##### The Cooking tools used in Indian cooking and cuisines.#####

Degchi

The' Degchi'  is one of the most common utensil's used in Indian cooking. It is a round, deep, broad-rimmed pan used for cooking daals (lentils), kheer (rice pudding) and other dishes with a liquid base.

Handi/ Haandi

A 'Haandi'  is traditionally a circular clay pot with a fairly thick bottom earlier heated over coals and used with a lid. They are the most beautiful cooking pans and come in a range of sizes.
 A Handi is made of heavy material and also thick bottom. So that food does  not stick to the bottom and rather be slow cooked in it without burning the food.

Dum cooking

Par-cooked food is kept in Handi with minimal amount of water. The lid is placed and sealed with a paste of flour and water. The flames are put out, leaving a bed of hot coals.So that the heat creates the steam and the food can be cooked.
Handi is the cookware used for Dum cooking. ‘Dum’ cooking   means  to cook  food 'air-cooked' or 'baked', So the Handi is left on the charcoal for several hours, till the food is to be served. The heat creates the steam and the food gets ready to eat.