Madhu Knits and Cooks

Two-Tone Fingerless Mitts -- Good Way to Leftover Yarn!

Every winter I tell myself I am going to make myself a new pair of mittens, and I usually don't do it OR I make the mittens only to lose one of them which leaves me effectively mittenless for the rest of winter.  This winter was no exception -- I didn't make any mittens until March, ironically while in Chicago for spring break.

I discovered that this is a fantastic way to use leftover yarn -- I used a small amount of the grey Plymouth skein I used for my mother's sweater and the leftover light green yarn from Nick's hat.   

And the best part -- this pattern works for both average size women and men's hands.   The pattern follows the picture below.

   

Measurements: 

• 7.5 inches long
• 4 inches wide at the widest point -- the thumb area; 2.5 inches wide at the bottom cuff and the top cuff is 3 inches wide.

Yarn (Any worsted weight will work): 

• Plymouth Encore Worsted Yarn in Charcoal Grey (the color may be slightly different from what I used because I bought this yarn 7 years ago, so the colors may have slightly changed)
• Debbie Bliss Alpaca Silk in Sage

Needles:  4 size 5 dpns

Gauge:  5.5 stitches per inch

Pattern:

• Cast on 36 stitches, divide evenly on 3 dpns.  Connect the last cast on stitch and the first stitch of the new row to create a round.
• Rows 1-14:  k2p2
• Rows 15-18: k straight (stockinette)
• Row 19:  k18, m2, k18
• Rows 20-22:  k straight (stockinette)
• Row 23:  k18, m1, k2, m1, k18
• Row 24:  k straight
• Row 25: k19, m1, k2, m1, k19
• Rows 26-28: k straight (stockinette)
• Row 29: k19, bo4, k19
• Row 30: k19, turn work, cast on 4 using knitted cast on*, turn work, k19
• Row 31: k straight
• Row 32: k18, k2tog, k2, k2tog, k18
• Row 33: k straight
• Row 34: k17, k2tog, k2, k2tog, k17
• Row 35: k straight
• Row 36: k16, k2tog, k2, k2tog, k16
• Rows 37-46: k straight (stockinette)
• Rows 47-50: k2p2
• Row 51:  Bind off in pattern

*See Nancie Wiseman's The Knitter's Book of Finishing Techniques for details if confused.

Lightweight, Stylish and Simple Winter Hats -- Knit in the Round

Andy and I went to the New York Sheep and Wool Festival in October 2006, and one of the two yarns that I bought was a fantastic light brown baby alpaca from the very nice men from A Craftsman's Touch Alpaca Co./Red Maple Sportswear Co.   They usually don't sell yarn, just finished products, but for the Festival, they brought down an expanded range of products.   I feel very lucky that Andy pointed out this fiber and wanted me to use it to make his hat.

After making Andy's hat, I ended up making another hat for myself because Andy's was so soft, lightweight and stylish.   I will probably make another hat for myself because my original hat was stolen only a week after I finished it.   So there are two variations of the pattern you will find below -- one for men and one for women.   The woman's hat details are in the ( ). 

AND, using this pattern is a great way to learn how crochet -- I used books and the internet to teach myself how to crochet to make the border of the hat.

Men's Hat:

Women's Hat:

The men's finished measurements after blocking are:  9.75 inches wide by 8.75 inches tall

The women's finished measurements after blocking are: 9 inches wide by 7.5 inches tall

Needles:  5 size 5 dpns, 1 size D-3 crochet hook

Yarn:  DK Weight Alpaca, unfortunately yards needed is unknown.

Gauge:  5.5 inches/stitch

Pattern:

• Cast on 107 (100) stitches using a contrast yarn and provisional cast-on
• Divide stitches on 4 dpns, and connect the first and last stitches to create a round
• Knit 5.5 (4) inches in stockinette stitch (which would be all knit rows because this hat is knit in the round).
• Start top shaping by k2tog every 10 stitches.
• Knit the next row straight with no decreases.
• Then k2t0g every 9 stitches followed by a straight row. 
• Continue this pattern repeat until every stitch in the row is a k2tog.
• Then cut yarn with 4 inches remaining, pull the yarn through the remaining stitches, and sew the end in.
• Then go back to the bottom of the hat to work the hat border.
• Remove the provisional cast on, and put the stitches back onto the 4 dpns.
• From there, work a single crochet across each of the stitches for 4 (5) rows or until the hat edge lays flat or until you have your desired border.

I have to also put out a big thank you to Nancie Wiseman and her book The Knitter's Book of Finishing Techniques because without it, I would not have had the idea to use a single crochet border to get the stockinette edging to lay flat.  And in general, if you don't have this book, you must pick it up -- it's save you a lot of time on your knitting projects!

Don't like Okra? You will after trying this dish: Bendakaya (Indian Style Okra)

This is one of my favorite Indian dishes -- and I have to admit, the person who makes it the best is my mother.  I haven't tried the recipe yet (can't find Okra yet) but I can't wait.   The recipe follows the picture:

Ingredients:

• 3 cups fresh Okra
• 3 tbps. vegetable oil
• 2 dried red chili peppers (can be found in any Indian grocery store)
• 3/4 tsp. whole mustard seeds
• 1/2 tsp. whole cumin seeds
• 1/2 tsp. uridahl/white dahl (can be found in any Indian grocery store)
• 1/2 tsp. channa dahl/yellow dahl (can be found in any Indian grocery store)
• 2 cloves garlic, sliced
• Salt
• 1/2 tsp. chili powder (optional)
• Cilantro to garnish (optional)

1.  Wash the okra, either towel dry or leave out to air dry for a few hours before cooking.  It is important that the okra is drier when you start, so it gets crisp and not mushy when you cook it.

2.  Cut the okra into 1/3 inch segments, discard the ends.

3.  Heat vegetable oil in a large saucepan

4.  When vegetable oil becomes hot, break the two red chili peppers and throw them into the pan.  Also add the mustard seeds.

5.  When the mustard seeds start popping, add the cumin, uridahl and channa dahl.  Let it simmer  for a minute or two.

6.  Add garlic, and saute for two minutes -- make sure the garlic doesn't brown.

7.  Add okra, and stir while raising heat to a higher medium level.  Cook the okra uncovered, and stir every two minutes. 

8.  After ten minutes or when the okra starts to get cooked enough that the okra pieces are not sticking to each other, add salt to taste (perhaps 3/4 of a tsp. to start).   Note:  Make sure you do not add the salt too early in the cooking process, it will make the okra gummy.

9.  Saute another 5 minutes or so until the okra is a bit crisp.  Add chili powder if desired and more salt to taste.

10.  Serve with rice or any Indian breads.