Montha

This vessel is called montha at our place in Kerala, India. Look at the peculiar shape, which makes it easy for pouring without spilling. This shape of the vessel makes it uniquely Indian. You hold to the narrow neck of this vessel and pour. That makes it a single piece vessel without any handles.

It is also known as Kudam, but at home, we say kudam for larger vessels in this special shape. Montha is smaller size.

I do not cook in this. I use it to store curries or moru (buttermilk).

This is for Indira's India Kitchen - Utensils

Uruli

This cooking pot is called uruli in Malayalam. It was normally made of bronze and now is available in aluminum which was easier for me to carry. It is very useful for frying or making payasams. It has a large surface area and a wide open mouth. Look at the peculiar shape. I don’t know whether the shape has any significance.

Made Avalos Podi in this. The large ones are now used for decorative purposes representing a small pond.

This is for Indira's Indian utensils series.

Rainbow Bowls

I love bowls in all shapes and sizes. I couldn’t take my eyes off these little cuties in different colours and sizes, 8 of them in one box. They are microwavable and dishwasher safe. "Phhoom", they disappeared from their display shelf and appeared on my cart.
Rainbow bowls - $ 16.75
Watching a rainbow - Bliss
Getting a picture like this with my sorry camera - Priceless.Bowls are from Pottery Barn, sorry poor man's pottery barn a.k.a. Wal-mart. :)

Appachatti or appakaara

As I was trying to buy a non-stick appachatti my m-i-l told me to take her iron one. I didn't know this was good and better than the non-stick ones until my friends and aunts swooned over it. I am now trying to make perfect laced appams from scratch without any store bought powders. Once I get the hang of it,will post the recipe.This is the recipe ammachi told me to use.

One cup of raw rice soaked for 8 hours and 1/4 cup of fresh grated coconut ground to a good consistency. Take some raw rice powder, i think 1/4 cup and add some water and put it on stove and make it like a paste.

Cool it down.Add 1/4 teaspoon of yeast in two teaspoons of luke warm water and add to the ground paste along with the rice paste. I think the rice paste is for glutening effect.