370 gr. de leche condensada
Canela en rama
Canela en polvo
Corteza de limón

Paso 1

Comenzaremos este arroz con leche condensada poniendo 2 cazuelas en el fuego. Una con la leche y la nata, y la otra con un poco de agua (esta última que sea más amplia porque será donde finalmente se haga el arroz con leche condensada).

Paso 2

En la cazuela del agua que tiene que estar a fuego lento, pondremos el arroz con una pizca de sal para que suelte bien todo el almidón, ya que esto ayudará a que quede muy cremoso al final.

Paso 3

En la cazuela de la leche y la nata, que también debe estar a fuego lento, tenemos que poner la corteza de limón (recordad que no tiene que tener mucha parte de lo blanco, porque amarga y estropearía el arroz con leche condensada) y la canela en rama.

Paso 4

Después de 10 minutos cociendo la leche con el resto de cosas, tenemos que verterla a través de un colador en la cazuela en la que está el arroz. Una vez hecho esto, mínimo tiene que estar cociendo a fuego muy lento durante al menos una hora.

Paso 5

Pasado ese tiempo tenemos que poner ya el azúcar y la leche condensada y remover con constancia para que no se nos pegue el arroz con leche condensada, durante 5 minutos aproximadamente. Ahora tenemos que retirarlo del fuego y verterlo en una fuente para que se enfríe.

Paso 6

Una vez enfriado he hecho 2 decoraciones, la clásica espolvoreando canela por encima y una segunda espolvoreando azúcar por encima y luego quemándola con un soplete para que haga un efecto "crema catalana", pero puede que esta última sea demasiado azúcar.

Paso 7

Nada más por hoy amig@s, delicioso arroz con leche condensada. Mañana volvemos en Cocina Familiar con una nueva receta, espero que probéis pronto este postre y disfrutéis tanto como lo hicimos aquí en casa. Buen provecho!

Easy Gingerbread Pancakes ENGLISH RECIPE FOR TODAY

Easy Gingerbread Pancakes

TOTAL TIME: Prep: 5 min. Cook: 5 min./batch

Ingredients

• 2 cups complete pancake mix
• 4 teaspoons molasses
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1-1/2 cups water
• Maple syrup, optional

Directions

1. In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened.
2. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired. Yield: 12 pancakes. 

Originally published as Gingerbread Pancakes in The Taste of Home Cookbook 2011, p24

Red Velvet Pancakes ENGLISH RECIPE FOR TODAY

Red Velvet Pancakes

TOTAL TIME: Prep: 30 min. Cook: 15 min./batch

Ingredients

• 10 cups all-purpose flour
• 1-1/4 cups sugar
• 2/3 cup baking cocoa
• 6 teaspoons baking soda
• 4 teaspoons baking powder
• 5 teaspoons salt
• ADDITIONAL INGREDIENTS (for each batch):
• 2 cups buttermilk
• 2 eggs
• 2 tablespoons red food coloring
• Butter and maple syrup

Directions

1. In a large bowl, combine the first six ingredients. Place 2 cups in each of five resealable plastic bags or containers. Store in a cool dry place for up to 6 months. Yield: 5 batches (10 cups mix).
2. To prepare pancakes: Pour mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into dry ingredients just until moistened.
3. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with butter and syrup. Yield: 16 pancakes per batch. 

Originally published as Red Velvet Pancakes in Taste of Home Christmas Annual Annual 2012, p174

Santa's Swirl Cookies ENGLISH RECIPE FOR TODAY

Santa's Swirl Cookies

By Renee's Kitchen Adventures

Festive sugar cookies swirled with red and green sugar

Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 tsp. salt
• 1 tsp. pure vanilla extract
• 1/4 tsp. almond extract
• 1 large egg
• 2 1/2 cups all purpose flour
• red and green colored sugar
• red, white and green nonpareils

Instructions

1. In large bowl, cream butter, salt, and sugar together with an electric mixer.
2. Add in egg and extracts. Mix in flour and beat until dough comes together.
3. Divide dough in half. Roll out one of the halves into an 8 x 8" square and sprinkle sugars like patchwork. (see the photo in the text for reference). Roll up jelly-roll style then roll in nonpareils and wrap in tightly in plastic wrap. Repeat with other half of dough.
4. Refrigerate rolls for 2 or more hours, or until very firm.
5. Preheat oven to 375 degrees F. Line cookie sheets with parchment. Remove plastic wrap from rolls and slice into 1/4" slices, then lay on prepared cookie sheets about 2" apart.
6. Bake in oven for 6 -8 minutes or until edges just start to brown. Allow to rest on cookie sheet for 2 minutes before removing to wire rack to cool completely.

