Glossary K

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Kajjikayaa Peeta refers to a traditional Indian cooking tool which is made of wood and used in making a dish called Kariyalu or Kajjikayalu, hence the name. However, this dish can also be made by hand if Kajjikayaa Peeta is not available. Kajjikayaa Peeta is also known as Kariyala Peeta.

Konijn in Gueze refers to a Belgian special rabbit dish which is prepared in Belgian beer called Gueze. Rabbit is eaten in Belgium and in other European countries.

Kaarappoosa refers to a kind of lentil snack made from a mixture of different flours (Urad Dhal, rice flour, chick pea flours) mixed with spices, like red chilli powder, asafoetida, or cumin, salt and ghee. The mixture is made into a soft dough and with the use of a Sev Maker or Muruku Presser produce a spaghetti-like noodles which are then deep-fried. Kaarappoosa is also called Sev, Madugulu and Kaara Poosa, Poosa.

- Kipper / Kippered : Kipper or Kippered is a cooking term which means "To cure fish by splitting open, cleaning, salting, drying, smoking, or preserving in oil or sauce ".

Kashk is an essential part of many Iranian, Afghan, Arab, and Kurdish dishes such as Kashk Bademjan, and various types of Aash (Iranian thick soups ) like Aash Reshteh. It is a little bit salty so most dishes made with kashk should be less salty than normal, so kashk can balance the taste. Kashk or Whey is not only useful and a part of Persian and Arabic cooking, but Italians also used it for soups, cheese, biscuits and pastries. It can be a substitute for cream and a can even make chocolate with it.

Kala Namak is another term for Black Salt. Kala is the Indian word for "Black"

  1. Karahi
  2. Karchhi
  3. Kharouf Mihshi / Kharoof Mahshi
  4. Kajszibarack