SIZE CHART 2


This is the standard size chart commonly used for stitching children's dresses.




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STITCHING THE SIDES


First attach the sleeves to the arm holes. For this, first fold the sleeve into half and mark the centre as shown. Then place the sleeve such that the centre of the sleeve and the shoulder joint coincides and the correct sides of the sleeve and top are facing each other. Stitch on the reverse side on the line marked. Similarly attach the other sleeve.


Then start stitching at the sides as shown and stop on reaching the starting pt of the opening and give a few back stitches. Similarly stitch the other side. Then double fold the extra cloth at the opening in the reverse side and stitch on the correct side as shown. Do the same thing on the other side also.

FINISHING THE NECK


For finishing the neck first place the neck of the back piece on an extra cloth and draw an outline. Then remove the back piece and mark lines as shown and cut the piece. This piece is called a facing piece.

Similarly place the front piece of the top on another extra cloth and draw the outline. Remove the piece and mark lines as shown and cut the piece. Now we have two facing pieces, one for the front and another for the back. Fold ½” along the sides of both the facing pieces and give a stitch. This is done to prevent thread from coming out. These two pieces will be used to finish the neck and will not be seen as they will be stitched in the reverse side of the dress.


Stitching the pieces

First place the reverse side of the facing piece on the correct side of the back piece and stitch on the line, ½” from the end of the neck. Then make small cuts on the extra cloth. This is done to facilitate turning of the attached facing piece. Do the same thing with the front piece.


Then place the front and back pieces of the top such that their correct sides are facing each other and stitch on the reverse side over the marked line on one side of the shoulder, and continue to stitch over the two facing pieces also. Similarly stitch at the other end. Then fold the facing pieces to the reverse side and stitch along the neck to set it in place. The neck area is now finished.



HOW TO STITCH A TOP/KURTI / SEWING BASICS



A top can be worn with pants, skirts, etc. Tops come in different shapes, sizes, patterns and designs. But the basic method of stitching a top is the same. Alterations to the sleeves, neck, length, etc makes it look different. A kurti is a slightly longer top which more or less resembles a kameez and is usually worn with jeans pants, patiyalas, gatherings,etc.

NORMAL SLEEVES

Construction

0 to 1 - sleeve length

0 to 2 - 1/12 chest + ½”

2 to 3 - 1/6 chest + 1”

1 to 4 - Half round arm +1/2”



Method

First fold twice the cloth such that you get 4 layers one on top of the other. Then mark the measurements on the cloth as shown.

Join 0 to 3 through a curve as shown passing through ‘a’. ‘b’ is the midpoint of ‘a’ and 3. Take ‘c’ 1/2” from ‘b’ and draw another curve as shown. The inner curve through ‘c’ is for the front arm hole and the outer curve through ‘b’ is for the back arm hole. Then leaving ½” allowance along 0 to 3 curve and 1” allowance along 3 to 4 and 1 to 4 lines, cut the cloth. Double fold the extra cloth along the 1 to 4 line and stitch. The sleeves are now ready.

Check out the following tutorials for cutting and stitching other types of sleeves.



BUTTER CHICKEN



Butter chicken or Murgh makhani is a very popular dish. Traditional recipes of this dish requires long preparation process and cooking time... I have given below a recipe which reduces both but the dish tastes simply superb... This recipe is not for the calorie conscious because it is loaded with butter and oil...

Serves = 6


Ingredients

1 whole chicken cut into small pieces

2 onions chopped

2 tomatoes pureed

1 tbsp ginger paste

1 tbsp garlic paste

10 cashew nuts, ground to paste

1 1/2 tbsp butter

3 tbsp cream

1 tsp red chilli powder

Salt to taste

Coriander leaves

3/4 cup oil

Oil for frying


For the marinade

5 tbsp curd

1 tbsp garam masala

2 tbsp lime juice

1 tbsp cumin powder

Method

Marinate the chicken in the marinade for an hour. Heat oil in a pan and fry the chicken until done. Keep aside. You can also use a skewer to grill the chicken pieces in an oven. This will add an extra taste to the chicken and reduce the calories.

Then heat oil in a pan, add onions, cook for some time, then add garlic and ginger paste and cook till the raw smell goes. Then add cashew paste, tomato paste and red chilli powder and cook for 10 minutes. Then add butter, cream and salt. Mix well, then add the chicken pieces and cook till done. Garnish with coriander leaves. Serve hot with chapathi or naan.

Tip:

If you are in a hurry and want to make this curry in a jiffy, then you can follow this method. Just take a pressure cooker, heat oil and add onions, garlic and ginger paste, saute for about 1 minute. Then add cashew paste, tomato paste, red chilli powder, salt, butter, and cream and mix well. Then add the uncooked chicken pieces which have been marinated directly along with the marinade. ( You are doing this to save time so you don't need to deep fry them). Mix well and cook for a minute. Then add coriander leaves and about 2 cups of water. Close the lid and cook for 10 minutes. Serve hot with roti, chapathi or naan.

EGG PEPPER MASALA




This is an excellent side dish which goes well with both with rice and chapathi…It is very easy to make and is also very tasty.

Serves = 4
Ingredients

2 eggs
3 big onions chopped
1 tomato pureed
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tsp pepper powder
1/2 tsp salt
Coriander leaves
3 tbsp oil

Method

Heat oil in a pan, add onions, cook for some time, then add garlic paste and ginger paste. Cook till the raw smell goes. Then add pepper powder, salt, tomato paste and coriander leaves. Mix well and cook for some time. Then close the lid and cook in low flame for 3 minutes. Then add the eggs and mix well, cook in low flame till the eggs are cooked. Serve hot.


