• 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!

Saffron Golden Lattè 

Ingredients: (makes for 1 person)

1. In a tea pot, pour the milk, add a pinch of turmeric and mix it.
2. Using a steel infuser ball or a small piece of clean cotton cloth or simply use a strainer once the ingredients have simmered well. Add the black pepper, cinnamon, clove, cardamom, and ginger and allow it to infuse in the milk.
3. Once comes to a boil, simmer for 2 minutes and pour to your mug and honey generously, mix well.
4. Add chopped almonds for a crunch and a pinch of Saffron and enjoy immediately!

Ingredients:

Instructions:

INGREDIENTS

• 1 medium Onion Finely Chopped
•  3 Garlic Cloves minced
• 1-2 cups quick cooking white Oats (depending on the thickness of the soup)
• 1/2 Carrot
• 1/2 cup French Beans
• 1/2 cup Broccoli
• 2 tbsp white vinegar
• 3/4 cup Corn (cause I love corn)
• 150 gm chicken breast
• 1 tablespoon Butter
• 2 tablespoon Olive Oil
• 1 teaspoon freshly ground Black pepper
• 1 teaspoon white pepper (Optional)
• 1/4 teaspoon crushed chili flakes (Optional)
• 1 Maggi Chicken Cube (Optional)
• Spring Onions to garnish
• Salt to taste

INSTRUCTIONS

1. Soak the vegetables with white vinegar for 15-20 minutes.
2. Boil the chicken breast with water covering the chicken, add salt and ground pepper.
3. Now take a big pot or non-stick casserole on a medium-high flame, put in the butter and olive oil. Once the butter has melted immediately add in the minced garlic and saute till the raw aroma goes. Be careful not to burn the garlic and onions.
4. Next, add in the finely chopped onions, add a little salt and saute till translucent.
5. Now add in the Oats about 1 cup and increase gradually if needed after checking the consistency when the water is added and the soup boils. Sautee the Oats with the garlic and onions for a couple of minutes and add in the veggies and saute the veggies for a couple of minutes. (Ps. You may add in the chicken cube/freshly made chicken stock at this stage)
6. Now add in 4-5 Cups of water, freshly ground black pepper, chili flakes, white pepper powder, and salt according to requirement (the stock already has salt). 
7. Let it boil till the veggies are done. Check if the soup is thick enough (the oats acts as a thickening agent here), add more oats if required. Add in the chicken (you may slice the chicken to make pieces or you may use a fork to shred it)
8. Give it a good stir and let it boil for about 5 minutes and your soup is done.
9. Serve in soup bowls and garnish with chopped spring onions. Serve warm.

• If using mushrooms you may saute them in little butter/olive oil and add in a splash of soy sauce when the mushroom gets done and salt if required.
• You may use the white part of the spring onions chopped finely, and sautee when you add in the onions.