Info Corner

Ground Nut Chutney:

2010-12-19T15:39:00.000+13:00

Ingredients:
1.Fried Ground Nuts/Peanuts -1 cup

2. Garlic- 2pieces
3.Salt
4. Ginger -1 inch piece
5.Green chilly-5
6.Oil (Nallenai)
7.Grated coconut-1/2 cup

8. Asafetida

9. Tamarind- 1 inch

Method:
1.Heat 1 spoon oil in the pan and fry the garlic cloves ,ginger ,green chili and add asafetida .

2. Grind all the ingredients along with the fried ingredients and make it into a fine paste with salt.

3. Heat oil (Nallenai) in the pan and add the, mustard seeds and urid dhal and add curry leaves.

4. Then add the things mentioned in step 3 to the grounded paste .Peanut chutney are ready to serve.

5. Peanut chutney goes along well with idly, dosa , paniyaram , idiyappam ,etc.

2008-11-19T22:10:00.003+13:00

KEERAI/Spinach PORIYAL

Ingredients:
1.keerai/spinach -1 bunch
2.garlic- 6 pieces
3.salt
5.onion(big)-1/2
6.green chilly-5
7.oil
8.grated coconut-1/2 cup

Method:
1.Heat 2 tsp oil in a pan and season it with mustard and urid dhal and let it spluter . Add the chopped onions to it ans fry it until it turns brown .
2.Add the green chillies(sliced lengthwise) and the garlic and let it fry .Add the chopped spinach it in and add salt and cover it with a lid and let it cook for about 5 min .
3.Sprincle the grated coconut on the spinach and cover the lid and let it cook for a min .

Now the Keerai poriyal is ready to serve with all types of kulambu.

CHICKEN BIRIYANI

2008-01-05T01:57:00.000+13:00

CHICKEN BIRIYANI:

This chicken biriyani tastes very good with thalcha and boiled egg.

INGREDIENTS:

Onion -1 (big) sliced lengthwise
Tomatoes-2(big) cut into 4 pieces
Ginger garlic paste -1 tsp
Salt
Basmati rice-2 cups
Chicken-500 gms
Mint leaves and coriander leaves-1 cup
Green chilly-2(slice lengthwise)
Chilly powder-2 tsp
Coriander powder-1 tsp
Cinnamom,cardamon-3 each
Cloves-2
Star

Method:

1.Heat oil in a pan and add the cinnamom,cardamon,cloves,star and fry it.

2.Add the ginger garlic paste and green chillies and fry it until the raw smell disappears.

3.Add the onions and fry until it becomes transparent.Then add the tomatoes and fry it.

4.Then add the mint and coriander leaves to it and fry it.Then add the chicken pieces and allow it to cook for 3 min.

5.Then add the chilly powder,coriander powder and salt.

6.Add the rice and fry in the pan for about a min and add 3 cups of water to it and mix it until the masala mixes with rice.

7.Then cook the above mixed rice in electric cooker.If pressure cooker is used then put this mix in the pressure cooker and let it for about 3 whistles.

Idiyapam

2008-01-05T01:18:00.000+13:00

Idiyappam :

Ingredients:

Rice flour-2 cups
Salt
Muruku maker(muruku achi with small holes or idiyappam maker)

Method:

1.Mix the rice flour and salt in 3 cups of hot water.The batter should be in the such a consistency to squeeze through the muruku maker.

2.Pour some water in the idly maker and greese the idly plates with 1 tsp of oil and steam for some time.

3.Take a ball of the batter and put it inside the muruku maker and squeeze it circularly in idly plates and Place the plates in the idly maker and allow it to steam for 2 min.

4.This takes very less time to make and takes very nice with chutneys or kurma or coconut milk.

Note:
The above shown method is plain idiyappam and if you wanna try some flavoured idiyappam then go for tomato ,lemon flavours.

Tomato /lemon flavour:

1.Heat some oil in a pan and saute it with mustard and urid dhal.

2.Add finely chopped tomatoes(1/2 cup)/lemon juice(1/2 cup),1 tsp chilly powder ,1 tsp corainder powder and 1 tsp of salt and keep it in pan until the tomatoes are cooked.

3.Then mix the plain idiyappam in the above flavour and serve hot
For lemon flavour avoid the chilly and coriander powder.

VEGETABLE KURMA

2008-01-05T01:06:00.000+13:00

VEGETABLE KURMA

Ingredients:
Vegetables-(carrot,beans,peas,potato,cauliflower,mushroom)

Onion-1(Big)

Tomato-1(Big)

Green chilies-3

Grated coconut-1 cup

cashews-8

Turmeric powder-1 pinch

Coriander powder-2 Tbsp

Red chilly powder-1 tsp

cloves-2

cinnamon-1 big piece

cardamom-1

star-2

bay leaves-1

Ginger garlic paste-1 tbsp

Method:

To grind:
Coconut, fennel seeds, cashews and green chilies- Grind all to fine smooth paste

Method:

1.Heat oil in a pan and fry all the spices( cloves, cardamom, cinnamon, bay leaves and star ).

2. Put the cut onions and fry until it becomes transparent. Add ginger garlic paste and fry it till the raw smell goes.

3. Add the cut tomatoes and saute it. Now add turmeric powder, coriander powder and red chilly powder one by one.

4. Add the ground paste and mix it well. Then add all the cut vegetables and mix it well with the gravy. Put salt as per taste.

5. Add 1 cup of water and cover the lid. Cook it until all the vegetables are cooked.

6.Add 3 tsp of coconut milk to the gravy when its boiling. It takes about half and hr to cook . Don’t over cook the vegetables.

7.Garnish it with cilantro and serve hot with parotta,dosai,idly,chapathi,idiyappam,etc.

PRAWN MALABAR CURRY /CHEMMEEN PRAWN CURRY

2007-12-31T23:56:00.000+13:00

PRAWNS MALABAR CURRY /MALABAR PRAWNS CURRY:
This Prawns Malabar curry (Chemmeen Malabar curry) is one of my husband's favourite side dish. This tastes wonderful with steamed rice and rotis.

Ingredients:

Prawns - 500 gms
Grated Coconut-1 cup
Fennel seeds -1 tsp
Ginger garlic -1tsp
Green chillies -4
Curry leaves
Chopped tomatoes -1 cup
Chopped onion-1 cup
Lemon juice-1tsp
Coconut oil/olive oil -3 tsp
Red chillies-3
Mustard seeds-1 tsp
Fenugreek seeds- 1 tsp
Turmeric powder-1 tsp
Red chilly powder-1 tsp
Coriander powder-1 tsp
Fresh cream -1 tsp(optional)

Method:

1.Make a fine paste of coconut, fennel seeds and green chillies.

