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The most essential kitchen utensils and appliances.
Everything doesn’t need to go inside the refrigerator
Storing your food efficiently in the kitchen is the key to success
Breaking down the complex and coded language of recipes
Keeping your cooking area clean is important and usually forgotten
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There are so many gadgets and silly machines available in the market that try to make basic tasks easier. But it’s sometimes better to invest in a few great basics
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WOK (KADHAI) They come in handy all the time. Buy the ones with sturdy handles, and preferably transparent lid. It can be used for boiling, frying, stir-frying, and for serving.
SAUCEPAN Buying a thick bottom saucepan is best for boiling milk, as it won’t scorch at the bottom. It has multiple uses, from making tea, coffee to instant noodles and boiling.
NON STICK PAN Good for making low oil food like omelettes and sunny side ups. Can also be used to sautĂŠ veggies and shallow fry food.
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PRESSURE COOKER Some lids close from the inside, some to be rotated on the outside; some whistle, some don’t. But a pressure cooker is an essential.
casserole Insulated containers to store warm rotis, rice, curries, etc. These are the best investments for serving food warm instead of reheating which kills nutrients in food.
FLAT PAN Medium size non-stick pan/ tawa for roti, larger-wider sized for dosa. Always get one with a sturdy handle. It’s a must buy!
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stainless steel POTS These wide-mouth stainless steel bowls serve a lot of purposes- from rinsing veggies to rising bread dough to cooking.
CHOPPING BOARD You cannot do without these. Chopping on plates and the slab will not work out very well for you in the long run. Invest in one good chopping board, wooden or plastic.
KNIVES Invest in good quality knives, never buy cheap ones. And you also don’t need the whole range of chefs’ knives. You only need 2-3 knives in your kitchen- utility (for your day-to day cutting), a large meat knife and a peeler. Kitchen scissors are a must buy.
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STACKABLE POTS Cooking pots in various sizes. Better if they are stackable, even better if the same cooking pots can be doubled up as serve ware.
ROLLING PIN & BOARD Made of wood, marble, stainless steel, etc; whichever you buy look for stability of the board (I realized because the steel one I have keeps moving when I roll out roti on it)
serving & cooking spoons Different types (wooden, nylon or silicone) of cooking tools and serving spoons for nonstick utensils. You can use them on all kinds of cookware and just non stick ones. These are multipurpose and life saviours.
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“You don’t need all the fancy stuff.” Investing in glassware and silverware in the beginning might not be such a wise decision. They require special care and are heavy on your pocket too. Having said that, invest in a good set on plates, bowls, glasses and cutlery. Melamine is a good option to go with.
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Buy
t2
s ta lea
Get pincers with a good grip, test picking up some container before buying.
Keep some extra lids for things that go in the fridge or cooking.
TONGS
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Flipping rotis can be a task without these 14
SERVING BOWLS
GRATER
Buy any type, but the box grater requires a little more cleaning so it is better to have a handy-dandy steel grater
LADLES TO SERVE FOOD
kitchen scissors are a must !
FRYING SPOON takes care of the excess oil that comes along.
COLANDER
helps to drain out water and prevents food from ending up in the basin
MEASURING CUPS & SPOONS
STRAINER plastic or metal on es. the measurements should be easily readable 15
A tearou might ne
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ut list of all the basic utensils and appliances you eed to set up your first workable kitchen.
APLLIANCES Microwave Oven Mixer You don’t need to buy everything on the first go. Just stock your kitchen with the bare minimum essentials and then keep on adding later.
Hand blender Induction plate Stove
UTENSILS Plates
Stackable pots
Bowls
Rolling pin
Cutlery
Board
Glasses
Frying spoon
Wok (Kadhai)
Serving spoons
Saucepan
Cooking spoons
Non stick pans
ladles
Pressure cooker
Tongs
Casseroles
Pincers
Flat pan
Serving Bowls
Stainless steel pots
Measuring spoons &cups
Chooping board
Colander
Knives
Strainer
Peeler
Kitchen scissors
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st of all the basic utensils and appliances you to set up your first workable kitchen.
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The supermarket or grocers gives you a clear indication of where products should be stored. If it’s in the fridge in the shop then that’s where it should go at home. Some items need to be stored in the fridge after opening and most will then have a date they should be used by so it’s worth noting them when they are opened.
