Winter❄️ is officially here of course a long time ago, but since I am resuming my blog after a really long time say about a month I just made that statement? not to forget after a new year post. I m always reminded of soups and hot bajji and pakora […]
Wishing everyone a very happy and a prosperous new year! First day of the year as always I wished to post a sweet recipe and here comes a very healthy, tasty and quick to make kheer. Phool makhana/ lotus seeds are rich in calcium, zinc, thiamine and good source of […]
Lemon oats is a simple, delicious and quick to make healthy recipe that can be made in jiffy for breakfast. Oats as we all know is cereal grain containing several essential nutrients needs to be in our diet in any form. A simple porridge either in sweet or savory version […]
Basmati rice idli is a soft, spongy and fluffy idli prepared with fermented batter consisting of basmati rice, poha and urad dal. Basmati rice is not used/ recommended for making idli/ dosa other than pulao and biryani as it carries so much flavor and also misunderstood it being unfit to […]
Egg rice/Guddu rice/Muttai sadam is a very easy and quick to make rice variety that can be prepared either with freshly cooked rice or left over rice. Egg rice can be easily packed in lunch box as it is mess free recipe and simple sauce to accompany with it makes […]
Onion pakoda/ Onion pakora is one such most sorted snacks just like bajji during rainy season or cold weather. Since the temperatures have started to drop snacks like these when accompanied with a cup of hot chai/ coffee can make snack time a pleasant ones. Onion pakoras don’t need much […]
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.
