Glossary K

Káposzta is the Hungarian word for "Cabbage". It is also known in Hungarian as Fejeskáposzta. It is one of the widely grown and eaten vegetables in Hungary and is used to make popular dishes, such as Töltött Káposzta (Stuffed cabbage), Savanyúkáposzta and Székelykáposzta (Sauerkraut stew), and is used in making many salad dishes. The green and red cabbage (Vöröskáposzta) are the most common varieties of cabbage available in markets all over Hungary, but the Hungarians also used Savoy Cabbage called Kelkáposzta in the country. An annual festival centered around cabbage growing and consumption, the Demecser Cabbage Days, is held in the northeastern town of Demecser every September. Káposzta is pronounced is "Kaaposta". Fejeskáposzta is one of the most widely grown and eaten vegetables in Hungary. It is used to make the popular töltött káposzta, savanyúkáposzta and székelykáposzta, and is found in many salads. In addition to the "standard" green and red cabbage (vöröskáposzta) that is most common in markets Hungarians are also fond of Savoy Cabbage, or Kelkáposzta. An annual festival centered around cabbage growing and consumption, the Demecser Cabbage Days, is held in the northeastern town of Demecser every September. For related information, see gyümölcs (fruit ) and zöldség (vegetables).

Káposztás Tészta refers to the Hungarian savory pasta squares with braised cabbage. Káposztá is Hungarian for "cabbage".

Kappa is a Japanese term for cucumber when used in a roll.

Kappa Puzhukku refers to one of the dishes from Kerala, India made from boiled/teameed mashed Cassava seasoned with different spices, such as Black Mustard seeds (called Kadugu in Malayalam) and Curry leaves and then served or paired with Pachadi, Beef Masala or other dishes like Erachi Olarthiyathu, or Curries.

Kappa Puzhungiyathu refers to boiled or steamed cassava which is called Kappa or Kappioka in Malayalam, the language in Kerala, India.

Kappa is one of the staple food in Kerala, India. They are cooked in varieties of way and one of them is by boiling or steaming then served with Chutneys or Curriesas a substitute for rice, paricularly for breakfast.

Kappa Puzhungiyathu can also be served with sugar and newly grated coconut for those who prefer sweet breakfast.

Kappa is called Kamoteng Kahoy in the Philippines. Boiled Cassava is called Nilagang Kamoteng Kahoy.

Kappa is prepared by removing the thick skin, then sliced into bite size pieces before steaming or boiling.

Picture below is an Indian housewife in Allepey, Kerala, India, skinning and preparing the Kappa before steaming/boiling

Kappa and Meen (Fish) Curry - Boiled tapicoa (Kappa) as alternative to rice, idli , etc. for breakfast , eaten with fish (meen) curry. In Kerala, India . Kappa is called kamoteng Kahoy in Philippines — Kappa and Meen (Fish) Curry - Boiled/Steamed Cassava (Kappa) as alternative to rice, idli, etc. for breakfast, eaten with Meen (fish) curry in Allepey, Kerala, India

In the Philippines, we just boil Cassava (Kamoteng Kahoy) then served ith sugar as a dip or sometimes margarine or butter and sugar. We never eat boiled Cassava with savory sauces.

Kappes is the German word for "Cabbage". It is also known as Weisskohl and Kraut

Kappioka/Kappiokka/Kappa Varuthath/Varuthathu refers to Indian savory snacks made from Cassava. They are formed like noodles and flavored with different spices, such as Masala powder and Curry leaves. They are also cooked as sweet snacks by adding sugar or Jaggery to the noodle-like snacks. They are deep-fried in Coconut Oil that make these snacks more delicious and tasty.

Noodle-like sweet and savory snacks are popular in India. They are also added to a savory mixture of nuts and Sev called "Mixture" in Kerala, India.

Kappioka/Kappiokka/Kappa Varuthath/Varuthathu simply means fried Cassava in different types and forms, like this noodle-shaped snacks

Here are the pictures of 2 kinds of Kappioka/Kappa Varuthath/Varuthathu which were one of the many sweet and savory snacks sold during Christmas midnight masses held in many churches in Kerala, India.

This is the sweet version of Kappa Varithathu — This is the sweet version of Kappa Varuthathu above with green coloring

The savory version of Kappa Varithathu flavored with Masala called Masala Kappa/Kappiokka Varithathu — The savory version of Kappa Varuthathu flavored with Masala called Masala Kappa/Kappioka Varuthathu

Kapusta is the Russian word for cabbage

Other definition:
Kapusta (???????) is the Russian word for "cabbage"

Kara biber is a Turkish word for black pepper

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.

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Glossary K

Káposzta / Kaposzta

Káposztás Tészta

Kappa

Kappa Puzhukku

Kappa Puzhungiyathu

Kappes

Kappioka/Kappiokka/Kappa Varuthath/Varuthathu

Kapusta

Kara Biber

Karahi

Glorious Food

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