Glossary K
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Kadhai refers to a traditional Indian iron wok; a round bottomed pan. Kadhai is much deeper and narrower than Chinese wok. It is used mainly for frying and cooking. In authentic kadhai style cooking, the ingredients are cooked together in a thick, tomato-based sauce and seasoned with a savory garlic-ginger mixture. Almost all of the curries can be made in a well seasoned kadhai.
A good size is about 13 inches wide and 3 inches deep. In the absence of Kadhai, a thick aluminum non stick wok can be used as alternative. This will ensure the reduction in the amount of oil or fat during cooking. Kadhai cooking is quick and no water is used in this style of cooking, only from the natural juices released by the tomatoes and meat in the dish, which is constantly stirred until cooked.
Usually the Kadhai, in which the food is cooked, is placed directly on the table, where everyone eats out of it. Kadhai cooking is quick and no water is used in this style of cooking. The main ingredients cook in the natural juices released by the tomatoes and meat in the dish, which is constantly stirred until cooked.
Kitfo refers to an Ethiopian spiced beef tartare. Likewise Kitfo refers to raw or very rare ground beef marinated in a very hot chilli powder. It is one of the national specialties of Ethiopia.
Other definition:
Kitfo refers to ground raw beef which is considered the dessert of the meal in Ethiopia. Kitfo was traditionally, the staple of Ethiopan diet, but nowadays and in the modern era, the elite members of the society shunned it in favor of cooked beef.
Kitir Patlican or crispy eggplant refers to a Turkish dish made of crispy fried eggplant.
KITIR PATLICAN Crispy eggplant
2 Orta boy patlican 2 medium eggplants
1 Demet maydanoz. 1 bunch of parsley.
Yarim kahve fincani tuz Half a cup of salt
1 Bardak zeytinyagi 1 cup olive oil
2 Yumurta 2 eggs
1 Yumurta 1 egg
2 Kahve fincani un 2 coffee cups flour
1 Bardak beyaz peynir 1 cup feta cheese
2 Kahve fincani nisasta. 2 Coffee cup starch.
Patlicanlarin kabuklarini soyduktan sonra bunlari biçak sirti inceliginde yan yana dograyin ve üzerlerine tuz serperek yarim saat kadar bu sekilde birakin. Peel the eggplant and then cut them side by side, as thin as a knife and sprinkle salt on them that way until half-time leave. Sonra da yikayip sikin ve bir tarafa birakin. Tighten and then washed and leave to one side.
Diger tarafta, peyniri, yumurtayi ve ince olarak dogradiginiz maydanozlari iyice karistirip içini hazirlayin. On the other hand, cheese, eggs and finely chop the parsley and stir and drink at the ready. Sonra patlicanlarin üzerine hazirladigini un, tuz, nisasta, yumurta karisimina batirin ve tavadaki kizgin yaga atarak her iki yanlari pembelesinceye kadar kizartin ve sonra da kevgirle yaglarini iyice süzdürerek alin, ilik olarak servis yapin. After the eggplant over is prepared flour, salt, starch, egg mixture, dip and fried in hot oil at both sides pink until the fry and then sieve the oil thoroughly filtered by the forehead, warm as in the service
Kiufte refers to Bulgaria's traditional meatball that is prepared from minced meat with local spices. In Bulgaria it is consumed as a main course with salad, chips, pickles or other garnish. Kiufte is usually prepared in a frying pan, but it may also be cooked with sauce as stew or as a soup with pasta or potatoes.
Kiviak refers to one of Greenland's Christmas food and delicacy. Kiviak . is the raw flesh of little auks, a type of arctic bird which have been buried whole in sealskin for several months until they have reached an advanced stage of decomposition. It may sound strange to hear a dish from a decomposing animal, but believe it or not, Kiviak is a a delicacy in Greenland.