Best reasons to use stainless steel bottles over plastic ones

Today, the market is flooded with plastic containers and bottles for food storage. We prefer packaged drinking water, considering them the safest option but ignore the fact that most of them are stored in plastic bottles. We also use plastic bottles for storing water at home as well. But, due to lack of awareness about the harmful side of plastics we do more harm to ourselves. There is a high risk of harmful chemicals leaching especially if we store water in it.

Apart from being harmful to some extent for our body plastic bottles also harm our environment a lot, being non-degradable.

With more people now getting aware and due to environment responsibility, many brands have opted for alternate materials like Glass, copper or steel for water storage.
Stainless steel bottles are one of the best alternatives to plastic bottles. Here are some advantages of stainless-steel bottles over plastic bottles which will help you consider your choice:

1. Safe from BPA and other harmful chemicals: Stainless steel water bottles are made of culinary grade material and are free from harmful chemicals like BPA (BisphenolA) and other food contaminating chemicals. There is no risk of stainless-steel reacting with water and keeps if odor and contamination-free. Due to these properties, stainless steel bottles are safe in various medical conditions like pregnancy and are also safe to use by kids.

2. Safe for hot and cold storage: Stainless steel bottles provide better temperature regulation of water, keeping is warm or cold for a longer duration. It also keeps water fresh and does not impact its taste. Stainless steel bottles also do not retain the taste of various liquids stored. They are also mold and bacteria free keeping water safe to drink even when kept for a longer duration.

3. Eco-friendly and durable: Unlike plastic water bottle, stainless steel bottles are much durable and ecofriendly. While the plastic water bottles are non-degradable, they are toxic for soil and aquatic organisms as well and are one of the major pollutants. On the other hand, stainless steel water bottles can be easily recycled and reused without releasing harmful chemicals. Also, most of the plastic bottles are of single-use which are crushed and thrown away after use, increasing the threat to environment eve more.

Owing to above-mentioned advantages over plastic bottles, using Stainless steel water bottles not only helps to keep your health better but also helps in creating a better environment.

Vinod has a series of durable, double-wall stainless steel bottles also for kids in a wide variety, giving you a safe, healthy and a lifetime experience.

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Learn the right way to care for your cookware

All cookware materials cannot be treated in the same way. One can spend years of enjoyable cooking with the right care. With proper cleaning, your cookware will last for years.
Here are some tips from the pro’s who have adopted some great practices


It is important to SEASON it especially if you are using it for the first time.

Use oil to season your pans before you start cooking this will act as a protective layer against oxidation

Here are a few benefits and management of nonstick cookware listed below:
1. Use nonstick with minimum oil
Our nonstick cookware is made of the premium quality base material. This prevents food from sticking to it. You will enjoy preparing some meals with minimum oil
2. Easy to clean wash and dry
As the coating prevents the food from sticking on the nonstick utensils, it becomes more easy to use and clean.You can clean with a damp cloth.
3. Scratch-resistant
Our non stick is metal spoon friendly, scratch and abrasive resistant. This is completely safe and easy to use. This feature encourages clean as well as healthy cooking.

Taking care of your nonstick utensils in this manner will not only help in extending its life but also your nonstick will retain its appealing and modern look as if it was new.

Do’s and Don’t of cleaning your cookware

For cleaning use a nylon scrubber and not a steel scrubber which damages the coating. You also need to avoid dry heating.

Vinod Cookware specializes in a broad range of cookware. Many people have used our brand and have got the best results. Use it and you will find the claims made by our brand are true and you will enjoy cooking

Always remember the best cookware is the one that yields the tastier food and less clean up!

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A Mindful Approach to Wellness At Home

Lamp eats darkness and produces [black] soot!
What food (quality) [one] eats daily, so will [one] produce.

To ensure good health, the onus nowadays has shifted from healthy eating to healthy ways of cooking. They rightly say that the awareness and acknowledgement of a single possibility can change everything. As the world becomes a global community, awareness seeps in that not only eating should be right but our ways to cook should be right. Modern medicine has been conducting serious research which indicates the dangers of modern cookware. The nickel and chromium seeps from aluminum and stainless steel vessels into the food adulterating and changing the chemical composition.

