Comments on: From Hyderabad: Narangi Keema

By: Barbara

Barbara — Thu, 22 Mar 2007 21:45:36 +0000

Libby, I am glad to hear that you liked the recipe, and I like your use of yogurt instead of milk. A nice addition!

It is so nice to present unfamiliar recipes and have folks try them and like them, then continue using them. It makes me feel very happy to know that I gave something to folks that they can use over and over again.

By: Libby

Libby — Tue, 20 Mar 2007 07:38:01 +0000

Hi. I made this tonight with half lamb and half beef. I also used yogurt instead of milk. It smells so good and it’s really tasty. Thanks for the great recipe!

By: Barbara

Barbara — Thu, 15 Mar 2007 02:37:31 +0000

Thanks, Gowri!

There are many cognate words in Hindi, Persian and Arabic. Kofta is another food word that is similar in all the languages.

Trig–I love Jaffrey, too! She is the reason I cooked Indian food in the first place–I had never tasted it, but I decided to cook it based on her descriptive prose.

By: Gowri

Gowri — Sat, 10 Mar 2007 09:53:45 +0000

Emily: The word for citrus fruit in Sanskrit is “Narangha.” In other Indian languages primarily derived from it-Hindi, Gujarati, etc., it is “Narangi.” This is also its Persian name. The Oxford English Dictionary says “orange” is derived from the Persian & Arabic “Naranj.”

An iranian source suggests that the term “Portegal” meaning “orange” in Farsi, Arabic & other languages has its origin in Portuguese Orange, a sweet orange.

The orange is believed to have originated in India, or the Malay area o f south-east Asia.

By: Val

Val — Sat, 10 Mar 2007 03:05:46 +0000

This sounds wonderful — but as a vegetarian I am wondering if there is an alternative to the meat . . . not expecting you to come up with it, just ruminating.