Agar Agar known as China grass in India is a dried crispy vegetable gelatin used for making pudding, jelly and custards. China grass pudding has glossy appearance and feels like jelly. China grass is prepared by adding melted agar agar mixture in boiled sweet milk then allowing it to set […]
Medhu vada/ Ulundu vadai is fried Indian savory donut with crispy exterior and soft interior. Medhu vada / Ulundhu vada is prepared by grinding soaked urad dal into batter and frying the shaped batter in oil. It is usually served with breakfast and tastes best with sambar and coconut chutney. […]
This tomato-free chicken biryani is the second recipe I learned after mastering dum biryani. With yogurt, mint, and whole spices doing all the magic, this biryani has been my Sunday staple paired with hot tandoori chicken.
Tandoori chicken drumstick is a hassle free recipe which involves baking of chicken in the oven and is the most tastier way to prepare chicken drumstick according to me as its flavors are distinct from the regular cooking. I usually like to prepare it as side accompany while making biryani […]
Spinach pakoras are healthy and delicious crunchy snacks served with tea or coffee for evening snacks in india. I usually make onion pakoras because my husband is a huge fan of it but yesterday I wanted to try making this recipe for no reason. These pakoras don’t need special evening […]
Bolani is a yummy tasting Afghani bread with potato filling. I ate this for the very first time in a friends party and wanted to try making it as it was so delicious. To my shock the very first time I made bolani it turned out perfect and couldn’t wait […]
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.