SCHEZUAN FRIED RICE




This is a popular variation of the fried rice. The regular vegetable fried rice is somewhat bland, but the addition of Schezuan sauce made from red chillies makes this dish more delicious. It does not require any side dish and can be had just as it is.

Serves = 8


Ingredients

3 cups rice

2 onions chopped

1/2 cabbage cut into strips

2 carrots cut into strips

10 to 12 beans finely chopped

1/2 cup peas

1 capsicum cut into small strips

2 to 2 1/2 tbsp Schezuan sauce

2 tbsp soya sauce

Salt to taste

1 cup oil

For the Schezuan sauce

10 to 12 red chillies

2 tsp garlic paste

3 tbsp white vinegar

1 1/2 tsp sugar

1 tsp salt

1 tbsp oil

 Method

First deseed the red chillies, then soak them in warm water for 20 minutes. Drain the water. Then blend the soaked chillies along with garlic, vinegar, sugar and salt. Then heat oil in a small pan, when it has started boiling, switch off the gas and add it to the blended mixture. Mix well. Schezuan sauce is now ready.

Method

Take a vessel and fill it with 15 cups of water. Then add 11/2 to 2 tsp salt and 2 tsp oil and bring it to a boil. When water starts boiling, add the drained rice and cook till the rice is done. Drain out the excess water and allow the rice to cool.

Then heat oil in a deep bottomed pan, add onions, cook for some time, then add cabbage and other vegetables. Mix well and cook for some time. Do not add water. Cook till all the vegetables are crisp and cooked. Then add soya sauce, Schezuan sauce and salt. Mix well with the vegetables. Add cooked and cooled rice and mix well. Cook in a low flame until done. Serve hot.

PUNJABI CHICKEN CURRY



Punjabi chicken curry is a lip smacking chicken delicacy. It can be cooked in less than half an hour and tastes delicious. This is one recipe you can try for any special occasion. It tastes great with roti, rice, dosa, idlis, etc.


SIZE CHART 1

The following is the size chart commonly used for stitching the basic Indian dresses.



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BEETROOT BREAD OMELETTE

Adding vegetables to omelettes makes it more tasty and healthy. This omelette can either be made in the following way or conventional way by mixing the beetroot mixture with egg and then cooking in a frying pan.

Serves = 4


Ingredients

1 Beetroot grated

1 big onion chopped

1 capsicum chopped

1/2 tsp chilli powder

1/2 tsp pepper powder

4 Eggs

Salt

8 loaves of bread

2 tbsp oil

Method

Heat oil in a pan and add onions. Saute for some time. Then add capsicum and beetroot and cook for some time. Then add pepper powder and 1/4 tsp salt. Mix well. Cook till all the ingredients are cooked and set aside.

Then toast the bread loaves on the pan and set aside.

Now add 1 tsp oil in the pan and add 1/4 of the beetroot mixture to it. Spread evenly. Then beat 1 egg with a pinch of salt and red chilli powder and add to the tava. Mix it slightly with the beetroot mixture. When the upper side is still raw place 2 bread slices side by side on top of it. When the lower side has cooked, turn over. Cook for some time in a low flame till the other side is also cooked. Repeat the same procedure to make 3 more beetroot bread omelettes. Serve hot.

MALAI KOFTA





This is one of the tastiest vegetarian recipes. Eventhough making this dish consumes some time, it is worth making it. It is simply yummy.

Serves = 6


Ingredients

For the koftas

100 gms crumbled or grated paneer
4 Big potatoes
1 tsp baking powder
1 tbsp Maida
1 tbsp red chilli powder
1 tbsp coriander powder
1 tbsp cumin powder
1 1/2 tsp salt
1 tbsp Garam masala powder

For the gravy

3 cup milk or 300gms cream
3 big onions (made into a paste)
4 tbsp coconut (paste or grated)
1 tbsp ginger paste
1 tbsp garlic paste
2 tomatoes puréed
Coriander leaves
1/2 tsp salt

For the masala

4 red chillis
1 cinnamon
4 tbsp coriander powder (paste or grated)
3 cloves
2 tbsp cumin powder
12 black peppers

Method

First boil the potatoes in a pressure cooker with 1/2 tsp salt. Then remove the skin and mash the potatoes. Add 1/2 tsp salt, red chilli powder, cumin powder, coriander powder, garam masala powder and Maida. Mix well.

Then take paneer in a bowl and add red chilli powder, 1/2 tsp salt, Maida and baking powder. Mix properly and make small balls.

Then take the potato mixture make big balls and insert the smaller paneer balls in it. Cover the paneer balls completely with the potato mixture. Then refrigerate it for 30 minutes.

Meanwhile heat oil in a pan, and add onion paste. Cook for some time, then add garlic and ginger paste. Cook for some time. Then add coconut paste, tomato puree and the dried masala powder. When the oil starts leaving, add 2 cups of water and bring to a boil. Then add milk/cream and cook for some time. Add 1/2 tsp salt. Garnish with coriander leaves.

Now deep fry the koftas after rolling them on bread crumbs or Maida. This will prevent the potato mixture from coming out. Let it cool for some time. Add the koftas to the gravy at the time of serving. Garnish again with coriander leaves and 2tsp cream. Serve hot with rice or chapathi.

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