Vella seedai is a fried sweet recipe prepared by shaping small portion of dough into ball and then dropping it in hot oil. The key ingredients in this recipe is rice flour and jaggery which creates crunchy munchy seedai. This seedai is prepared during south indian festivals like gokulastami and […]
Uppu seedai is a crunchy munchy fried recipe prepared with rice flour. Seedai is popularly prepared during Gokulashtami and it can be made in with jaggery as well and is called vella seedai. Both these recipes are very delicious and need to be prepared with proper measurements and directions which […]
Aval kesari is simple sweet recipe prepared by grinding aval/poha into fine rava. This kesari is usually prepared during festivals commonly for krishna jayanthi and I am a big fan of aval ladoo and aval kesari and prefer this over rava kesari. So lets get to the making!
Soya chunk is a vegetable protein commonly used in vegetarian dishes to replace meat. It is called in different names like soya chunk, soya meat, soya nugget and meal maker. Soya chunk biryani is one such aromatic and flavorful recipe which my mom used to cook for us and I […]
Soya chunks are vegetable protein often used by vegetarians to replace meat in cooking and a variety of dishes can be prepared with it. Soya chunks are known in different names like soya meat, meal maker, soya protein and soya nugget. I thought of posting this as few of my […]
This is my handy recipe for those days when I don’t have dosa batter at home but still wish to eat dosa similar to the regular kal dosa. This is one of my favorite dosa and i love it for its soft and spongy texture. I usually make this dosa […]
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.
