tag:blogger.com,1999:blog-5156654.post115441989002684914..comments2024-01-29T19:23:58.553-07:00Comments on Indian Food Rocks: Hyderabadi Marag in a Slow CookerIndian Food Rockshttp://www.blogger.com/profile/13397829480472038159noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-5156654.post-4717050610805510442012-03-21T15:04:48.028-06:002012-03-21T15:04:48.028-06:00faddu, I'm not entirely sure what you mean by ...<b>faddu</b><i>, I'm not entirely sure what you mean by make it brown. Cooking it in a slow cooker is similar to simmering it on a stove. One hour on high and two on low has always worked for me. I don't go by the color but by the flavor and done-ness. What I can tell you is that the color is not brown, like that of a usual stove-top curry with an onion-tomato base. Nor is the texture or consistency.</i>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-79302712500383990142012-03-21T15:01:32.909-06:002012-03-21T15:01:32.909-06:00I've been cooking it for 2 hours now and the c...I've been cooking it for 2 hours now and the color is still very light. How do I make it more brown??faddu01https://www.blogger.com/profile/16489138698799708329noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-25827393231138423162011-06-07T18:35:24.441-06:002011-06-07T18:35:24.441-06:00Cornycopious, chicken cooks faster than lamb so yo...<b>Cornycopious</b><i>, chicken cooks faster than lamb so you may need to experiment with the time as I haven't cooked marag with chicken. If you go by traditional slow cooker recipes where the chicken is cooked on low, it could be between 7-10 hours. Let me know if you come up with an optimal time. I'm sorry I am not of much more help than this!</i>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-29435785138317879432011-06-03T15:30:22.347-06:002011-06-03T15:30:22.347-06:00Thank you, Manisha for responding so promptly!
I w...Thank you, Manisha for responding so promptly!<br />I wasn't planning on adding cream either, but was curious about the almonds and pistachios, and the sliced versus pureed onions. I think I am going to try Nabeela's version first and maybe make changes the next time.<br />Last question - I don't eat lamb. Do you have any pointers on how much longer bone-in chicken would need to cook? <br />Thanks so much!Cornycopioushttps://www.blogger.com/profile/14122109939104720319noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-71247990868516371772011-06-01T08:23:36.077-06:002011-06-01T08:23:36.077-06:00Cornycopious, I did! I thought I had added my feed...<b>Cornycopious</b><i>, I did! I thought I had added my feedback but apparently not. I preferred Nabeela's version. It's soupy and deeply satisfying. I did not use bone-in lamb but I can definitely see how that would add to the flavor! I used almonds, no pistachios and no cream. I stayed with yogurt. Ghee always tastes better so if I were to change anything I would use ghee instead of olive oil and use bone-in lamb, which is hard to find (for me) without being ridiculously expensive. As it is, the lamb shoulder that cost $15 in 2006 is about $35 or more! </i>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-66025019526620512352011-06-01T00:22:40.820-06:002011-06-01T00:22:40.820-06:00Hi Manisha, Did you ever get around to making the...Hi Manisha, Did you ever get around to making the marag with some of the modifications suggested by Faraz? I am planning to try it and am wondering whether to incorporate some of his suggestions. Thanks!Cornycopioushttps://www.blogger.com/profile/14122109939104720319noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-2379378433853872882010-12-23T13:24:06.494-07:002010-12-23T13:24:06.494-07:00Hi, can anyone tell me if we can make marag with B...Hi, can anyone tell me if we can make marag with Beef?<br />I want to try it this weekend so any quick responses will be highly appreciated.<br />MasalamaUnknownhttps://www.blogger.com/profile/16073043767401207774noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-4219265385384774082010-10-15T18:35:13.673-06:002010-10-15T18:35:13.673-06:00Omar, you could make it with goat meat or beef, if...<b>Omar</b><i>, you could make it with goat meat or beef, if you eat those meats. Nabeela's recipe was made in the pressure cooker. I just liked the idea of slow cooking it and it was fabulous!</i><br /><br /><b>Malini</b><i>, I don't have links for the Arabic versions as they were part of the research I did for this post, which is now over 4 years old. I would recommend doing a search on Google. This Hyderabadi version, which I got from Nabeela, does not use tomatoes. I do remember that the Arabic versions did not use yogurt, had veggies but also had meat. A lot of the flavor comes from the juices of the meat. know I'm not helping much and I do apologize about that!</i>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-74801969854024861892010-10-12T12:51:43.885-06:002010-10-12T12:51:43.885-06:00Sounds divine. Can you suggest a vegetarian versio...Sounds divine. Can you suggest a vegetarian version for this recipe? You mention tomato base and vegetables but do we substitute tomatoes for anything or add them in here?rozkakhanahttps://www.blogger.com/profile/13860998723820916299noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-28826586486371798602010-04-29T17:37:29.673-06:002010-04-29T17:37:29.673-06:00Hi,
