Bangalore Kitchen Essentials
A Bangalore kitchen is always well-stacked with utensils and other kitchen equipment to churn out the varieties of perfect south-Indian cuisines. If you are a newbie and have to set up your kitchen for the first time, you could go through the reference guide that follows to get an idea about what Bangalore kitchen essentials should you buy, to start off.
The list of essentials in an Indian kitchen is:
Belan or a Rolling Pin.
Bangalore cuisine is complete with the standard flat breads that are served with vegetables like Chapatis and rotis. These are made by placing dough on a flat, round board and flattening it into a round shape so that it can be baked or fried. A rolling pin thus is a quintessential tool in an Indian kitchen.
Masala-Daani or Spice Rack.
Any Indian kitchen is incomplete without a spice rack. Traditionally a rectangular wooden box with compartments that have sliding lids, this has evolved from the traditional look and feel to being a metal container that holds small bowls that hold spices or masala.
This is used for cooking almost everything ranging from sambar, rice, beans and dishes like bisi bhele bhath. This speeds up the entire cooking process .The gadget absorbs the water completely and you don’t need to worry about the rice being overheated once it is put in a pressure cooker.
Chopper or grinder
This is one of the most essential and used tool in a Bangalore kitchen. It is used to grind roasted or fried spices to make guacamole and for quickly chopping onions which is an essential ingredient of Bangalore cuisine.
This can be used to make smoothies and mango lassis. A blender is used to obtain emulsified sauces, soups and purees, hence this gadget makes the job in the kitchen pretty easy.
Mortar and Pestle
A very important part of a Bangalore kitchen is the Mortar and Pestle used for grinding and mixing spices. It can be useful for creating a curry paste or grinding spices to produce a mixture called Garam Masala that is commonly used in almost all Indian curries. Traditionally made up of stone or wood, nowadays the stainless steel version available in the market can be of good use in your Indian kitchen.
It is heavy, deep and quite in and is mainly used to fry and cook ingredients. It is mainly used for deep frying and long-simmering the dishes. It is made up of cast iron and should to be seasoned occasionally. But nowadays, non-stick Karahis are also available in the market.
This is used to prepare steamed cakes made of fermented black lentils and rice. The fermented batter is poured into an idli tray which allows it to steam. The tray consists of molds that are perforated and this enables the idlis to be cooked evenly.
Tawa or a Flat Pan
A tawa is used to bake the flat bread that is made using a rolling pin or Belan. It looks like an American skillet but is much larger in size. It is available as made up of cast iron or non-stick tawas are also readily available in the market.
Ladle or Kalchi
It is an Indian version of a ladle and is used for stirring, preparation and distribution of food as well. Traditionally it was made of wood, but nowadays a stainless steel, long, hand-held ladle can be useful for scooping, stirring and serving meals.
Kaddu Kas or a Grater
It can be used to grate root vegetables and gourds. You could make the perfect Gajar Halwa by grating carrots or could make Koftas using grated Lotus-root or Ghiya.