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MILK
CHEESE MEATS VEGGIES & FRUITS
DAIRY FISH
THE BASICS
LEFTOVERS 20
Meat, Fish, and Poultry
FRUITS AND VEGGIES
Keep all fresh meat, fish, and poultry in its store wrapping. (Re-wrapping increases the risk of exposing the food to harmful bacteria.) If the item didn’t come in a Styrofoam tray, slide a plate underneath it to catch any drippings
Keep fruits and vegetables separate and store like with like: apples with apples, carrots with carrots. Fruits and vegetables give off different gases that can cause others to spoil.
MILK AND DAIRY
LEFTOVERS
Leave cottage cheese, yogurt, sour cream, milk, and cream in the containers they came in. Tightly cover the or bowl with plastic wrap.
Store all leftovers in airtight, leakproof clear containers or wraps.
Store hard cheeses in the store wrapping until you use them, then wrap them in wax paper, foil, or loose plastic. Plastic milk bottles make more sense than cardboard cartons, since bacteria can grow near the cardboard spout and enter a glass of milk every time you pour. Nevertheless, as long as you use the milk within its shelf life, it should be safe to drink and consume.
Refrigerate leftovers within two hours of cooking. And try not putting boiling hot food inside. Warm food is still alright to put in, but not hot. Don’t refrigerate leftover sauce or other foods in cans. Once a can is opened, residual metal on the rim can leach into food and leave a metallic taste. Don’t stuff the refrigerator too full. Cool air needs to circulate to keep food at a safe temperature. 21
atleast once a month
DEFROST REGULARLY
to avoid puddles of water in your kitchen when your freezer becomes a snow cave.
FOOD WON’T LAST IN THERE FOREVER
throw out old food before it gives birth to fungus
AN OPEN DOOR? LOOK OUT FOR THOSE USE BY DATES they are actually quite useful&mportant. 22
COOL IT DOWN
never put warm food in
use foil, clingwrap, ziplocs or lids. Never leave food open inside.
ON TOP OF THE FRIDGE?
If you’re not going to eat it,
TOSS IT.
SOMETHINGS ARE BEST LEFT OUTSIDE
bananas, onions, potatos and garlic are not meant to go in the fridge.
there are many fruits and vegetables that will actually last LONGER at room temperature!
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It’s an automatic stress-reliever that will make things easier to access, and give you a good idea of what you have on hand, while keeping your food fresh.
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“ I really need some space.”
THE SUFFOCATED FRIDGE 26
“ Life couldn’t get any better”
“I’m freezing”
THE LONELY FRIDGE
THE HAPPY FRIDGE 27
TREAT IT WELL
DON’T OVERFILL
let the air go through
HALF EMPTY FRIDGE? FOOD WILL FREEZE TO DEATH
AVOID MIXING UP
use the special baskets for fruits and veggies 28
“Your refrigerator door is not an art gallery.” Covering your refrigerator with magnets and papers is a quick way to make your kitchen look cluttered, even when it’s actually quite clean. Use the fridge door for putting notes and fridge magnets. But try not making it look like Da Vinci’s paintings.
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mom’s recipes
FOOD GAWKER
DESSERTS
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THE HEALTHy COOKBOOK
FLOUR
We’ve all been there – you move into a new place and start organizing where things go in the kitchen. Dishes and utensils are easy, but when it comes to food items it seems like most cabinets are either too deep or too tall to really be effective.
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When I moved into my first apartment, I was blessed with a beautiful and efficiently designed kitchen. But in my second apartment, what I got was dysfunctional cabinets and a few lonely drawers. Over the years I have realized that not only does smart storage make life easier, but also I’ve found that when you can actually see your food, it’s easier to keep a mental inventory of what you have. For me, this results in more efficient grocery shopping, less wasted food and money saved. 32
BUY PERISHABLE FOOD IN SMALL QUANTITIES
ROTATE INGREDIENTS AT REGULAR INTERVALS
Buying larger quantities of food that you don’t eat quickly doesn’t do too well for your pocket. And of course the food gets spoilt if not used in time. With the exception of things eaten quickly in your house, only buy small quantities of perishable food.
Make sure that when you buy new food, you pull the unfinished one forward in the cupboard or refrigerator so that the older one is finished first. Do a regular sweep of the food to bring forward all items that are getting near their use-by date.
THROW OUT OLD SPICES & HERBS
BUY APPROPRIATE & AIRTIGHT CONTAINERS
These lose their flavour over time and the use-by date is there for a reason. Purchase new ones when you are going to use them.
Plastic, glass and tin containers all work well and can be purchased in a wide variety of shapes and sizes suited to your needs.