2.If uncleaned prawns are used then follow the cleaning method given below or if peeled prawns are used then just wash it with warm water before cooking.

3.Heat oil in a pan and add mustard and fenugreek seeds saute till the mustard splutter.

4.Add the dry red chillies, curry leaves, chopped onions and chopped tomatoes, cook till the onions and tomatoes changes colour.

5.Add ginger garlic paste and the above grounded paste and cook till the raw smell disappears .

6.Add the turmeric powder, chilly powder and coriander powder and salt and mix well.

7.Add the prawns and cook for 2 min then add coconut milk ,fresh cream(optional) and allow it to boil for 15 min, then add lemon juice and leave for a minute.

8.Garnish it with coriander leaves and serve hot with steamed rice or rotis.

How to peel or de-vein the prawns/shrimps:

a.Wash the prawns in cold water before peeling the prawns .

b.Then soak the prawns in hot water for about a minute and the remove the head of the prawns by pulling it .

c.Then remove the outer scaly layer of the prawns by pulling it from the tail side.

d.De-vein the prawns by making a small cut along the back edge( sides ) of the prawn and you will see the veins as black colour. This is a thread like thing that can be removed by pulling from one end carefully. These veins are removed since this may be allergic to some .

e.Once the cleaning is done wash the prawns with hot water.

Allu Gobi/Cauliflower Potato Curry

2007-12-31T15:07:00.000+13:00

Allu Gobi/Cauliflower Potato Curry:

This allu gobi (allu-potato,gobi-cauliflower) is one of the famous dish in North India. This is preferred to eat with Rotis/Rice.This is a kind of dry side dish with all the spices absorbed to it.This dish is steamed and does not need much oil and a healthy side dish.

Ingredients:

Cauliflower -1

Potatoes -2

Turmeric powder-1/2 tsp

Chilli Powder -1tsp

Coriander powder-1tsp

Tomatoes-2

Cumin seeds-1/2 tsp

Mustard -1/2 tsp

Garam Masala-1/2 tsp

Ginger garlic paste-1/2 tsp

Coriander leaves

Lime juice (optional)

Salt and oil

Method:

1.Heat oil in a pan and add the cumin seeds and mustard and once the mustard starts spluttering add ginger garlic paste and fry it for a minute.

2.Then add the chopped tomatoes and fry it for a minute, then add the chilly powder , coriander powder,turmeric powder ,garam masala,salt and add the diced potatoes and allow it to cook for 5 min with a lid on the pan.

3.In the meantime ,cut the cauliflower into small florets and soak it in hot water for about 5 min.Once the potatoes are half cooked add these cauliflower florets in the pan and mix up so that the florets gets soaked up in the spices.

4.Cover the pan with a lid and allow it to cook for about 15 min in low flame. Squeeze lemon juice before serving(optional).Garnish it with coriander leaves.

5.Now hot allu gobi is ready to serve with rotis/steamed rice.

Thalcha

2007-12-29T20:19:00.000+13:00

Easy way to make Thalcha:
Thalcha is the main side dish that is had with biriyani . I have had this only in muslim functions .I was desperate to learn this recipe .One of my neighbour taught me this recipe. This came out very well and became a favourite dish of my husband.

Thalcha:

Ingredients:

Chicken/mutton -1/2 kg(prefer to chose bone pieces)
Toor dhal-250 gms
Brinjal-4
Potato-4
Carrot-3
Chow chow-1
Valaikai -1
Mango (small)-1
Onion-1
Tomato-2
Green chilly-3
Yogurt-1 tsp
Tamarind - 1 ball
Coconut paste -1 cup
Ginger garlic paste-4 tsp
Chilly powder-2 tsp
Coriander powder-1 tsp
Turmeric powder-1 tsp
Cinnamom,cardamon-3 each
Cloves-2
Coriander leaves
Mint leaves
Curry leaves
Salt-1tsp
Oil -50 gms
Ghee-50 gms

Method:

1.Boil toor dhal and chicken leg pieces and salt (and one or two chicken pieces ) in 3 - 4 cups of water. This can be cooked in cooker for about 3 whistles or can be cooked in pan.

2.Add oil in a frying pan and salute it with cinnamon, cardamom and cloves.

3.Then add the finely chopped onions and tomatoes, ginger garlic paste ,turmeric powder, chilly powder and fry it ,then add the cut vegetables and fry it and add water to it and a tsp of coriander powder and salt to it and allow it to boil.

4.Then dissolve the tamarind paste in 1 cup of water and coconut paste and yogurt and add it to the boiling vegetables.

5.Once the vegetables are boiled ,then add the cooked toor dhal with chicken pieces to it and allow it to cook.

6.Once the above is cooked salute it with curry leaves, coriander leaves.

Note:

This receipe can also be made with lamb .Vegetables can be chosed as per ur wish.

SLEEVELESS BABY JACKET

2007-12-27T23:10:00.000+13:00

SLEEVELESS BABY JACKET:

Materials:

100 gms of 8 ply pink baby wool.

50 gms of 8 ply blue baby wool.

Use 3.25mm needles which is US size 3

8 punch buttons

INSTRUCTIONS

Back and front are worked in one piece to armholes.

Cast on 91 stitches

Work garter stitch (all rows knit) for 7 rows.

Row 8: K 5, purl across to last 5 stitches, K 5.

Rows 9 - 26: repeat rows 7 and 8.

Row 27: Divide for front and back. Knit and slip 22 stitches onto a stitch holder for right front, bind off 3 stitches, knit 41 stitches and slip onto holder for back, knit remaining 22 stitches.

Now attach the blue wool and continue the instructions below.

Left Front:
Working only on the 22 stitches continue:

Row 28: K 5, P 12, K 5. (Keep first and last 5 sts in border pattern).
Row 29: Knit
Repeat these 2 rows 6 more times.

Shape Neck:
Row 42: K 5, P 2 tog, P to last 5 stitches, K 5.
Row 43: Knit.

Keeping garter stitch border at armhole edge as set, work decreases at neck edge (every other row), until 11 stitches remain. Now work 14 rows of garter stitch (or pattern stitch). Bind off. (This should be 77 rows total).