This brings in a niggling doubt that is the food we are eating altered during the cooking process such that it is detrimental to triggering Alzheimer and related health issues.

Zero chemicals and a mineral boost is what you need from modern cookware, addressing this growing demand is a range of cookware which is upmarket and upscale.

Our new range of cookware namely Triply Cookware is fabricated/assembled/composed of 3 layers.


The inner focal layer — the core that comes in exposure with the food is made up of 18/8 stainless steel- high grade stainless steel.

The second, subsidiary level composed of aluminum which helps in equidistribution of life ensuring that food does not burn, stick to the pan.

The third, final layer comprising of 430 magnetic steel is the icing on the cake — it makes the cookware induction friendly. Induction cooking is the need of the hour with more and more people opting for this contemporary style of cooking.


The logic of launching a well-researched product like this is consumer behavior. The harmful effects of aluminum always play on the consumer’s mind. At the same time it is cumbersome to cook with steel as people have biased notion that food particles tend to stick to steel.

The solution lay in launching healthy cookware options made with right technology which not only making cooking a smooth process but also doesn’t become a source of worry.


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Gudi Padwa Special Recipe – Puran Poli

Gudi Padwa  falls on the first day of the chaitra of the year which marks the beginning of a Hindu New Year. This auspicious occasion is celebrated by all Hindus; especially Maharashtrians and this year it is falling on 28th March, 2017. And we all know it is incomplete without Puran Poli topped with hot ghee and puran kadi

  • Prep time: 51-60 minutes
  • Cook time: 21-25 minutes
  • Serve: 4
  • Taste: Sweet


  1. Split Bengal gram (chana dal) 1 1/4 cups
  2. Jaggery (gur) grated 1 1/2 cups
  3. Saffron (kesar) a pinch
  4. Green cardamom powder 1/4 teaspoon
  5. Nutmeg powder a pinch
  7. Refined flour (maida) 1 1/2 cups
  8. Salt a pinch
  9. Pure ghee 1/2 cup


  • Step 1

Wash and boil chana dal. Drain and coarsely grind it. In a pan add the dal, grated jaggery, saffron, cardamom powder and nutmeg powder and mix well.

  • Step 2

Cook, stirring all the time till dry. It should resemble a soft ball. Remove and cool. Divide the stuffing into sixteen to twenty equal portions and roll into balls.

  • Step 3

Mix maida and salt. Add three tablespoons of ghee and sufficient water to make soft dough. Cover with a damp cloth and keep aside for one hour.

  • Step 4

Divide dough into sixteen to twenty equal portions and roll into balls. Flatten each ball in your palm, stuff with one portion of puran (stuffing), cover and seal the edges.

  • Step 5

Dust it with flour and roll out into four to five inches diameter disk of medium thickness. Heat a tawa and cook puran poli until done on both sides.

  • Step 6

Remove. Serve hot with generous helping of pure ghee on it and cold milk.

Do try this recipe at your home and share your experience with us in the comment section below. We’d love to hear from you 😀

Light And Healty Food: Pasta and Brocolli

This is one the easiest pasta dishes  one can make. With broccoli, a few other ingredients and only one pot. Light and healthy this recipe will put dinner on the table in 15 minutes


  • 12 oz uncooked pasta (use brown rice or quinoa pasta for gluten-free)
  • 6 1/2 cups fresh broccoli florets, no stems
  • 5 cloves garlic, smashed and chopped
  • 1/4 cup grated Parmesan or Romano
  • 2 tbsp olive oil, divided
  • kosher salt and fresh cracked pepper


  1. Bring a large pot of salted water to a boil.
  2. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.
  3. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
  4. Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.
  5. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
  6. Add 1/2 cup of reserved pasta water and mix well adding more if needed.
  7. Serve in pasta bowls with additional grated cheese on the side.

Classic Desert- Double Chocolate Brownie

A little bit of sugar never did anyone harm.  For a lot of us  dessert is our favorite comfort food. These dark, rich fudge brownies are one of our all-time  favorites.


  • 6 tablespoons unsalted butter, plus more for pan
  • 6 ounces coarsely chopped good-quality semisweet chocolate
  • 1/4 cup unsweetened cocoa powder (not Dutch-process)
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar


  1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  2. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
  3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
  4. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
  5. Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.





