Air fryer pav is an extremely soft and spongy Indian dinner roll prepared with maida/ All purpose flour, milk, yeast, sugar and butter, which is kneaded into soft dough, divided into balls and baked to perfection in Air fryer. Pav buns/ Indian dinner rolls are usually baked in oven but […]
Dry garlic chutney / Vada pav chutney is a spicy and very flavorful powder that is used in making vada pav. This particular chutney/ powder makes the vada pav extremely delicious and makes it very flavorful as well. Anyone who likes garlic will surely fall in love with this garlic […]
Masala puri/ Masala poori is a delicious chaat / Indian snack popular in southern part of India. Masala puri a combination of many items is prepared with golgappa puri as base which is topped with yellow peas spicy gravy and garnished with onion, ompodi and cilantro for added flavors and […]
Golgappa puri/ Puri for pani puri is a golden brown puffed crispy puri that acts as main ingredient for many chaat items like masala puri, dahi puri, pani puri/ puchka etc. This golgappa puri is a small sized puri made with sooji/ semolina is very easy prepare at home as […]
Stuffed bread dahi vada is a really quick, yummy and easy to make snacks where non fried aloo stuffed bread vada is drenched in beaten silky curd. Adding green chutney, tamarind chutney along with crunchy garnish creates all that magic that a chaat snack demands. Everyone these days are always […]
Tamarind chutney/ Sonth chutney/ Saunth chutney is a classic sweet and tangy side accompany for many snacks also used in chaat items. This chutney is made by grinding soaked tamarind into paste and then boiled along with jaggery and few spices to add to its flavors and taste. This chutney […]
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.
