Here's an ongoing list of kitchen helpers:
Spice Can
These sets from India can be filled with freshly ground and most-often-used spices. It has a lid, too.
Deep Fry Utensil
Useful not only for draining items that are deep fried, but also it is super handy for removing the foam that collect when dahl begins to boil. The heat can be temporarily turned off whenever foam needs to be removed. That way the dahl will settle and will not get skimmed off with the foam.
Colander
A colander has many uses- sifting debri out of dahl, draining curds from whey, washing and draining rice, getting ants out of flour... Here one is used to quickly remove seeds from squeezed lemons.
Or use it over a pot of water to easily rinse rice.
Cast Iron Griddle
Great for cooking many things- pancakes,dosas, hash browns, veggie burgers, chapatis. Or baking biscuits or roasting potatoes- and lasts a long time. Easy to clean and maintain and lasts many, many years. Also said to add minute portions of iron to one’s diet via cooking with it. It's a good idea to keep two or more for faster quantity cooking.
Graters
Two sizes for different needs.
Improved Rolling Pin
Some Indian style rolling pins are too small and irregular and western versions either too big or come with unecessary handles. Pictured below these got removed and the center of the pin was filled with Bondo resin filler for a east meets west rolling pin. Works great.
A side note: I've learned not to use my rolling pin for anything besides cooking. I no longer use it as a hammer in a pinch or to whack open coconuts. That keeps the wood nice and smooth.
A Collection of Knives
Different sizes and types of knives have different uses. The one I use often is larger and heavier for chopping potatoes, beets... or mincing ginger.
A long bread knife is best for bread cutting.
Paring knives are good for peeling.
The best knife brand we use is Wusthof.
A tool for knife sharpening is good to have, too.
Heavy Bottomed Cookware
Recommended are stainless steel cookware with heavy bottoms. That's because there is less chance of burning anything. On the downside, look out for the way the handles are made. One version has handles attached by large bolts that make a little more cleaning necessary around them within the pot, so it might be a good idea to watch out for such things before purchasing.
Grinding stone
Essential for grinding small amounts of herbs and spices, so that they are very fresh. Electric mills cannot handle small amounts. Larger quantities are ground and then sit on the shelf, losing freshness.
LATER NOTE:
The Bengalis called it a Bhatta stone. This one I got in India for an incredibly affordable price, but sadly had to part with it when going back to the U.S. Now I use a stone mortar and pestle
https://domesticdevotion108.blogspot.com/2018/04/grind-your-own-spices-and-powdered-sugar.html
Whisk
Besides stirring lumps out of preparations, a whisk is handy for quickly cutting soft butter into flour or loosely mashing something when a potato masher is not available.
Spice Can
These sets from India can be filled with freshly ground and most-often-used spices. It has a lid, too.
Deep Fry Utensil
Useful not only for draining items that are deep fried, but also it is super handy for removing the foam that collect when dahl begins to boil. The heat can be temporarily turned off whenever foam needs to be removed. That way the dahl will settle and will not get skimmed off with the foam.
Colander
A colander has many uses- sifting debri out of dahl, draining curds from whey, washing and draining rice, getting ants out of flour... Here one is used to quickly remove seeds from squeezed lemons.
Or use it over a pot of water to easily rinse rice.
Cast Iron Griddle
Great for cooking many things- pancakes,dosas, hash browns, veggie burgers, chapatis. Or baking biscuits or roasting potatoes- and lasts a long time. Easy to clean and maintain and lasts many, many years. Also said to add minute portions of iron to one’s diet via cooking with it. It's a good idea to keep two or more for faster quantity cooking.
Graters
Two sizes for different needs.
Improved Rolling Pin
Some Indian style rolling pins are too small and irregular and western versions either too big or come with unecessary handles. Pictured below these got removed and the center of the pin was filled with Bondo resin filler for a east meets west rolling pin. Works great.
A side note: I've learned not to use my rolling pin for anything besides cooking. I no longer use it as a hammer in a pinch or to whack open coconuts. That keeps the wood nice and smooth.
A Collection of Knives
Different sizes and types of knives have different uses. The one I use often is larger and heavier for chopping potatoes, beets... or mincing ginger.
A long bread knife is best for bread cutting.
Paring knives are good for peeling.
The best knife brand we use is Wusthof.
A tool for knife sharpening is good to have, too.
Heavy Bottomed Cookware
Recommended are stainless steel cookware with heavy bottoms. That's because there is less chance of burning anything. On the downside, look out for the way the handles are made. One version has handles attached by large bolts that make a little more cleaning necessary around them within the pot, so it might be a good idea to watch out for such things before purchasing.
Grinding stone
Essential for grinding small amounts of herbs and spices, so that they are very fresh. Electric mills cannot handle small amounts. Larger quantities are ground and then sit on the shelf, losing freshness.
LATER NOTE:
The Bengalis called it a Bhatta stone. This one I got in India for an incredibly affordable price, but sadly had to part with it when going back to the U.S. Now I use a stone mortar and pestle
https://domesticdevotion108.blogspot.com/2018/04/grind-your-own-spices-and-powdered-sugar.html
Whisk
Besides stirring lumps out of preparations, a whisk is handy for quickly cutting soft butter into flour or loosely mashing something when a potato masher is not available.