Kitchen Equipment

Kitchen Equipment


Pots, Pans and Gadgets
Here is an alphabetical list of some the equipment I use in the kitchen. Don't try and buy all of it at once. Buy a few new items at a time.

Aluminium Foil
Baking tray
Bread Knife
Cake Tins, assorted sizes and shapes
Can opener
Casserole pans. Large and medium, heavy bottomed with a lid. Glass lid is better as you can keep an eye on the food without having to open the lid all the time
Chopping board
Cling film
Coffee Maker
Colander
Cooking pans, a couple of different sizes, with handles and lids
Cooking Thermometer
Electric Beater
Electric, toasted sandwich maker
Food processor
Frying pans, a couple of different sizes
Funnel for filling jars, small and large, heat resistant
Garlic press
Grater of, 2-3 different thickness, including one for parmesan cheese
Grinder, electric
Hand beater (non electric)
Kettle, electric is quicker
Kitchen apron
Kitchen scissors
Knife sharpener
Knives, a selection of
Lemon Juicer
Measuring cups (1, 1/2, 1/3,1/4)
Measuring jug, 1-2 liter, with millilitre markings
Measuring spoon set, for correct measurement of small ingredients
Melon Baller
Microwave
Microwave safe bowls, pots, plates
Mixing bowl, large and medium
Muslin cloth square, large enough to take 2-3 liter
Oven gloves or mitts
Oven-proof casserole dish. Large is good as it can be used for many different amounts
Pepper mill
Pestle and mortar
Peeler and corer
Pressure cooker. It saves a lot of time when cooking beans, lentils and certain meat dishes
Rolling pin and rolling board
Spatulas and ladles, a few assorted, for frying and cooking
Sprouter, for sprouting moong beans, chickpeas, fenugreek, mustard seeds alfalfa, cress, fennel, rocket and sunflower and many other seeds (not for Kidney beans)
Steamer
Tarka Ladle, a long handled, large ladle for tempering dals (lentils) etc.
Tawa or a Griddle for making chapatties/parathas and pancakes etc. If you don’t have a ‘tawa’, any old, heavy bottomed frying pan will do
Timer
Toaster
Tongs or ‘chimta’, for cooking chapattis on the flame directly
Ulu knife for chopping herbs
Weighing scales
Wok or a Kadhai, large, for making ‘dry’ vegetable bhajies/curries.
Wok or Kadhai, smaller for deep-frying

Advice on buying pans:
Non-stick pans are better than ordinary ones. Heavy bottomed pans are better than light ones. Buying cheap equipment now will cost more in the long run as you will probably need to buy frequent replacements!