Sprouted moong idli/ Sprouts idli is a soft, fluffy and easy to make healthy idli prepared by adding ground sprouts to regular idli batter and steamed to perfection. Super simple right? Yes this idli also has the goodness of turmeric powder giving it a beautiful yellow color. This idli can […]
Green moong sprouts/ Moong sprouts is a nutritious and healthy food that can be eaten raw or cooked and is prepared by sprouting Whole green moong/ Green gram (soaking in water and allowing it to sprout/ germinate until white tail is formed) Green moong sprouts are easily available at stores […]
Moong sprouts/ Mung sprouts is a healthy and nutritional addition to our diet. Moong sprouts can be consumed either raw or cooked still provide umpteen benefits. Sprouts are a good source of vitamin C, helps digestion, boosts blood circulation, reduces acidity, builds immune system, helps in weight loss and much […]
Green moong sprouts stir fry/ Sprouts poriyal is simple, healthy and delicious recipe that can be prepared in very less time. Moong sprouts stir fry demands very few ingredients in its making which makes it super easy to prepare. This stir fry goes well with a classic south Indian meal […]
Sprouted moong pulao is a yummy and flavorful pulao packed with health and taste is one such easy recipe that can be prepared quickly in no time if you have sprouted moong ready at home. Sprouted moong pulao demands very few ingredients in its making just as any other regular […]
Sprouted moong are germinated from green gram dal. They are a good source of protein and has lot of other nutritional benefits. Sprouted moong biryani is a spicy and flavorful biryani where rice is cooked in spicy onion, tomato and moong mixture. This biryani is easy to prepare and very […]
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.
