Instant moong dal halwa is a delicious, flavorful and melt in mouth winter dessert that can be easily prepared in no time using moong dal flour, milk, sugar and ghee. The traditional moong dal halwa is laborious to prepare so thought to share a quick way to prepare it which might […]
Eggless plum cake/ Eggless Christmas cake/ Eggless fruit cake is one such delicious, flavorful and aromatic cake loaded with dry fruits and nuts. This eggless Christmas cake can be prepared instantly with all purpose flour, spices, dry fruits, nuts, orange juice and most importantly without alcohol/ rum. Yes I have already […]
Air fryer tandoori gobi or Tandoori cauliflower is a spicy, flavorful and super yum appetizer/ starter. It is prepared by Air frying masala gobi florets to perfection. This tandoori gobi can be prepared in no time; and I must say it is one of the tastiest yet very easy to […]
Gulab Jamun Trifle is a rich and delicious Indian fusion dessert. It consists 3 layers of awesomeness which can he relished with a spoon from a glass. Very ingenious right?? This cold jamun trifle consists of 3 simple yet delish layers: Crumbled biscuits/ crackers A layer of custard Crumbled juicy […]
Ragi Thattai/ Ragi Pappu chekkalu/ Ragi Nippattu is a crunchy, flavorful and delicious disc shaped South Indian fried snack that can be prepared during festivals like Diwali. Traditionally Thattai/ pappu chekkalu is prepared rice flour and urad dal flour but to give it a healthy twist I tried makjng it […]
Chum chum/ Chom Chom/ Cham Cham is a rich, soft, spongy and delicious Bengali sweet traditionally prepared by rolling chenna (Indian cheese prepared by curdling milk) to cylindrical shape, which is then boiled in sugar syrup, then stuffed with mawa, topped with nuts and coated with desiccated coconut/ mawa. Though […]
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.
