Hand Embroidered Saree/ Embroidered Sari

I always wanted to embroider a sari. So did my colleague Sayani. We kept talking about it and finally one day we bought two identical sarees for ourselves in green with a red border. We also stencilled identical designs on the sari.Well here's a pic of the design:

I decided to give it a bright appearance and hence I bought red and yellow threads for the flowers. Herringbone stitch seemed fine and I used them for both the flowers and leaves:

In the middle of the flowers I used shisha or mirror. My sister Bandana taught me the mirror work. I alternated the branches with red and yellow flowers and also outlined them in contrast colours. For the stems I used stem stitch and chain stitch for the little buds.

Finally I completed the saree and wore it on Saraswati Puja( Saraswati is the goddess of learning and arts) and offered my prayers.I wore a red blouse. My colleague Sayani is also on the verge of finishing hers and she has used threads of pink and green in shaded hues. I will upload her work too after she completes. Right now here's a pic of mine:

Easy Keema Cutlet(Chicken keema)

Made these quick keema cutlets last week. They tasted really well according to my family. This is one of the many of my mom in laws easy hassle free recipes. For making 10 such cutlets we need:
250 grams minced meat(chicken) or chicken keema
Onion: 1 large chopped finely
Green chilly :  chopped
10 pods garlic: paste
3/4 th inch garlic :paste
Vinegar: 1 tbs
Bread slices:3 Cut off the sides and add a few spoons of water to make them soft
Salt :to taste
Pepper: to taste
Bread Crumbs
Oil for frying
Add all the ingredients together and divide them into roughly 10 parts. Press them flat into cutlets. Sprinkle some bread crumbs. Keep them aside or Freeze the cutlets for a few hours. Then heat oil in a fan and fry them golden . Drain off the excess oil and serve .


Well , I also made some Aloo Tikki today. Cant resist the temptation of uploading its picture for my sister Bandana:

Didi, as you suggested , I used Poto Potato flakes for making these tikkis. Now planning to make some Aloo Tikki chat next weekend using the flakes.So easy! Thank you!

11.6.14: using the same recipe for keema cutlets, I made some soya granule cutlets today:

Knitted Toys (Giraffe)

I knitted this giraffe from a very old book of my grand mom in law. The project didnot need much time and is pretty simple.

Materials: approx 60 grams wool

A pair of needles (I used no.10)

Cotton wool for stuffing

Some brown wool for the spots of the giraffe

Some satin ribbon for neck (optional)

Scraps of felt or glossy paper for eyes and nose

Abbreviations:St st: Stocking Stitch

K: knit

P: purl
Tog.: together
Inc: Increase
Dec: decrease

Body: (Right Side)Cast on 16 sts and work in St st for 2 1/2 inches ending with a K row. Break wool and leave on holder.Cast on 19 sts and work for 2 inches in St st finishing with a p row.
Next Row: K.1, inc. in the next st , K to the end.
Next Row:P to the last 2 sts . inc. in the next st., P 1.
Repeat the last two rows once( 23 sts).
Work 1 row without inc.
Next Row:Purl across 23 sts , then purl across 16 sts. left on the holder(39 sts)
Continue on these sts for 1 1/2 inches ending with a P row.
*Next Row:K. to the last 3 sts.K.2 Tog, K1.
Work 2 rows straight.
Next row:P1, P2 tog.,P to the end.
Work two rows st st.
Repeat from * twice(33 sts)
Next Row: K.to the last 3 sts., K2 tog, K1.
Next Row:Purl
Repeat last 2 rows until 22sts remain.Continue dec. in this manner at the end of every 4th row until 17 sts remain.
Then work without further decrease for a few rows depending on how high you want your giraffe neck to be. End with a P. row.
Next Row: Cast on 9 sts and K to the end.
Next Row: P
Next Row:K1, inc 1 in the next st., K to end.

Body ( Right Side)

Work 2 rows straight.

Next row:P to the last 2 sts ,inc in the next st, p1
Work 2 rows straight.
Repeat the last 6 rows once.
Next Row: K1. K2 tog,  K to end.
Next Row:Purl
Repeat last 2 rows until 21sts remain, then dec 1 st at both ends of every row until 5 sts remain. Cast off.

Body: (Left Side)Cast on 16 sts and work in St st for 2 1/2 inches ending with a P row. Break wool and leave on holder.Cast on 19 sts and work for 2 inches in St st finishing with a p row.
Next Row: K to the last 2 sts, inc. in the next st ,K.1.
Next Row:P 1, inc. in the next st.,P to the end.
Repeat the last 2 rows once.
Next Row:K across 23 sts , thenK across 16 sts. left on the holder.
Continue on these sts for 1 1/2 inches ending with a P row(39 sts).
*Next Row:K1.,K.2 Tog, .K. to the end.
Work 2 rows straight.
Next Row: P.to the last 3 sts., P2 tog, P1.
Work 2 rows straight.
Repeat from * twice(33 sts)
Next Row: K1, K2 tog, .K.to the end.
Next Row:Purl
Repeat last 2 rows until 21sts remain.
Continue dec. in this manneron the same edge, at the end of every 4th row until 17 sts remain.
Then work without further decrease for a few rows matching with the right side of the body. End with a K. row.
Next Row: Cast on 9 sts and P to the end.
Next Row: K
Next Row:P1, inc 1 in the next st., P to end.
Work 2 rows straight.
Next row:K to the last 2 sts ,inc in the next st, K1
Work 2 rows straight.
Repeat the last 6 rows once.
Next Row: P1. P2 tog,  P to end.
Next Row:K

Body ( Left Side)

Repeat last 2 rows until 21sts remain, then dec 1 st at both ends of every row until 5 sts remain. Cast off.
Now both the body pieces are ready.

