Sakkarai pongal with condensed milk/ Sweet pongal with condensed milk is a delicious and very easy to make sweet that can be prepared for festivals like pongal, tamil new year, Ugadi and other festivals. Traditionally pongal is prepared with rice, moong dal and jaggery, as I always post different varieties […]
Potato chicken kurma/ Chicken kurma with potatoes is a very flavorful and delicious coconut based gravy that is usually served with main dishes like Parotta, Idli, dosa, chapati, puri, white rice and for biryani too. Yes this versatile South Indian gravy is one such most popular and much loved gravy/ […]
Ragi roti/ Finger millet roti is a soft, delicious and healthy flatbread as finger millet is rich in calcium, is a good source of fiber and also aids in weight as well apart from several other benefits. I have earlier posted many recipes with ragi/ millet flour in the blog […]
Jowar rava oats idli/ Instant oats idli is one such super popular healthy and delicious breakfast that can be prepared instantly without have to ferment the batter. This soft, spongy and fluffy idli’s when drenched in that typical coconut chutney and tiffin sambar tastes divine, or just some chutney powder […]
Varagu arisi sakkarai pongal/ Kodo millet sakkarai pongal prepared with kodo millet, moong dal, jaggery, flavored with cardamom and garnished with ghee fried cashews and raisins is a traditional sweet dish popular in South India and is often prepared during special occasions / festivals like navaratri, pongal, varalakshmi vratham etc. […]
Chocolate sandwich is a very easy to make gooey and delicious chocolate toast with crisp buttery bread outer is a simple and quick to make snack/ breakfast which will be adored by any chocolate lover. Here in this recipe I have used chocolate morsels/ chips which I chopped before spreading […]
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
