Glossary K

Kaaki refers to a Tunisian breadsticks which are cooked in several shapes and sold as street food. Kaaki is much like a pretzel which are eaten and enjoyed by children anytime in Tunisia where they are sold by street vendors.

Kaalan which is also known as Moru Curry, Kallan or Kalan refers to a vegetarian dish from Kerala, India. It is also one of the traditional curry dishes in Kerala. Kaalan is a very traditional Malayali dish which makes use of yoghurt and coconut cream/milk with various fruits and vegetables and lots of spices, such as Cheena (Yam), Kaya/Vazhakka (Raw Plantain), Kumbalanga (Ash Gourd). Vella Mathanga (White Pumpkin and Vellarikka (Sambar Cucumber/Yellow Cucumber) can also be added if desired. Some of the spices used to make Kaalan, that makes it so delicious are chilis, Mustard seeds, Fenugeek seeds, Turmeric powder, Cumin, and Curry leaves. Kaalan has a very thick in consistency with very little gravy. It has to be stirred for a long time until the gravy from coconut milk and yoghurt thickens. Another variety of Kaalan is Mambazha Kaalan which makes use of Mangoes instead of yam and banana. Kaalan is always a part of the Onam Sadhya/Sadya, a feast in Kerala. Back home, we never used to make Kaalan. Instead, Pulisshery was made using Yogurt and Coconut. The main vegetables used for making Kaalan are Ash Gourd, Raw Plantain and Yam. You can also add Pumpkin and Cucumber. The main difference between Kaalan and Pulisshery is that Kalan is very thick in consistency with very little gravy. You need to stir Kaalan for a long time till the gravy thickens. If Kaalan is prepared properly, it doesn’t require refrigeration and will stay fresh upto one week. Whereas, for pullishery, you add curd and remove it from heat immediately and it is has lot of gravy. Semi Ripe Plantain diced -1 Elephant Yam/Suran (chena) diced – 1 cup Pepper powder – 1/2 tsp Ghee – 1/2 tsp(Optional) Lightly beaten curd(preferrably sour)-2 cups Turmeric Powder – 1/4 tsp Salt – to taste Oil- as needed For Grinding:- Jeera seeds – 1/2 tsp Grated coconut – 1 cup Green chillies – 5 Grind the above together to a very smooth paste. For popping:- Mustard Seeds – 1 tsp Curry leaves -a sprig Red Chillies Split- 3 Fenugreek powder – a pinch

Kaale Meere is the Maranathi word for "Black pepper", a spicy, aromatic flavor. One of the ingredients of Garam Masala. It is known in other Indian languages as: Indian Languages - Name of Black Pepper Hindi - Kali mirch Assamese - Jalook Bengali - Gol Morich Gujarati - Mari Kannada - Kalu Menasu Malayalam -Kuru Mulaku Oriya - Gol Maricha Punjabi - Kaali Mirch Sinhala - Gammiris Tamil - Milagu Telugu - Miriyam/Miriyaalu (plural)

Kaali is a word for "cabbage" in Finland

Kaalikeitto is the Finnish for "Cabbage soup". Kaalikeitto refers to a kind of soup made of vegetables like cabbage, onions, and carrots with a beef broth and chunks of beef in it. Kaalikeitto is mostly served in Finland on cold winter nights with a slice of sourdough bread. Kaalikeitto is also described as a clear, thick and flavourful soup made with white cabbage, root vegetables, stock and spices which is Russian in origin. Sauerkraut may be used to make the soup instead of the usual fresh cabbage.

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.

Kaari is the Malayalam word for Cat Fish or Catfish. Catfish or Cat fish is also referred to in various Malayalam names, such as Silurus or Mushi-Silurus, Valia Etta and Thendu Kadu.

Kaari are usually caught by the locals in rivers and lakes surrounding the backwaters of Kerala, India

Here below are pictures of Kaari caught from one of the rivers in Allepey, Kerala, India by the locals.

Cleaned Kaari from an Iceplant in Allepey, Kerala, India

In Kerala, they make mostly Meen Curry (Fish Curry) from any variety of fish that landed their kitchen.

In the Philippines, Catfish/ Cat Fish which is called Hito in Tagalog is mostly grilled (Please see another article of Inihaw na Hito)

Kaas is the Dutch word that means "cheese".

Kab el ghzal refer to Moroccan almond pastries, a sweet that is usually served as a dessert with mint tea

Deutsch: Kebab / Español: Kebab / Português: Kebab / Français: Kebab / Italiano: Kebab

Kabab is a popular dish consisting of pieces of meat, fish, or vegetables, often marinated and skewered, then grilled or roasted. This dish is a staple in many Middle Eastern, South Asian, and Mediterranean cuisines, and it comes in various forms and flavors depending on the region and cooking style.

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Glossary K

Kaaki

Kaalan

Kaale Meere

Kaali

Kaalikeitto

Kaarappoosa

Kaari

Kaas

Kab el ghzal

Kabab

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