Two recipes that I tried recently .One come's from Madhusrecipe(You tube) and the patties from local chef/writer Amy Beh.The patties are slightly different than the normal potato patties as it uses tapioca.Kolhapuri Chicken Source: http://madhurasrecipe.com/index.php?p=1_222For Gravy3 tbsp Oil1 tsp Cumin Seeds1 tbsp Coriander seeds2 tbsp Sesame seeds1 tbsp Poppy seeds2 tbsp Chopped GarlicWhole Garam spices (Bay leaf, GreenCardamom, 2-3 Cloves. Blackpeppercorns, 1 star anise)1 big Onion sliced1 Tomato diced1/2 tsp Garam masala powder3 tbsp dry shredded Coconut1 tbsp Degi mirch powder/ ( I used chilli powder and cayenne powder)Ingredients for Marination1 lb Chicken drumsticks1/2 tsp Turmeric powder1 tsp Red Chilli powder1 tbsp Ginger Garlic paste1 tbsp Lemon Juice1 tsp Garam MasalaMethod:Marinade1) Wash chicken pieces well and remove its skin or fats part.2) Add ginger garlic paste, red chilli powder, garam masala, turmeric powder, salt, lemon juice to chicken, rub all spices well on chicken and keep to marinate for 30 mts.Masala Preparation1) Heat up oil, add cumin seeds, whole garam spices, coriander seeds, sesame seeds, poppy seeds, chopped garlic and cook till spices start to change its color.2) Add dry grated coconut, sliced onion and cook till onion gets light brown color.3) Add tomatoes to blender, add onion masala, some water and grind to make smooth paste.Gravy Preparation1) Heat up oil, add ground masala paste, add red chilli powder,cayenne powder, garam masala and cook for just 5 mts.2) Add marinated chicken pieces, mix well, add water to desired consistency, cover and cook for 20 mts. till the time chicken gets tender.Notes:1) Marination helps chicken to get cook faster and improves its flavour.2) I used chilli powder and cayenne powder for this dish3)Did used some red food colouring to enhance the appearance.Deep-fried Tapioca PattiesTAPIOCA or cassava are two different names for the same vegetable. The flavour of this root vegetable is rather bland and starchy.To cook tapioca just wash and peel, then cook whole in savoury dishes such as curry. You can also cut the tapioca into chunks, boil them and then dip in freshly grated coconut and sugar or honey.The young root can be grated, mixed with sugar, coconut milk and baked or steamed to make a Malaysian kuih.200g tapioca, cleaned and peeled 100g chicken, roughly minced 60g minced prawns (optional)35g chopped onion 2 tbsp finely chopped carrot 1/8 tsp salt Dash of freshly ground black pepper ¾ tsp white pepper ½ tsp chilli powder ½ tsp chicken stock granules 1 tbsp chopped coriander leaves Oil for deep-fryingCut the tapioca into small pieces then put into an electric blender. Add just enough water and blend until fine. Remove and put tapioca pulp on a piece of clean muslin cloth. Squeeze out excess liquid.Mix tapioca pulp, minced chicken/prawns, carrot and onion together in a mixing bowl. Add salt, pepper, black and white pepper, chilli powder and chicken stock granules. Mix well then add coriander leaves. Shape mixture into walnut-sized balls, then flatten them into patties.Heat 2-3 tablespoons oil in a non-stick saucepan and pan-fry the patties in batches, turning them over occasionally until golden brown. Drain on crumpled paper towels and serve immediately.