I have never ever tried lamb. I dont eat it c...Hi,<br /><br />I have never ever tried lamb. I dont eat it cos of its smell which is real horrific for me. The recipe and the photos look awesome. But I am not still satisfied with how will ti taste. How will taste for t ones who hate lamb? ALso, can I use regular cooker / pot for this sicne I dont have a slow cooker.? I cant see Nabeela's blog though!!Omar Cardshttps://www.blogger.com/profile/01416514677185478391noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-6140540501932222032009-12-24T08:21:41.551-07:002009-12-24T08:21:41.551-07:00hi thr,
i was just browsing for some new reciep...hi thr,<br /> i was just browsing for some new reciepe and found this one<br />yummmmmmmmmmmmmmmmmmmm....... its a great & perfect one. we all loved it<br /><br />thank you for posting this reciepe <br />byeUnknownhttps://www.blogger.com/profile/15057497166409670653noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-86139999837711032342009-09-08T03:04:45.338-06:002009-09-08T03:04:45.338-06:00my cousin's gettin married and after a heated ...my cousin's gettin married and after a heated round of discussion it has been agreed that marag would be on the menu....joyd'https://www.blogger.com/profile/11403783025902350144noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-28990308689268969252008-09-28T14:28:00.000-06:002008-09-28T14:28:00.000-06:00Jay, thanks!Anita, no. :-D Faraz, variations are a...<B>Jay</B><I>, thanks!</I><BR/><BR/><B>Anita</B><I>, no.</I> :-D <BR/><BR/><B>Faraz</B><I>, variations are always welcome! Ignore Anita and my reply to her. <BR/><BR/>I don't get bone-in lamb easily, unless I buy the more (very) expensive ribs or lamb chops. I am planning to make marag tonight and will incorporate some of your changes. Sliced onions take longer to cook than the paste but I will slice them tonight. I will also use almonds - don't have pistaschios handy - but will stick with yogurt instead of cream. <BR/><BR/>As for putting your work aside for this :-D thank you! It's marag. It demands such attention!</I>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-57763081743231911412008-09-28T01:05:00.000-06:002008-09-28T01:05:00.000-06:00ok..srry couldnt reply soon..and boy dont u guys ...ok..srry couldnt reply soon..and boy dont u guys stand up for ur recipes...hehe..ok 'nother way to cook this...since N's recipe is quite alright save for few details, I ill just mention what i know should be diff.<BR/>1.The meat u use should be bone-in, u can trim the fat but meat on bone.<BR/>2.Onions should be sliced (do notput it thru the blender, they cook better and u wud help reduce global warming)<BR/>3.Edi. Veg Oil and couple of T spoons clarified butter<BR/>50 gms each pistachio and almonds(soak them for half an hour so and they go into blender with enough water to make a thin mixture,strain in and use the fluid )<BR/>add after u add meat and no yogurt ..use light cream just 4-6 spoons r enuff..<BR/>since this is a single pot dish u can add loads of water and then choose the consistency...<BR/>it will taste good...<BR/>wow i just cant believe i actually put my work aside for this..cheersjoyd'https://www.blogger.com/profile/11403783025902350144noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-2936519029822845092008-09-26T23:57:00.000-06:002008-09-26T23:57:00.000-06:00Does this mean that batata vadas can have onions? ...Does this mean that batata vadas <I>can</I> have onions? and peas? after all? :DAnitahttps://www.blogger.com/profile/06002754872631420601noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-64451541387579559152008-09-24T09:13:00.000-06:002008-09-24T09:13:00.000-06:00Well Said, Manisha. It is great to see variations ...Well Said, Manisha. It is great to see variations of the same basic recipe. Looking forward to trying out this dish. Faraz, please post your version as well.Jaladhihttps://www.blogger.com/profile/04114330605303215554noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-17563787038926658992008-09-24T08:58:00.000-06:002008-09-24T08:58:00.000-06:00Jay, I hope you liked the flavors when you made it...<B>Jay</B><I>, I hope you liked the flavors when you made it! <A HREF="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=87" REL="nofollow">More tips and info about red kidney beans can be found here</A>.</I><BR/><BR/><B>Sadiya</B><I>, I'm sorry I missed your comment earlier. The original recipe was made using a pressure cooker. Unfortunately, Nabeela's blog is now a private blog so I cannot confirm this but here's what I remember: put everything in the pressure cooker instead of the slow cooker and cook for about half an hour or until the meat is tender.