Mothagam or Modak or Kozhukattai is a steamed dumpling made with rice flour consisting of filling either sweet or savory which is offered as prasad to Ganapathi Bappa for Ganesh chaturthi festival in India. This steamed modak consists of sweet filling with freshly grated coconut and sugar. Yes sugar! Its […]
Tindora pakora/ Kovakka fry/ Dondakaya pakodi fry made with Ivy gourd is a delicious fritter with crispy exterior and soft interior that can be served as evening snack along with hot chai/ coffee or served as side dish for lunch. Ivy gourd fritters is one such quick and easy to […]
Fruit cake/ Dried fruit cake is light, fluffy, spongy and scrumptious cake that is loaded with dried fruits as the name goes. This quick and easy to make cake is my go to recipe for tea time when I don’t have mood to make any fried snacks at home still […]
Dill leaves vada is a very nutritious and delicious vada prepared with channa dal/ bengal gram and dill leaves. Soya leaves/ Dill leaves carry lot of health benefits and their addition in our daily diet is very important. Dill leaves taste something similar to caraway seeds and little like parsley […]
Egg kurma/ Muttai kurma is a delicious and very flavorful thick gravy prepared by cooking eggs in spicy coconut mixture. Egg kurma is a versatile gravy that is quick to make goes well with many main dishes and can be served for breakfast, lunch and also for dinner which is […]
Prawn biryani/ Shrimp biryani is a very flavorful and aromatic sea food biryani completely different in taste from chicken biryani and egg biryani. Prawn/ Shrimp biryani can be prepared in many ways but this particular recipe is one of my favorites as it is very simple and quick to prepare […]
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.