Back:

With wrong side facing, rejoin yarn to 41 stitches left on holder and continue:

Row 28: K 5, P 31, K 5.
Row 29: Knit
Repeat these 2 rows until 61 rows are completed, you are ready to work a wrong side row.
Row 62: K 5, P 31, K 5.
Row 63: K 10, (P 1, K 1) 10 times, P 1, K 10.
Row 64: K 11, (P 1, K 1) 9 times, P 1, K 11.
Row 65 and 66: repeat rows 63 and 64 once.
Row 67: K 10, (P 1, K 1) 10 times, P 1, K 10. Bind off.
(Alternate ending is pattern stitch rows 63 - 67).

Right Front:

With wrong side facing, rejoin yarn to remaining 22 stitches left on holder. Continue:
Row 28: K 5, P 12, K 5. (Or pattern stitch for first and last 5 sts).
Row 29: Knit
Repeat these 2 rows 5 more times.
Row 40: K 5, P 12, K 5.

Shape Neck:

Row 41: K 5, K 2 tog tbl, knit across.
Row 42: K 5, purl to last 5 stitches, K 5.
Keep garter stitch border at armhole edge and work decrease rows (every other row) until 11 stitches remain. Work 15 rows garter stitch (or pattern stitch). Bind off.

Pocket:

Cast on 10 stitches and knit 6 rows of garter stitch(all rows knit).

FINISHING

*Attach 2 punch buttons on each shoulder.

*Attach 4 punch buttons evenly spaced on left side of the jacket.

*Sew the pocket in right side of the jacket.

Easy baby hat

2007-12-25T23:08:00.000+13:00

Orange Baby hat:

Materials:

Use 3.5 mm needles which is US size 4.
Orange colour furry 8 ply wool.

Method:

Cast on 56 stitches

Knit in rounds(join the first and last stitch )

Just do garter stitch (knit all rows) until the hat length measures 3.5 inches

Decrease as follows:

Decrease round 1: (k2tog, k5) repeat to end.

Round 2: Knit

Round 3: (k2tog, k4) repeat to end.

Round 4: Knit

Round 5: (k2 tog, k3) repeat to end.

Round 6: Knit

Round 7: (k2tog, k2) repeat to end.

Round 8: Knit

Round 9: (k2tog, k1) repeat to end.

Round 10: Knit

Round 11: K2 tog

Thread yarn through remaining stitches and pull to close

Santa baby booties

2007-12-25T22:59:00.000+13:00

SANTA BOOTIES:

Materials:

8 ply red colour wool-25 gms

8 ply white colour wool-25 gms

use 3.25 mm needles which is US size:3 and UK size :10

Steps:

Cast on 28 sts with red coloured yarn.

Knit 10 rows .

Continue to decrease now by following the rows below:

Row 11: K 12, K2tog twice, K 12 (26 sts).

Row 12, 14, 16: Knit across.

Row 13: K 11, K2tog twice, K 11 (24 sts).

Row 15: K 10, K2tog twice, K 10 (22 sts).

Eyelet row is the row where you will get holes to pass the rope through to tie up the booties.

Eyelet Row 17: K1, *YO, K2tog,, repeat from * across, end K1 (22 sts).

Row 18: Knit across, knitting through back loop of all YO sts.
Cut colored yarn (leave enough length to use for sewing bottom half of bootie) and attach white.

Ribbing row as follows:
*K1, P1, repeat from * across row.
Work 14 rows of this ribbing, bind off, cutting yarn long enough to sew top half of bootie.
Fold bootie in half, right sides together.
Sew top half with white yarn and bottom half with red colour yarn. Weave in ends, turn rightside out; fold down cuff.

Note:

Make second bootie the same.If you want to get two identical booties without any difference then knit both the booties at the same time.This can be done by casting on 28 stitches in a needle using 1 ball and again cast on 28 stitches in the same needle by attaching another ball of yarn.continue working in rows.Once you finish one row continue the same row in the another set of cast on.By doing this you will get exactly similar pair of booties.Booties and mittens are done like this method to appear similar pairs.

Finishing:

Rope: Using a crochet hook, ch 40 stitches and use the hook to pull through eyelets of bootie and tie in front.

Pongal

2007-12-25T18:31:00.000+13:00

Pongal:

Ingredients:

Mung dhal
Cooking rice(optional to use basmati rice)
Salt
Pepper balls-1tsp
Cashews-10
Ghee-4 tsp
Jeera-1 tsp
Mustard
Curry leaves

Method:
1.Cook 1 cup of rice and 1 cup of moong dhal,1 tsp salt in 7 cups of water .Mash the rice and dhal finely using spoon.
2.Heat ghee in a pan and fry the pepper,mustard,cashews,curry leaves,jerra
for a minute.
3.Then add the above to the mashed rice and dhal and mix it.

Pongal and sambar is a very good choice for breakfast and it tastes very nice when more ghee is added .

Poori:

2007-12-25T18:15:00.000+13:00

Poori:

Ingredients:
Atta flour/wheat flour-4 cups
Rava- 1 tsp
Salt

Method:
1.Mix the atta flour and rava and salt with water .
2.Blend the batter to the consistency until it becomes smooth and in the form to make small balls.Add a spoon of oil to the batter and leave it to rest for half hour.
3.Now make small balls out of the batter and flatten it using the rolling pin. Make sure that you dont make it very thin.
4.Heat oil in a kadai and fry the poori in side and the poori will raise when its turned up.
5.Now fluffy and smooth poori is ready and can be served with potato masala,chicken gravy,etc

Note:

Soft ,smooth and fluffy pooris are obtained by kneading a smooth batter.

Keerai Sambar

2007-12-25T12:11:00.000+13:00

Keerai sambar/Spinach gravy:

This keerai sambar is a very easy and quick side dish for rice.

Ingredients:

Spinach-1/2 bunch
Toor dhal – 1 cup
Tamarind paste
Garlic- 5 pieces
Salt
Mustard
Urid dhal
Onion-1/2
Tomato-2(cut into 4 pieces)
Green chilly-3(cut into 2 pieces vertically)
Asafoetida

Method:

1.Boil water and add toor dhal ,chopped tomatoes,green chillies ,1 tsp of salt,1/2 cup of tamarind water and allow it to cook .

2.Cut the spinach into small pieces.Heat oil in a pan and salute it with mustard , urid dhal and fry chopped onions and add the garlic and fry it.Then add the spinach and fry it until its half cooked .