</I><BR/><BR/><B>Faraz</B><I>, gate crasher? That's an interesting term. Different opinions and variations in recipes are always welcome on IFR as long as we are all being cordial and congenial. Regardless of what I say on Anita's blog, "definitely not" is not a phrase in my vocabulary especially when it comes to recipes. Recipes evolve over time. There are regional and cultural nuances that need to be taken into account. And, believe it or not, environmental and economical values, too. If you read history of Indian food, you can see how so much that is taken for granted today or is "rooted in tradition" actually evolved over a period of time. Additionally, as we all know: a homemade version is always different from the version one would eat at weddings and large events; healthier, too. <BR/><BR/>Having said that, I would love to see your recipe and try it, too! So can I look forward to your post soon?</I>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-86635743567769760942008-09-24T06:30:00.000-06:002008-09-24T06:30:00.000-06:00I really dont want to be gate crasher but i am sor...I really dont want to be gate crasher but i am sorry this recipe is miles away from Marag, the recipe listed here might make for a good light supper soup or something but this is definitly not marag.I am from hyd and have frns who are in catering business and have myself organized few shaadi n valima dinners so i know...if neones not hurt n can accept this...i have got the recipe from one of a popular ustaad from hyd....cheeers <BR/>(marag happens to be my altime fav. dish so couldnt resist standing up for it)joyd'https://www.blogger.com/profile/11403783025902350144noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-88922623880977248202008-05-25T03:04:00.000-06:002008-05-25T03:04:00.000-06:00Hi Manisha, Do you by any chance have the directio...Hi Manisha, <BR/><BR/>Do you by any chance have the directions for making this in a pressure cooker, I don't have a slow cooker. Thanks in advance for all your helpUnknownhttps://www.blogger.com/profile/08982791019522451267noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-59598108416772137002008-01-31T23:25:00.000-07:002008-01-31T23:25:00.000-07:00Thanks for a great recipe, can't wait to try it. I...Thanks for a great recipe, can't wait to try it. If you are planning to make kidney beans in a slow cooker, you should cook it normally for at least ten minutes to make sure its toxins are removed. You run the risk of food poisoning otherwise.Jaladhihttps://www.blogger.com/profile/04114330605303215554noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-37508871149953573212007-12-12T14:23:00.000-07:002007-12-12T14:23:00.000-07:00Meera, I am thrilled to hear that! Rajma should be...<STRONG>Meera</STRONG><EM>, I am thrilled to hear that! Rajma should be good, too! Are you planning to use canned red kidney beans or cook the rajma before adding to the slow cooker? I haven't cooked beans directly in the slow cooker as that will not be very energy efficient either.<BR/><BR/>And do let Nabeela know what a fab recipe she unleashed when she first posted her marag recipe. And to Sandeepa for reminding us all what a great treat it is!</EM>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-86829100306854854662007-12-12T14:11:00.000-07:002007-12-12T14:11:00.000-07:00Hey Manisha,I made this Marag yesterday with Chick...Hey Manisha,<BR/>I made this Marag yesterday with Chicken in my slow cooker. It was delicious! I can imagine goatmeat may taste even better. But I enjoyed chicken too. A comfort food indeed. & finally I used that slow cooker of mine. Thinking of making rajama in it too. <BR/>Thanks for posting Marag in slow cooker. Now I am off to Nabila's to thank her and Sandeepa too because her recent post reminded me.Meerahttps://www.blogger.com/profile/01762543180503232926noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-23436332241298360472007-11-23T09:24:00.000-07:002007-11-23T09:24:00.000-07:00Farid, thanks for that info! Welcome to IFR!Meera,...<STRONG>Farid</STRONG><EM>, thanks for that info! Welcome to IFR!</EM><BR/><BR/><STRONG>Meera</STRONG><EM>, I don't see why not. The flavor will be slightly different but I am sure it will be delicious! If you can get hold of mutton, perhaps you may want to try that, too.</EM>Indian Food Rockshttps://www.blogger.com/profile/13397829480472038159noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-20120025106262064122007-11-23T00:26:00.000-07:002007-11-23T00:26:00.000-07:00I can't wait to try this recipe in my slow cooker,...I can't wait to try this recipe in my slow cooker, which by the way, I have never ever used!! Can chicken be substituted for lamb?Meerahttps://www.blogger.com/profile/01762543180503232926noreply@blogger.comtag:blogger.com,1999:blog-5156654.post-71085397490347444312007-08-25T11:17:00.000-06:002007-08-25T11:17:00.000-06:00I was googling for something and found your post a...I was googling for something and found your post about marag. Very interesting, I did not about marag before today.<BR/><BR/>Food trivia: in Algerian Arabic a marag is pronounced "marqua" and if it is tomato based or has another ingredient that makes it red such as paprika or red peppers we call it marqua hamra (red marqua). If there are no red coloredUnknownhttps://www.blogger.com/profile/09163857620841912119noreply@blogger.com