KEEP EXPENSIVE FOOD ITEMS AT THE FRONT
READ THE USE-BY DATES AT THE BACK
Resist the temptation to not eat or use them in cooking or you may end up finding you waited too long. Enjoy them quickly so that you make the most of them. Don’t let them get stuck at the back of the fridge!
Read them even before you buy food. And always be very careful to use refrigerated and frozen foods by their use-by date. But remember that even food in tins and dried food loses its taste with too much storage. 33
BOXES COVER UP SEAL EVERYTHING clips
FOIL 34
TUPPERWARE
AIR TIGHT
CLING WRAP IT!
ZIPLOC
BOTTLES
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When you’re stacking your shelves, group similar items together and put the things you use most often within easy reach. It’s always worth having a clear
USE DRAWERS INSTEAD OF CABINETS Make it easy to find your food. Putting food in drawers keeps everything visible and makes it easier to store heavier items that would be difficult to take in and out of an upper cabinet.
UTILIZE THOSE NOOKS & CORNERS Try to utilize the small lonely places in your kitchen. They make great places to store the not so regularly used items. 36 36
USE LEDGES FOR SMALL THINGS
ADOPT THE URGE TO PURGE
Very shallow shelves are great because they don’t take up much space but provide an easy spot for spices, salt, pepper, sugar and other items.
Take a look through your cabinets and assess which items are really necessary. If you haven’t used it, get rid of it. You can always find another way to use the free space
KEEP FRUITS ON DISPLAY
EMBRACE THE JUNK DRAWER
Not only does it look nice, but also keeping fruits in plain sight means you’re more likely to eat it before it goes bad. (Tip: the opposite strategy works well for things like chocolate!)
In an effort to keep the kitchen looking tidy, it can be really helpful to have a place where your junk can rest. Scoop all the takeout menus, bottle openers to keep the mess contained.
IF IT DOESN’T BELONG- MOVE IT
keep the counter clear
Does that pile of junk mail really need to live on the kitchen counter? If you can’t cook with it or eat it, move it out.
Coffee maker, toaster, mixer, blenderso many little appliances, so little space. Keep out only the essentials. 37 37
A PLACE FOR EVERYTHING It is very important to store food correctly. Otherwise most often it goes bad even before we eat it. Here are a few general suggestions for what goes where.
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Understanding recipes can be very challenging at times. The conversions, the terms, they can really make you break your head over it. Here I have broken down the complex and coded language of the recipe terms and quantities.
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A dish coated in sauce, sprinkled with cheese or crumbs and browned in the oven or under the grill.
BAKE BLIND To bake a pastry case without a filling. To prevent it from shrinking, pierce the bottom with a fork. Or use a greaseproof paper on the bottom, greased side down.
BLANCH Plunge food into boiling water for a few seconds and then run under cold water and drain. Or pour boiling water over raw food.
BIND To thicken liquids by the adding thickening agents e.g. flour, corn flour.
BASTE To moisten food with fat or other liquids while its being cooked. 44 44
BOUQUET GARNI
CROUTONS
A mixture of herbs used to flavour soups, stews and sauces etc.
Tiny cubes of bread, fried until golden brown and crisp used to garnish soups and other dishes.
BRAISE
DECANT
Fry a small amount of fat quickly (sautĂŠ), then cook slowly in a very small amount of liquid in a covered pan or oven.
Separate a liquid from its sediments by carefully and gradually pouring from one container to another.
BROIL
EMULSIFY
To cook over or under direct heat (similar to grilling). Pan-broiling is cooking without fat in a hot frying pan or on a hot plate.
Combine two liquids that don’t mix well. For example, oil and vinegar in a dressing.
CLARIFY
EXTRACT
To remove impurities from a liquid or fat by heating, skimming and straining.
Separate solid and liquid components of fruits and vegetables by squeezing/pressing.
COURT-BOUiLLON
FOLD
Stock made from wine, vegetables etc. often used in fish dishes.
Combine whisked mixture by cutting and turning with a metal spoon. 45 45
GLAZE
REDUCE
Coat food to give glossy finish; usually with beaten egg, egg white, milk syrup.
Rapidly boil a liquid to reduce in volume thereby thickening and concentrating the flavour of the concoction.
KNEAD
RENDER
Work dough by folding, stretching and pummelling with heel of hand.
Heat chopped food which contains fat in order to extract the fat.
MARINADE
SCALD
Soak food in seasoned liquid to tenderise and flavour before cooking.
Heat liquid to a temperature just below boiling point.
POACH
SEAR
Cook food in liquid which must be kept just below boiling point.