3.Once the dhal is cooked ,mash it finely using spoon add the fried spinach to the dhal and add 1 cup of water to it and 1 tsp of salt and a pinch of asafoetida and allow it to boil for 3 min .
Serve hot with rice.

Sago(javarisi) Payasam/Kheer

2007-12-25T12:07:00.000+13:00

Sago (Javarisi) Payasam/Kheer:

Ingredients:

Sago /javarisi-1cup
Milk -3 cups
Sugar-1 cup
Ghee-3 tsp
Cashew nuts-20
Cardomom-2
Dry fruits/sultanas-20
Almonds(optional)
Saffron strands -4 to 5(optional)

Method:

1.Fry the sago in a pan until the white balls become pure white in colour. This takes 5 min to come to that stage.
2.Boil 2 cups of water in a pan and add sago to it and gently stir at regular intervals.
When the sago is fully boiled, add 3 cups of milk to it and add cardamom and stir at regular intervals.
3.Then add 1 cup of sugar and stir regularly, dissolve the saffron strands in a small cup of milk and add it to the pan .Allow it to cook and get an pale yellow colour.
4.Then fry cashews and sultanas in ghee and add to the pan .
5.This Kheer tastes good when served hot or cold.

Note :For rich taste add 1 cup of milkmaid instead of milk.

Urundai kulambu(gravy)

2007-12-24T18:56:00.001+13:00

Parupu urundai kulambu :

Ingredients:

Toor dhal -100 gms
Channa dhal -100 gms
Onion -1 (big)
Tomato -1(small)
Tamarind paste/small ball of tamarind
Green chilly-3
Red chilly-3
Chilly powder
Coriander powder
Salt
Jeera
Grated coconut-1/2 cup
Garlic pieces-3
Mustard
Urid dhal
Curry leaves
Oil

Method:

1.Soak the toor dhal and the channa dhal in water for 1/2 hr

2.Grind the dhal as you grind for vadai batter .Then add the half of the chopped onions ,1 tsp jeera,1 /2 cup of grated coconut,1 tsp salt,3 green chillies and grind it for a minute.

3.Heat oil in a pan and salute it with mustard,urid dhal,curry leaves ,red chillies. Then add the onions and fry it until it turns transparent.Then add the tomatoes and fry it .

4.Dilute the tamarind paste in 1 cup of water and add it to the pan .Add 1 tsp chilly powder,1 tsp coriander powder,1 tsp salt,a pinch of turmeric powder and add 2 more cups of water and allow it to boil.

5.Heat oil in a pan and make small balls of the grounded batter and fry it in oil and keep it aside.Keep 2 balls of the raw batter to add to the gravy .

6.Add the 2 balls of the batter to the boiling gravy and stir it finely so tat it dissolves completely.Allow it to boil for 5 min.

7.Then add the fried balls to the gravy and cook for a min and allow the balls to soak in the gravy.

8.Serve after half an hr , as the balls gets soaked up in the gravy and becomes soft.

Note:This Gravy needs atleast 4 cups of water as the balls absorbs one portion of the gravy.This tastes very good with rice .If you have left out batter,you can fry it in oil and keep as side dish .This tastes like vada .

Sambar

2007-12-24T18:35:00.000+13:00

Sambar:

Ingredients:

Toor dhal
Chilly powder(sambar powder)
Coriander powder
Tamarind paste/a small ball of tamarind
Salt
Tomato-1
Onion-1(small)
Mustard
Urid dhal
Curry leaves
Vegetable(carrot/beans/cauliflower/potato/brinjal)
Vegetables are as per your wish and even the mixed vegetables will taste good for sambar
Turmeric powder
Asafoetida
Red chilly -4

Method:
1.Add a cup of toor dhal to one cup of water in a pan and allow it to cook .Add a 1/2 tsp of turmeric power ,cut the tomato into four pieces and add to the above while the dhal is cooking.
Allow it to cook for 15-20 min

2.Then once the dhal is cooked stir it so that the dhal is mashed properly .Add the vegetable to the dhal and add 1 tsp of chilly powder, 1 tsp of coriander powder,1 tsp salt and dilute the tamarind paste in half cup of water and add to the dhal and allow it to boil for 10 min .

3.Add oil in a frying pan and salute it with mustard ,urid dhal ,curry leaves,red chillies and add the chopped onions, to it and fry it until it becomes transparent. Then add this to the dhal .Sprinkle a pinch of Asafoetida to the above for flavours.

4.Cook for 3 min and serve hot with rice ,dosai.

Rasam

2007-12-24T18:33:00.001+13:00

Rasam:

Ingredients:
Rasam powder
Tomato -1 (small)cut into four pieces
Garlic pieces-4
Asafoetida
Curry leaves
Coriander leaves
Salt
Mustard
Jeera
Urid dhal
Tamarind paste/small ball of tamarind
Red chilly-3

Method:
1.Heat a tsp of oil to a pan and salute it with mustard,jeera,curry leaves,redchillies,tomatoes ,mash the garlic with a spoon and add to the above .
2.Then dissolve 1 tsp of tamarind paste in a cup of water and add to the above .Water can be added according to the quantity of rasam you need.
3.Add 1/2 tsp of turmeric powder and 1 tsp salt and a pinch of asafoetida and allow it to cook for 5 min .
4.Dont allow the rasam to boil for long time as it mite taste bitter.Switch off the gas once when the bubbles arises from the rasam.
5.Add chopped coriander leaves and serve hot with rice.

Note:
Note that there are different kinds of rasam .
Tamarind rasam /pulli rasam :same as the one illustrated above
Parupu Rasam :When you add the tamarind paste and 3 tsp of cooked and mashed toor dhal to it and follow the steps as above.
Pepper rasam:Add 2 tsp of pepper powder to the tamarind rasam .
Tomato rasam :Avoid using tamarind for this and add 2 tomatoes for this rasam.

Parota

2007-12-20T20:31:00.000+13:00

Parrota:

I just have given the pictorial views of parotta making,its quite easy when you follow the instructions .
Ingredients:

Standard white flour (Maida)-500 gms
salt
water
oil.

Method:

Step 1: Mix the standard flour with salt and water and blend until the batter becomes smooth and soft .Add 2-3 tsps of oil to the batter as you knead it .The batter should be beaten well until it becomes soft and smooth.Then wrap the batter with wet cloth /foil /air tight container and allow it to raise for about 1-2 hrs.

