We welcome all malayalee ladies in Qatar to participate in our cultural and sport fest 2014.

General Rules and Regulations

Rules and Regulations of Cultural Events

  1. A contestant can participate in maximum of 4 events including 1 group events and 3 individual events.
  2. Decision of the judges is final. No dispute for the same shall be entertained regarding any aspect of the matter. Any complains can be lodged to FCC Executive Committee which is the final verdict.
  3. The last date for registration is up to 8pm of 25th November.
  4. In case of group event, a consolidated list of all the group members along with team leaders name should be given to the event coordinator. Admit cards are mandatory for participating in any event.
  5. Any event may be cancelled if there are less than 5 registrations. The decision of the executive committee is final in this regard.
  6. Candidates are requested to take note of the each event time and date.
  7. For any event, if the participant exceeds the time limit then he/she will get the negative points. Strict adherence to the time limit is appreciated.
  8. For any further clarification regarding events or FCC Vanita Vedi kindly email your queries to fccvanitavedi@gmail.com.

Group event

  1. Nadan Pattu

Individual events

  1. Best out of waste
  2. Pencil Sketching
  3. Kavitha Rachana
  4. Extempore Speech
  5. Jewellery Making
  6. Cooking without fire
  7. Light Music (Malayalam)
  8. Mappila Pattu
  9. Mime
Best out of Waste

  1. Individual participant
  2. The materials required must be brought by the participant itself.
  3. Only waste materials should be used.
  4. If you are having any electrical connections in your product, you could make use of new wires for safety reasons.
  5. The finished end product should have some utility.
  6. Readymade decorative items or pre prepared items are not allowed.
  7. Judgment will be based on the innovativeness,Creativity, materials used, and usefulness of the product.
  8. Time limit: 90 minutes
Jewelry Making

  1. Contestant should use only beads for making the jewelry
  2. A complete set consisting of one necklace, a pair of earring and a bracelet should be created during the time limit.
  3. You should not make use of any pre prepared items.
  4. Contestants should bring the necessary beads, string, hooks, clippers, pliers whichever required for making the jewelry. The color and size are left to the contestant’s choice.
  5. Time limit: 90 minutes
Kavitha Rachana (Extempore Poetry Writing)

  1. It is an individual event
  2. Any number of participants allowed
  3. Word limit – 100 words ???
  4. Topics will be given on the spot
  5. No reference material will be permitted.
  6. Judging based on- creativity , vocabulary , style and message
  7. Time limit: 60 minutes
Mappilla Pattu

  1. Duration: 5 minutes maximum, 3 minutes minimum
  2. Evaluation will be based on:
    1. Sruthilayam& Rhythm
    2. Bhavam
    3. Language & Literary Clarity.
  3. Film songs are not allowed for competition
Nadan Pattu (Group Event)

  1. Minimum 3 in a group and maximum of 5 in a group
  2. Film songs are not allowed for competition, Only non-film folk songs can be presented.
  3. We should not make use of any instruments in the song.
  4. Duration (Max): 5 minutes
Pencil Drawing

  1. Individual event
  2. Time limit: 90 min
  3. Topics will be given on the spot.
  4. The materials required must be brought by the participant itself. Only the drawing sheet will be provided.
  5. Only pencil is allowed to sketch.
  6. Water colours and charcoal, crayons, sketch pens, colour pencils are not allowed.
  7. Judgment will be based on the Creativity, neatness and the theme of the sketch
Light Music(Malayalam)


  1. Only Non film songs are allowed.
  2. Instruments are not allowed.
  3. Judgment is made on the qualities like swaram, Sruthilayam&Rhythm ,Bhavam Language & Literary Clarity.
  4. Duration (Max): 5 minutes
Cooking without Fire

  1. Individual participant
  2. Time limit: 60 minutes
  3. Three different sandwiches need to be prepared, Vegetable, Egg, Fish or meat.
  4. The materials required must be brought by the participant itself.
  5. Egg, fish and meat can be precooked as per your taste.
  6. Cutting vegetables/fruits must be done on-spot, no prior preparation allowed.
  7. Readymade food items or decoration items not allowed.
  8. Judgment will be based on the method, taste and Creativity in presentation.
  9. Ingredients and recipe of the dish should be ready neatly written in an A4 sheet with the participants and should be given to the judges.

