knitted dolls

All my knitted dolls together:

I am planning to upload the pattern of this doll as soon as I get some holiday ....very soon hopefully!!

27th April 2014: I obtained this pattern from my friend Asima Dasgupta . It measures about 11 inches. Materials: 2 ( 20 Gram) balls in blue and 1 ( 20 gram) ball in pink. pair no. 11 needles. Kapok for stuffing. A little black wool for the eyes and hair.

Abbreviations: sl= slip stitch

 In.= inches 

cm= centimetres

A= pink

B= blue

Work with stocking stitch always beginning with a knit row unless stated otherwise.

Body and legs

Cast on 10 sts with B.Work straight for 10 rows. Break yarn.Join A and Work 34 rows straight. Make another such.

Next row: k. 10 , cast on 3 , k 10 = 23 sts. Work 24 rows on these 23 sts.

Cast off 5 sts at the beginning of the next 2 rows. Cast off. make another piece the same. Join the two parts leaving the neck area free for stuffing. Stuff firmly.

Hands and arms:   With B cast on14 sts and work  straight for 10 rows. Next row: k2 tog. , k2 tog. , k3, k2 tog. , k2 tog. , k3, k2 tog.=  10 sts

Next row:Purl all. Break yarn and join A. Work 25 rows straight. Cast off,. Make 3 more pieces.Join each pair together and stuff. join to arms and body.

Face:  With A cast on 12 sts and increase 1 st at each end of third and every alternate row until there are 30 sts. .Work straight for 1 row. Decrease 1 st at each end of next and every alternate row until there are 12 sts..Work straight for 1 row. cast off. 

Back of bonnet:  With B , work as for face.

Bonnet band: With B cast on 12 sts and work for 9 inches. cast off. 

Bonnet Frill: With A Cast on 7 sts. 1 st row:Wrong side facing knit.

2 nd Row: p5 turn.  3 rd Row: sl. 1, k 4.  4 th Row: p5, k2.   5th row: knit. 6 th row:   As2 nd. 7th row:  As 3rd row.  8 th row: p5, k2.  9 th row : k 2, p5.  10 th row: k5, turn. 11 th row: sl 1 , p 5. 12 th row : knit .13 th row: k 2 , p 5. 14 th row: as 10 th. 15 th Row: as 11 th.16 th Row: Knit

 Repeat last 16 rows 10 times more. Then rows 1 to 8 again.Cast off. 

Starting at cast on edge of Bonnet Sew band in position. Then sew face to the bonnet band, leaving the neck open for stuffing.

Stuff firmly to make the neck firm.

Sew the bonnet frill to the edge of the bonnet.

Skirt : With A, cast on 15 sts. 1 st Row: Wrong side facing, knit. 2 nd Row:p12, turn. 3 rd Row: sl.1,k 11   4 th Row : p 12, k 3 5th row: knit, 6th row: As 2 nd. 7th row:  as 3 rd, 8 th row: p 12, k 3 9 th row: k 3, p 12 10 th row: k 12, turn 11 th row: sl 1, p 11 12 th row :  knit 13 th row: k 3, p 12 14 th row: as 10 th. 15 th Row: as 11 th.16 th Row: Knit

Repeat last 16 rows 8 times more. .Cast off. Join cast on and cast off edges. sew skirt in position round waist.

Now u may tie two pompons on a twisted cord round its neck. Or may crochet or add any embellishments to decorate the doll further. Eyes , mouth and nose may be stitched, felted or ready made features may be added. Make fringe of black/ yellow loops for hair.

Here is the pattern for the doll. We would love to have the picture of the dolls you made. And It would be a pleasure to get your feedbacks.

Food for thought

During my stay with my sons in Bangalore and Hyderabad
I prepare this dishes and everyone enjoy.

Chicken 65

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Ingredients

500gms Chicken breast(skinless,boneless),           
1/2 tsp Chilli powder or to taste,                 
1/4 tsp Pepper powder,                                   
1 tsp Ginger garlic paste,
2tsps corn flour,
1 egg,
salt to taste,
1 tsp Cumin seeds,
1 tbsp Chopped garlic,
2 to 3 Green chillies sliced,
10 to 12 Curry leaves,
2 tbsp Curd mixed with 1 cup water,
1/2 tsp Red colour(optional),
1 tsp Lemon juice,
2 tsp oil,
oil for frying.