Step 2:

After an hour or two ,make small balls our of the batter.Make sure that it doesnt dries up .Apply oil to the balls .
Step 3:
Flatten the balls using the kneading pin into very thin layer, nevermind even if the thin layer have holes ,holes usually can be prevented by allowing the batter to raise properly .Apply oil on the thin layer .

Then hold one end of the thin layer by one hand and allow the other end to fall free /fold the thin layer like saree flets.

Step 4:
Then spiral the thin layer from both the ends as shown below.

Step 5:
Place the right side spiral above the left side spiral and press it using ur hands.Apply oil on it , make sure the balls doesnt dries up.

Step 6:Now flatten the spiral balls using the rolling pin same like chapathi .

Step 7:
Now put this flattened parotta in a chapathi pan /flat pan and apply little oil and allow it to cook for 30 sec on both the sides .

Then once the parotas are baked ,arrange them one above the other and crush them along the sides to smoothen it .Now hot parottas are ready to serve with veg kuruma/chicken /mutton/egg kuruma.

Baby Purse

2007-12-20T20:22:00.001+13:00

CUTE COIN PURSE:
I made this for my neice Shakthi as an christmas gift.This is very handy cute little coin purse which kids may love to have.I have used a matching pink button for the purse and have attached a bow at the corner of the purse.

Things Needed:
1 ball of 50 gms of 8 ply wool
A pair of 4 mm needles

Proceedure:
Using the 4 mm needles cast on 20 sts .
Work 10 rows of the stocking st.
Work 10 rows garter st.
Repeat the last 20 rows twice(so there will be 60 rows all together now).The square measurement is approx 8 cms .Now start working in stocking st,decrease one stitch at each end of next and following alternate rows until 8 stitches remaining.Now decrease one stitch at each end of every row until 2 sts remaining.
K2tog.Fasten off.

Finishing:
Join side seam so that cast on edge of purse joins at base of last section of garter stitch and side edges are matching.Sew in ends .Fold flap over and fasten with a small button .(pushing button through fabric to close purse).

Boys Scarf

2007-12-20T20:16:00.000+13:00

STRIPED SCARF :
I made this nice scarf for my nephiew Bharathan ,he is eight years old.This scarf is made of 100% wool with stripes.
Materials:
3-50gm balls of 100% wool with stripes
This scarf is made in single pieces
Abbreviations:
Inc: increase; psso: Pass slip stitch over; sl: slip; K2tog: knit 2 sts together

Instructions :
Cast on 5 sts and knit 1 row
Inc in first st,sl1,k2tog,psso,inc in last st
Knit 1 row
Inc in 1st and 2nd st ,k1,inc in last two st
Knit 1 row
Inc in 1st st ,k1,sl1,k2tog,psso,knit to last st,inc in last st
Knit 1 row
Inc in 1st st,k3,sl1,k2tog,psso,knit to last st,inc in last st
Knit 1 row
Inc in 1st st ,k5,sl1,k2tog,psso,knit to last st,inc in last st
Knit 1 row
Inc in 1st st,k7,sl1,k2tog,psso,knit to last st,inc in last st
Knit 1 row
Inc in 1st st ,k9,sl1,k2tog,psso,knit to last st,inc in last st
Knit 1 row
Inc in 1st st,k11,sl1,k2tog,psso,knit to last st,inc in last st
Knit 1 row

Repeat it until you get 29 stitches and start the stockinette st(1 row knit ,1 row purl) on the RS and continue till the length measures 30'' and start to shape the end as follows

K2tog, K11, sl 1, K2tog, psso, K to last 2 sts, K2tog.
Knit 1 row.
K2tog, K9, sl 1, K2tog, psso, K to last 2 sts, K2tog.
K 1 row.
K2tog, K7, sl 1, K2tog, psso, K to last 2 sts, K2tog.
K 1 row.
K2tog, K5, sl 1, K2tog, psso, K to last 2 sts, K2tog.
K 1 row.
K2tog, K3, sl 1, K2tog, psso, K to last 2 sts, K2tog
K1 row
K2tog, K1, sl 1, K2tog, psso, K to last 2 sts, K2tog.
(5 sts remain)
K 1 row.
Fasten off

Paniyaram

2007-12-19T09:42:00.000+13:00

PANIYARAM:

Ingredients:

idly batter

onion - 1 (medium size)

ginger -small piece

green chilly -3

pepper(optional )

salt

curry leaves

Method:

1.Add salt to the idly batter and add finely chopped onions,chopped ginger and circularly sliced chillies ,pepper and curry leaves to the batter and mix the batter to thick consistency same as idly batter

2.Apply oil to the paniyaram maker and pour this batter in the paniyaram maker .Pour some oil along the sides of the paniyaram.

3.Let it cook on one side , just insert the stick on the top portion of the paniyaram ,if the batter is not sticky on the stick then turn the paniyaram on the other side and leave it for few seconds.

4.Hot and spicy paniyaram is ready to serve with chutney.

Gobi manchurian receipe

2007-12-19T09:25:00.000+13:00

Gobi manchurian receipe:

Ingredients:
3/4 cup of maida/standard white flour
1 cauliflower(small)
3 tsp of corn flour
1 tsp baking powder
Turmeric powder
1 small piece of ginger
10 garlic pieces
2 green chillies(finely chopped)
Chilly powder
Coriander leaves
Tomato sauce
Onions (chopped length wise)
Salt
Oil

Method:
1.Cut the cauliflower into florets (not too small) and dip in hot water and add a pinch of turmeric powder into it .Leave it for about 15 min.
2.Make a thin batter out of maida,cornflour,baking powder,1 tsp of ginger garlic paste,2 tsp of chilly powder ,salt with water.
3.drain the florets from water and dip in the above water and put in the heated oil.Fry the florets for about 2 min in oil and keep it separately in a pan.

To make sauce for gobi machurian:
1.Add one tsp oil in the pan and add chopped onions,chillies,finely chopped ginger and garlic and fry it for a min .
2.Add one cup of water to the above and boil it for a min.Add one tsp of cornflour and stir it until it gets dissolved.
Then add 4 tsp of tomato sauce.(Soya saucecan also be added but its is optional) and 1 tsp salt and stir for about 5 min .This will become a thick saucy stage .

Serving method:
1.Add the fried florets to the sauce and mix it before serving .
If you soak it in the sauce for longtime it will lose its crispness.
Now the yummy Gobi manchurian is ready to serve.This goes well with Fried rice.