  1. Music is not allowed and the act should not contain any dialogues or lip sync.
  2. Contestant will be disqualified if act contains any offensive, disrespectful actions or gestures.
  3. Negative points for exceeding time limit.
  4. Props not allowed
  5. Time limit: 3+ 1min
Speech Extempore

  1. Individual event
  2. Each participant is allowed to pick a topic
  3. 1 minute preparation time is given
  4. Each individual is given 3 minutes to speak on the topic
  5. Judges results are final



Rules and Regulations of Sports

  1. Each participant can participate in maximum 3 individual games and 1group game.
  2. To conduct any individual sport event minimum 5 participants should be there.
  3. To conduct any team sport minimum 4 teams should be there.
  4. Referees or umpires decision is final, subject to any argument will be disqualified.

Team Sport – Relay and Tug of War

Sports Events
Lemon and Spoon

Objective: To hold a spoon in your mouth with a lemon on the spoon and run/walk the distance between the start and finish line. The person that crosses the finish line first is declared the winner.


  1. Can only use the lemon and spoon provided to you on race day.
  2. Spoon may not be bent or altered in any way.
  3. Should hold the spoon in your mouth throughout the race.
  4. Hands may not be used to adjust the spoon once the race starts.
  5. If the lemon falls off the spoon you will be eliminated.
  6. Lemon cannot be altered in any way so as to make it sit right on the spoon.
  7. Judges decision is final.
Running Race (100m)

Wear any comfortable clothing for the event, not necessarily a sport dress.

Running Race ( 200m)
Relay (4*100m) (Group Event)

  1. The 4×100 meter relay event is held entirely on the lanes.
  2. Runners are not allowed to leave or change their respective lanes.
  3. The baton has to be passed from one athlete to the other within the specified area known as the take-over zone.
  4. The athletes are not permitted to wear gloves or use any substances which can enable them to have a better grip on the baton.
  5. Obstructing others’ way during the race is not allowed and they will be disqualified.
  6. The athletes should remain in their respective lanes even after handing over the baton and after receiving the baton.
  7. If an athlete goes out of the track during the race, he is not permitted to enter the race again.
  8. An athlete with two consecutive false starts is disqualified from the competition.
Walking Race ( 1 km)

  1. Wear any comfortable clothing for the event, not necessarily a sport dress.
  2. We should only walk and not run or jog during the race.
  3. Those completing the 1 Km first will be declared winner
  4. Judges decisions are final.
Shot Put

  1. The throw must be initiated from the marked circle only.
  2. Fouls occur when an athlete:
    1. Does not start within the circle.
    2. Touches the top of the iron board, stopboard, or painted circle.
    3. Touches anywhere outside of the circle.
    4. Improperly releases the implement.
    5. Leaves the circle improperly or before the implement has landed.
  3. An athlete cannot tape individual fingers or multiple fingers together.
  4. Tape on the wrist alone is allowed and must be shown to the judge before the event starts.
Tug of War(Group Event)

  1. No inappropriate language will be tolerated.
  2. Gloves may be worn.
  3. A single team may consist of 8 players.
  4. No wrapping the rope around any body part during pull.
  5. First team to pull mid-rope marker beyond the marked winning line is the Winner.
Sack Race

  1. Participants will have to put both feet in the sack and begin hopping toward the finish line.
  2. The sack must remain as close to the waist as possible and should not fall below the knees.
  3. The first racer to the finish line wins.


Final Flyer-QK FCCVV


Mixed vegetable pakoda

This Friday we called a person to clean our backyard; this was the first time for us to call someone to help us out. I haven’t cleaned the back yard for long and it was heaped with dry leaves. I made this pakoda for him along with tea. Initially when asked about the money, he told us to give what we like and he started off, it was just brushing and collecting the dry leaves and disposing them. We were told by the sender (the one who appointed him to help us) that these are poorly paid labours and they needn’t some extra money to sustain and so are ready to do any house chores. He also told us that pay what you feel is right when satisfied with the job. We decided to give 50 rials for this 2 hr job and also I packed the snack for him which I prepared. When we paid him he didn’t look satisfied , my hubby (ran) asked him whether it was less, he told he was paid 80Qr for a two hr job earlier, so ran asked so much do u need more, he told 20 rial. So it left us with spending 70 rial for a 2 hr brushing job. And the best part is it was not neatly done leaving all dried dates out as it was earlier.

Lessons learnt – Fix the deal before work and don’t depend on others for things which we can do ourselves no matter if it’s delayed a bit.




