The kitchen in an Indian household does not stay silent for long. From morning tea to evening meals, something is always on the stove. The food may change with the season or occasion, but the act of cooking stays constant. In many homes, this cooking happens on a surface that is used every single day. That is why the quality of the cooktop matters more than most people realise.
The Usha Ebony Cooktop is designed with Indian kitchens in mind. It provides an even flame, which helps in making dishes that require both high heat and slow simmering. Its sturdy frame keeps pans and pressure cookers from slipping while stirring or boiling. These small details make cooking smoother and more relaxed.
Many recipes in Indian homes do not need complicated preparation. They need regular ingredients, a bit of attention, and the right amount of heat. If the cooktop heats evenly and holds the vessel steady, most recipes turn out well. The five recipes below are common in many Indian households. They are not festival dishes or restaurant specials. These are meals made in busy kitchens, where food is both routine and comforting.
1. Kadak Masala Chai
Tea is more than just a beverage in Indian homes. It is often the first thing made in the morning and sometimes the last thing at night. A good cup of masala chai depends on timing and patience.
Begin by boiling water and milk together in a small pan. Add crushed ginger, cardamom pods, black pepper, and a few cloves. Once the mixture begins to rise, add tea leaves. Let the mixture come to a boil again, then reduce the flame and allow it to simmer for two to three minutes. Add sugar at the end and stir well before straining the tea into cups.
The Usha Ebony Cooktop provides a steady base that helps keep the pan in place, even as the milk rises and the tea bubbles. This ensures that the tea boils evenly and reduces the risk of spillage. Cleaning up after tea is also easier when the surface does not retain stains or marks.
2. Aloo Bhaji With Curry Leaves
Aloo bhaji is one of the easiest and most satisfying side dishes to prepare. It requires boiled potatoes, a few spices, and fresh curry leaves. It can be eaten with chapatis, pooris, or even plain rice with dal.
Heat oil in a flat-bottomed pan and add mustard seeds. Once they begin to splutter, add green chillies and curry leaves. After a few seconds, add turmeric powder and the boiled, chopped potatoes. Stir gently and let the potatoes roast on low heat until the edges turn golden. Stir occasionally to avoid sticking.
The Ebony Cooktop holds the pan firmly, allowing the potatoes to cook without burning or sliding across the surface. The slow roasting is essential, as it helps the potatoes absorb the flavours of the spices and curry leaves.
3. Tomato Rasam With Garlic
Rasam is a dish that many people turn to for light dinners or when they are feeling under the weather. It is soothing, easy to make, and pairs well with rice or just a plain dosa.
To prepare tomato rasam, start by heating oil in a pan. Add mustard seeds, a pinch of asafoetida, cumin seeds, and crushed garlic. Once the garlic turns golden, add chopped tomatoes and cook until soft. Mix in rasam powder, turmeric, and salt, then add water and allow the mixture to come to a boil. Let it simmer for five to seven minutes. Garnish with fresh coriander and a spoonful of ghee before serving.
On the Ebony Cooktop, the heat remains stable, which helps the rasam simmer without boiling over. The pan does not shift, making it easier to stir and control the consistency. This balance of heat and movement is especially helpful when making liquid dishes.
4. Moong Dal Khichdi
Khichdi is a staple in many Indian homes, especially on days when the stomach needs rest or when there is not much time to cook. It is made with yellow moong dal, rice, and a few basic spices.
Wash equal parts moong dal and rice, and soak them for ten to fifteen minutes. Heat ghee in a pressure cooker and add cumin seeds, a small piece of ginger, and a pinch of asafoetida. Add the soaked rice and dal, and stir for a minute. Pour in three times the amount of water, add turmeric and salt, and close the lid. Cook for two whistles on medium heat and allow the pressure to release on its own.
The Usha Ebony Cooktop provides uniform heating, which helps the khichdi cook evenly without burning at the bottom. The pressure cooker sits stable, and there is no shifting or tilting during the cooking process. The end result is soft, comforting khichdi that needs very little effort.
Also read: 5 Ways the Ebony Cooktop Makes Everyday Cooking Effortless
5. Chhole In Onion-Tomato Gravy
Chhole is a hearty and satisfying dish made with chickpeas, onions, tomatoes, and spices. It is often served with rice, rotis, or bhature. The preparation takes time, but the cooking process becomes simpler with the right setup.
Soak chickpeas overnight and pressure-cook them until soft. In a separate pan, heat oil and add finely chopped onions. Cook until golden brown, then add ginger-garlic paste and cook for another minute. Add pureed tomatoes, salt, turmeric, red chilli powder, and chole masala. Cook the mixture until the oil separates. Add the cooked chickpeas and some water. Let it simmer for at least ten to fifteen minutes.
The Ebony Cooktop allows for slow simmering without sudden heat spikes. This is important because the longer the chole simmers, the richer the taste becomes. The pan stays firm while stirring, and the surface remains easy to clean even after long cooking sessions.
