Thursday, October 9, 2008

Marag



Asalam-wa-lekum all you beautiful people,here comes my first attempt at making this awesome recipe and let me tell you it turned out really great.Marag is basically an arabic dish which has now become very popular in Hyderabad.People love Marag for its tender meat and delicious soup.It is one of the must have starter in all the parties.My husband had made a special request to make this one when he saw it at the RCI event from mona's blog,My recipe is the outcome of 2 recipes from Different sites and 1 from my friends chef ,so here's the outcome, a new recipe., Hope you all will like it and also try it. Its really easy to make it and it tastes really awesome!! INGREDIENTS: Step 1 For the handi
  1. Meat with bone 1/2kilo
  2. Ginger-Garlic paste 3Tbspns
  3. Turmeric powder 1/4th Tspn
  4. Ajinomoto 1/2 Tspn
  5. Peppercorns(whole) 2Tspns
  6. Shazeera 1Tspn
  7. Coriander leaves 1bunch
  8. Mint leaves 1/2 bunch
  9. Water 5 cups
  10. Salt to taste
Step 2
For the shorba
  1. Onion 1medium(Fried to light brown)
  2. Roasted Khopra(dessicated coconut) 4Tbpns
  3. Cashew nut (handful)(Grind and make it to a paste)
  4. Dalchini 1inch
  5. (Cardamom)Elaichi 4-5
  6. Coriander powder1 Tspn
  7. Cumin Powder 1Tspn
  8. Garam masala powder 1Tspn
  9. Green chillies 6
  10. Curd 200grms
  11. Black pepper powder 1-2 Tspns
  12. Coriander leaves 1/2 bunch
  13. Oil 5Tbspns
  14. Ghee 1Tspn
METHOD:
  • Pressure cook Mutton with step 1 ingredients for 10minutes and set aside.
  • Heat oil in a vessel and add ghee to it,also add dalchini and cardamom.
  • Fry for a while and add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste becomes brown.
  • Add cashwenut paste,Onion paste and khopra and fry till oil starts leaving sides.
  • Later add coriander leaves and curd and keep frying till 30minutes on low flame.The more you fry the masala the tastier the Marag will be.Keep adding water say about a cup while frying if ur masala starts sticking at the bottom.
  • Add Coriander powder,cumin powder and garam masala.
  • Finally add black pepper powder and fry for 2 more minutes and mutton shorba which you pressure cooked with step 1 ingredients.
  • Boil for 5-10minutes ,Serve hot with Rumali roti.

40 comments:

meeso said...

This is something I know I'd love!

Obaid said...

It was real tasty. I didnt expect that it would be that good since it was your first try.There cant be any more improvement in it, as it was perfect.This reminded me of my Hyderabad party days, where Marag is always a hit.Keep up the good work..

Armina said...

I have the Marg recipe from the Siasat Cooking thingy and I tried it when I was in chicago.. it was a huge hit and had lasted days.. :) Ur Marg looks absolutely mouthwatering.. mine is a relatively simple recipe and hence the results are not as rich as ur marg.. next time I will try urs.. keep it going girl..!

syeda said...

cool! there are so different versions of maragr, tried out 2 till now, will give a ty to urs...looks grreat!

Kitchen Flavours said...

Something new and looks awesome. Will try this out soon.

Priti said...

Sounds so gud..though we don't eat mutton but can try with chicken? Gud one dear..thanks for sharing

Yasmeen said...

Anjum,the Spicy marag is a new recipe.Its been so long since we attended a shaadi or daawat in Hyderabad,didn't know Marag is becoming popular.I'm gonna try this soon.

Suma Rajesh said...

first time to ur blog..its amzing and attractive...ur dish is superb nd mouthwatering..

Andhra Flavors said...

Something new and looks awesome.

Ramya Vijaykumar said...

Wow, nice recipe and they should be great with Rotis, awesome...

Nazarina A said...

Wow Anjum,

This does sound tasty. You always remind me to make dishes that will suit my Dad's palette best. He is Indian and my Mom was Malaysian

Madamme said...

I searched google for authentic MARAG recipes and am sooo glad i tried yours!

It was the first time i made it by myself. I was expecting 25 guests for iftaar party.

Alhumdullilah the dish turned out very delicious and was a hit with everyone!

Next, i am going to try your Chicken 65 coz the only one i know is the tomato ketchup style. Thankyou for this blog!

Shama said...

Hello Anjum,
Thank you very much for the recipe. I tried it out tonight and it came out yummy, only mistake i did was adding less water, which made it thick unlike the actual marag. hopefully i will do it better next time.
I must say that i could get the hyderabadi marag taste even without potli masala and etc.
I see that you havent updated your blog for a long time now. please do post more recipes. I am going to try tomatocut soon and will post you about the outcome.

TC,
Shama.

Anonymous said...

Assalamulaikum , I was looking for the recipe all over net and found yours which by seeing the photo looks similar to that of what we eat in Shaadi and valimas made by the professionals but only one thing i wanted to let everyone know that Ajinomoto is band for us to use as it contains some product which is forbidden and is proven in labs.Inshallah I will be making this tonight.Jazakallah

Anonymous said...

