Hanim & Hayati's Kitchen

23/12/2025

22/12/2025

🥔 Aloo Paratha Recipe

Ingredients

For dough :-
Whole wheat flour – 2 cups
Salt – ½ tsp
Water – as needed
Oil – 1 tsp

For aloo stuffing:-
Boiled potatoes – 3 medium (mashed, no lumps)
Green chilli – 1 (finely chopped)
Ginger – 1 tsp (grated)
Coriander leaves – 2 tbsp (chopped)
Red chilli powder – ½ tsp
Garam masala – ½ tsp
Coriander powder – 1 tsp
Amchur (dry mango powder) – ½ tsp
Salt – to taste

Method :-
1. Prepare dough
Mix flour and salt.
Add water little by little and knead into a soft dough.
Add oil, knead again, cover and rest for 15–20 minutes.

2. Prepare stuffing:-
In a bowl, add mashed potatoes.
Mix green chilli, ginger, coriander leaves.
Add all spices and salt.
Mix well. Make sure stuffing is dry and smooth.

3. Make paratha:-
Divide dough into equal balls.
Take one ball, roll slightly, place stuffing in the center.
Seal and gently flatten.
Roll into a medium-thick paratha using dry flour.

4. Cook
Heat tawa on medium flame.
Place paratha, cook till bubbles appear.
Flip, apply oil or ghee.
Cook both sides till golden brown spots appear.

Serving Suggestions:-
Serve hot with butter, curd, pickle, or mint chutney 🧈🥣
Perfect for breakfast or lunch.

20/12/2025

🐔 Chicken Kosha (Bengali Style) 🍗

Ingredients :-
Chicken (with bone) – 1 kg
Onions (finely sliced) – 4 large
Ginger paste – 2 tbsp
Garlic paste – 1½ tbsp
Green chilies (slit) – 3–4
Tomato (optional, finely chopped) – 1 small
Curd (thick) – ½ cup
Mustard oil – 4–5 tbsp

Spices :-

Bay leaves – 2
Green cardamom – 4
Cloves – 5
Cinnamon – 1 inch
Dry red chilies – 2
Turmeric powder – 1 tsp
Kashmiri red chili powder – 1½ tsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam masala powder – 1 tsp
Salt – to taste
Sugar – a pinch

Method :-

Marinate chicken with curd, turmeric, chili powder, salt, ginger-garlic paste. Rest 30–60 mins.

Heat mustard oil till smoking, reduce heat. Add whole spices & dry red chilies.

Add sliced onions and fry till deep golden brown (very important).

Add marinated chicken. Cook on medium-low heat, stirring continuously.

Add coriander & cumin powder, chopped tomato (if using). Cook till oil separates.

Add green chilies & a pinch of sugar.

Cover and slow cook (koshano) on low heat for 25–30 mins. Stir occasionally.

Add garam masala, switch off heat. Rest covered for 10 mins.

19/12/2025

🔥 Thecha Chicken Recipe 🍗

🧾 Ingredients

For marination

Chicken – 500 g (bone-in preferred)

Turmeric powder – ½ tsp

Salt – to taste

Lemon juice – 1 tbsp

For Thecha paste

Green chilies – 8–10 (adjust to taste)

Garlic cloves – 8–10

Roasted peanuts – 2 tbsp ( I skipped this )

Cumin seeds – 1 tsp

Fresh coriander – 2 tbsp (optional)

Salt – to taste

For cooking

Oil – 3 tbsp

Cumin seeds - 1 pinch

Bay leaf - 2-3

Onion – 3 medium (finely chopped)

Turmeric – ¼ tsp

Water – as needed

👩‍🍳 Method

1. Marinate the chicken
Mix chicken with turmeric, salt, and lemon juice. Rest for 20–30 minutes.

2. Roast garlic cloves and green chillies

3. Prepare the thecha paste
Coarsely grind green chilies, garlic, coriander leaves and salt.
👉 The paste should be rough, not smooth.

