• 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.

Crema Catalana

Ingredients: (recipe adapted from Spain on a fork)

Instructions:

• 3 tbsp All purpose Flour
• 3 tbsp Cocoa powder
• 3 tbsp Sugar
• Salt, a generous pinch
• 4 tbsp Milk 
• 1/4 tsp Coffee (mix it with the milk)
• 2 tbsp Vegetable oil
• 1/4 tsp Vanilla Essence/ extract
• 2 tsp Nutella (optional)
• 1-2 tbsp Chocolate Chips/ chunks (optional)

1. In a mug, combine the dry ingredients with a small whisk/ spoon. 
   
   
   
2. Pour in the wet ingredients and the chocolate chips/chunks. Mix well without any lumps. 
   
   
   
3. Microwave for a minute or 10 seconds extra, on high. (Timing can vary depending upon your oven, I had to do a minute and 10 seconds)
4. Allow the brownie to cook slightly and enjoy with a dollop of ice cream and berries of your choice!

• 2 eggs 
• 1 Scallion, chopped
• 1/4 Capsicum, chopped
• 1 small Onion, finely chopped
• 6-7 White Mushrooms, sliced
• 1 small Garlic clove, minced 
• Salt, as required 
• 1/4 tsp Oregano 
• 1/2 ripe Avocado, sliced thinly 
• Olive oil
• Crushed Chilli flakes

1. In a pan, pour olive oil and add the chopped onion, minced garlic, and sauté until raw smell disappears and add in the sliced mushrooms.
2. Add salt as required and a splash of water.
3. Next add in the chopped capsicum and sauté and finally add in oregano. And transfer the mushroom mix to a bowl.
4. In another bowl, crack in 2 eggs and add in the chopped scallions and salt as required and mix well using a fork.
5. In the same pan used earlier, pour some olive oil and pour the egg mix to the hot pan and swirl areas with excess eggs using a silicone or wooden spoon and allow to cook on low heat.
6. Spread the mushroom mix prepared earlier on half of the omelette and place the uniformly sliced avocado over the bed of mushrooms and sprinkle the crushed chili flake’s and flip over the other side of the omelette and transfer to a plate and serve with fresh cherry tomatoes.

• 1 cup lukewarm water/milk
• 3+1/4 Cup All Purpose flour/ Bread Flour
• 1/4 Sugar
• 1 1/4 tsp Instant yeast (6 gms)
• 1/4 Cup Vegetable Oil
• 1/2 tsp Salt

1. In a bowl combine sugar, water and the yeast using a whisk .
2. Next add in the vegetable oil and add in your Flour and mis well using a wooden spatula and once almost combined, lightly flour your countertop and flip the dough ball onto the counter top.
3. Knead the dough for a good 5-10 minutes until the gluten develops and check if the dough is ready by doing the window pan test, (simply stretch a portion of the dough and the dough shouldn't tear apart and light should pass through the stretched dough).
   
   
   
4. Grease the bowl well and drop the dough, cover using a cling film. Allow to proof/ rest for an hour or until the dough rises double in size. 
   
   
   
   
   
   
5. Using your fist, punch the dough to release any air bubbles.
6. Now transfer the dough to the clean counter top and flatten the dough into a rectangle shape with the help of your finger tips. Keep in mind, that the width should be the size of the loaf pan.
7. Once the dough has been flattened, roll the dough into a log and place the dough log in a well greased loaf pan.
   
   
   
   
   
8. Cover the loaf pan and allow to rise in a warm and dark place for 30 minutes, during this time, pre heat your oven at 180 deg C.
   
   
   
9. Now bake the bread for 25-30 minutes, depending on your oven temperature. *
10. Remove the lid of the loaf pan and turn the loaf pan, to release the bread from the loaf pan.
    
    
    
11. Cover the bread using a kitchen towel and allow the bread to cool down completely.
12. Now, using a serrated knife, cut the bread into slices and store in a zip lock bag, or a bread basket covered in kitchen towel until further use.
    
    
    
13. Enjoy your freshly baked home made bread! 

• 1/4 Cup Sugar, for the yolk
• 1/4 Cup Sugar, for the white
• 1/4+1 tsp Cup Plain Flour
• 1/4 Cup Corn Flour
• 1/4 tsp Baking powder 
• 1/4 Cup +1 tsp Whole milk
• 1/4 Cup Vegetable Oil
• 1 tsp Vanilla
• 1/4 tsp Lemon Zest

• 1 Cup Whipping Cream
• 2 tbsp Sugar
• 1/2 tsp Vanilla 
• 1/2 cup Mascarpone (optional)

• 1 Mango, peeled abd chopped 
• 3 tsp Sugar
• 2 tsp Lemon juice

1. Separate the Egg yolks from the egg whites, and whip the egg yolks, lemon zest with sugar and in another bowl, whip the egg whites and sugar until stiff peaks, now fold the egg whites into the egg yolks.
2. Using a strainer, sift the plain flour, corn flour and baking powder and very gently fold the dry ingredients.
3. Now add in the milk and vegetable oil, and make sure you go well under there and scoop and fold the wet ingredients wellaas they tend to stay at the bottom.        
4. Preheat the oevn at 170 deg C, line a 33*33 cm baking tray with baking paper and pour the cake batter and evel using a off set spatula.
5. Bake for 25 minutes and broil for the last 5 minutes for that perfect baked tops.
   
   
   
6. Prepare the coulis by cooking Mango pieces with sugar and lemon juice on simmer for around 10 minutes and once cooled make a paste using an emulsion blender.
7. Next prepare the Chantilly cream, whip the cream with sugar and vanilla and fold in the beaten Mascarpone if you have it! Whip everything well till you have medium peaks.
8. Once the sponge cake has baked, drop the baked top facing on a new baking paper and remove the baking paper used for baking, trim off the edges using a knife and smear the cake generously with the Mango coulis, this is where the flavor comes from!
   
   
   
9. Spread the chantilly cream, be careful not to over do it, as it will be difficult to roll otherwise!
10. Roll it up real tight, as shown in the video on my Instagram reel, and allow to chill for 30 minutes, covered.
    
    
    
11. Spread the remaining chantilly over the Swiss roll and decorate as per your liking. 
    
    
    
    
    
    
12. Enjoy chilled!