Padhir peni/ Chiroti is a scrumptious flaky and crispy sweet where deep fried layered puri is topped with powdered sugar which is flavored with cardamom and garnished with nuts. This padhir/ chiroti is a popular sweet in Tamil Nadu usually prepared for festivals and sometimes found in wedding too. This […]
Tapioca halwa/ Cassava halwa/ Kappa halwa is one such unique yummy tasting sweet prepared by sweetening the cooked and mashed tapioca with condensed milk which is also flavored with cardamom and garnished with ghee fried cashews. We have heard making halwa with veggies like these: White pumpkin Beetroot Carrot Tomato […]
Chana dal halwa is a delicious and melt in mouth sweet/ dessert prepared by sauteeing ground chana dal paste in ghee and is given richness by adding milk and made it flavorful with cardamom. Usually chana dal halwa is prepared with regular white sugar because of which it attains a […]
Kambu ribbon pakoda/ Pearl millet ribbon murukku/ Bajra ribbon pakoda is a very easy and quick to make crispy snack shaped like ribbon which can be prepared for festivals like Krishna Jayanthi, Diwali or sometimes consumed as tea time snack. Ribbon pakoda/ Ribbon murukku/ Bajra ribbon pakoda is usually prepared […]
Lychee phirni/ Firni is a delicious and creamy pudding/ dessert prepared with milk, basmati rice, sugar, cardamom powder, lychee and topped with nuts. This pudding is usually served cold in mud bowl called shikora, since I don’t have that at home I used a regular mud bowl. As we all have […]
Kasi halwa/ Poosinikai halwa is a delicious and melt in mouth shiny looking sweet/ dessert prepared with winter melon / ash gourd/ white pumpkin. This traditional sweet does not demand too many ingredients but still tastes outstanding. The cooking time is more for the halwa preparation when done in stove […]
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.
