The Top 5 Kitchen Gadgets Every Home Cook Needs

The Top 5 Kitchen Gadgets Every Home Cook Needs

As a home cook, having the right kitchen gadgets can make all the difference in the world. From speeding up meal prep to simplifying clean-up, these gadgets can help make cooking a breeze. Here are the top five kitchen gadgets that every home cook needs.

Instant Pot

The Instant Pot is a multi-purpose pressure cooker you can use to cook a variety of meals quickly and easily. It can be used to cook rice, beans, stews, soups, and even desserts. The Instant Pot saves time and energy, and it’s perfect for busy weeknights when you need to get dinner on the table quickly.

Immersion Blender

An immersion blender is a handheld blender you can use to blend soups, sauces, and smoothies directly in the pot or container. It’s more convenient than a traditional blender because you don’t have to transfer the contents to a separate blender jar, and it’s easier to clean.

Kitchen Scale

A kitchen scale is an essential gadget for any home cook who wants to be precise with their measurements. Measuring ingredients by weight rather than volume can ensure accuracy in recipes and help achieve consistent results. A kitchen scale is especially useful for baking recipes, where precise measurements are critical.

Mandoline Slicer

A mandoline slicer is a kitchen gadget you can use to slice fruits and vegetables quickly and evenly. It’s perfect for slicing potatoes for chips or slicing cucumbers for salads. A mandoline slicer can also be used to julienne vegetables or make crinkle cuts.

Food Processor

A food processor is a versatile kitchen gadget you can use to chop, slice, shred, and puree a variety of foods. It can be used to make hummus, pesto, salsa, and even bread dough. A food processor can save time and effort in the kitchen and make it easy to prepare healthy meals at home.

Also read: Top 5 Best Utensils For Cooking Food: A Kitchen Must-Haves

And here you can learn how to make earrings with your own hands.


In conclusion, these top five kitchen gadgets can make cooking at home easier, faster, and more enjoyable. The Instant Pot and immersion blender are perfect for making quick and easy meals, while the kitchen scale is essential for precise measurements. The mandoline slicer and food processor are perfect for prepping fruits and vegetables and creating a variety of dishes. With these kitchen gadgets on hand, home cooks can take their cooking to the next level and enjoy delicious, healthy meals at home.

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Mango phirni

Ingredients required
Rice 100 gm (raw)
Ripe Mango 2-3 nos. (1 cup pulp)
Full fat milk 1 litre
Sugar 100 gm or as per taste
Elaichi powder a pinch
Almonds (chopped) 1 tbsp
Cashew nuts (chopped) 1 tbsp
Pistachios (chopped) 1 tbsp
Salt a pinch
For garnish
Ripe mango slices
Fresh mint sprigs

How to make Mango Phirni:
Wash the rice a couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
Cut the mangoes and remove the flesh and transfer them to the grinding jar to make a puree.
Once the rice is completely dried, transfer to a mixer grinder and grind to a coarse texture, make sure not to grind too much. Further, soak the grounded rice in milk, take 200 ml milk from the 1 litre, and keep the remaining 800 ml milk for making the phirni.
Set a heavy bottom vessel on medium heat, add the remaining 800 ml of full-fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, and cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
Once the phirni starts to thicken, lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the mango puree, and chopped nuts and stir well.
Taste for the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium-low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
Finish with a pinch of salt and stir well.
Transfer immediately in a sakora/kullhad to set, make sure the phirni is warm enough while setting in the sakora/kullhad.
Set in the fridge for a minimum of 3-4 hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and a few fresh mint leaves.

Fruit Punch

This fruit punch recipe lives up to its name, It’s sweet, fruity, and guaranteed to be loved and enjoyed by kids and adults.
Ingredients required
Pineapple juice – ½ cup
Orange juice – ½ cup
Lime juice – ½ cup
Guava juice – ½ cup
Ginger ale – ½ cup
Fruit mix chunks

How to make Tropical Punch
To make ginger ale, mix the ginger syrup with sparkling mineral water.
Stir together all the juices in a pitcher
Add ginger ale if required and keep aside
In a glass, add some fruit chunks and ice. Pour the juice mixture on top
Garnish and serve

Rava Dosa recipe

Rava Dosa is a thin, lacy, and crisp dosa, perfect for breakfast.

Ingredients required:
Rava or sooji (fine semolina) – ½ cup
Rice flour -½ cup
All-purpose flour- ¼ cup
Curd – 3 tbsp
Cumin seeds – ½ tsp
Ginger (chopped)- 2 inch
Green chillies – 2
Chopped Onion – ½ cup
Curry leaves (chopped) – 1 tbsp
Cooking oil/ghee – 4 tbsp

How to make rava dosa:
1. Add rava, rice flour, and all-purpose flour to a bowl.
2. Add finely chopped onion, ginger, green chillies, and curry leaves.
3. Add curd, cumin seeds, and salt as per taste.
4. Mix all the ingredients well. Add 1 cup of water, as the consistency of the batter, should be thin.
5. Mix it properly, cover the bowl and leave the batter for 10 minutes to ferment.
6. After 10 minutes, the batter will become thick add ½ cup of water to make the batter thin.
7. Do not add water at once; the batter consistency should be slightly thicker than buttermilk.
8. Heat a pan and grease some oil on it.
9. Mix the batter using a ladle and add it to the pan.
10. Start by adding the batter from the sides of the pan and gradually filling the center.
11. Drizzle some oil or ghee on the sides of the pan.
12. Once the dosa starts cooking, it will start separating from the pan and turn brown at the center.
13. Keep drizzling oil/ghee into the pan. Flip it once it has turned brown and roast it from both sides.
14. Similarly, make other dosas, and serve them with sambar & chutney.