Gobi 65/ Cauliflower 65 is a crispy, spicy and deep fried appetizer/ snack prepared with gobi/ cauliflower, chilli powder and rice flour. This starter needs no introduction as it is super popular and this can be prepared in no time at home as it requires very few ingredients in its […]
Badam poli/ Almond poli/ Badam bobbatlu is a delicious flat bread stuffed with sweet badam/ almond mixture and cooked to perfection with ghee. This sweet poli can be made with different stuffing like chana dal, coconut, dates, moong dal, sweet potato and many more. Poli is usually prepared during festivals […]
A crispy, golden tea-time snack made with foxtail millet (thinai) and toor dal, this Thinai Vadai is a gluten-free twist on the classic masala vada—perfect for rainy days and healthy cravings.
Beetroot thoran/ Beetroot stir fry is a delish and flavorful stir fry/ poriyal where tempered beetroot mixture is mixed with coconut shallot mixture and cooked to perfection using coconut oil. This dry side dish tastes great when served along with sambar and rice during lunch. This dish also is one of […]
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 […]
Vendakkai thayir pachadi/ Ladies finger curd pachadi/ Okra raita is an easy and quick to make side dish/ raita/ dip prepared by adding crispy okra to curd mixture. This typical South Indian raita goes very well with any variety rice/ lunch/ specially with sambar. My mom makes this pachadi/ raita at […]
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.