Brown raw food in a minimum of fat in an open pan in order to seal in the juices.
PURE
SIMMER
Pulp of vegetables or fruit sieved, mashed or ground to a smooth thick paste.
Cook a liquid or food immersed in a liquid kept below boiling point.
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SKIM Remove scum from surface after first boiling of fruit, sugar, meat and fish.
STEAM Cook in steam from boiling liquid. This can be done in a steamer, which is a covered container placed over boiling
TOSS Shake food in various products e.g. fat, flour, salad dressing, in order to cover it.
TRIM Remove sinews, skin or other unwanted parts of the fruit/vegetable.
ZEST Thinly peeled or grated outer skin of citrus fruit without the inner white pith.
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BAKE
Coat food in breadcrumbs
CARAMELISE rem
o v e bones HIS GARN from raw meat DECORATE OR EMBELLISH
FILLET
A fleshy boneless piece of meat from near the loins or the ribs of an animal.
BOIL
Heat till sugar turns brown
BEAT
Stir/ whip vigorously till smooth & light
Beat until soft & fluffy
pickle
Preserve vegetables etc. in brine, vinegar, oil and spices. 48
POUR SMALL QUANTITIES OF HOT LIQUID CONTAINING ALCOHOL OVER FOOD AND THEN SET ALIGHT Be ex
TO MAKE CUTS/ SLASHES WITH THE POINT OF A KNIFE
tra careful!
y r f p e de BLEND Mix ingerdients thoroughly to make one whole
Immerse completely in very hot oil
Quickly fry in a pan without oil
BOIL OR SIMMER UNTIL PARTIALLY COOKED
fry
Cook in small amount of fat in an open pan
Shallow Fry 49
CHOP
Cutting raw or cooked food into small pieces
JULIENNE (stick like)
CHIFFONADE (RIBBONS)
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SLICE
(CROSS- SECTION)
PEEL
(also called paring)
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FOR THE PERFECT RESTAURANT DICE 2
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KEEP THE CUTTING BOARD FROM SLIPPING (PLACE A DAMP TOWEL UNDERNEATH, IT REALLY WORKS!)
DICE
( SMALL CUBES)
brunios (1/2 OF DICE)
mince
(VERY VERY SMALL!) 51
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ABBREVIATION
FULL FORM
C, c g kg L, l lb mL, ml oz pt t, tsp T, TB, Tbl, Tbsp
cup gram kilogram litre pound millilitre ounce pint teaspoon tablespoon
UNIT
EQUALS
ALSO EQUALS
1 tsp. 1 Tbsp. 1/8 cup 1/4 cup 1/3 cup 1/2cup 1 cup 1 pint 1 quart 1 litre 1 gallon
1/6 fl. oz. 1/2 fl. oz. 1 fl. oz 2 fl. oz. 2 3/4 fl. oz. 4 fl. oz. 8 fl. oz. 16 fl. oz. 32 fl. oz. 34 fl. oz. 128 fl. oz.
1/3 Tbsp. 3 tsp. 2 Tbsp. 4 Tbsp. 1/4 cup + 4 tsp. 8 Tbsp. 1/2 pint 2 cups 2 pints 1 quart + 1/4 cup 4 quarts
NOTE: A teaspoon is not your regular eating spoon. It’s the smallest spoon that you usually use for stirring tea/coffee and eating desserts.
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CHICKEN PASTA IN RED SAUCE mince
INGREDIENTS 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon olive oil 1 lb chicken boneless 1 2 (16 ounce) cans stewed tomatoes
very finely chopped. almost like keema
1 (16 ounce) water 8 ounces penne pasta, uncooked salt, to taste
pepper, to taste 2
PENNE
parmesan cheese (optional)
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DIRECTIONS Saute onions and garlic in olive oil until translucent.
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Chop the chicken in small pieces. Add chopped chikcken , tomatoes, water, raw pasta, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 minutes or until pasta is al dente.
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Cook food slowly in a lidded container with enough liquid to cover, until tender.
1 ounce = 0.125 cups 16 ounces = 2 cups 1.000
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HARD - BOILED EGGS the water should cover the eggs
Place eggs in a pot with water 1 Boil the eggs in water for 2-3 minutes. Turn off stove and let it sit covered for 10 minutes Remove the eggs & place them in cold water. Crack and peel the shells. Sprinkle salt & serve.
HALF BOILED EGGS
6 WAY MAKE A
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You can cook soft-boiled eggs the same way as hard-boiled eggs.