Yield: About 3 dozen cookies 
Prep Time: 02 hrs. 10 mins. Cook time: 00 hrs. 08 mins. 
Total time: 2 hrs. 18 mins. 

Shrimp Scampi ENGLISH RECIPE FOR TODAY

Shrimp Scampi
Ingredients

Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves

Directions
Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Divide the shrimp among plates or arrange on a platter and serve.
Copyright 2001 Television Food Network, G.P. All rights reserved http://www.foodnetwork.com

BROWN SUGARED CARROTS ENGLISH RECIPE FOR TODAY

BROWN SUGARED CARROTS

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
Kosher salt and freshly ground black pepper
2 tablespoons dark brown sugar
1 tablespoon molasses
1/2 to 1 cup water
2 tablespoons butter
1 sprig rosemary

DIRECTIONS
In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.

After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.

Santa's Christmas Cookies ENGLISH RECIPE FOR TODAY

Santa's Christmas Cookies
Ingredients
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Gel-paste food coloring, optional
Royal Icing, recipe follows
Edible decorations, such as sprinkles or candy balls, optional

Royal Icing:
1/4 cup meringue powder
8 cups sifted confectioner's sugar

Directions

Special equipment: a squeeze bottle for easy decorating
In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
Royal Icing:
Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.
Yield: 4 cups icing
Recipe courtesy of Nancy Fuller

Rice Krispy Ornaments ~Easy Christmas Treats ENGLISH RECIPE FOR TODAY

Rice Krispy Ornaments ~Easy Christmas Treats

by A Thrifty Mom
Ingredients
2 Tbsp. Butter
10 oz. Bag Marshmallows
Red and Green Food Coloring
6 Cups Krispy Rice Cereal
Rolos

Instructions

In a sauce pan over low heat melt 1 Tbsp. Butter and then add half of the Marshmallows. Stir frequently and add 10 drops of food coloring to start. Add additional food coloring until desired color is achieved. Slowly add 3 cups of the Krispy Rice to the pan over low heat and stir to coat.

Remove from heat and let cool until you can comfortably handle it. Oil or spray your hands so the mixture won’t stick. Make 3 inch balls rolling the mixture between your hands. Place on waxed paper. While the ornaments are still sticky top with a Rolo. Repeat the process for the other color. Serve or store in an airtight container.

Christmas Pizza Minis ENGLISH RECIPE FOR TODAY

Christmas Pizza Minis
Ingredients

12 Rhodes Yeast Dinner Rolls, thawed but still cold
flour
pizza sauce
grated mozzarella cheese
red & green peppers, cut into small thin strips
pepperoni slices, cut into fourths

Instructions

Spray counter lightly with non-stick cooking spray. Flatten each roll into a 4 1/2-inch circle. Place circles on sprayed baking sheets. Cover with plastic wrap and let rest 20 minutes.

Remove wrap. Dip 4-inch cookie cutters into flour and cut desired shapes out of each dough circle.

Pre-bake at 350°F 8-10 minutes. Remove from oven and let cool.

Top each one with pizza sauce, grated cheese, red and green pepper strips and pepperoni pieces. Bake for an additional 6-8 minutes or until cheese is nicely melted.

