Instant pot palak khichdi/ Palak khichdi is one such winter special lip smacking lentil based one pot meal that is super healthy and nutritious. Yes this is one such recipe that is super quick to prepare and is something similar to South Indian VEN PONGAL and SAMBAR SADAM. I might […]
Spinach Omelette/ Palak omelet as the name goes it is a delicious and protein packed breakfast loaded with spinach that can be prepared in just 10 minutes. Yes adding little spinach/ palak to your regular omelette can give your more nutrition and protein that too in a yummy way. We […]
Spinach and cheese samosa/ Cheese samosa is a deep fried/ baked pastry/ savory snack prepared with spinach and cheese filling. Samosa is a very popular triangle shaped snack/ appetizer prepared with different kinds of filling like potato, onion, vegetable, chicken and much more in Indian and Asia. We love to […]
Keerai masala vadai/ Spinach vadai is a deep fried crispy lentil savory snack loaded with spinach. This popular South Indian fritter/ Spinach vadai can be served as snack along with hot chai and chutney/ can be served along with sambar rice/ any South Indian lunch. For this recipe I used […]
Palak bajji/ Palak pakora is a deep fried fritter prepared with palak leaves dipped in spicy besan batter i.e regular bajji batter. These are so delish and healthy in a a way as they hold spinach ? yet remains to be a perfect tea time snack specially during rainy season […]
Palak pulao/Spinach pulao is a green colored delicious and healthy pulao made with simple ingredients in a quick method. Palak pulao as the name goes is prepared by cooking soaked Basmati rice in palak paste which is then garnished and served with fried bread cubes. These fried bread cubes gives […]
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.
