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Marag

By: REHAB FATIMA of hyderbad, IN


Soup

Filed in Dals and Soups

Serves 4 people

Other 14 recipes by REHAB FATIMA »

hyderabadi soup served wid naan

Ingredients


  • 2 kg mutton with bone
  • 1/4th kg onion
  • 1/2kg curd (beaten)
  • 1/4th kg coconut powder (dry roasted for 3 min)
  • 200 gms cashew nut (ground to paste)
  • 1 tbsp garam masala powder
  • 1tsp zeera powder
  • 1 tsp dhania powder
  • 1 tbsp ginger garlic paste
  • 1 pathar ka phool (optional)
  • 1 tsp black pepper powder
  • a few Peppercorns
  • 1 piece of Cinnamon (1inch)
  • 3-4 small Cardamom whole
  • Oil
  • Directions

    1. In meat add half of ginger garlic paste , little salt and pressure cook till tender.
    2. Grind onions and coconut together to a thick paste.
    3. Heat oil in a vessel, add cardamom and dalchini. 
    4. Saute onion, coconut paste & ginger garlic paste and keep stirring it. Add cashew nut paste and stir till oil separates.
    5. Now add jeera powder, dhania powder, garam masala powder & the beaten curd.
    6. keep stirring for 15 min. The more you keep stirring the better taste it gets.
    7. Now add the mutton & peppercorns. Mix well.
    8. Add water according to consistency you wish to have for soup. Cook well for 10 min.
    9. At the end put the pathar ka phool in it & cook for 2 min.
    10. Remove from fire and serve hot with stuffed paratha.

    Latest Comments

    By Mohammed Abdul Aziz on 12/18/2008 11:40:00 PM

    Hi REHAB FATIMA ! Good wishes ! I'm Mohammed.Abdul Aziz Hazari, me too an hyderabadi residing in Dubai UAE. I'm thankful to you for the recipe of marag. Today me and my wife tried it was Excellent. Got the real taste of hyderabad in dubai. I request you to send me the recipe of KACHI AQNI KI BIRYANI (Mutton/chicken)

    By Nazneen on 10/21/2008 9:55:00 PM

    Hi Rehab, I have seen several receipes for Marag and finally selected yours and tried it yesterday it was superb, Thanks a lot Regards Nazneen

    By BUTOOL FATHIMA on 2/21/2008 1:44:00 PM

    DEAR RAHIB FATHIMA - WELL I AM FROM HYD TOO. I LIKE TO PREPARE YR DISH MARAG. DOES IT BECOME GREEN IN CLR AFTER FULLY PREPARIED IT. OR WE SHALL ADD SOMETHINK SPEICAL FOR IT PLS ADVICE. THANKS. B.FATHIMA.

    By Priya Reddy on 1/3/2008 6:01:00 AM

    Hi Rehab, Thanks for the awesome recipe. I looked all over the web for the authentic Hyderabadi Marag recipe -yours is the best. I think the dalchini makes all the difference. I am from Hyderabad originally so i know what Marag is all about. Can you post a recipe for (Paki Akhni) Biryani please? Not sure about the spelling ;) Cheers, Priya.

    By REHAB FATIMA on 8/6/2007 7:58:00 AM

    hi, pathar ka phool can be found in the masala used to prepare nahari, it is kind of flower, can also chek out in bojwaar masala.., it an optonal ingredient i think u will find it in da mustafa store in Singapore

    By humera hasan on 7/17/2007 3:11:00 PM

    hi fatima, this is humera from singapore.what is pathar ka phool.?

     

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