Table of Contents
Mortar and pestle, also known as Hamm- dasta, Khal Batta, and khandni-dasto
Hamam/mortar is a bowl-shaped tool used to crush dry condiments or spices to enhance their flavor. Earlier, the pestle and mortar were both constructed of stone or wood. It could be used for a variety of kitchen tasks, including wet grinding dals for vada and pounding dried red chilies. The huge versions, however, have been replaced by delicate successors. In addition, they are currently employed for grinding cardamom, green chilies, garlic, ginger, and other ingredients. These days, they can be found constructed of wood, marble, granite, stainless steel, or brass.
Sil Batta
Formerly used in Indian households as a wet grinder to make chutneys and wet pastes. To facilitate grinding, a flat stone slab called Sil is chiseled to make it rough. The grinding is done with a cylindrical stone called a batta. With the use of a batta, which is held in the hands and moved back and forth to speed up the grinding process, herbs are placed on sil and ground. The earthiness adds to chutneys and masalas for cooking curries is praised by certain people.
Churner (Mathni, Ghotni, and Phirni):
The traditional Indian muddler, which was once fashioned of wood and included a long handle and a circular base with openings large enough to allow air to flow for that frothy, fuzzy lassi Use it to thicken soups and to muddle lentils or buttermilk as well. It has different sizes for different functions. Today, a variant in gleaming stainless steel with a reverse push action is available.
The stone pot, or Kal chatti:
One of the traditional culinary tools used in Kerala, Kal means stone and chatti means cooking pot. Soapstone, a type of metamorphic rock, is used to carve a pot. Before using it for ordinary cooking, season it for a few days with hot rice water. To prevent the pot from catching fire, this is done. Sambar, aviyal, fish curries, etc. all benefit from the addition of Kal Chatti’s flavor.
A scraper for coconuts:
A coconut scraper is an essential piece of cooking equipment that is more prevalent in South Indian households. Without having to struggle to remove the coconut’s shell, this ingeniously constructed device easily grates the interior of a coconut. For instance, the scraping function is performed by a circular blade. Depending on the situation, one can select either the mechanical or the manual alternative.
Handi:
Is a serving spoon with a small mouth and a broad, thick base. It is among the first kitchen tools used in Indian kitchens. Formerly fashioned of earthenware, modern cookware manufacturers have adopted the design of the handis. To maintain their individuality and earthiness, they are also available in steel, cast iron, non-stick, copper, brass, etc. This technologically advanced cooking tool preserves the flavor of vegetables and the perfume of spices.
Coffee filter and grinder
The coffee grinder is another typical but vintage piece of equipment. To enjoy a rich brew, many families still grind their coffee beans on a monthly or daily basis. Both manual and mechanical tabletop grinders have a compartment at the bottom where the ground beans are kept. Although pre-packaged ground coffee at large has supplanted these in many homes today, coffee filters refuse to take a backseat.
Filtering coffee in the morning is a tradition in practically every home in the South. Percolators typically come in two containers and are made of steel. Before adding boiling water, coffee powder is placed in the perforated top container, and the filtered decoction is collected in the bottom container.
Lagan:
Are Indian utensils popular in Muslim homes? It is also a shallow, thick-walled, concave-bottomed utensil that is widely used in the Hyderabad region. is frequently used to prepare large chunks of meat, biryanis, pulao, etc. When heat is provided from both ends, it is efficient for slow cooking.
A colander
A strainer
A colander is a large cousin of our strainer. It is a deep perforated kitchen tool that is often made of steel, however, one may also buy elegant, colorful ceramic and powder-coated versions. To remove the liquids from a dish, use a colander to separate the cooked rice from its liquids or the boiling pasta from its liquids. Use it to wash fruits, veggies, and greens as well as strain big amounts of vegetables.
Rumali Tawa/Dom
Rumali roti is a thin, large handkerchief-sized flatbread that gets its name from the way it is folded, as suggested by the name of the griddle used to make it, the Rumali Tawa or dom. The Tawa has a dome-shaped top that resembles an upside-down Indian wok; it is handleless, and the convex side is where the roti is baked. Iron or cast iron is the ideal material for the griddle or Tawa.
Tray or Bamboo Muram
The best tool for removing husk, stone, and other unwanted materials from rice or other grains, among other things, and it has a variety of additional uses as a versatile tool. Traditional Bamboo Muram / Tray is a collection of kitchen utensils that every lady has. This excellent winnowing tray is perfect for eliminating all the effort associated with drying food. Get this collection of winnowing trays for your kitchenette.
2.5 to 3 Litre Traditional Soapstone Pot/Kal Satti
The Customary Soap A soup maker called a “Kal Satti” or “Soapstone Pot” gives the food it produces a rich texture.
Traditional craftsmen who have been working with soapstone for centuries make this handcrafted pot.
Ancient cookware called Soap Kal Satti or Soapstone Pot naturally transfers heat.
Natural stone cookware, such as soapstone pots, is excellent for cooking. After being taken off the stove, it keeps the heat for a very long period.
Make your preferred rasam, sambhar, or anything else using this vintage cooking tool!
Rice sieve/strainer made of palm leaves
Do you cherish traditionally crafted goods? The ideal product for you is right here.
Presenting Soru Vadi Thattu, a rice filter plate constructed completely of palm leaves. Boiled Rice Strainer is another name for it.
This rice filter plate may be used without difficulty, and because it conducts heat less than steel, you can keep it in your hand for a longer period.
An excellent alternative to traditional pressure-cooked rice is to boil the rice, drain the water, and then consume it.
In conclusion, these antique Indian kitchen utensils must have at some point made their way into your house.
