Kulcha/ Plain kulacha is a soft and fluffy leavened Indian bread that can be prepared with or without yeast on tawa or in oven. This kulcha recipe is a very easy and simple to make recipe that involves NO YEAST and is also made on TAWA! Sound very easy right? […]
Dum Aloo or Aloo dum is a delicious dish prepared by cooking fried baby potatoes in spicy and tangy onion, tomato and curd mixture. Dum aloo is a very rich and creamy dish that can be accompanied with variety of main dishes like kulcha, naan, rice, roti, chapati and so […]
Vendhaya dosai/ Fenugreek dosa/ Methi dosa is a soft and spongy dosa prepared with rice, fenugreek seeds and urad dal. Vendhaya dosai is a very healthy breakfast and also is excellent body coolant which is very important for our body during summer. Vendhaya dosa recipe comes from my mom and […]
Makkan peda/ Arcot makkan peda is a sweet delicacy prepared with maida and khoya, stuffed with dry fruits and nuts soaked in sugar syrup is very popular in Arcot, vellore district of Tamil Nadu. So I got to know about this sweet from my hubby as he is also from […]
Hot milk cake is a old fashioned treat that is very light, soft and spongy with aromas of butter and milk making the cake irresistibly tasty. This hot milk cake requires very few ingredients in its making that are basic with a preparation method that is easy and understandable to […]
Quinoa (pronounced kinwa) is a naturally gluten free grain that is rich in protein with all essential amino acids and has very high fiber compared to any other grain, also high in minerals like magnesium and iron. So we all are aware of the goodness of quinoa but tried to […]
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.