Two body parts

Head Inset; Cast on 4 sts and K 1 row.
2nd row: Cast on 4 sts and p to the end.
3rd row: Cast on 4 sts and K to the end.
Repeat 2nd and 3 rd rows 3 times.
Cast on 1 st at the beginning of next 4 rows. Then K2 tog. at the beginning of next 4 rows.
Cast off 4 sts at the beginning of the next 8 rows.Cast off remaining sts.

Head Inset

Under Body: Cast on 16 sts. and work in St st for 2 1/2 inches ending with a K row. Break wool and leave on holder.Cast on 19 sts and work for 2 inches in St st finishing with a P row.
Next Row: K.1, inc. in the next st , K to the end.
Next Row:P to the last 2 sts . inc. in the next st., P 1.
Repeat the last two rows once and on last row after working across 23 sts on needle,  p across 16 sts left on holder (39 sts.)
Next row: Cast on 4 sts and K to the end.
Next row: Cast on 4 sts and P to the end.
Repeat last 2 rows twice.
Next row: K
Next row: Cast on 3 sts and P to the end.
Next row: Cast on 4 sts and K to the end.
Next row: Cast on 3 sts and P to the end.
Continue casting off 4 sts at the beginning of every row until 43 sts remain.
Next Row: K
Next Row: cast off 4 sts and P to end.
Next Row: K16 , turn.
work in St st for 2 1/2 inches on these sts. Break off wool and join to other side side at  the centre.
Next Row: K2 tog, K to the end.
Next Row: P to the last 2 sts. p 2 tog.

Underbody

repeat the last 2 rows once. Continue in st.st without dec. for 2 inches. Cast off.

Ears: (both alike):Cast on 12 sts and work 12 rows in garter st. Cast off.

Ears

Tail:Cast on 26 sts and work 12 rows in St. st. Cast off.

Tail

Making up: Using a warm iron over a damp cloth press the different parts well.

Sew the under body with the legs. Each point is to be stitched up the centre of the two sides at the back and front. The head inset is to be stitched along the head to the back of the head.Leave a little gap for the ears. Now stitch the two body pieces together. Leave some gap from which stuffing is be inserted. Now sew up the opening. After this sew diagonally across the squares meant for ears. Gather and place the lower edge into the head sim and sew. The tail piece must be folded into half widthwise and cast on and cast off sts together. Sew in the proper place. Now make two eyes for the giraffe. One may buy ready made eyes or sew it with felt or in any other way. I just used two pieces of glossy paper for the eyes.Finally with brown wool embroider the markings on the body of the giraffe. Tie a satin ribbon round its neck. Also sew a t shaped mark on its mouth. For this too I used some glossy paper. The giraffe is now ready!!

I have taken this pattern from a very old book and could not find its cover page for full details. But as far as i understand the book is "Needlecraft" - 'Toy fair' No.276. Here is my giraffe:

8. 2. 14: My colleague , Debosmita Chakrborty followed this pattern and whipped up a Giraffe .  I am so glad to share this wonderful work of hers: 

My giraffe is at last getting a good companion! Loved your work and the color combination too, Debosmita!

Punjabi Chicken Curry

Chicken is a favourite with my family. Every Sunday we cook up some chicken . This time I cooked Punjabi chicken curry. Well here's the recipe:

Chicken : 500grams ,curry cut with bones

Oil: 5-6 tbs

Onions:3 large, ground to paste

Ginger: 1 inch piece, paste

Garlic: 6-8 flakes, paste

Tomatoes:2 pureed

Bay Leaf/ Tej Patti: 1 pc

Curd: 1/2 cup

Brown Cardamoms/ Bari elaichi:2

Cloves/Laung:2

Cinnamon /dalchini: 1/2 inch

Turmeric powder/Haldi:1/2 tsp

Coriander powder/Dhania Powder: 1/2 tsp

Red Chilly powder:1/2 tsp

Garam Masala:1 tsp

Hot water:2 cups

This preparation doesnt need marination. At first, oil is heated and the bay leaf, cardamom, Cinnamon and cloves are added . After a couple of seconds, onion, ginger and garlic paste is added and fried. Now the pieces of chicken are added and fried for 15 mins approx. Now the pureed tomatoes are added to it. This is fried again on medium heat. A little water is to be sprinkled from time to time. This is to be done for around 10 mins. Now turmeric powder, red chilly powder,Coriander powder garam masala,and salt is added. Fry for a minute.It is now time to add the curd . The curd must be whippped well . This is  boiled over low heat for 5 more mins approx or till oil separates. At this stage 2 cups of hot /warm water is added to the dish and transferrred to a pressure cooker. This is cooked to one whistle. The dish is now ready to be served.
Well I made some Bengali Mutton curry or pathar jhol as well. Here's the pic:

There are several recipes of Bengali Mutton curry on the net but I will upload mine pretty soon.

