Air fryer Chicken pakora/ Air fryer chicken pakoda is a crisp, juicy, flavorful, delicious yet guilt free appetizer/ snack where marinated boneless chicken pieces are Air fried to perfection. This chicken pakoda is traditionally a deep fried snack but couldn’t resist myself from posting this recipe as it has been […]
Gulab Jamun Trifle is a rich and delicious Indian fusion dessert. It consists 3 layers of awesomeness which can he relished with a spoon from a glass. Very ingenious right?? This cold jamun trifle consists of 3 simple yet delish layers: Crumbled biscuits/ crackers A layer of custard Crumbled juicy […]
Ragi Thattai/ Ragi Pappu chekkalu/ Ragi Nippattu is a crunchy, flavorful and delicious disc shaped South Indian fried snack that can be prepared during festivals like Diwali. Traditionally Thattai/ pappu chekkalu is prepared rice flour and urad dal flour but to give it a healthy twist I tried makjng it […]
Chum chum/ Chom Chom/ Cham Cham is a rich, soft, spongy and delicious Bengali sweet traditionally prepared by rolling chenna (Indian cheese prepared by curdling milk) to cylindrical shape, which is then boiled in sugar syrup, then stuffed with mawa, topped with nuts and coated with desiccated coconut/ mawa. Though […]
Sago murukku/ Javvarisi murukku is a crunchy and delicious deep fried snack that can be prepared during festivals like Diwali. This is surely not my innovative recipe but an accidental recipe ? yes, you heard that right!! I soaked some little too much sago/ javvarisi for another recipe and I […]
Varagu karupatti adhirasam/ Kodo millet Palm jaggery adhirasam is a delicious South Indian deep fried sweet. it is prepared with homemade varagu flour/ kodo millet flour and palm jaggery. It can be prepared for festivals like Diwali and few other festivities. Traditionally adhirasam is prepared with rice flour and jaggery/ […]
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.