Baji/Pakorra

2007-12-19T09:18:00.000+13:00

Bajji:

Ingredients:
Banana(valaikai)/potato/onion/capsicum
Channa flour -1 cup
Rice flour-1 cup
Standard flour(maida)-1 tsp
Salt
Chilly powder-1/2 tsp
Red Colour powder (optional)
Hot oil- 1 tsp
Baking powder- 1 pinch
Asafoetida -1 pinch

Method:
1.Cut the vegetables in length wise
2.Mix the channa flour, rice flour, standard flour,salt,chilly powder, colour powder, baking powder and asafoetida in a pan , add water and make it into a thick batter (flowing consistency like idly batter).
3.Heat the oil in a pan and dip the slices of vegetable in the batter on both sides and fry it in oil for a min.
4.This hot bajjis can be served with groundnut chutney,tomato sauce etc.

Note:
*This bajji can also bbe made with egg,tomato,cucumber,potato,capsicum,onion,prawns,chicken,etc
*For egg ,potato and chicken ,add ginger garlic paste instead of asafoetida .

Rava dosai

2007-12-19T09:10:00.000+13:00

Rava dosa:

Ingredients:
Sago(rava)-200 gms
Standard white flour(maida)-200 gms
Yogurt - 1 cup
Green chilly -3
Ginger-small piece
Pepper-1tsp
Cumin seeds (jeeragam)-1 tsp
Curry leaves and coriander leaves
Salt-2 tsp

Method:
1.Soak rava in 2 cups of water for 1/2 hr.
2.Add the white flour ,curd,circularly sliced chillies,finely chopped ginger,salt to the above rava and mix with water.
3.Add pepper,cumin seeds,finely chopped curry and coriander leaves to the batter.
4.The batter should be thin (watery).Spread the batter circularly in the dosa pan starting from corner ending in the centre.
5.Put some oil along the sides of the spread and close the dosa with a lid.
6.After few seconds turn the dosa and serve it hot and crispy.
7.Its enough to bake the dosa on one side as the batter is thin .Now hot and crispy rava dosa is ready to be served with chutney.

Chappathi - Roti

2007-11-19T15:33:00.001+13:00

Chappathi/Roti:

Ingredients:
4 cups of chappathi flour /Atta flour /Wheat flour
Water
2 spoons oil
1 spoon salt

Method:
1.Add salt to the flour and add water in small quantities and blend the batter until the batter has become soft.
2.Then add 2 spoons of oil to the batter and beat the batter nicely until it becomes loose and soft.
3.Then make small balls of the batter and flattenen the batter llike a sheet and put it on a hot flat pan .
4.Leave for 10 seconds on a side ,then press the chapathi with a flattened spoon , this chapathi will raise .Do it until it turns light brown on both the sides and serve hot with chutney.

Vadai

2007-11-19T15:21:00.001+13:00

Vadas:

Ingredients:
1 cup urid dhal
1 small piece of ginger
2 green chillies
Curry leaves
Peper seeds
salt

Method:
1.Soak the urid dhal for about 2 hrs and grind the dhal into a fine batter (do not add water while grinding because if the batter is watery then u cant make holes in the middle of the vada).
2.Cut the ginger into fine pieces and then add it to the batter.
3.Cut the green chillies into very small circles and add curry leaves , 1 spoon of peper seeds and 1 spoon of salt to the batter and mix the batter.
4.Take small ball of the batter and tap it to flat placing on a polythene sheet (if you dont get banana leaf ).make a hole in the centre of the batter with ur finger.
5.Heat oil in a pan ,the put the flattened batter in the oil and deep fry it until it turns golden brown.
6.Serve hot with chutney or sambar.

Idli

2007-11-19T14:47:00.000+13:00

Hot Idlis:
Ingredients:
3 and 1/2 cups of parboiled rice(idly rice)
1/2 cup of ordinary cooking rice
1 spoon of methi seeds
1 cup of urid dhal
salt

Method:
1.Soak the parboiled rice and the ordinary cooking rice in cold water over night .
2.Soak the urid dhal and methi seeds separately in cold water for about 2 hrs.
3.The next day grind the urid dhal and methi seeds and pour in a pan.
4.Then grind the soaked rice and pour it in the same pan .
5. The rice and the dhal is ground separately because they take different timings to become fine batter.
6.Now mix the batter and leave it overnight to ferment.If you are in winter season then leave the batter near the heaters over night .
7.The next day the batter will rise up to certain level.

8.Add 2 cups of water and a spoon of salt to taste and mix it well.
9.Grease the plates with a spoon of oil and then pour the batter into the idly maker plates

10.fill the base of the idly maker with 2 cups of water and then keep the plates inside the idly maker and allow it to steam in the gas for 10 min.

11.Then remove the plates from the idly maker and sprinkle some cold water above the plates and and the use a spoon to remove the idlies from the plates and serve it hot with chutney.

Ladybird Booties

2007-11-15T10:13:00.000+13:00

Ladybird-Booties
(make 2 beg at ankle)
This is very good looking booties .I made this for my Niece for Halloween .She is 2 years old and she dressed like a Ladybird on her Halloween.

Things Needed:
Using a set of 4.00mm needles and MC (red),cast on 30 sts (10 sts on each needle).

1St Round:
*K1,P1,rep from * to end .
Rep 1st round 9 times (10 rounds rib in all ).
Knit 4 rounds

Shape heel:

1st Row:
K7,slip last 7 sts of round onto same needle,turn.Divide rem sts onto 2 needles and leave for instep.
Cont on these 14 sts,working backwards and forwards in rows not rounds.
2nd Row:
Sl 1, purl to end.
3rd Row:
Sl 1, Knit to end.
Rep last 2 rows twice,then 2nd row once.

Turn Heel:
1st Row :Sl 1,K8,K2tog tbl,K1,turn.
2nd Row:Sl 1,P5,P2tog,P1,turn.
3rd Row:Sl 1,K6,K2tog tbl,K1.
4th Row:Sl 1,P7,P2 tog,P1.
Knit back 5 sts,completing heel.
Using another needle,knit rem 5 sts,then knit up 5 sts along side edge of heel,using 2nd needle-knit across 16 sts for instep,using 3rd needle-knit up 5 sts along the other side of heel,then knit rem 5 heel sts.....36sts.

