Rose falooda is a very flavorful and delicious summer dessert that takes just minutes to prepare with just few summer essential and everyday ingredients. This rose falooda is a rich dessert and has layers of red jelly, falooda sev, sweet basil seeds/ tukmaria, rose milk, ice cream and of course […]
Chinese bhel is a super crunchy, spicy and little tangy recipe that serves to be a popular street food snack in Mumbai. This super easy and quick to make chinese bhel is prepared with fried noodles, onion, cabbage, carrots and few other ingredients to contribute to its taste. Though the […]
Bhatura (batura, bhatoora) is a puffy fried Indian bread made with maida, sooji and curd that is usually served with channa masala/ chole masala. Bhatura/ Batura is very easy to make at home as the ingredients used are so basic and are always available in the kitchen. one thing I […]
Mango Falooda is a refreshing Mughlai-style summer dessert layered with mango purée, chilled milk, falooda sev, sabja seeds, and creamy ice cream. A chilled treat for mango lovers and an indulgent twist on tradition!
Thayir vadai/ Curd vada is a delicious South Indian snack prepared by adding soaked vada in tempered curd mixture and served with garnish consisting of boondi, carrot and finely chopped cilantro. Thayir vadai is my hubby’s all time favorite and for that reason I make extra vada so that I […]
Aviyal/ avial is a delicious south Indian gravy loaded with veggies is usually served with adai, savory pancake made with lentils and also is an important dish in Onam Sadya. Aviyal is prepared by cooking mixed vegetables in coconut mixture and curd making it a very flavorful dish. Aviyal cooked […]
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.
