Cholam Idli/ Millet idli is a soft spongy, delicious and healthy breakfast prepared with Sorghum, Urad dal and rice. Cholam/ Sorghum/ Jowar is a millet (small grain) which is used in making variety of yummy main dishes. Adding this millet to our diet yields lot of health benefits. Today I […]
Millets are small seeds like grains that are slightly sweet, nutty and most important carry lot of health benefits. There are many varieties of millet and today let’s take a look at little millet/ samai (in tamil), kutki (in hindi). Little millet like any other millet is rich in protein, […]
Ragi kanji/ Sweet ragi porridge is a delicious, super healthy and filling breakfast made with ragi flour, milk, water and cardamom powder that can be easily prepared in no time. This wholesome breakfast can be made in 2 version either sweet or savory and the sweetness can be derived with […]
Kambu sweet semiya/ Kambu sweet vermicelli is a simple and very easy to make breakfast/ snack/ tiffin made with handful ingredients. I had Earlier posted savory version of kambu vermicelli, so this post is just continuation of that as both savory and sweet dish makes excellent combo as breakfast. So […]
Ragi idli/ Finger millet idli is a soft, spongy, fluffy and healthy Steamed Indian cake prepared with fermented ragi flour (known as Nachni or Finger millet flour), idli rice, poha, and urad dal batter. About Ragi Idli: Ragi idli is brown in color due to the addition of ragi flour […]
Kambu semiya upma/ Kambu vermicelli upma is a healthy and quick to make delicious recipe that can be served for breakfast. Kambu/ Bajra/ Sajjalu also known as pearl millet is rich in minerals, serves as excellent source of protein and has high amounts of iron content. So much goodness in […]
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.
