Glossary K
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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.
Karahi refers a deep, cast-iron pot shaped wok-like frying pan used to deep-fry foods in Pakistan. Balti cooking from the Kahmir region claimed by both Pakistan and Indian, uses wok-like Karahi pan to stir-fry aromatic curries seasoned with fresh coriader, mint and fenugreek served with flatbreads or rice.
Karahi is also known as Karahi Karai or Korai.
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.