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In the Kitchen Toolkit: Borosil’s stainless-steel pan
This is one of the most versatile pans out there. Watch the full episode to find out if it’s a good fit for your kitchen or not
One utensil I was tasked to test and review while shooting ‘The kitchen toolkit by Beautiful Homes’ was a stainless steel pan by Borosil. Stainless steel pans should be our go-to choice when looking to cook something that is acidic in nature, since cast iron, copper and brass pans can be highly reactive to such cooking.
Therefore, the first thing to pop into my mind was the Sev Tameta nu Shaak. While I usually make it in a traditional clay cookware, the pan worked effortlessly for this recipe too. Especially when paired with hot rotis made on a clay pan.
Before I get to cooking, I like taking my time acquainting myself with a new vessel, but a stainless-steel pan is an easy one to conquer. It doesn’t need prep like cast ironware that needs to be seasoned beforehand. Here, you just wash up and start cooking.
The recipe, sev tameta nu shaak, holds a special place for me, it’s what my school tiffins often came brimming with, paired with either chapatis or rice. And I thought it did quite the job in helping me prepare the dish. The tri-ply quality of the utensil proved efficient in heating up the pan evenly, and the non-stick surface rid me of the effort of having to continuously stir the gravy. Right from cooking my ingredients in it, to serving food straight up in it (on a busy day), the Borosil stainless steel pan is versatile.
Recipe for Sev Tameta Nu Shaak
INGREDIENTS
- 1.5 cups chopped tomatoes
- 1 tsp finely chopped ginger
- 1 green chilli
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- 1 pinch asafoetida
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¾ tsp sugar or add as required
- ¾ cup sev or as required
- ½ cup water
- 2 tbsp chopped coriander for garnish
- Salt as required
METHOD:
- Rinse and then chop the tomatoes, ginger and green chilli.
- Heat oil in a pan. Add mustard seeds and crackle them.
- Then add cumin seeds and sauté till they change colour, for a few seconds.
- Then add chopped ginger, green chillies and asafoetida. Stir and sauté for 10 to 12 seconds till the raw aroma of ginger goes away.
- Add the chopped tomatoes.
- Stir and then add spice powders—turmeric powder, red chilli powder, coriander powder and cumin powder.
- Stir well and sauté for a minute. Then add salt and sugar. You have to stir a few times so that the tomatoes get cooked evenly.
- Sauté till the tomatoes soften.Then add water. Stir very well.
- Bring the tomato curry to a simmer. Switch off and check the taste. Add more salt and sugar if required. You can make the curry thicker also if you prefer.
- When done, pour the tomato curry or sabzi into the serving bowl.
- Sprinkle sev all over on the curry.
- Garnish with coriander leaves and serve the sev tameta nu shaak.
