Khas khas halwa/ Poppy seeds halwa is a very aromatic, nutritional and delicious halwa that is very different in taste and making as well. I have earlier posted quinoa halwa recipe long time back so this halwa us also prepared in the way where I skipped only the milk portion. […]
Carrot halwa/ Gajar ka halwa/ Gajreka is a delicious Indian dessert prepared with grated carrots, milk, sugar and cardamom powder for flavoring. Carrot halwa can be prepared with regular milk, condensed milk, khoya either in stovetop method or in instant pot, but here we will take a look at how […]
Suzhiyam/ Suyyam/ Suzhiyan/ Seeyam/ Borrelu is a deep fried sweet dish made with channa dal and jaggery stuffing. This sweet dish is usually made during diwali and that’s why I thought to post it just before the festival. This sweet dish has a stuffing and outer layer made with a […]
Kavuni arisi halwa/ Black rice halwa is a delicious and flavorful halwa originating from chettinadu cuisine. Black rice halwa as the name goes it is made with black rice called kavuni arisi in tamil and coconut milk. What coconut milk? Yes you heard that right, this particular ingredient adds more […]
Jalebi is one such delicious and very popular festival sweet of Indian subcontinent. This jalebi with crispy exterior and soft, juicy, sweet and tangy exterior can be often found in either bright yellow or orange color both in street stalls or in sweet shops. Jalebi can be relished hot or […]
Cornflakes mixture or Cornflakes chivda is a non deep fried spicy and sweet snack made with ready to eat cornflakes. Yes this non deep fried! You can use the regular makai or chivda making cornflakes available in store too to make this mixture recipe. Since I had lot of cornflakes […]
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.