Chicken Stuffed Buns ENGLISH RECIPE FOR TODAY

Chicken Stuffed Buns

For the dough

Plain flour- 1 1/2 cups (plus enough to dust the work surface)

Wholemeal flour- 1/2 cup

Active dry yeast- 1 tbsp

Sugar- 1 tbsp

Warm water- 2 tbsp

Warm milk- 1/2 cup

Oil- 1/4 cup

Egg- 1, lightly beaten

Salt- to taste

Egg white or milk for wash

Sesame seeds- to sprinkle on top (optional)

For the filling

Minced/ shredded chicken- 400 gms

Onion- 1 large, finely chopped

Ginger paste- 1/2 tbsp

Garlic paste- 1/2 tbsp

Green chillies- 2, finely chopped (optional)

Tomato- 1 large, finely chopped

Kashmiri chilli powder- 1 tsp

Coriander powder- 1 1/2 tsp

Turmeric powder- 1/4 tsp

Potato- 1 large, diced into small cubes

Garam masala- 1 tsp

Coconut milk- 1/4 to 1/2 cup

Coriander leaves- a couple of stalks chopped fine (optional)

Oil- 2 tbsp

Salt- to taste

Whisk together both the flours along with some salt and keep aside.

Take 1/2 tbsp flour from the mix and combine it with 1/2 tbsp sugar and yeast.

Add the warm water to that and mix well till the sugar and yeast has completely dissolved.

Keep aside for 10 minutes to activate the yeast. You would know its alive by the bubbles that form.

Into a large mixing bowl pour the milk, oil and remaining sugar. Stir to dissolve the sugar.

Tip in 1 cup of the flour mix and using a wooden spoon mix well till you get a paste like consistency.

Add the beaten egg followed by the yeast mix and stir it in.

Finally add the remaining 1 cup flour and stir vigorously till everything comes together. You can do this entire process using a mixer with dough hook attachment.

Otherwise, knead it well on a floured work surface for at least 10 minutes, till the dough is soft and pliable.

Oil the same mixing bowl lightly and keep the dough in it. Cover with a kitchen towel and leave in a warm place to rise. I preheat the oven to 100C for about 5 minutes, turn it off and then place the dough inside.

While the dough is proofing, get the filling ready.

Heat oil in a large frying pan and saute the onions till they turn a light golden brown in colour

Add the ginger and garlic pastes and stir for about 2 minutes or till the raw smell disappears.

In goes the chilli, coriander and turmeric powder. Stir for a minute or so for the spices to cook

Throw in the diced tomato/ paste and cook till the oil starts separating. This could take about 6 to 7 minutes on medium heat.

Add the diced potato followed by minced/ shredded chicken, season with enough salt and stir to bring all the ingredients together.

Cook till the chicken and potatoes are done and the water has completely evaporated. 

When it is more or less dry, add the coconut milk and stir well. Cook further till you get a semi-gravy like consistency. It shouldn't be too watery, nor too dry.

Sprinkle the garam masala and coriander leaves and give one final stir. Do the taste test, add more if required.

Once done, transfer into a bowl and keep aside to cool completely.

Assembling

Once the dough has doubled in size, punch it down gently using your hands, give a couple of gentle kneads and divide the dough into 15 equal parts. (If you have an obsession like me, then weigh each ball to get the exact size)

Take a dough ball, make a small disc shape (either using your rolling pin, or stretch using your hands) and place 1 tbsp of the filling into the centre.

Wrap it up by bring all the edges together and pinch the top gently to seal the filling.

Try and reshape them into a perfect ball and place on a baking tray lined with parchment paper.

Continue doing the same with all the dough balls and keep them aside for about 30 minutes to prove again.

Towards the end of your proving time, preheat the oven to 200C.

Just before you chuck them into the oven, whisk the egg white a bit and brush generously on top of the buns.

Sprinkle sesame seeds (if using) and bake in the middle shelf for 10 to 12 minutes or the tops are golden brown and glossy.

Take it out of the oven, cool for about 3 to 4 minutes, arrange them in a bread basket and serve with all the Christmas charm you can muster up :)

Notes: If you cant get hold of chicken breasts, then get chicken breasts, slice them into small chunks and precook in a saucepan along with a pinch of turmeric powder, salt and 2 tbsp of water. Once cooked, shred them and use that instead.

If you plan on making the buns only the next day, then place them in the refrigerator overnight. Bring it to room temperature before proceeding with the filling.