Varagu karupatti adhirasam/ Kodo millet Palm jaggery adhirasam is a delicious South Indian deep fried sweet. it is prepared with homemade varagu flour/ kodo millet flour and palm jaggery. It can be prepared for festivals like Diwali and few other festivities. Traditionally adhirasam is prepared with rice flour and jaggery/ […]
Kambu Omapodi/ Pearl millet sev/ Bajra sev is a crunchy and delicious fried snack made with kambu/ bajra flour, gram flour and ajwain water. Ompodi is served as tea time snack or made during festivals like diwali so thought to give a healthy twist to it by making it with […]
Dry gulab jamun/ Dry jamun is a yummy and very easy to make sweet/ dessert that is usually prepared by rolling the fried and soaked khoya jamun in desiccated coconut. The recipe is very similar to this KALA JAMUN that I posted earlier in the blog for diwali!! You can […]
Diwali legiyam/ Deepavali marundhu is a must have herbal medicine. It is prepared at home usually a day before diwali/ deepavali. That’s how it gets its name. This legium helps immensely in digestion. This deepavali marundhu/ legium calls for kitchen basic ingredients and few other ingredients which are easily available […]
KARUPATTI BOONDI LADOO/ PALM JAGGERY BOONDI LADOO is a delicious and little healthy version of the boondi ladoo. Here fried boondi is soaked in karupatti/ palm jaggery syrup instead of sugar syrup. Regular boondi laddo recipe goes here like this Boondi ladoo. I wouldn’t vouch this palm jaggery boondi ladoo […]
Sago butter murukku/ Javvarisi butter murukku/ Sagubbiyam murukku is a crunchy and buttery deep fried snack that is usually prepared during festivals like diwali. This is a regular butter murukku recipe with a little tweak by adding soaked sago/ javvarisi to the dough. This is surely not my innovative recipe […]
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.
