{"id":5981,"date":"2017-03-29T06:00:22","date_gmt":"2017-03-29T06:00:22","guid":{"rendered":"https:\/\/blogs.transparent.com\/hindi\/?p=5981"},"modified":"2017-03-29T03:21:56","modified_gmt":"2017-03-29T03:21:56","slug":"things-around-the-kitchen","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/hindi\/things-around-the-kitchen\/","title":{"rendered":"Things around the Kitchen"},"content":{"rendered":"

It’s spring season \u0935\u0938\u0902\u0924 \u090b\u0924\u0941<\/span> \u00a0(vasant rutu)\u00a0<\/i>and I’ve been spending a lot more time in the kitchen \u0930\u0938\u094b\u0908 \u0918\u0930<\/span> (rasoi ghar)<\/i>, trying out recipes with fresh produce from the farmer’s market. This set me thinking about the variety of tools \u092f\u0902\u0924\u094d\u0930<\/span> (yuntra)<\/i>\u00a0and utensils \u092c\u0930\u094d\u0924\u0928<\/span> (bur-tan)\u00a0<\/i>that one uses in the kitchen, and brought me to my next blog topic: things around the kitchen.<\/p>\n

The \u0915\u095d\u093e\u0908<\/span> (kadhaai<\/i>) is a deep round-bottomed vessel usually used for deep frying \u0924\u0932\u0928\u0947 \u0915\u0947 \u0932\u093f\u090f<\/span> (talne ke liye).<\/i><\/p>\n

<\/i>A \u0921\u094b\u0908<\/span> (doe-ee) <\/i>is a ladle. This can be shallow as in the kind used for serving items like \u0938\u092c\u094d\u095b\u0940<\/span> (subzi<\/i>) or deep, like those used for serving \u0926\u093e\u0932<\/span> (daal<\/i>) or other gravy-based dishes.<\/p>\n

Meals are served and eaten in a round stainless steel plate called \u0925\u093e\u0932\u0940<\/span> (thali<\/i>).<\/p>\n

\"\"<\/a>

Compartmentalized thali<\/p><\/div>\n

These come in different sizes\/varieties–some have in-built compartments to separate the different dishes, while some others may have a high wall to prevent food from spilling out when it’s scooped by hand. If the plate is not compartmentalized, different dishes may often be served in stainless steel cups\/bowls or \u0915\u091f\u094b\u0930\u0940<\/span> (katori<\/i>). A stainless steel tumbler \u092a\u094d\u092f\u093e\u0932\u093e<\/span>\u00a0<\/i>(pyala<\/i>) of water or buttermilk \u091b\u093e\u0938<\/span> (chhaas<\/i>) usually accompanies every meal.<\/p>\n

In India, most people eat by hand, and do not use spoons, knives, or forks \u091a\u092e\u094d\u092e\u091a, \u091b\u0941\u0930\u0940, \u092f\u093e \u0915\u093e\u091f\u093e<\/span> (chum-much, chhoori, ya kaata<\/i>).<\/p>\n

In the olden days, food was cooked over an open flame or \u091a\u0942\u0932\u094d\u0939\u093e<\/span> (choolha<\/i>).<\/p>\n

\"\"<\/a>

Woman frying pakoras in a kadhai on a choolha.<\/p><\/div>\n

Today, the stove or cooking range is quite common in many areas. The cooking flame is called \u0906\u0902\u091a<\/span> (aanch<\/i>). \u0927\u0940\u092e\u0940 \u0906\u0902\u091a<\/span> (dheemi aanch) <\/i>or low flame and \u0924\u0947\u095b \u0906\u0902\u091a<\/span> (taze aanch<\/i>) or high flame are terms you will hear often in cooking shows.<\/p>\n

And what do you do when you need to pick up a hot \u0915\u095d\u093e\u0908 off the stove? You use stainless steel tongs called \u092a\u0915\u094d\u0915\u095c<\/span> (pakkad<\/i>).<\/p>\n

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Pakkad (kitchen tongs)<\/p><\/div>\n

As a side note, I will mention that cooking, serving, and eating utensils are not only made of stainless steel, but they can also be made of aluminum or copper. Many people also eat in silver plates as they believe that the metal imparts properties beneficial to health.

<\/div><\/p>\n","protected":false},"excerpt":{"rendered":"\"Photo

It’s spring season \u00a0(vasant rutu)\u00a0and I’ve been spending a lot more time in the kitchen (rasoi ghar), trying out recipes with fresh produce from the farmer’s market. This set me thinking about the variety of tools (yuntra)\u00a0and utensils (bur-tan)\u00a0that one uses in the kitchen, and brought me to my next blog topic: things around the…<\/p>\n

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