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jitiya - Jivitputrika or jitiya

11 top delicacies for Jivitputrika or jitiya


Jivitputrika or jitiya Jivitputrika or jitiya is a festival celebrated for the well being and prosperity of the children. Mothers fast and pray for the long life of their kids. This is mainly celebrated in the states of Bihar, Jharkhand & Uttar Pradesh. When and how to celebrate Jivitputrika/ jitiya This is a 3 days festival and starts from seventh lunar day of Krishna-Paksha in Ashvin month to ninth lunar day. As per english calendar, this festival is celebrated in September. These three days are celebrated as 1.Nahai – Khai (Satwmi) 2.Khur Jitiya or Jivitputrika day (Asthami) 3.Paaran (Naomi)
Nahai khai – This is the preparatory day and as per the rituals – Mothers take bath in the morning and take food. The food generally consists of – Pua, Kheer, Sevai Khur Jitiya or Jivitputrika day The actual festival day. Mothers observe whole day fast. They do not take water, for almost 24 hours or more. It is also customary to have Sargi, something …

Equipments used in Indian kitchen



Equipments used in Indian kitchen
- Simplifying Indian Cuisine - Shakesh Singh  - Aman Publication

Indian Cooking, like any other cuisine, has its own list of cooking equipment that is needed to get things working in the kitchen. Indian cooking does not need a lot of fancy and sophisticated equipment. Traditionally a lot of cooking was and is still done in brass pots lined with aluminum or even thick stainless steel pots. Here is some of the basic kitchen equipment that is used in Indian Kitchen.


Pounders and Grinders

Hamam – Dasta (Mortar Pestle) used to pound spices, It is generally made of iron, brass, stainless steel or even stone.

Sil batta
Sil is a hard, rough stone slab and batta is a small, rough conical or cylindrical stone smaller then the width of the sil.
It is used to make pastes of masalas. The ingredients are placed on the sil and crushed with the batta by forward and backward movement and consequent pressure.
It should be chillesed periodically to provide a rough surface which helps in grinding.

Masala Grinder
This is the latest addition in this section. It is basically a mechanical instrument used to grind spices and to make different pastes. There are different options available but broadly there are two types of Masala Grinders – Dry Masala grinders and Wet masala grinders.


Containers

Lagan
It is a round and shallow copper utensil with a slightly concave bottom.Generally used for cooking whole or big cuts of meats or poultry especially when heat is applied from both the top and the bottom.


Degchi/Patila/Bhagona
Made of aluminium, brass, copper, stainless steel.It is very commonly used cooking vessel, Traditionally made from brass only.It is straight sided, flate rimmed pot and used for boiling , stewing, steaming or braising.

 Handi
Handi is a traditional Indian cookery pot, originally used with a lid. They are the most beautiful cooking pans that can also be used as serving dishes. They add a touch of elegance to the buffet table.
It is available in a range of sizes. It is always kept on slow heat and when food is cooked on a slow flame then its natural characteristics flavor, aroma and taste are all preserved to the maximum extent. It is best for preservation of natural characteristic of vegetables, herbs and spices.

Features of Handi
  • Generally pears shaped
  • Thick bottom to ensure that food does not stick
  • Broad width
  • Narrow mouth
  • Made usually with copper, brass, earthenware, iron
  • Usually with a non stick coating for easy release of food


Ladles/Spoons

Pauni
Perforated Spoon with a long handle, generally of stainless steel used to take out the dishes that are deep fried.

Round Spoon
Round shaped spoon with a long handle, used to portion different curries, dal or other dishes with thin consistency.

Karchi-
This is a Flat Spoon use to stir and scrap the vegetables and/or meat while sauting or sweating in a kadhai or Patila.It is also used very commonly for turning the sides while Parathas, omlettes or dosas.
The bigger version of this Flat spoon that is used for volume cooking is called as Palta.


Cutters and Peelers

Dantri
It is a semi – circular blade fixed to a wooden base for slicing fishes and cutting vegetables.Dantri is also called as Bothi.

Knife
It is one of the very basic cutting equipments used in kitchen for cutting vegetables, meat, fishes etc.
Knife has a handle and a blade. The blade had a pointed end that fits into the handle. Today there are varities of knives available for different task, some of the common knives are – All purpose knife, Bonning knife, carving knife, Saw edge knife, Cheese knife. A chef’s knives are as persomal to him as an instrument is to a musician.


Peeler
Peeler is used to remove skin of the vegetables and fruits.It has a handle generally made of wood or plastic and sharp steel part that takes out the skin.

Coconut Scrapper
This instrument has saw like semi circular or spherical edge.It is used to scrape the internal part of coconut. There are number of choices for it and available in mannulal as well as mechanical options.



Stainers

Channi
This is a small convex instrument with a handle used to separate liquids from unwanted particles. It is made of steel as well as plastic. Tea stainer is the most common stainer used in kitchen, apart from the soup stainer.

Collander
This is a bigger version of stainer.Generally, it is made of stainless steel but other options are also available. It is used to stain rice, vegetables and any dish that has to be separated from its liquid.


Kadhai and Tawa

Kadhai
 A semi circular pan generally with two handles in the shape of a ring.(Similar to Chinese wok but it is thick). It is made up of iron, brass, aluminium and stainless steel.

Mahi tawa
This is the version of the griddle shaped like a big round, flat bottomed tray with raised edges, used for cooking kebabs. Also used for dishes when heat is applied from both the top and the bottom.


Tawa -
It is a concave shaped sheet with or without a handle.It is generally made up of iron but today more options are also available in various sizes. Generally the tawa that is used in homes in of size ranging from 7’’ to 10’’ diameter.this is used for making chapatti, phulka and parantha.
The tawa used commercially are bigger in size(15’’ to 30’’). The larger surface allows the food to be moved to the periphery. The food left at the periphery remains hot for a long time – Pav bhaji made using this tawa.

Roomali Tawa
It is a Dom shaped sheet without any handle.It is generally made up of iron and used to bake roomali roti.

Other Equipments

Chakla
A round marble or wooden plateform used to roll roti with the help of the belan (rolling pin).


Belan
A smooth cylindrical fitted with handle used to roll chapattis. It is made of wood and some times made of aluminium. Some rolling pins can move on an axis connecting the two handles

Chimta
A metal tong used for baking chapatti and phulka on the flame.

Parat
A deep, flat and round tray made of brass or stainless steel used for kneading daugh.

Seeni
This is a large thali (round tray) usually used as a lid for the lagan or mahi tawa when heat is applied from the top. Live charcoal is placed on it and the heat is transmitted through it to the food.
The indirect heat has the desired effect of browning and cooking the ingredients.

Thali
 Metal plate with or without compartments used for serving food.It is also used in kitchen to keep the misc – en – place.

Katori (Bati)
Small metal bowl used for serving curries, dal, raita and sweets. It is available in different sizes and also used in kitchen for storing different pastes.
   
Masala Dani
It is a box with compartments to store dry spices. Traditionally it is made out of wood, but today we have Aluminium, stainless steel and plastic options also.

Comments

Anonymous said…
u can also state wherethese can be purchased from / the good quality stuff
Anonymous said…
rumali tawa, should say dome shaped not dom shaped.
coconut scrapper should say coconut scraper.
just my two cents

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