Vegetable couscous upma is a quick and easy to make healthy breakfast loaded with veggies and taste. What is that? A new term? For some yes and for some no! Let’s see what is couscous. Couscous is a granular semolina that resemble tiny beads is a staple food of Northern […]
Whole wheat bhatura is a puffy and fluffy deep fried leavened Indian bread prepared with wheat flour, maida, curd, baking soda and sooji/ rava. Bhatura is traditionally prepared with maida/ all purpose flour and served with chole/ chana masala but to keep it healthy and break the boredom I tried […]
Air fryer lauki kofta/ Bottle gourd kofta curry is a flavorful and delicious gravy/ curry where round shaped cooked kofta balls prepared with grated lauki/ bottle gourd is dunked / drenched in a tangy and slightly sweet onion tomato based gravy. Might sound a little confusing but trust me it […]
Indian style tomato spaghetti/ Desi style tomato spaghetti is prepared by tossing cooked spaghetti in spicy onion tomato sauce flavored and seasoned with Indian spices. Those spices and flavors is what we sometimes need/ miss while eating Italian spaghetti. But that’s how it should be when you say it “ITALIAN […]
Black rice idli/ Kavuni arisi idli is a soft and fluffy steamed breakfast prepared with fermented idli batter consisting of kavuni arisi/black rice, idli rice and urad dal. Yes you heard the name right! This idli gets its beautiful brown color from the black rice which is easily available in […]
Tapioca adai/ Maravalli kizhangu adai is a protein rich breakfast/ tiffin prepared by grinding rice and dal to which ground tapioca is mixed and made into thick dosa/ adai. Adai is usually served with aviyal/ sambar/ chutney and is one such tummy filling, wholesome and healthy breakfast popular in South […]
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.
