Make this crunchy and wholesome Ragi Caramel Pori Urundai with Sukku — a golden caramel-coated puffed ragi sweet perfect for Karthigai Deepam, Krishna Jayanthi, or Ganesh Chaturthi. With earthy millet flavor, gentle spice from sukku, and a festive crunch, it’s a healthier twist on the traditional pori urundai.
Instant karupatti paniyaram/ Karupatti paniyaram is a delicious, healthy and quick to make sweet appam that can be made with handful ingredients instantly. Traditionally this sweet paniyaram is prepared with jaggery like this INSTANT SWEET PANIYARAM and also deep fried in oil like this SWEET APPAM, but to keep it […]
Karupatti pori urundai/ Palm jaggery murmura ladoo is a crispy, crunchy, delicious and healthy South Indian snack that can be easily prepared in no time with just handful ingredients. Pori urundai/ murmura ladoo is often made in houses during KARTHIGAI DEEPAM festival which is almost there which is almost there and […]
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 […]
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 […]
Kadalai urundai/ Peanut chikki/ kadalai mittai is a delicious and healthy snack made with peanuts and jaggery syrup. This is usually made during karthigai deepam festival along with pori urundai/ murmura ladoo, but since it is consumed as snack too I thought to post it today, because I made this […]
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.