Shape Foot:
1st Round:
On 1st needle-knit to last 2 sts,K2tog,knit across 2nd needle,on 3rd needle-K2tog tbl,knit to end.
Rep last round until 30 sts rem.**
Knit 8(12-20) rounds(without further shaping)
Change to CC (black).
Knit 4 rounds.

Shape toe:
Slip first st from 2nd needle onto first needle...
(8,15,7)sts on each needle.
1st Round :
On 1st needle-Knit to last 3 sts,K2tog,K1,on 2nd needle-K1,K2tog tbl,knit to last 3 sts,K2 tog,K1,on the 3rd needle-K1,K2tog tbl,knit to end...26 sts
Rep last round until 14 sts rem.

Divide sts for grafting:
K4,slip last 3 sts of round onto end of same needle,then graft sts together.

Eyes:
Using a painr of 4.00mm needles and white yarn ,cast on one st.
1st Row:(K1,P1,K1,P1) into st ...4 sts
2nd Row:Purl.
3rd Row:knit
4th row purl
5th row:Sl 2,K2tog,p2sso.
Fasten off,draw up firmly.using black and 'satin st',embroider pupils.

To make up:
Using cc,work 'stem st' along centre of instep to cast on edge
Work ' french knots' at random over foot.Sew eyes on securely.

DEFINITIONS:

GRAFTING:
Used to join two pieces of knitting without the bulk of seam.Sts are not cast off but are left on the needles.Place evenly on 2 needles and join following steps 1 to 4 at left.

SATIN STITCH:
This is used to completely cover an area of knitting without duplicating stitches.

STEM STITCH:
Stem stitch is worked from left to right ,taking small sts across .Always keep the thread below the needle .

FRENCH KNOTS:
Bring the needle from the back to front of the work and wind the yarn several times around the needle according to the size of the knot required.Take the needle back through the same place and draw the yarn through,forming a small knoton the right side.If the knot tends to slip through to the wrong side,insert the needle half a stitch furtheron to avoid this.

Nethili (fish) poriyal

2007-11-14T16:29:00.000+13:00

Dried Anchovy(Nethili) fish poriyal

Ingredients:
onion-1(big)
Garlic-5
Tomato-1(medium size)
Dried Anchovies-300gms
Methi seeds-1 tsp
Red chilly-1
Mustard, jeera and curry leaves-for seasoning
Canola oil
Coriander powder-1 tsp
Chilly powder-1 tsp
pepper -1/2tsp
salt

Method:

1.Soak the anchovy fishes in hot water for 20 min and then wash the anchovies 3 times in hot water.
2.Now add a tsp of oil in a frying pan and then add mustard ,jeera methi seeds and the curry leaves and fry for a min.
3.Then add the onions and fry it until it turns golden brown ,then add the finely chopped tomatoes and let it become sausy.
4.Add the chilly powder ,coriander powder and stir it for a min.
5.Add the dried anchovies and close the pan with a lid.Stir it after every 2 min and let it cook for 15 min.
Note:Do not add salt because dried fish by itself might hv got salt ,so add salt only if needed.
6.Finally add pepper and keep for a min and its ready to serve hot with rice

Dosai

2007-11-14T16:14:00.001+13:00

Dosa:

Ingredients:
Idly rice(Parboiled rice)-4 cups
Urad dhal-1 cup
Methi seeds- 2 spoons
Cooked rice- 5 table spoons
Salt

Method:
1.Soak the rice and dhal separately overnight. Put the methi seeds along with the dhal
2.Grind the cooked rice first for 1 minute . Then put the soaked rice and grind it to fine batter.
3.Grind the soaked dhal separately for about 35 minutes only
4.Mix both the batter together and allow it to ferment .
5.If the Batter is too thick add little water and dilute it. Pour the batter in the preheated pan and spread it into a thin big circle.
6.Pour 1 spoon of oil around the dosai and over it with the lid. By doing so, upper side of the dosa gets cooked by steam.Once the lower side turns light brown take it out of the pan and fold it.
7. Serve hot with chutney or kurma.

Baby Mittens

2007-11-14T16:07:00.000+13:00

Baby Mittens

Beginning at cuff with no. 4 needles, cast on 37 sts.
Row 1: K 4, * p 1, k 3, repeat from * to last 4 sts, k 4.
Row 2: K 2, * p 1, k 3, repeat from * to last 2 sts, k 2. Repeat these 2 rows for 2".
Beading Row: K 1, * yo, k 2 tog, k 1, repeat from * to end.
Hand: Next row: Purl. Work stockinette st for 2" ending with p row.
Shape top:
Row 1: (K 2 tog, k 4) 6 times, k 1.
Row 2: and all even rows, Knit.
Row 3: (k 2, tog, k 3) 6 times, k 1.
Row 5: ( K 2 tog, k 2) 6 times, k1.
Row 7: (K 2 tog, k 1) 6 times, k1.
Row 9: (K 2 tog,) 6 times, K 1.
Break yarn, leaving an 8" end. Run end through remaining sts, draw sts tog tightly, fasten securely.
Crochet a chain of desired length and run through the holes and make a bow.

Easy Baby Hat

2007-11-14T16:01:00.000+13:00

CUTE AND EASY BABY CAP:

Size:
6 months (1 year, 2 yrs)
Materials:
100yds of pink yarn
needles: 16" circular and DP needles size 6 or 7
Gauge:
5sts = 1
Pattern:
With the circular needles cast on 72 (80, 88) sts and knit for 4 1/2" (4 3/4", 5")
Change to DP needles and shape crown n as follows
Row 1: k6, k2tog (repeat to end)
Row 2: k5, k2tog (repeat to end)
Row 3: k4, k2tog (repeat to end) repeat the decrease progression until 2 sts remain on the needle
Break yarn and thread through yarn needle .
Knit Flower
Materials:
Size 6 Needles
Worsted Weight Yarn in prefered colour (Very Small Amount)
Darning Needle
Pin Back (Like a safety pin, but with a flat side)

Flower:

Cast on 6 Stitches

Row 1: Knit into the front and back of each stitch

Row 2: Knit across

Row 3: Knit into the front and back of each stitch

Row 4: Knit across

Row 5: Knit into the front and back of each stitch

Row 6: Knit across

Bind off all stitches.

Shape into rose and seam up.
Depending on your pin back you can either sew or hot glue your flower.

