More hygienic – instead of using the normal cups and spoon which we are using on a daily basis.
Some examples of these are sugar and salt, if any of these two are put in excessive amounts it can compromise our health.
Good for the health – by having an accurate amount of ingredients integrated on your foods you have a peace of mind that there is no excessive content of any ingredient.
No spoilage – by using kitchen measuring tools you are sparing yourself of wasting ingredients and also you are assured that the proper serving is made which prevents the spoilage of food.
Convenience – if you have a kitchen measuring tool you are sparing yourself from doing tremendous mathematical computations which will be a total nightmare if you are not good in math.
Much better tasting foods – with the correct amounts of ingredients you are assured that the taste is always up to the mark.
Saves time – measuring ingredients can be a tedious task if done without the use of a measuring tool which will eat up a lot of time because of endless estimation.
Knife set including paring, chopping and slicing knives and one with a serrated edge for slicing bread.
Wire mesh – It is used to puff up roti, roast papad, brinjals etc.
Masher – For mashing boiled potato, kichadi and other dishes.
Spice box/Anjarai petti – For storing whole spices.
Medium & Small sized containers for storing pickles, spice powders etc.
Big sized Storage containers for storing groceries & Dosa batter.
Whisk & churner – For mixing batter without lumps, whip curd and for mixing cake batter.
Locking tongs – For holding hot vessels.
Tongs/Idukki in Tamil – Its mainly used for removing roti & papad from hot oil.
Perforated frying spoon/skimmer/strainer for deep frying.
Scrapper – mainly used for coconut scrapping.
Kitchen tools list with names skin#
Peeler & grater – To peel the skin of vegetables, grater for grating cheese,vegetables.
Knives & scissors – To chop & cut ( Invest in good quality ones).
Rolling pin & board - For making roti,Poori etc.
Rice server and idli scooper – To serve rice & to remove idli.
Cups/Coffee cups/Water glass/Tumblers – For serving liquids.
Ladles & spoon – For cooking & serving gravies,curries etc.
Plates – For serving & covering the food.
Big Stainless steel bowls or plastic bowls for making chapathi/bread dough, for rinsing vegetables.
Glass bowls – If you have microwave, you can use it for reheating and cooking.
Appam pan/Paniyaram pan/ uthappam pan – For making appam, Paniyaram, Utappam.
Idli pot & Dosa pan for making idli & dosa.
Cassorle/ Hot pack – To keep roti, idli, rice & gravies warm for hours.
Stackable stainless steel cooking pots in various sizes – Its mainly used for serving gravies,chutney & curries.
I can cook any number of dishes if I have two cookers in hand.
Pressure cooker – For cooking rice,steaming vegetables.
Thick bottomed milk pan or Milk cooker – I prefer stainless steel ones.
It would be better if its with transparent lid.
Stock Pots, Saucepans and Stainless steel cooking pots can be used for boiling gravies, soups,stews,Cooking vegetables and greens.
Tadka pan/ Mini kadai is used for seasoning Indian dishes.
So better buy a small sized or medium sized iron kadai too.Also try to buy the ones with sturdy handles and a transparent lid. But an iron kadai is recommended for deep frying. You can use stainless steel or Non-stick or ceramic kadai.
A kadai/Skillet is used for stir frying, sauting, cooking and boiling.