Begun Posto( Brinjals with poppy seed)

Posto or poppy seed is very popular in Bengal. Every other veggie is cooked with posto seeds. Yesterday my friend Sanghamitra came to dine with me. So I made some Begun posto.
For Begun posto we need :
Brinjals 1kg
Posto: 75 grams ground to paste.
Onions :3 medium ground to paste.
Garlic paste:1 tsp
Haldi (Turmeric powder):1/2 tsp
Chilly Powder: To taste
Salt
Oil
Tamarind pulp: 2/3 tbs
Cut the brinjals to large pieces.
Fry them nicely in oil and keep aside.
Heat oil. Add the poppy paste to it and saute well.

Now add onion paste,  garlic paste,turmeric powder, chilly paste ,salt and again continue to saute adding a little water from time to time if necessary. Now add the fried brinjals and water . The amount of water depends on the consistency of the gravy you want. After letting this come to a boil add the tamarind pulp. Add slit green chillies. Serve with steamed rice or chappatis. Potatoes cooked with poppy seeds ( Alu Posto) also tastes very delicious. But with alu posto  the tamarind pulp is not added. Poppy seeds also taste good when cooked with shrimps ( Chingri Posto).Here too tamarind pulp is not used. Here's a pic of the chingri posto:

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Well , there is yet another way to cook Begun Posto and tastes equally good! For this we require all the above ingredients except onions ,garlic and tamarind. For posto or poppy seeds we need around 50 grams poppy seeds and around 25 grams mustard seeds ground together. Cook up in the same manner. After it is done add a little mustard oil ( around 1-2 tsp) to the dish to add some zing. This tastes excellent too!  Try out!! am sure you'll like it.

Black Forest Cake

I made this Black Forest cake with instructions from my sister Bandana. I could bake simple cakes no doubt but did not know how to whip up a pastry. After receiving the necessary instructions from Bandana, I tried my hand out. It basically involves two steps: the first, baking a simple chocolate cake and the next is to use whipping cream , cherries and grated chocolates to transform it into a Black Forest Cake.

Ingredients:

1 1/4 cups all purpose flour

1 1/4 cups sugar

1/2 cup cocoa

1 cup margarine or butter

2 Tbs milk

a pinch of salt

4 eggs

2 tsp baking powder

1 tsp vanilla essence

whipping cream

Grated chocolate

cherries

Sift the flour,cocoa and the baking powder for about 3 times.

Beat the butter and the sugar to cream. Add the eggs till they are thoroughly blended.

Add the flour and the milk and make the batter. Add vanilla essence.

Pour into the cake tray.

Bake in the convection mode of the microwave at 180C for 25 Minutes or till done.

Let it cool. Whip up cream in the mean time.

Now cut the cake breadth wise into three cross sections.

Pour orange juice, brandy or any juice on the pieces to moisten them.

Now generously put cream in each section and put some cherries too.

On the top most layer sprinkle grated chocolate and decorate with cherries.

Keep in the refrigerator.

Serve!

Stuffed Paratha / Daal stuffed parantha

Last week my friend Sayani shared her tiffin with me...It was an excellent stuffed paratha with chutney. So I gave it a try in the weekend with sayani's recipe and the result was a palatable dish of paratha and dahi aloo( potatoes with curd). Stuffed paranthas are quite popular in India and we stuff our paranthas with all sorts of stuffings: Daal(lentils), mashed potatoes(aloo parantha), Raddish( muli parantha), Keema (minced meat) and so on.Here's how I prepared mine:
1 cup Bengal Grams
2 Tbs oil
3 cups all purpose flour
1/2 tsp garam masala
1/2 red chilly powder
1/4 tsp haldi
Paste: 4 chillies
1/2 inch ginger
3 garlic cloves
1 onion
salt to taste

Soak the daal overnite. Make a paste. One may also boil  the daal with water and salt and a little turmeric powder.Then mash.

Heat 1 Tbs oil in a pan . Fry the paste of daal. To this add garam masala powder, haldi powder(turmeric powder),red chilly powder, salt and the paste of ginger, garlic,onion and chilly. Keep frying till the mixture is pretty dry.

Next knead the all purpose flour with 1 Tbs oil, a little salt and water to make a dough. Now take some dough, make a cup and put some daal mixture inside. Pat and roll out a parantha with a rolling pin.

Heat oil in a skillet and fry out the paranthas. One may also deep fry these and turn them into puris.


9.12.12:Well here's a pic of the Methi Paratha I made last sunday: