Traditional Kitchen
Mrida Gram is happy to present the evergreen Kitchen Utensils.
The best Healthier and Ayurvedic cooking options!!
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The handpicked some traditional utensils, like brass utensils (bhagona, langdi, kadhai), clay cookware (urli, curry pot, kadhai, tawa, curd pot, jars, kal chatti etc), marble chakla & hamam dasta which is being used now in most kitchens to follow our ancient way.
.
Most of these utensils were used by our ancient's more than centuries.
Now, we all are using these traditional kitchenware's re-emerging today's kitchen, the most healthier option.
.
Highly recommended for Ayurvedic Conscious Cooking.
DAILY USE PRODUCTS.
GIFT For: Wedding / Bride & Groom / Diwali / Navratri / Dusshera.
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Traditional Hammered Brass Cooking Pot (Bhagona, Langdi, Kadhai):
Handmade & Hammered Pure Brass Tope / Cooking Pot / Patila / Bhagona, Langdi, Kadhai with Tin alloy lining (coating). Heavy Gauge, Pure Brass (Pital), Hand-made, Easy to clean & maintain. Highly recommended for Ayurvedic Conscious Cooking.
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These are beautifully handcrafted by the abled craftsmen of Maharashtra, India.
.
Watch our Youtube Channel video here to know how to do Tin coating at Home in 5 mins.
.
.
Traditional Clay Cooking Pots:
Handmade, Pure Clay, deep Burned Pots for Healthy Cooking. Strong and Durable, blackened Pots can withstand very high temperature and last longer.
.
These Clay Pots are made of fresh and natural clay locally available in the Malappuram region.
No chemical is applied to make it smooth or shiny.
.
Benefits:
Clay is somewhat porous so heat and moisture circulate through the pot, therefore it is perfect for slow cooking without overheating. Retains heat for a longer period. Thus, keeping your food warm for a longer duration avoiding repetitive re-heating. This helps to retain all the natural vitamins and minerals of the food. Clay Pots add many essential nutrients like calcium, phosphorus, iron, magnesium, and sulphur to food.
.
Use:
Compatible with Gas Stoves, Microwave Ovens & Traditional Chulhas. Do not heat the pots empty, if you are preparing curry add oil first then heat the pot.
.
Cleaning:
Use liquid soap to wash the pot with a soft bristle brush or non-metallic scrubbing pad.
.
Storage:
After washing, make sure to store your earthenware in dry and well-ventilated areas. This will eliminate the risk of mold growth inside the pot. If bacterial growth is of concern, dry the pots in a 200°F oven for 30 minutes before storing in a cool, dry place.
.
Watch our Youtube Channel video here to know how to use and maintain Clay Cooking Pots.
.
Exclusive Makrana Marble Chakla and Hamam dasta in different shapes & sizes.
The best Healthier and Ayurvedic cooking options!!
.
The handpicked some traditional utensils, like brass utensils (bhagona, langdi, kadhai), clay cookware (urli, curry pot, kadhai, tawa, curd pot, jars, kal chatti etc), marble chakla & hamam dasta which is being used now in most kitchens to follow our ancient way.
.
Most of these utensils were used by our ancient's more than centuries.
Now, we all are using these traditional kitchenware's re-emerging today's kitchen, the most healthier option.
.
Highly recommended for Ayurvedic Conscious Cooking.
DAILY USE PRODUCTS.
GIFT For: Wedding / Bride & Groom / Diwali / Navratri / Dusshera.
.
.
Traditional Hammered Brass Cooking Pot (Bhagona, Langdi, Kadhai):
Handmade & Hammered Pure Brass Tope / Cooking Pot / Patila / Bhagona, Langdi, Kadhai with Tin alloy lining (coating). Heavy Gauge, Pure Brass (Pital), Hand-made, Easy to clean & maintain. Highly recommended for Ayurvedic Conscious Cooking.
.
These are beautifully handcrafted by the abled craftsmen of Maharashtra, India.
.
Watch our Youtube Channel video here to know how to do Tin coating at Home in 5 mins.
.
.
Traditional Clay Cooking Pots:
Handmade, Pure Clay, deep Burned Pots for Healthy Cooking. Strong and Durable, blackened Pots can withstand very high temperature and last longer.
.
These Clay Pots are made of fresh and natural clay locally available in the Malappuram region.
No chemical is applied to make it smooth or shiny.
.
Benefits:
Clay is somewhat porous so heat and moisture circulate through the pot, therefore it is perfect for slow cooking without overheating. Retains heat for a longer period. Thus, keeping your food warm for a longer duration avoiding repetitive re-heating. This helps to retain all the natural vitamins and minerals of the food. Clay Pots add many essential nutrients like calcium, phosphorus, iron, magnesium, and sulphur to food.
.
Use:
Compatible with Gas Stoves, Microwave Ovens & Traditional Chulhas. Do not heat the pots empty, if you are preparing curry add oil first then heat the pot.
.
Cleaning:
Use liquid soap to wash the pot with a soft bristle brush or non-metallic scrubbing pad.
.
Storage:
After washing, make sure to store your earthenware in dry and well-ventilated areas. This will eliminate the risk of mold growth inside the pot. If bacterial growth is of concern, dry the pots in a 200°F oven for 30 minutes before storing in a cool, dry place.
.
Watch our Youtube Channel video here to know how to use and maintain Clay Cooking Pots.
.
Exclusive Makrana Marble Chakla and Hamam dasta in different shapes & sizes.