Cable Baby Hat

2007-11-14T15:55:00.000+13:00

Mock Cable Baby Hat knitting pattern:

This hat fits newborns.
Gauge:
18 sts=4" over pattern st with larger needles
Materials:
Size 6 US (4 mm) double point needles
Size 8 US (5 mm) double point needles
Worsted weight yarn
Instructions:
With smaller needles, CO 70 sts. Join being careful not to twist sts. Mark beg of rnd.
K3, P2 across every rnd until work measures 2 inches. Place stitch marker between last 2 purl stitches (begin pattern after last purl stitch).
Change to larger needles.
Rnd 1: * sl 1, K2, psso, P2; rep to end of rnd
Rnd 2: * K1, yo, K1, P2; rep to end of rnd
Rnds 3 and 4: K3, P2; rep to end of rnd
Repeat Rnds 1 to 4 until work measures 7-7½ inches, ending with Rnd 1.
Shape Top
Rnd 1: K2, P2 to end of rnd
Rnd 2: K2tog, P2tog to end of rnd
Rnd 3: K1, P1 to end of rnd
Rnd 4: K2tog to end of rnd
Rnd 5: Knit
Rnd 6: K2 tog to end of rnd
Cut yarn, leaving about an 8 inch tail. Thread through tapestry needle and pull through rem sts on needle; draw together, then darn the yarn on inside to secure. Add pompom if desired.

Banana Cake

2007-11-14T11:40:00.000+13:00

Banana Cake

Ingredients

Butter....1/2 Cup
Sugar ....1 Cup
Eggs ....2
Mashed Riped Banana...2 to 3
All Purpose Flour ...1 & 1/2 Cup
Baking Powder ....1 tsp
Salt...1/2 tsp
walnuts or dried fruits (as per ur wish) ...1/2 cup

Method

1.Cream butter and sugar until fluffy
2.Add eggs one at a time beating after each egg.
3. Stir in mashed Bananas.
4.Now add the Purpose flour , salt and baking powder.(if u want nuts then add it now with the mixture)

5.Grease the cake pan with butter .Pour the batter into the greased pan. Bake at 350 degrees for 30 to 35 mins. Temperature may vary depending on the oven.

Making Time: 60 mins.

Knitting Abbreviations

2007-11-12T21:58:00.000+13:00

Knitting Abbreviations
These are commonly

used knitting abbreviations and their meanings

approx approximately
beg begin or beginning
BO bind off
CC contrasting color
CO cast on, cast off
cm centimeter
cn cable needle
cont continue
dec decrease
dpn double pointed needles
eor every other row
est established
inc increase
k or K knit
k1, s1, psso knit one, slip one, pass slipped stitch over
k2tog knit 2 together
k2tog tbl knit 2 together through back loop
MC main color
M1 make one
mm millimeter
p or P purl
p2tog purl 2 together
p2tog tbl purl 2 together through back loop
pat pattern
pm place marker
psso pass slip stitch over
rem remaining
rep repeat
Rev St st reverse stockinette stitch
RS right side
rnd round
sm slip marker
SSK slip 1, slip 1, knit two together
sl slip
sl 1, k1, psso slip 1, knit 1, pass slipped st over
st(s) stitch(es)
St st stockinette stitch, stocking stitch
tbl through back loop(s)
tog together
WS wrong side
wyib with yarn in back
wyif with yarn in front
yfon yarn forward over needle
yfrn yarn forward and round needle
yo yarn over
yon yarn over needle
yrn yarn round needle
* repeat instructions following or between asterisk as indicated
[ ] repeat instructions inside brackets as indicated

Glossary Of Knitting Terms
Knitting patterns commonly use these knitting terms. Also see Knitting Abbreviations for more help.
Bind Off In Pattern:
This is a small detail but adds a professional touch. You will generally see this instruction when you have been knitting using a stitch pattern instead of stockinette. Work the next row of the stitch pattern, knitting and purling just as if you were working that row, as you bind off.
Decrease Or Increase Evenly:
Sometimes a pattern will tell you specifically where to decrease or increase across a row; other times it will only tell you the specific number of stitches to decrease or increase and to do so evenly. You don't want the decreases or increases together at one end but spread out as evenly as possible across the entire row. Otherwise, it will cause your knitting to pucker and flare. For help on how to determine how to spread out your decreases or increases evenly, please see Increasing Evenly. You will find the principle is the same to decrease evenly.
Keeping To Pattern: If you knitting a stitch pattern, you'll just follow the instruction for each row as long as you keep working over the same number of stitches. But as you shape a project, such as a sleeve or a neckline, you will find that you need to increase or decrease the number of stitches you are knitting. This changes where you will begin and end each row. Please see Keeping To Pattern for help.
Multiple Of Stitches:
A stitch multiple is the number of stitches you need to have for one complete repeat of a stitch pattern. A multiple of 5 stitches means you should cast on any number of stitches that is divisible by 5. A multiple of 6 + 1 means you should cast on any number of stitches that is divisible by 6 plus 1 extra stitch.
Reverse Shaping:
Almost all cardigan patterns will give you exact instructions for knitting one front; the other front instruction will tell you to knit it the same way, but reverse shaping. The neck and armhole edges are at their logical respective places. With the right side facing the public, hold the left or right front up against you. This is the easiest way to tell which is the armhole edge and which is the neck edge if you get confused. To reverse shaping, work the shaping at the opposite end from where you worked it for the first side. Usually you will begin to shape an armhole by binding off stitches. If you bound off the stitches at the beginning of a right side row for one front, you would bind off stitches at the beginning of a wrong side row for the other front. This keep the shaping on the correct edge. If you are increasing or decreasing at the beginning of a row for one front, you would increase or decrease at the end of the row for the other front.
Selvedge:
You will also see this word spelled selvage. All knitting has a selvedge on each side. It only means the first and last stitches. If it's something that will be seamed, these are the stitches that will be used to seam the piece together; they will no longer be visible when it is sewn. With knitting projects such as scarves and afghans where there are no seams, you will have a selvedge. You will sometimes see a pattern that tells you to work the first and last stitch in a specific way, such as slipping the first stitch and knitting the last stitch. This creates a neat selvedge on each side that enhances the look of the project.
With Right Side Facing:
You will often see this term when you are about to pick up stitches along an edge but you may see it at other times as well. The right side, or the side that will be facing the public when it's completed, should be facing you as you work.
Work Even:
This term often follows a sequence where you just completed shaping and have increased or decreased. You will have a different number of stitches than when you began that sequence. You are now working over the number of stitches you currently have.