Out for cooking classes, chances are you do not have to take your cooking utensils along as they will be shown to you. Their usage and style of holding is all taught at the class itself.
But when you come home and try to reciprocate the dish yourself you fall short of the equipments. The solution lies in buying the utensils if they play a vital role in cooking.
The basic utensils that mostly everyone stores up at their homes are tea spoons, table spoons, ladles, slotted turner, peeler, serving ladle, ice cream scoop, utility whisk, measuring cups, can openers etc. The cooking utensils could range from small vessels to 1ltr, 2 lts, 5 ltrs and even bigger if there are many family members as is the case in the Indian life.
Important utensils in the Indian kitchen include the idli cooker, kadai katori masala. Masala dani is also known as anjaara peti or masala dabba where all the spices are stores together. It is normally a steel or plastic box with over seven compartments to store spices. Small teaspoons are seen in individual boxes so one can easily know the measure to use. The box always has a firm lid so that the spices do not fall or out or get mixed with each other. Spices form an inseparable identity of the Indian cuisine; hence all masalas at one place make it ideal for the cooker.
The tandur or taftoons or clay ovens are very important if you are making dishes that need the tandoor. They were first used to make bake bread, but now you can even cook in it. It is created below the ground and covered with charcoal or wood. Food cooked in this manner has a marvellous taste making you come back for more.
The modern day tadoor is also available in electric and gas options, where you can get the same taste sans all the digging and sweating. If you want to learn tandoor dishes then a tandoor is a must at home, so you can practice and accomplish.
Tandoor sariyas are long iron rods that help you pierce food to be cooked in the tandoor. Cubes of onions, tomatoes, paneer, cabbage and more can be placed one above the other on the tandoor sariya and cooked in the tandoor which will surely lead to finger licking situations.
If it is a house that loves to eat chappatis, then the dough maker and chapatti maker are a good option. You can cook and finish chappatis in no time with these equipments.
Using the right utensil for the right dish plays an important role as it all depends on the material of the vessel. If you notice, food in steel vessels are prone to get burnt and taste differently from those that are cooked in aluminium vessels. Hence utensils for cooking classes depend on the type of food you have to cook.
The non stick cookware options now offered from a variety of brands are a good cooking option. They reserve all the nutrients minus the fear of anything getting burnt.
If you need to dish out the original taste of the food then mud vessels are great options. They make your food tasty and wanting for more.