Cubed Carrot – ½ cup

Cubed potato – ½ cup

Cubed bell pepper – ½ cup

Cauliflower florets shredded – ½ cup

Shredded cabbage – 1 cup

Onion – 1 small (cubed)

To Grind:

Chopped Garlic – 2 teaspoon

Chopped Ginger – 2 teaspoon

Fennel / Saunf – 1 teaspoon

Dry red chilly – 7-8 (increase or decrease according to your spice level)

Curry leaves – 2 sprigs

For Batter :

Besan /gram flour – 1 cup

Water – ¾ cup or as required

Baking powder – ¼ tsp (optional)

Asafetida – ½ tsp

Egg white – one eggs(optional)

Oil for deep frying


Salt as required ( I used 1 tsp)


Coarse grind the spices and apply on the veggies, make a thick batter using the listed items for batter. Adding egg whites reduce the oil consumption while deep frying .Add the spice coated veggies to the batter and mix well. Heat the oil in a kadai and drop the veggies in oil and fry until crispy golden color. Serve it with tomato ketchup as tea snack.










My mom used to make this dish when we are at Tamil Nadu during my schooling. She made karnakilangu masiyal and chenakilangu masiyal , but haven’t ever even seen karnakilangu ever since I left Coimbatore. I loved Karnakilangu masiyal better than chenakilangu /yam maisyal . This is a mildly spiced dry dish and goes well with rice or rotis.


Yam cubed – 2 cups

Onion – 1 small (1/2 cup)

Tomato – 1 small (1/2 cup)

Red chilly powder- 1 tsp

Turmeric powder- ¼ tsp

Oil – 1 table spoon

Salt – to taste

Masala / spices to grind:

Saunf/perumjeerakam/ fennel – 1tsp

Dry red chilly – 2

Garlic – 1 tsp (2-3 big pearls)

Curry leaves – few


Pressure cook yam with salt with little water, and mash well. Coarsely grind the masala items except curry leaves, add curry leaves at last to grinder and just turn once. Most of us throw curry leaves and really don’t enjoy its benefits so the best way I follow is to grind them in masala. In a pan heat one 1 table spoon of oil and add the ground masala, sauté for a min until the raw smell goes. Now add the onions and sauté until transparent followed by chilly powder and turmeric powder. Add the tomatoes and cook until oil separates and add the mashed yam. Roast well in the stove for around 5 minutes until all water gets evaporated.

Garnish with coriander leaves and serve with curd rice or any variety rice of your choice.

I didn’t have coriander leaves in my fridge so haven’t garnished it.

The same recipe can be modified in to spicy yam fry . Half cook the cubed yams with salt and little water. Apply the ground spices ,turmeric and chilly powder to the half cooked yams. You can add ¼ tsp garam maala also if you like. In a pan add 2 tablespoon of oil sauté the onions followed by tomatoes , when the tomatoes get tender add the spcied yams and cook until crispy by turning over occasionally. Be careful not to burn the dish, so stir in between.

I do the same with Potatoes too minus the tomatoes.

Hope you like these dishes , please do try and leave your feedbacks.




A typical chutney from Tamil Nadu which can be served with variety rice’s (Lemon rice, curd rice, carrot rice, dhal rice etc).My love for mint makes me incorporate it in most of my dishes.

I learned this from my mom, she makes a variety of dry and wet chutneys as chutneys happen to my dad’s favorite accompanier with any dish.

Here goes the recipe


Scrapped Coconut – 1 cup

Mint – ½ cup

Coriander seeds – 1 teaspoon

Garlic – 3-4 small pearls

Shallots – 4-5

Dry red chili – 6-7 (adjust according to your tolerance)

Tamarind – one small cherry size.

Salt – to taste (½ tsp)

Oil – 2 teaspoon


In a non stick pan sauté garlic, shallots, dry red chilly , coriander seeds for 3-4 minutes, add the coconut and sauté again until the coconut changes its colour (don’t make it dark, light golden colour is sufficient) , add the mint and sauté for another minute. Cool the mixture and blend it with tamarind and salt. The chutney is ready to be served with rice, idlis or dosa.





Baked Egg Curry

This is a slight modified version of my mom’s egg omelet curry, she used to make omelets and cut them and make a gravy and add them to it. I have followed the same gravy except a slight change in cooking the eggs, I baked it and cubed it and added to the gravy.

This turned out quite tasty and was welcomed by my kids.

