Millet murungai keerai adai/ Baryard millet Drumstick leaves adai is a healthy, wholesome and delicious dosa/ Indian pancake prepared with barnyard millet (small in size, white in color, round in shape bigger than semolina/ sooji) lentils and murungai keerai/ drumstick leaves which actually is the main essence of this adai. […]
Instant ragi dosa/ Ragi dosa is a delicious, healthy and very quick to make crispy dosa prepared with millet flour called Nachni or Ragi flour or Finger millet flour. Summer is almost there and recipes with ragi/ finger millet is very beneficial because ragi/ finger millet acts as a body […]
Chola paniyaram / Millet paniyaram/ Sorghum paniyaram/ Paddu is a soft, fluffy and delicious savory mini tiffin/ breakfast prepared with millet called – CHOLAM/ SORGHUM (small white grain) which surely benefits our health as millet is rich in protein, iron, fiber and is packed with vitamins and minerals. The good thing […]
Wheat Mangalore buns/ Banana buns/ Banana puri is one such mildly sweet, soft, puffy, delicious and super easy to make breakfast/ snack popular in as the name goes MANGALORE. This banana puri/poori is traditionally prepared with banana and maida but to give it a variety / healthy twist tried making […]
Mushroom omelette with microgreens is a delicious, quick and healthy breakfast that can be made in jiffy with handful ingredients. So did we hear something called “MICROGREENS”. YES, Microgreens are tiny leafy vegetable packed with nutrients that can be used in cooking or as garnish for flavor and taste. These […]
Balaleet/ Emirati sweet vermicelli and egg omelet is a very delicious sweet and savory breakfast consisting of sweetened vermicelli flavored with cardamom and saffron which is topped with savory omelette. Speaking of vermicelli here are few dishes with vermicelli: Sheer kurma Vermicelli popsicle Semiya paruppu upma recipe, Chana dal semiya upma […]
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.