Method

Wash and cut chicken into 2 inch pieces.
Add chilli powder ,pepper powder, ginger garlic paste ,corn flour, egg and salt.
Mix well, and marinate for 15 minutes.
Heat oil in a deep frying pan to deep fry.
When the oil is hot deep fry the marinated chicken pieces until golden brown.
Heat 2tsp of oil in separate pan add cumin seeds, chopped garlic, green chillies, curry leaves and saute for 1/2 minute, then add curd mix with water and red colour on low flame.
Then add the fried chicken pieces and stir well.
Increase the heat and stir continuously until the liquid is absorbed and it looks dry.
Add lemon juice, garnish with onion rings and serve hot,  ENJOY





Aloo 65

Ingredients:

5 medium potatoes
2-3 green chillies
10 curry leaves
1 1/2 tbsp corn flour
1 1/2 tbsp flour
3 tbsp yogurt mix with 1cup of water
1 tsp coriander powder
1/4 tsp garam masala powder
1 tsp red chilli powder
1 tsp ginger garlic paste
1 tsp chopped garlic
2 tsp oil
Oil for deep frying
Salt to taste
Red colour (optional)

Method:

Boil, peel and cut the potatoes into cubes.
Mix ginger garlic paste,coriander powder, chilli powder, garam masala powder, corn flour, flour, 1/2 of yogurt and salt. Marinate for 20 minutes,in refrigerator.
Heat oil in a frying pan to deep fry, when the oil is hot, deep fry the marinated potatoes till they turn golden brown and crisp from all the sides.
Heat 2 tsp oil in a separate pan
Add the cumin seeds, chopped garlic, green chillies curry leaves and saute for 20 seconds.
Add remaining yogurt and red colour on low flame.
Add fried potatoes and stir well, increase the heat and stir continuously till the liquid is absorbed and it looks dry.
Add lemon juice and served hot, garnish with onion rings. ENJOY





Chicken Biryani

Ingredients:

750 gms chicken pieces
1 1/2 cup  basmati rice
4 tbsps oil
1/4tsp saffron soaked with 1/2 cup of warm milk
3 medium onions sliced
3 medium onions sliced and fried brown
1 cup yogurt
2 tbsps ginger garlic paste
3/4th tbsp coriander powder
1 tsp red chilli powder
1/4th tsp turmeric powder
1 tsp garam masala powder
3 medium tomatoes chopped
1 1/2 inch stick cardamom
2 bay leaves
10 cloves
8 green cardamoms
2 black cardamoms
2 tbsps mint leaves chopped
1 tbsp coriander leaves chopped
4 tbsp butter
salt to taste

Method:

Wash and clean the chicken pieces. Marinate the chicken pieces with yogurt, half of the ginger garlic paste, turmeric powder, red chilli powder, and salt. keep aside for an hour.
Cook basmati rice with plenty of water along with bay leaves, 5 cloves, 1 stick cinnamon, 4 green cardamoms, salt and 1 tsp of oil, until  three forth done. Strain the water and spread the rice on a large wide plate. Allow to cool.
Heat 4 tbsps of oil in a pan, add remaining cinnamon, cloves, green cardamoms, add sliced onions, saute till the onions are light brown, add remaining ginger garlic paste, coriander powder, chopped tomatoes, saute for few seconds, add marinated chicken pieces and cook till the chicken is tender.
Take a microwave safe deep bowl. Arrange a layer of cooked chicken at the bottom.Over that arrange half of the rice, sprinkle garam masala powder, half of the fried brown onions, half of the mint and coriander leaves, half of the saffron milk. Repeat this step again. Now add 4 tbsps butter on the top.Cook in the microwave oven for 8 to 10 minutes on 100% power. Let it stands for 5 minutes. Serve hot with raita of your choice. ENJOY



 Vegetable Biryani

Ingredients:

1 1/2 cups basmati rice
1 carrot cut in to 1/2 inch pieces (parboiled)
2 potatoes cubed (parboiled)
1/2 cup french beans cut in to 1/2 inch pieces (parboiled)
1 cup cauliflower florets (parboiled)
1/2 cup green peas
1 1/2 tbsp ginger garlic paste
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
1 inch stick cinnamon
10 cloves
6 green cardamoms
1 black cardamom
2 bay leaves
2 medium tomatoes chopped
2 medium onions sliced
2 medium onions sliced and fried brown
1 tbsp mint leaves chopped
1 tbsp coriander leaves chopped
1/2 cup yogurt
1/4 tsp saffron mix with 1/2 cup of  warm milk
3 tbsp oil
3 tbsp butter
salt to taste

Method:

Wash and soaked basmati rice for 1/2 an hour.
Boil the rice with plenty of water along with the bay leaves, 1/2 inch stick cinnamon, black cardamom, 3 green cardamoms, 4 cloves, and salt, until three forth done.
Strain the water and spread the rice on a large wide plate. Allow to cool.
Heat oil in a pan, add remaining cloves, green cardamoms, and cinnamon stick, add onion, saute till light brown, add carrot, cauliflower florets, french beans, potatoes and green peas, saute for two minutes, add ginger garlic paste mix with a little water and stir, add chopped tomatoes, coriander powder, red chilli powder, turmeric powder, 1/2 tsp garam masala powder, and saute for few minutes.
Take a microwave safe deep bowl. Arrange a layer of cooked vegetable at the bottom.Over that arrange half of the rice, sprinkle remaining garam masala, half of the fried brown onions, half of the coriander and mint leaves, half of the whisk yogurt, half of the saffron milk. Repeat this step again. Now add the butter at the top. cook in the microwave oven for 5 minutes on 100% power. Let it stands for 5 minutes and serve hot with raita of your choice. ENJOY