Chipotle Chicken Tortilla

8 bone-in, skin-on chicken thighs (3pounds)

2 tablespoons vegetable oil, plus more for brushing

Kosher salt

Freshly ground black pepper

1/2 medium white onion, minced, plus more for serving

2 jalapeños, stemmed, seeded, and minced

2 tablespoons minced chipotle chiles

3 tablespoons adobo sauce

4 plum tomatoes, finely chopped

Warm corn tortillas, for serving

Cilantro leaves, for serving

Sour cream, for serving

Lime wedges, for serving

Preheat the oven to 425°F. On a large rimmed baking sheet, brush the chicken with oil and season with salt and pepper. Bake until an instant-read thermometer inserted in the largest piece registers 165°F, about 35 minutes. Let cool slightly, then shred the meat; discard the skin and bones.

Meanwhile, heat 2 tablespoons oil in a large skillet until shimmering. Add the 1/2 onion, jalapeños, and a generous pinch of salt; cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the chipotles and adobo sauce and cook for 2 minutes. Add the tomatoes and cook until softened and any liquid has evaporated, about 7 minutes. Stir in the shredded chicken and cook until hot, about 3 minutes. Season with salt and pepper.

Spoon the chicken into warm corn tortillas and serve with cilantro, sour cream, lime wedges, and minced onion.

Akki Roti

Rice Flour - 1 cup

Onion - 1, diced

Coconut - 3 tbsp., grated

Carrot - 1/4 cup, grated

Ginger - 1 tsp, grated

Green Chilli - 1, minced

Cilantro

Cumin seeds - 1 tsp

Salt

Oil

In a large bowl, combine Rice flour, Carrot, Onion, Coconut, Cilantro, Green Chilli, Ginger, Salt and Cumin seeds. Crumble the mixture well and add in required Water to make a soft smooth dough.

Now take a small ball of dough and start patting over parchment paper or banana leaf. Dipping your hands in Water pat as thin as possible. Make some holes between so that your Roti can absorb Oil and cook fast.

Grease the skillet with Oil and gently drop the sheet upside down over the hot skillet. After a minute, peel off the parchment paper slowly without breaking your Akki roti.

Smear some Oil over the Roti and cook on medium flame. Flip over and cook both sides.

Serve Roti hot with Chutney of your choice.

Black Tea with Fennel Seeds

Fennel seeds - 1 tsp

Black Tea - 2 tsp

Honey to taste

Bring 2 cups of Water to boil with 1 tsp Fennel seeds for about 5 min.

Add 2 tsp Tea Leaves and bring to boil for another 5 min. Turn off heat and cover with lid; keep aside for 5 min.

Strain the Tea and discard Tea leaves.

Sweeten Tea with Honey and enjoy hot.