Cutie Pie Doily

Here is my Cutie pie doilies in size 10 crochet thread. There is a long story behind these doilies. Few months ago, I did a cutie pie doily with this thread. Then tried to add few more rounds to it. Added 10 more rounds but it was not so satisfactory. I removed all of the extra rounds added. 

Another day, may little brats removed all rounds of the above said cutie pie and rolled the thread nicely into a ball and gave it to me. I gave up the plan of doing it again. Last week when the thread ball came  into my hands again, I decided to try the cutie pie doily.

Cutie Pie Doilies

After finishing the doily, I felt like it was small in size. It was because that I used 1.5mm hook instead of the 1.75mm hook and missed one round in between. I realized it after weaving the ends. So did one more with 1.75mm hook. Don't want to feel guilty again for a cutie pie...

Pattern : http://pandacrochet.8m.com/cutiepie.html

See you next time...

J i s h a

Inji (Ginger) Curry

At first, I wish you all a very Happy Vishu.

Inji (ginger) curry is famous for its taste. It is an inevitable item for kerala style sadya on special occasions like Onam and Vishu. Ginger helps in digestion and has many other medicinal qualities. Here is the recipe of Inji curry.

Inji (ginger) Curry

           Ginger  -150 gms
           Gingely oil   -   3 tbsp
           Rice flour   -  1 tsp
           Mustard seeds   -  1/4 tsp
           Fenugreek seeds    -  1/4 tsp
           Red chilly    -    2-3 nos
           Green chilly   -   3-4 finely chopped
           Turmeric powder   -   1/4 tsp
           Chilly powder   -   1-1.5 tbsp
           Fenugreek powder  -  1/4 tsp
           Asafoetida  -  1/4 tsp
           Tamarind pulp  -   of a lemon size ball
           Jaggery grated  -  1-1.5 tbsp
           Salt  -  to taste

Clean and wash ginger. Finely chop it. (You may slice the ginger and use the 'incher' of your mixer grinder for this purpose). In gingely oil, fry the ginger till golden brown and keep aside. Add the rice flour when  frying is halfway done. It will ease the frying process and will give thickness to the gravy at the final stage. 

Splutter mustard and fenugreek seeds  in the left over oil. Add curry leaves,  red chillies and green chillies. When it is fried, simmer the flame. Add  turmeric powder, chilly powder, fenugreek powder and  asafoetida (kaayam/hing). Fry for few seconds. Then add the tamarind pulp and salt. Add half cup water. Let it boil and add  the fried ginger. Stir for few seconds. Boil for few minutes.  Add grated jaggery and boil for few mins. Check the taste and adjust salt, tamarind and jaggery if needed. Sprinkle a pinch of asafoetida over the curry. Turn off the flame.  


Let it cool and store it in air tight glass container. You may keep this in fridge atleast for a month, if you won't finish it before that. Tasty and good for health.

See you next time...

Jisha

Happy Easter

Matthew 28:1-10

After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning, and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men.

The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay. Then go quickly and tell his disciples: 'He has risen from the dead and is going ahead of you into Galilee. There you will see him.' Now I have told you."

So the women hurried away from the tomb, afraid yet filled with joy, and ran to tell his disciples. Suddenly Jesus met them. "Greetings," he said. They came to him, clasped his feet and worshiped him. Then Jesus said to them, "Do not be afraid. Go and tell my brothers to go to Galilee; there they will see me."

Happy Easter to all of you....

Jisha