Thursday, 23 July 2015


This is a very spicy and mouth watering dish made of  JIMIKAND or YAM.
It can be eaten mixed with hot steamed rice, parathas or spread on any bread.

Jimikand or yam  500grams
Tamarind  soak an inch big ball in half a cup of water, then extract the pulp and sieve Yellow mustard powder  2-3 tsp soaked in half a cup of water
Black mustard seeds 1/2 tsp
Salt      to taste
Sugar or jagerry  1 tsp(only enough to balance the acid of tamarind)
Turmeric powder  1/2 tsp
Red chilli powder to taste
Oil       3 tbs (preferably mustard oil)

Peel the outer layer of jimikand or yam. Cut the yam into finger thick chunks roughly. Boil or pressure cook it till done. Mash and keep aside.
In a pan heat the oil. Put the mustard seeds and let it crackle. Put the mashed  yam  and sauté. Put salt, sugar/jaggerry and chilli powder. Keep stirring well till the mash is well mixed with spices.
Add the tamarind pulp and sauté more till you reach the right consistency you want. Note tamarind needs little cooking. Check the seasoning.
Now add mustard powder solution, mix and remove from fire.

Its salty, SOUR and HOT!
Its lip smacking!
Its taste bud tingling!
Its mouth refreshing!
Just enjoy!!!

Am also featured in

Thursday, 9 July 2015


This was so super fast and super easy to make.
This is my daughter's T-shirt that she out grew.

This shirt had ruffled strips of same coloured fabric sew to it as embellishment, quite like Alabama Chanin style.
I neatly cut out this lower piece from the T-shirt along with 1cm or 0.4inch extra for folding in.

Now neatly fold in the raw edges and sew it with simple hem stitches or sew it with single zig-zag stitch.

 Here, you may embellish the edges further with beads or lace, or just let it be.

Taa daa...
The cowl is done
Perfect for light nip in air
Super fast
Super smart
Super easy
Love the texture
Am also featured in