Ompodi / Omapodi/ Plain sev is a crunchy fried snack made with gram flour, rice flour and ajwain. Ompodi is served as tea time snack or made during festivals like diwali. Ompodi is very easy to make and has only handful ingredients in its making. Ompodi is my hubby’s all […]
Sweet kaja/ Madatha kaja is a toothsome layered sweet recipe famous in Andhra Pradesh. Sweet kaja is prepared with maida dough, which is shaped and fried, then dipped in sugar syrup before serving. This is my mom’s recipe and she used to make it for snacks, and there used to […]
Carrot kesari is a delicious sweet recipe prepared by combining carrot puree, sooji and sugar. This is a healthy kesari and will be loved by both kids and adults. I bought lot of baby carrots from farmers market last week and wished to do a recipe unlike regular ones. So […]
Aval vada / Poha vada is an instant, easy and delicious vada with crispy exterior and soft interior. Aval/ poha and rice flour act as key ingredients in the vada making . Aval vada requires no grinding and no pre-preparation, and it can be handy for quick tea time snack […]
Butter murukku/ Butter chakli is a buttery crunchy delicious snack. It is easy and quick to make by combining rice flour, besan and gram flour. Butter murukku is usually prepared during Diwali. This murukku has a special aroma than other chakli. This recipe requires no preparation and no special shaping. […]
Boondi ladoo is a delicious Indian sweet. Boondi laddus are round balls made with mixture of boondi (soaked in sugar syrup), cashews, raisin. This boondi ke ladoo sweet is prepared during festivals like diwali. Boondi laddu is made with besan acting as key ingredient in making boondi( small fried yellow ball). […]
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.