But boil for 1 minute
SCRAMBLED EGGS Crack eggs in a mixing bowl and scramble together with a fork. Add milk and continue whisking. Pour into a pan with butter and cook for a minute. Use a spatula to push the eggs into the center.
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THE CLASIC OMELET Whisk egg with salt, pepper and seasonings. Pour into a nonstick skillet over medium heat. When finished cooking, add toppings, fold and serve. A blending technique to combine mixtures using a metal spoon
YS TO AN EGG
SUNNY-SIDE UP
Crack eggs into a frying pan one at a time carefully. Add some spices and herbs. 5 Cook until whites are set but yolks are still runny, about 3 minutes.
EGG SALAD
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Chop up hard- boiled eggs. Mash them together with mayonnaise Add some vegetables, spices and herbs. Mix together and serve with a sandwich
Don’t mash too much, you’ll end up with a gooey paste.
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“It’s a very gradual process. Things get messy, you will find everything in your kitchen. From week old leftovers, toilet paper, empty chips packets to your missing ear ring & much more. “
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WIPE IT DOWN Wipe down the surfaces thoroughly with warm water and washing up liquid, or antibacterial spray, both before and after you’ve finished preparing any food.
WASH UP Do the washing up after every meal – if you can, soak and wash pots and pans as you prepare your meal. This way, you only have to clean the plate(s) and cutlery you used to eat your food with afterwards. 60
CLEAN HANDS
STORE & REHEAT
Always wash your hands before you start preparing a meal, and afterwards too, especially if you’ve been handling raw meat, masalas, eggs, etc.
Any cooked leftovers should be kept in the fridge and eaten within 2 days. Make sure they’re heated through properly when you eat them, and don’t reheat anything that’s been frozen.
EMPTY THE TRASH
SOAP & WIPE
Empty the bins in the kitchen before they overflow, otherwise you’ll be encouraging rodents to move in! If you are able to, recycle all your plastics and glass.
Wipe down the surfaces thoroughly with warm water and washing up liquid, or antibacterial spray, both before and after you’ve finished preparing any food. 61
“The Party Aftermath� The morning after a house party is usually the biggest nightmare. You should be prepared to find almost anything and everything. Here are a few must haves you should stock your kitchen up with for this gigantic task. Garbage bags Washing liquid Scrubbing pads Dishcloth
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Broom Mops Gloves (maybe)
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GARBAGE BAGS ARE A MUST!
“Empty you trash before it becomes a mountain and infests your entire house. Separate your waste and try not getting very large trash cans. You end up filling it up and trash just keeps on getting piled up.�
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DISMANTLE Take out the shelves and any compartments in the fridge once a month and wash them with soap and warm water. Rinse and dry them before putting back.
IN & OUT The inside of the fridge can be wiped down with a mixture of bicarbonate of soda and water. Make sure to wipe down the outside of the fridge too, especially the handle!
SERVICING Once or twice a year, pull the fridge out and vacuum the cooling elements at the back. This will make your fridge more efficient. 66
DEFROST When ice starts building up in the freezer, you will need to defrost it. Take out all the items and put them in cool bags (or transfer your food to your friends freezer)
THE MELTDOWN Put a bowl of hot water inside to help the ice thaw, and once it starts melting, chisel out all the ice with an ice scraper Make sure you’ve put down some newspaper or towels to soak up all the water!
RINSE & REPLACE Once all the ice is gone, take out all the shelves and compartments and wash them in warm soapy water. Rinse and replace. 67
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“IT’S A VERY GRADUAL PROCESS. THINGS GET MESSY, YOU WILL FIND EVERYTHING IN YOUR KITCHEN. FROM WEEK OLD LEFTOVERS, TOILET PAPER, EMPTY CHIPS PACKETS TO YOUR MISSING EAR RING & MUCH MORE. “
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And a cluttered kitchen is a sure fire path to frequent take-out ordering. Move out food that didn’t work. While that packet of something may have looked tempting in the store, the fact that nobody has eaten it till now is telling you something - throw it out and make space for the food that will be actually eaten!
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“Ambient lighting can fix most of the mess.� Just as everyone looks better by candlelight, a kitchen will look better with subdued, indirect lighting. Installing lighting under and over the cabinets can help the kitchen feel cozy and warm.
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When you just begin to start a household in a new place on your own, you add things gradually, both in your apartment and in your life. It is very different from starting a new life at homes and with families that have been settled at a place since decades. The first step is to buy all the essentials you need to set up your kitchen.