cookware and utensils

**RedPepper** · 23rd January 2007, 08:56 AM

Originally Posted by US

This is a great thread. Lot of useful info.

Seems like even I should start revamping my kitchen.

Red Pepper, I am planning to buy food processor. Can you please post the brand and the capacity which you are using.

Also, can somebody please throw light on using aluminium for deep frying.

Thanks

So sorry US and Kz. I just saw this.

Mine is GE brand, about 10 cups capacity I guess.
I also have a one cup capacity food processor attachment for my oster blender. This is really good for making chutnies and all. Actually I love the oster attachment more. I use the bigger one for making vada batter etc..
I will post my aloo gobi recipe soon. Thanks.

**Google Adsense** · 23rd January 2007 08:56 AM

**deepali128** · 8th May 2007, 12:37 AM

hi friends,

can anybody tell me how to shine a pressure cookers,it gets black in bottom as i put pot inside the cooker. i tried lemon but it didn't work.

deepali

**kavikuil** · 8th May 2007, 06:07 AM

hi deepali, try page 4 of this thread or click below.

http://forumhub.mayyam.com/hub/viewt...r=asc&start=45

**deepali128** · 10th May 2007, 06:38 PM

Originally Posted by kavikuil

hi deepali, try page 4 of this thread or click below.

http://forumhub.mayyam.com/hub/viewt...r=asc&start=45

thanx for the reply i will try it today only

Kz · 23rd May 2007, 03:40 AM

Thankyou RP. will check out GE food processors.
Did any one buy kuzhi paniyaram kal here in US the iron ones? is it good?

Also wanted to know what kind of murukku press u have, which one is better?

**gaya3usa** · 23rd May 2007, 08:15 AM

Go this web site, they do sell Non stick Paniyaram Kal ( Pan ) with flat base that will suit all types of cook tops.
http://www.perfectpeninsula.com/paniyaram.htm

They also carry Stainless Steel murukku press also.
www.perfectpeninsula.com

**kavikuil** · 25th May 2007, 04:12 PM

Originally Posted by US

Also, can somebody please throw light on using aluminium for deep frying.

Just saw this... I'm not sure about Aluminium - Lot of controversy that it causes Alzhiemers or some other thing.. I would generally avoid Aluminium cookware because (from my experiences) the food prepared and left in it detoriotes way too waster than in a stainless-steel cookware.

I've heard good things about anodised aluminium though.. Btw, you can even deep fry in cast iron cookware. I find that the heat retains well in this kind of cookware and since it's very heavy, it's hard to topple over when I'm making murukkus.

**kavikuil** · 25th May 2007, 04:15 PM

Originally Posted by Kz

Thankyou RP. will check out GE food processors.
Did any one buy kuzhi paniyaram kal here in US the iron ones? is it good?

Also wanted to know what kind of murukku press u have, which one is better?

Check out in target - They have an ableskiver pan which is very similar to kuzhipaniyaram kal and it's made of cast iron. (Sheesh! I should stop sounding like a walking billboard for cast iron stuff!

) Lot of people have used that and have had excellent results.

**gaya3usa** · 26th April 2008, 12:10 AM

mmm..muruku is my favourite snack !
For a long time i was searching for the muruku press in Indian stores..but finally I found Maruti Kitchen Press, on this web site http://www.perfectpeninsula.com

You need a right tool to make muruku. The job was done like a breeze, just with one hand ! It was so easy to press.
When compared to the conventional tool made out of wood or aluminium - you need two hand and have to press very hard and it becomes very difficult to make when the oil is hot

It also came with a Recipe book with lots of unique snack varieties ! For more info, go to http://www.perfectpeninsula.com/KitchenPress.html

I hope this would be more useful link, for hubbers who are looking for to buy one !

**geecee** · 12th April 2010, 10:19 PM

Friends,

Does anyone know how to season a cast-iron utensil [ vaanali , dosaikkal & iluppa karandi ] before using for first time ?

I purchased the above many months ago after a vacation to India .. still have not used it

It is all a dirty, dusty , brownish color , still wrapped in that shop's newspaper.

The shopkeeper mentioned casually to first fill with 'kanji' [water in which we cook rice] , then rub with 'aathu manal' [ seaside sand]. Impossible to get both around here , so am thinking must I wash repeatedly with detergent/water till the brownish residue goes away ? Then must I apply lot of oil and then start cooking in them ?

If anybody who has done it before or knows how to season the pans, please explain here. I'm waiting to use my vessels for a long time .

Appreciate any pointers . Thanks.