Masala buns/ Khara buns are bakery style mini savory buns with lots of flavors and mild spiciness is an excellent tea time snack. Masala buns are prepared by adding chopped onion, ginger, garlic, cilantro and few other spices to add to its taste. Adding yeast while kneading the dough gives […]
Green egg biryani is spicy, flavorful and very aromatic biryani prepared using traditional seeraga samba rice which is very famous in Tamil Nadu for preparing biryani. The biryani prepared with this small rice variety is very tasty as the rice its has its own flavors and taste. Green egg biryani […]
Baked onion samosa/ Irani samosa is a mini sized excellent savory snack filled with spicy onion mixture is usually served along with hot tea/ chai. Baked onion samosa is a healthy version of the regular onion samosa as only a tbsp of oil is used in its preparation. So to […]
Kulfi is a rich and creamy Indian ice cream prepared with whole milk, nuts and saffron for taste and flavor. Kulfi than any other regular ice cream has unique flavor, chewy texture with nuts in every bite and of course with peculiar taste. It can be prepared in lot of […]
Eggless checkerboard cookies are beautiful looking buttery and light cookies comprising of both vanilla and chocolate flavor in one cookie and alternating flavors in every bite. These checkerboard cookies are super easy to make and requires just 5 simple ingredients that you can easily pull out of your kitchen. These […]
Kaju katli/ kaju burfi is a delicious Indian sweet made with cashews, sugar and flavored with cardamom powder. This yummy fudge kind of Indian sweet can be made during any festivals/ special occasion hence i made it on this Maha Shivarathri. It is very easy to prepare as it involves […]
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.
