• 1 pack frozen Tapioca, medium cubes(700 gms) / 1 large Fresh Tapioca*
• 1/4 tsp Turmeric powder
• Salt, as required 
• 2-3 green Chillies, slit
• 1/2 cup Water 
• 1/4 cup Shredded Coconut 
• 3 tbsp Coconut oil
• 1 tsp Mustard seeds
• 1 small Garlic, minced 
• 2-3 Dry Red Chillies
• 2 sprigs Curry leaves 

1. In a pot, add in the tapioca cubes with the turmeric powder, salt, green Chillies and Water. Combine everything.
2. Close the lid and allow to come to a boil, boil for around 7-8 minutes, if knife inserted, glides in easily, you may switch off the flame. **
3. In a tempering pan, pour coconut oil, once the oil is hot, add the mustard seeds.
4. Once the mustard seeds have spluttered, add in the minced garlic and mix immediately (make sure the flame is low) for 5-10 seconds, next tear the dry red Chillies, and card in the curry leaves Rand aloo to splutter. 
5. Add the tadka, to the boiled tapioca, combine well and enjoy with some spicy fish curry or a glass of chukku kaapi (dry ginger coffee) like I do!

• 2 1/2 cups All purpose Flour
• 1/2 cup unsweetened Cocoa powder
• 1 1/4 cup Sugar (you may use half brown sugar and half white sugar)
• 1/2 tsp Instant Coffee powder (optional)
• 1 tsp Vanilla Essence
• 1 tbsp Baking powder
• 1/2 tbsp Baking soda
• 100 gms Unsalted Butter, softened
• 1/4 Vegetable Oil
• 3 medium Eggs
• 3/4 cup Milk
• 2 tbsp white Vinegar

• 1 cup Icing Sugar
• 3 tbsp Cocoa powder
• 70 gms Unsalted Butter, softened
• 60 ml warm Milk
• 100 gms Dark Chocolate, melted 

1. Preheat the oven at 170 deg C and line a 9x13 inches tray with baking paper.
2. Combine the milk and white vinegar in a jar, mix and set aside for 5 minutes.
3. In a large mixing bowl, combine the dry ingredients like flour, cocoa powder, sugar, baking powder, baking soda and a pinch of salt and mix with a balloon whisk.
   
   
   
4. Add in the butter, eggs, and butter milk.
   
   
   
   
   
   
5. Beat on the lowest setting until the ingredients come together.
6. Scrape the bowl and increase the speed gradually until everything is incorporated well.
7. Transfer the batter into the prepared tray and level out.
   
   
   
8. Bake for 35-40 minutes or until the skewer comes out clean. 
   
   
   

1. Melt the dark cholate in a microwave for 30 second bursts or until melted. Or you may double boil the chocolate over a saucepan with boiling water and melt the chocolate. Set aside to cool.
2. In a bowl combine icing sugar (sifted), Cocoa powder (sifted), add in the softened butter and mix well.
   
   
   
3. Gradually add milk little by little, as required.
4. Finally add in the melted and cooled chocolate and beat well until the frosting holds stiff peaks. (I like mine as ganache, so I did not do this step)
   
   
   
5. Finally, once the cake has cooled on a cooling rack, spread the frosting/ ganache and add your desired toppings like strawberries (if eating immediately), chocolate sprinkles etc.

• 2 tsp Kashmiri Chili Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Fennel Seeds
• 1/4 tsp Freshly Crushed Black Pepper
• 1/4 tsp Garam Masala Powder
• Salt, as required
• 1 tsp Ginger Garlic, paste
• 1/2 tsp Lemon juice
• 1 tbsp Olive oil

Other ingredients:

• 500 gms Chicken pieces
• 3 tbsp Vegetable oil
• Curry Leaves
• 2 dried Bay Leaves
• 1 Cinnamon Stick
• 2-3 Cardamom Pods
• 2-3 Cloves
• 1 Large Onion, finely chopped
• 2 tsp Ghee
• 2-3 Green chillies (slant cut)
• 1 Capsicum/ Green Bell Pepper, chopped
• 1 tsp Ginger Garlic, minced
• 1 Tomato, finely chopped
• 3 cups Basmati Rice (washed and soaked for 1/2 an hour)
• 4 1/2 cups Water
• 1 tbsp Lemon juice
• Salt, as required

1. In a bowl, add all the spices, under marinade and coat the chicken well in the marination, allow to marinate at least for half an hour.
2. In a large biryani pot (preferably non stick), pour in the vegetable oil and fry the chicken pieces well, for around 8 minutes on one side and around 10 minutes on medium flame the other side. Add in a few curry leaves too.
   
   
   
3. After frying the chicken pieces, add in your whole spices like bay leaf, cinnamon stick, cardamom pods and cloves.
4. Give it a saute, and add in the chopped onion, and salt as required.
5. In the same pot, bring aside the onion and whole spices to a side and add in the ghee and splutter the curry leaves along with the green chillies.
6. Next add in the hero ingredient, Shimla Mirch (capsicum). 
7. Add salt, as required and add the minced ginger garlic and sauté well. Finally add in the finely chopped tomato and cover with the lid. 
8. Once everything comes out mushy, add in your leftover marinade mix well and add in your soaked and drained rice, give it a toss to absorb all the masalas and then pour in the water and add salt and lemon juice.
9. Once the water comes to a rolling boil, close the lid and cook for around 25 minutes on low flame and do not open the lid.
   
   
   
   
10. Once the rice is nice and fluffy at around 20 minutes, open the lid and add in the fried chicken pieces and close the lid and allow the flavors to marry. 
11. Finally serve hot with your favorite chutney or salsa.