A Special Makar Sankranti Special Recipe – Undhiyu


  • Surti Papdi/ Valor Papdi (beans) – 1 cup
  • Fresh Green chickpeas – ½ cup
  • Brinjal(Eggplant)/ Baingan – ½ cup
  • Raw bananas – 1 cup
  • Sweet potatoes – 2 cups
  • Yam cubes – 150 grams
  • Green Chilies – 1 cup
  • Grated garlic – 1/2 cup
  • Crushed Gingers – 1 small size
  • Coriander Leaves – 1 cup
  • Fenugreek Leaves – 1 cup
  • Wheat flour – ¼ cup
  • Bengal Gram Flour – ½ cup
  • Baking Soda – 1 tsp.
  • Red Chili powder – 1 tbsp.
  • Grated Coconut – ½ cup
  • Asafoetida – 1 stick
  • Coriander Powder – ¼ tsp.
  • Cumin Powder – ¼ tsp.
  • Turmeric Powder – ¼ tsp.
  • Carom Seeds – ½ tsp.
  • Sesame seeds – ½ tsp.
  • Peanuts – ½ cup
  • Cashew nuts – ½ cup
  • Sugar – ½ tbsp.
  • Lemon Juice – ¼ tbsp.
  • Peanut Oil – 1 large tbsp.
  • Water – 2  large cups
  • Salt – as per taste


 Take the beans, both Surti Papdi and valor Papdi. String and pod in a bowl. Approximately take 100 grams and then rinse it properly. Keep it aside for some time. After some time, peel off their skin and slit chop them.

 Take 8 to 10 medium sized brinjal (Eggplant) in a bowl of water and rinse them properly. Remove the upper portion of brinjal but do not chop or split them apart.

 Now take other veggies like potato, sweet potato, and yam in another bowl. Properly rinse them and chop them and keep aside.

 Now, peel off the skin of washed 4-5 bananas and chop them into small cubes.

Crush the ginger with the mortal pestle and grate the garlic.


  • Mix finely chopped fenugreek and besan (Gram flour) in mixing bowl. Take 100 grams of fenugreek and half cup besan, add water to the mixture. Approximately take 1 tbsp red chili powder and grated coconut to the mixture.
  • Slight mix a pinch of baking soda in the mixture and other powders like cumin and coriander. You may add sugar and lemon for the taste, but that is optional.
  • Keep adding oil and make a stiff dough. Add salt as per taste.
  • Once the dough is done, rest it for some time approximately 10-15 minutes.
  • Take the dough, apply oil in palms and start making dumplings of oval shape.
  • In the frying pan, take the oil and fry the dumplings.
  • Prepare a paste from Masala Powders like chili, coriander, garlic, and ginger.
  • Take the coconut and grate it. In another bowl, wash the coriander leaves and keep it.
  • Crush to a paste, the mixture of ginger, garlic and green chilies. With this crushed pastes add sesame seeds and the red chili powder, coriander powder, cumin powder. Also, crush some peanuts and cashew nuts for enriching the taste. Mix it properly.
  • To finalize the taste, sprinkle the lemon juice, sugar, and salt as required.
  • Apply the amount of Oil as we have to marinate the vegetables with the paste. Bring the brinjal, bananas and potatoes. Slit these veggies and stuff them with the paste. This process is called as Marination.
  • Let it rest for 30 minutes
  • Take the pressure cooker, heat the sesame oil. After the oil is heated, add carom, ½ tsp. of asafoetida and cumin seeds, stir till the color change.
  • Add the peas to the heated oil and stir well again for some time but peas should not be burned.
  • Add the vegetables to it. First, make a layer of yam, then banana and lastly sweet potato.
  • Stir well till the veggies and the masala mix with each other properly. Add the 1 cup water in increment as needed.
  • Place the Gatta we made in the last layer
  • Cover the cooker and let it cook.
  • After a while, check the mixture and add Papdi.
  • Once it is cooked, add turmeric, flour, ajwain and salt.
  • Now again let it cook till the Yam is perfectly made.
  • Add coriander leaves and some lemon juice to raise the taste buds
  • Add sugar and check for salt if required.