Millet sakkarai pongal prepared with foxtail millet/ thinai, 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 Pongal, Navratri, Varalakshmi vratham etc. Traditionally this Sweet Pongal […]
Varagu arisi pongal/ Kodo Millet khara pongal is one of the popular South Indian breakfast. It is prepared with millet and moong dal which is spiced and flavored with peppercorn, cashews, curry leaves and ghee. Ven pongal/ khara pongal is traditionally prepared with raw rice and moong dal., But I […]
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 […]
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. […]
Quinoa pongal is a replica of classic South Indian breakfast ven pongal/ khara pongal prepared with quinoa (a healthy grain rich in protein and iron) and moong dal along with some tempering. This quick and easy to make healthy quinoa pongal can be made in jiffy using instant pot with […]
Wheat rava/ Cracked wheat/ dalia/ Broken wheat/ Godhumai rava called with any name is a known nutritious whole grain containing lot of health benefits. Wheat rava/ Broken wheat is bland and nutty which goes / picks up flavors from other ingredients added and blends well making the dish tasty and […]
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.