Anjum baji..this was the best Marag I ever ate or made..that was a real good recipe. Now I don't care if the girl whom I marry knows cooking or not, I can always ask her to refer to your blog ;)

Anonymous said...

Thank you for sharing some thing good

TRIPTI said...

Hi, Anjum, I'm Tripti. while searching for a recipe on marag, I chanced upon ur blog. Wasn't just tasty ....it was yumm. Thank u.

TRIPTI said...

Hi, Anjum, I'm Tripti. Saw ur recipe on marag.It was yumm. thank u.

NISHAT ANJUM said...

ASALAMUALIKUM,ANJUM
i ate this dish marag yesterday night at my friends house for dinner as she had invited me and cooked this dish for me.i just loved it it has a amazing taste,but was unhappy because when i asked her for the recepie she didnt want to share with me.then i came on the net and searched it in google,and wow look at that i found your blog and i joined it.thanks to u for the lovely recepie now i will never have to hunt anywhere for the recepies.

Anonymous said...

Assalamualaikum,
urs spices looks so aromatic.i defenetly try this inshallah...

Aseem Saxena said...

Dear Anjum,

My fist is very big.... will be obliged if you could tell me how many kajus...

Aseem

Aseem Saxena said...

Dear Anjum,

You have put the adrak-lasun paste in step one - which means that it must be put in the cooker...

Then you say that we must fry adrak-lasun paste - but there is no adrak lasun pasted in step two...

Please advise - how much in cooker and how much in kadhai...

Thanks...

Aseem

Anjum said...

@ aseem- sorry for the late reply as I was busy with shifting our base from Saudi. For the kaajus, a fist full is almost equal to 1/4 tea cup or equal to 10 kaajus. And for the adrak laisan in the second step use about 2 table spoons. Hope this clarifies. Let me know if u need any further help and also let me know the outcome of the recipe. Goodluck

Aseem Saxena said...

Thanks a million Anjum... you are a gem! will now put 1 Tbsp in the cooker and the balance 2 in kadhai...

We will all be so happy and obliged if you could use the standard 240 ml cup measure.... that way all us neophytes will be able to duplicate your recipes so easily!

I will now prepare this Marag for my Muslim friends at the Iftar party I am giving today...

With regards from South Africa,

Aseem

Mohammed.B said...

Thanks for the recipe. Being a hyderabadi boy Marag is my favariote starter. Ia'm working in saudi arabia and miss all this stuff back home. I made marg myself during this vacation and its very easy and tasty. I saved this webpage in favariotes and will make it now and then. Once again thank you for the post.

Simal7 said...

I was in search of this recipe for months
Found a few here and there, but they didn't come so well
Thanks to ur recipe, my husband changed his mind abt me and now thinks I am a good cook : )
Yippeee

Anonymous said...

Just tried this recipe and it came out the same as i had it during my vacation to Hyderabad.

Thanks for sharing

Anonymous said...

loved it!!

Chowder Singh said...

Nice recipe. I love Marag. But one gets it only in Hyderabadi homes and at weddings

rock said...

Hi,if u have Arabic marag fish recipe,can u share it too, thank u

Anonymous said...

I recently had Marag during my trip to Hyderabd, came back and tried this recipe everyone in my house liked it a lot. My husband said it is better than the one we had in Hyderabad.
Thank you so much for posting this

Nazima Khan

Anonymous said...

asalaam alikum;; dear anjum i
liked ur recipe n will try to make today_

Anonymous said...

Hi anjum, thanks for the recipe. Can we omit use of desicated Cocunut. How will the taste vary without it

Anjum said...

Hi AM

I haven't tried making it without coconut, but I believe that it's effect will be on the soup which will not be gravy /thick enough and ll just look like pale clear soup.

Anjum

Abdul.B said...

This is awesome!!!!! M loving it, on my recent visit to hyderabad i challenged my sisters on marag n dum ki biryani with my own shahi tukde, i won the challenge all thanks to u anjum aunty.

Anonymous said...

Hey bro am you can use Badam paste (Almonds) use 10-12. Just a suggestion hope Anjum di dont mind.

Khadija said...

Hi, anjum! I recently came to know of ur blog and I must say m already a fan. Tried kaddu ki kheer and chicken 65 from ur recipes, came out wonderful.
Please I want to know can marag be cooked in a double boiler. Kindly answer soon, I need to know urgently. Thanks a lotttttt!

Anjum said...

Hello Khadijah ,
Thanks for visiting and trying out. I can assure you that Marag will be the best of the lot. Yes , try out with double boiler instead of the pressure cooker as the purpose is to make the meat go tender. Goodluck.

OMER RIZAN said...

Hi, I am a die hard Hyderabadi fan of marag but as I never entered kitchen in my entire life I was an inexperienced chef. As we know "necessity is the mother of all inventions " I took a daring step of preparing MARAG from your recipe, to my surprise I was greatly successful in following your procedure and treating my self with a wonderful Sunday treat MARAG. all my friends appreciated my efforts and I realised there is no limitation to my talent. Thank you.

Regards
OMER

Syed Minhaj said...

As Salam ALikum to All. My impression is that instead of Curd you might use milk, which is real receipe, as my mother make thie marag with milk and we often have this dish twice in a month and its taste too good. Pls try it.