1 peeler: Peeler is an essential kitchen tool. Use this for peeling raw potatoes, sweet potatoes, gourds,
carrots or any other vegetable or fruit requiring peeling. This method of peeling removes a very thin layer of skin, thereby reducing wastage and keeping the nutrient loss to the minimum. There are many nutrients close to the skin or in the skin of the vegetables and fruits.
1 chef's knife: Chef's knife of various sizes can be bought depending on your hand size. I prefer to use a small 4 inch blade for most things small but for large or tough vegetables like the pumpkin and the jack fruit I use the largest blade in my collection, about 10 inch long. It makes it easy to cut the vegetable in one go from end to end.
1 serrated knife narrow blade: I like to use this knife for soft skinned vegetables like tomatoes, bell peppers, and for most fruits. I use this knife to cut boiled eggs too.
1 serrated bread knife: This knife is an absolute essential knife in any kitchen. Helps cut through breads and sandwiches right through without disturbing the fillings or toppings on toasts and bruschetta, cakes, pizzas. It is good for cutting through large fruits like watermelons etc.
1 paring knife: This helps in doing precise jobs that require small cuts and need a firm grip. It is useful when trimming and also for peeling ginger for which I run it on the rhizome in a scraping manner and scrape off the skin.
There is a huge list of other types of knives and cutting tools that can be added over a period of time like the knife with the rounded blade for cutting herbs or an orange or citrus fruit peeler and segment separator knife.
POTS AND PANS
1 pressure cooker: In today's fast-paced life with more awareness about nutrition in our diet, pressure cooker becomes an essential cooking pot. It reduces the time taken for cooking anything and cooks food at high pressure which reduces the loss of nutrients in the cooking process.
Boiling of potatoes can be done in 7 to 8 minutes while making a vegetable soup takes just 5 minutes.
Steaming of food is equally quick.
1 medium sized skillet: This is a good-sized pan for sauteing vegetables. I prefer the 10 inch pan as it is easy to move the vegetables around without spilling.
1 small sized skillet: I use this for mainly making eggs or pancakes.
1 dutch cooker: This is useful for making stocks, sauces,curries etc.
1 deep pan: This is useful for boiling pastas, noodles, spaghetti etc.
1 large-sized wok: This should be atleast 12 inch in diameter. It is good for making fried rice, noodles
etc. The curved surface helps in stirring required in making fried rice.
1 medium sized wok: I use this for deep frying. Uses less oil and gives the depth required for frying.
1 tempering pan: This one is good for tempering (approx 3 inch diameter).
1 griddle pan: This one should be without edges, flat. Is good for making Indian flat breads and crepes.
1 oven proof rectangular glass dish
1 oven proof square glass dish
2 rimmed metal baking trays
There are many more dishes that may be required as you become an ardent baker like the muffin tins, cake tins, springform pans, ramekins, loaf tins, cookie sheets, pie dishes, tart pans and many more.
There are a variety of kitchen tools available out there, most of which I would love to possess.
1 set of kitchen scissors: These are forever lost so it is better to have at least a set of 3. I use them for cutting my herbs, chilies or even beans while watching my favourite TV program or taking up children's lessons.
1 cutting board/chopping board: Cutting vegetables on a chopping board protects the fingers from getting nicks and cuts and ensures even sized pieces. You can get plastic or wooden boards. Wooden boards need to be sanded and oiled regularly. Plastic ones are easy to clean and require low maintenance.
3 mixing bowls of different sizes: These are good for making mixtures, salads etc. These can be of glass thus doubling up as serving bowls too. And if they are oven-proof they can also double up for baking or can be used for re-heating in the conventional oven or a microwave oven.
Tongs: These are useful for handling hot potatoes and noodles or even for removing food from the fryer or oven.
Spoons: there are various kinds of spoons such as the slotted spoon for removing fried food from fryer, ladles, spatulas at least 1, spoons for general cooking, wooden spoons and spatulas.
These should be right next to the stove for ease during cooking.
Graters: A small handy ginger and garlic grater, a box type mandolin grater with various cutting steel blades great for cutting wafers, grating vegetables or cheese.
Colanders: These are useful for washing vegetables and fruits, for freshening up leafy vegetables.
Strainers: Used for draining off liquid from the pastas etc., small ones for straining tea leaves from the decoction.
Measuring equipment: Cups, jars, spoons and the kitchen weighing scale.
|for cocktail idlis|