3. Cook the chicken

Heat oil in a pan.

Add chopped onion , bay leaf and cumin seeds.
Sauté till golden.

4. Add chicken
Add marinated chicken and turmeric. Cook on medium flame until chicken turns white and oil separates.

5. Add thecha
Add prepared thecha paste. Mix well and cook for 5–7 minutes till raw chili smell disappears.

6. Simmer
Add a little water (if needed), cover, and cook till chicken is soft and coated well with thecha.

7. Final touch
Cook uncovered for 2–3 minutes for a slightly dry, roasted texture.

8. Garnish with coriander leaves and lemon slices.

14/12/2025

🥕 Gajar ka Halwa Recipe

✅ Ingredients

Carrots (red/orange), grated – 1 kg

Full cream milk – 1 litre

Sugar – ¾ cup (adjust to taste)

Ghee – 4–5 tbsp

Cardamom powder – ½ tsp

Cashews – 10–12 (chopped)

Almonds – 10–12 (sliced)

Pistachios – 2 tbsp (sliced)

Raisins – 1–2 tbsp

Rose petals - 9-10 petals

Saffron - 1 pinch

👩‍🍳 Method

1. Cook carrots & milk

Heat a heavy-bottom pan.

Add grated carrots and milk.

Cook on medium flame, stirring occasionally, until milk reduces and thickens.

2. Add ghee and cook until the mixture leaves the sides and carrots are soft.

3. Add sugar and mix well.

Cook again till halwa thickens and turns glossy.

4.Add cardamom powder, nuts and raisins.
Mix and cook for 2–3 minutes.

5. Final touch

Switch off flame. Serve hot or warm.

Add cashew, nuts , raisins, saffron on top and flower petals for garnish.

11/12/2025

Chicken Cheese Balls Recipe

Ingredients

For the chicken mixture

250 g boneless chicken (boiled & shredded)

1 medium onion (finely chopped)

2 green chilies (finely chopped)

1 tsp ginger-garlic paste

½ tsp black pepper powder

½ tsp red chili flakes

½ tsp garam masala

½ tsp oregano (optional)

2 tbsp coriander leaves (finely chopped)

3 tbsp mayonnaise OR 2 tbsp cream cheese

Salt to taste

For stuffing & coating

Mozzarella cheese cubes (small)

½ cup maida (all-purpose flour)

1 egg (beaten)

1 cup breadcrumbs

Oil for deep frying

Instructions

1. Prepare the chicken mixture

1. In a bowl, add shredded chicken.

2. Mix in onion, green chili, ginger-garlic paste, pepper, chili flakes, garam masala, oregano, coriander, mayonnaise, and salt.

3. Combine well until it forms a sticky mixture.

2. Shape the cheese balls

1. Take a small portion of the chicken mixture.

2. Flatten it on your palm.

3. Place a cube of mozzarella in the center.

4. Close and roll into a smooth ball.

5. Make all balls the same size.

3. Coat the balls

1. Roll each ball in maida.

2. Dip into beaten egg.

3. Roll in breadcrumbs.

4. For extra crispiness: dip again in egg + breadcrumbs (optional double coating).

5. Chill in the fridge for 20–30 minutes so they don’t break while frying.

4. Fry

1. Heat oil on medium flame.

2. Fry the balls until golden brown and crispy.

3. Remove and drain on tissue.

Serve hot with:

Garlic mayo

Tomato ketchup

Sweet chili sauce

Cheese dip

07/12/2025

⭐ Firni Recipe

📝 Ingredients

Kamini rice – 3 tbsp (washed & soaked 30 min)

Milk – 1 litre (full cream)

Sugar – ½ cup (adjust to taste)

Cardamom powder – ½ tsp

Saffron strands – a few (optional, soak in warm milk)

Rose water / Kewra water – ½ tsp (optional)