So here goes the recipe:


For Egg cubes:

Egg – 6

Salt – as required

Beat the eggs with salt and in a greased microwave safe dish bake it at 50% power for 7-8 minutes / Bake it at 200 degree Centigrade preheated oven for 7-8 minutes or until done.

Turn over into a plate when cooled and cube them and keep aside.

For gravy:

Oil – 2 tablespoon

Onion -2 medium ones

Tomato – 1 large

Ginger chopped – 1-1½ tsp

Garlic chopped – 1 tsp (optional)

Green chilly -2 slit

Pepper powder – 1 tsp

Chilly powder – ½ tsp

Turmeric – ½ tsp

Coriander powder – 2 tsp (substitute with chicken/meat masala and reduce chili powder and turmeric powder)

Garam masala – ½ tsp (I used homemade)

Curry leaves – few

Coconut milk powder – 3 heaped tablespoon diluted in 1 cup of like warm water)

Chopped coriander leaves – 1 tbsp (for garnishing)


Sauté ginger and garlic in 2 table spoon oil followed by sliced onions curry leaves and slit chilies. When onions get light golden add the spices (turmeric, chily, coriander, pepper powders and garam masala), when the raw smell of spice vanishes add chopped tomatoes and cook until tender. Add 2 cups of water let it boil, followed by 1 cup of coconut milk. Add the cubed eggs and cook in low flame for 5 minutes for the eggs to soak up in the gravy. To make a runny gravy add more coconut milk. Add salt to taste, granish with coriander leaves . Serve it with hot phulkas. If the gravy is runny you can serve it with appam and puttu.








Vellayappam /Appam

Whenever there is a party at night , I make it a point to serve appams, idiyappam or puttu as am confident about the proportions and know very well that I won’t get screwed up… the kind of never let me down recipes. This kind of confidence I don’t get with even idlis (sometimes don’t get it very soft) and chapattis (am horrible with shapes- improving).

There was a request from a friend of mine to post the recipe of my vellayappam, each and everyone has their own style though the contents (quantities may slightly vary) remain the same mostly. So here am with my version of vellayappam and Nisha this one is dedicated to you.


Raw rice – 2 cups ( I use Pakistan Basmati rice (not those high quality ones which are for biriyani))

Urad Dal – 2 tablespoon

Desiccated coconut – 1 cup (substitute with fresh scrapped coconut)

Coconut milk powder – 2 tablespoon (optional – those using fresh coconut don’t use)

Yeast – ¾ tsp

Sugar – 1 table spoon

Water – 4 cups + 1/2cup (for cleaning the grinder or mixer)

Poha /Beaten Rice/ Aval (white) – 1 cup (substitute with 1 cup cooked rice)

Salt – as required (I used 1 teaspoon)



Soak raw rice and urad dal for 4 – 6 hrs. Grind all the contents to a fine paste except salt. Poha/ Aval is the best, even cooked raw rice or parboiled rice also will do. While using fresh scrapped coconut, use frozen ones(scrap and freeze it a day ahead for next day’s use), they give better texture for appam, this is a tip from my mother in law. Also using ice cold water for grinding improves appam texture.

The ground mixture should be kept for fermenting in a big vessel as the batter rise up. Keep it in a warm place for quick fermentation, it takes 7-8 hrs during normal weather, but during winter it takes longer around 12 hrs.

I usually grind it the previous night for next day’s preparation. When fermented add the salt mix well and pour two ladles of batter into the heated (don’t over heat) appam chatty (preferably a none stick one for the ease of usage).Rotate in both clock wise and anticlock wise direction and spread the batter and let the remaining batter settle in centre to give the appam its desired shape. Close and cook over high flame for a minute and lower the flame and cook until the centre is done and the edges get crispy(matter of another 2-3 minutes). This appam has crispy edges and soft center, serve it with freshly squeezed coconut milk, cardamom and sugar mixture or any spicy curry of your choice.

I have tried the instant appam mix and also the powder which we need to ferment but somehow never liked the taste. I have always felt this is the best, tastier and healthier way, only drawback is we tend to forget to soak the rice.

Please excuse my pictures, am not very good in photography, but I can give a 100% guarantee about the recipe.

I know that most of you might be making appams, please do try my version and give me your feedback.


Chocolate cake

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I have posted the recipe of chocolate cake earlier, and then I used to make with my microwave by reducing the power to 50 %. These are the recent batch of cakes I made using the same recipe.
click here for the recipee