Arvi Karahi/ Eddoe Curry

Self cooking photograph

arvi/ eddoe	1/2 kg
green chillies	3, slitted
tomato	1 small, chopped
red chili powder	1tbsp
coriander powder	1tsp
turmeric powder	1/4tsp
cumin seeds	1tsp
ajwain	1/2tsp
aniseed	1/2tsp
fennel seeds	1/2tsp
fenugreek seeds	1/4tsp
salt	to taste
curry leave	1 or 2
lemon juice	2tbsp
oil	2tbsp
Method:
Boil arvi whole; remove skin when its tender and slice into halves.
Heat oil in a pan, add cumin seeds, curry leaves and fenugreek seeds; saute for half a minute.
Add tomato and fry until tomato is completely fried and its water is dried
Stir in red chilli powder, coriander powder, turmeric, ajwain, aniseed, fennel seeds; saute for 2 minutes.
Add in arvi, green chillies and lemon juice; stir fry for 1 minute.
Cover and cook for 8 to 10 minutes on low heat until oil separates.
Serve hot with chapati or naan.
Serves 4.

Haupia - Traditional Hawaiian Desert

Self cooking photograph

coconut milk	2 cups
sugar	3tbsp
salt	a pinch
cornstarch	3tbsp
coconut	1/3 cup, shredded
Method:
Add coconut milk, sugar and salt to a pan; stir over medium heat until the sugar and salt dissolves.
Reduce the heat and add shredded coconut; cook for 5 minutes to soften.
In a separate small bowl whisk cornstarch into 1/4 cup water.
Add cornstarch mixture into the coconut mixture and stir.
Let it thicken on a low heat until it is the consistency of yogurt.
Transfer to serving dishes and chill until ready to serve.
Serves 4.

Paya/ Hooves - My Family Style

Self cooking photograph

I make this dish the way my grand mother used to make. Trust me this is the most delicious soup like dish. Paya made by my mom are highly famous in our family and friends.  goat/ lamb paya 6, washed onions 1 big, finely sliced garlic paste 1-1/2tbsp ginger paste 1tbsp red chilli powder 1tbsp - adjust to taste turmeric powder 1/4tsp black pepper powder a pinch - optional salt to taste garam masala pwdr 1/2 tsp oil 1 cup Method: Heat oil and fry onions till light golden. Add in paya/ hooves, garlic, ginger, red chilli powder, garam masala powder, turmeric powder and salt. Add 2 mugs of water; mix well, bring it to a boil on high heat and then put it on pressure for 20 minutes on low heat. (Or cook on low heat atleast for 4 hours) Remove the cover and fry until oil separates from gravy on medium heat.  Add 2 more glass of water and again put it on pressure for another 25 to 30 minutes on low heat. Remove the cover; add a pinch of black pepper powder and let it cook on low heat uncovered for another 10 to 15 minutes. Add more water if you desire to have liquid gravy. Garnish with fresh coriander and lemon. Serve hot with naan or boiled rice. Serves 6 to 8.

Nawabi Steam Roast Chicken - New Year's Special

Self cooking photgraph

This recipe was shared by my friend Beenish Khan. I tried it myself, turned out very nice. Hope you guys will enjoy too!
chicken	8 pcs
vinegar	2tbsp
salt	to taste
yogurt	3/4 cup
garlic/ginger paste	1tsp
red chili powder	2tsp - adjust to taste
garam masala pwdr	1tsp - optional
turmeric	1/4 tsp
oil	for frying
Method:
Marinate chicken with vinegar and salt for 1 hour.
Heat the oil and deep fry chicken pieces until light golden.
(Do not over fry chicken)
Take out lightly fried chicken pieces and place it on an absorbent paper.
Mix all the rest ingredients in yogurt and apply evenly on the fried chicken pieces.
Keep it in the fridge for atleast 4 hours.
Steam the chicken in steamer for 10 to 15 minutes or until cooked thoroughly.
OR
Add water to a large pot; it should fill up to1 inch and bring to a boil.
Place a rack or small pot in the bottom of the large pot.
Place chicken in a single layer on a heatproof dish and place the dish on the rack or pot.
(water should not boiling up over the heatproof dish)
Cover with a lid tightly and cook for 10 to 15 minutes on low heat until chicken is cooked.
Take out chicken pieces from the steamer and serve with salad or any sauce.
Serves 4.