Latest news with #BenazeerDhorajiwala
NDTV
04-07-2025
- General
- NDTV
How To Make Thecha Mutton: A Fiery Dish Perfect For Your Weekend Dinner
Ask any foodie around, Thecha, the iconic Maharashtrian condiment, has become a cult favourite beyond the state. It is fiery, has an earthy flavour, and is so simple to make that it just requires staple pantry ingredients. There are dozens of thecha recipes online, from dry thecha paneer to thecha Maggi. But, if you are looking for a delicious weekend recipe that'll leave you and your guests asking for more, then we have a different recipe for you – Thecha Mutton! It's a comforting meat curry with bold thecha punch. This dish is a game-changer for anyone who loves heat and spiciness. If you want to spice up your dinner table, then this Thecha Mutton recipe is a must-try! Let's learn how to make it in the easiest way possible. How To Make Thecha Mutton | Thecha Gosht Recipe Making this thecha mutton at home is pretty simple. This recipe was shared on Instagram by content creator Benazeer Dhorajiwala. To make this recipe: 1. Prepare The Mutton Take boneless mutton and wash it. Add it to a pressure cooker along with sliced onions, salt, turmeric powder, ginger-garlic paste, oil and water. Pressure cook on high for 2 whistles. Then lower the heat and cook for 12-15 minutes. Let the pressure release naturally, and don't throw away the mutton stock since you'll need it later. 2. Make The Thecha Dry roast some green chillies, along with garlic cloves, a handful of coriander leaves with stems and salt. Then grind it together and keep the spicy paste aside. This would be your base. 3. Cook The Mutton With Onions In a pan, heat some oil and add chopped onions. Once soft, add the cooked mutton pieces and turmeric powder. Cook until the onions turn golden and coat the meat well. 4. Cook Slow Pour the reserved mutton stock in two parts while slow-cooking the meat. This adds richness and lets the flavours deepen naturally. Let it simmer and absorb all that deliciousness. 5. Add Thecha And Serve Add the prepared thecha, mix well and cook until the oil starts separating. Finish with some garam masala powder and fresh coriander leaves. Serve hot! Watch the full video below: View this post on Instagram A post shared by Benazeer Dhorajiwala (@cookingwithbenazir) 1. Do I Need To Marinate The Mutton For This Recipe? Definitely not! Thecha mutton is one recipe that doesn't require any marination. Since this recipe uses pressure cooking, it helps tenderise the meat and flavourise the mutton. However, if you do have time on hand, you can marinate it for 30 minutes in some salt, turmeric and ginger-garlic paste. But even without marination, the mutton will turn out to be perfectly juicy and flavourful. 2. How To Alter The Heat Of The Thecha Since thecha usually requires the use of a lot of green chillies, it might make the mutton extra fiery, which isn't preferred by many. You can simply reduce the number of green chillies in the recipe. You can also de-seed them to dial down the spice. Another trick for this could be to add a few roasted peanuts or a dash of lemon juice without losing their taste. The beauty of thecha is its versatility, so you can always alter it. 3. What To Serve With Mutton Thecha? While regular wheat roti and steamed rice pair wonderfully, you can eat this Mutton Thecha with jowar or bajra bhakri. The nuttiness of both dishes will take your taste buds on a rollercoaster ride. A chilled cucumber or plain raita would help you balance the heat wonderfully. If you want to make it a wholesome meal, pair it with some pickled onions and papad, and you will look forward to this dish every time.
NDTV
21-05-2025
- Lifestyle
- NDTV
This Crispy, Cheesy Anda Parantha Is My Family's New Favourite, Because There's No Kneading, No Rolling And No Mess
I am married to a serious foodie, so meal times in my house are never dull. My husband has a palate sharp enough to rival food critics and a knack for discovering viral recipes that he slyly sends my way-always with the hope that I'll recreate them. A recent gem he sent me? A no-knead, crispy, cheesy anda paratha recipe from the Instagram page cookingwithbenazir. And let me tell you - this one's a game-changer. What got me hooked was the simplicity. No kneading, no rolling, no mess-just whisk, pour, and cook. The batter-based method makes it feel more like making pancakes than parathas, and the result is a crispy, cheesy delight that's loaded with flavour and double the protein. How To Make Crispy Egg Cheese Parantha I Cheesy Anda Parantha Recipe: Most of us associate parathas with elbow grease- the kneading, rolling, stuffing, and flipping can be a workout in itself. But this version throws all that out the window. You just make a thick, pourable batter using flour, milk, eggs, and a handful of chopped veggies. Once whisked well and rested for 10 minutes, the batter transforms into a smooth, pour-and-spread mix ready for the pan. Cooking it is a breeze too. Pour the batter into a heated pan and spread it evenly like a dosa or chilla. As it starts to set, you flip it, then crack a fresh egg right on top, season, and give it a quick whisk directly on the paratha. It cooks into the surface, adding flavour and protein without any extra fuss. And then comes the best part - the cheese layer. Once both sides are cooked to a golden crisp, you top it with slices of cheese, mozzarella, chilli flakes, oregano, and some fresh coriander. Cover it for a minute and let that gooey, stretchy cheese work its magic. The melted cheese combined with the crisp edges of the paratha creates that ideal bite- crunchy, soft, spicy, and cheesy all at once. It's indulgent, yes. But also satisfying and surprisingly easy to whip up, even on a sleepy morning. The recipe makes about five to six parathas, so it's perfect for sharing... or not! View this post on Instagram A post shared by Benazeer Dhorajiwala (@cookingwithbenazir) Why You Should Try This Anda Parantha Recipe Aside from the fact that it's delicious, this anda paratha is ideal for people who don't have the time, energy, or motivation to knead dough before breakfast. It's a great way to use up pantry staples, and it's customisable- add some cooked chicken, mushrooms, or even a dollop of green chutney for extra zing. So the next time you're craving something comforting, but without the mess, try this shortcut paratha. I enjoyed making it just as much as I enjoyed eating it, and my husband? Let's just say his foodie instincts were spot on again. Celebrating today with double protein anda paratha, and zero effort.
Time of India
28-04-2025
- Entertainment
- Time of India
Benazeer Dhorajiwala
Benazeer Dhorajiwala is a Mumbai-based content creator and recipe developer known for her YouTube channel, Cooking with Benazir, which boasts over 2 million subscribers. Her approachable cooking style and diverse recipes have earned her a significant following. Her recipes range from quick snacks to elaborate festive meals, making her a go-to for both beginners and seasoned cooks. Benazeer has been featured among the Top 30 South Asian Food Influencers in 2025, reflecting her influence in the culinary digital space. Despite not having formal culinary training, her commitment towards making cooking effortless has transformed her from a home cook to a digital sensation and one of India's most respected home chefs online .
