Instant wheat flour appam/ Sweet appam is a super easy and quick to make yummy deep fried snack that can be prepared in no time with only few ingredients that you can easily pull out of your pantry. This instant appam is a great way to make use of overripe […]
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 […]
Jackfruit appam/ Jackfruit sweet paniyaram is a soft, spongy, fluffy and delicious sweet prepared with raw rice, ripe jackfruit and jaggery. Yes regular nei appam batter is given a twist by adding jackfruit which makes the dish flavorful and super delish. I prepared this jackfruit sweet paniyaram in appe pan […]
Foxtail millet/ Thinai/ Korra is a grass grown (planted species) for human food (consumption). This forgotten ancient treasure is loaded with so many health benefits that its inclusion in our everyday diet is a bliss. Foxtail millet is rich in fiber, protein, iron, calcium and potassium. Thinai millet is gluten […]
Aval halwa/ Poha halwa is a new variety and a must try yummy and super quick to make halwa this diwali or for any other festival or special occasion. Yes this halwa is made with red poha/ aval and along with few handful ingredients to enrich its taste that too […]
Poha chakli/ Aval murukku is one such variety of snack that is new to hear and interesting to make recipe, yes as the name goes this chakli is made with poha/aval as one of the main ingredient along with other basic ingredients that are regularly used to make murukku/ chakli. […]
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.