Chopped nuts – almonds, pistachios for garnishing

👩‍🍳 Method

Step 1: Prepare the rice

1. Drain soaked rice.

2. Grind to a coarse paste using 3–4 tbsp water or milk
(Texture should be like semolina/rava, not very fine).

Step 2: Heat the milk

1. In a heavy pan, bring milk to a boil.

2. Lower the flame and cook for 5 minutes, stirring so milk doesn’t stick.

Step 3: Add rice paste

1. Keep flame low.

2. Add the rice paste slowly, stirring continuously.

3. Cook for 10–12 minutes until milk thickens and rice is cooked.
(Firni will thicken more after cooling.)

Step 4: Add flavorings & sugar

1. Add sugar, mix until dissolved.

2. Add cardamom powder.

3. Add saffron milk or rose/kewra water if using.

4. Cook another 3–4 minutes.

Step 5: Chill & Serve

1. Pour hot firni into clay bowls (matka) or small cups.

2. Garnish with chopped almonds, pistachios, saffron.

3. Refrigerate for 2–3 hours.

4. Serve cold.

01/12/2025

Gobi Pakoda

Ingredients

1 medium cauliflower (gobi), cut into small florets

½ cup besan (gram flour)

¼ cup corn flour

1–2 tbsp rice flour (optional, for extra crispiness)

1 tsp red chilli powder

½ tsp turmeric powder

1 tsp ginger-garlic paste

½ tsp garam masala

1 tsp ajwain (carom seeds)

Salt to taste

¼–½ tsp baking soda (optional, for fluffiness)

1–2 tbsp hot oil (for crispy texture)

Water as required

Oil for deep frying

🔪 Preparation

Step 1 — Clean the Gobi

1. Wash the florets properly.

2. Boil water with a pinch of salt and add the florets.

3. Parboil for 2–3 minutes, then drain.

🥣 Step 2 — Make the Batter

In a mixing bowl add:

Besan

Corn flour

Rice flour (optional)

Red chilli powder

Turmeric

Garam masala

Ajwain

Salt

Ginger-garlic paste

Pinch of baking soda

Hot oil

Mix well, then add water gradually to form a slightly thick batter—not too runny.

Add the parboiled gobi and coat evenly.

🍳 Step 3 — Frying

1. Heat oil in a kadhai.

2. Drop the coated gobi pieces gently into hot oil.

3. Fry on medium flame until golden and crispy.

4. Remove onto a tissue to absorb excess oil.

🍋 Serve With

Green chutney

Tomato ketchup

Sprinkle chaat masala on top

27/11/2025

Chicken Pakoda 🍗 🍗

🌶️ Chicken Pakoda Recipe (Crispy & Spicy)

📌 Ingredients

300 g boneless chicken (small pieces)

½ cup besan (gram flour)

2 tbsp rice flour (for extra crispiness)

1 tbsp ginger-garlic paste

1–2 green chilies (finely chopped)

1 tsp red chilli powder

½ tsp turmeric

1 tsp garam masala

1 tsp coriander powder

1 tsp cumin powder

1 tsp black pepper

Salt to taste

1 egg

1 tbsp lemon juice

Water (as needed)

Oil for deep frying

👩‍🍳 Method

1️⃣ Marinate the Chicken

1. In a bowl, add chicken pieces.

2. Mix in:

ginger-garlic paste

green chilies

red chilli powder

turmeric

garam masala

coriander & cumin powder

pepper

salt

lemon juice

3. Add besan + rice flour.

4. Add egg

5. Sprinkle a little water and mix well.

The batter should coat the chicken thickly (not watery).

6. Rest for 20–30 minutes for best flavour.

2️⃣ Frying

1. Heat oil in a kadhai.

2. Drop small chicken-coated pieces into hot oil.

3. Fry on medium flame until:

golden brown

crispy outside

soft and juicy inside

4. Remove and place on tissue paper

Serve With

Tomato ketchup

Mint chutney

Mayo