Karupatti thengai poornam kozhukattai/ Palm jaggery coconut mothagam is a healthy and delicious dumpling/ snack prepared by filling/ stuffing palm jaggery coconut pooranam in the rice flour dough and steamed to perfection! So its the regular kozhukattai recipe with a little tweak to it! Ok so everyone might be really […]
Vegetable couscous upma is a quick and easy to make healthy breakfast loaded with veggies and taste. What is that? A new term? For some yes and for some no! Let’s see what is couscous. Couscous is a granular semolina that resemble tiny beads is a staple food of Northern […]
Whole wheat bhatura is a puffy and fluffy deep fried leavened Indian bread prepared with wheat flour, maida, curd, baking soda and sooji/ rava. Bhatura is traditionally prepared with maida/ all purpose flour and served with chole/ chana masala but to keep it healthy and break the boredom I tried […]
Air fryer lauki kofta/ Bottle gourd kofta curry is a flavorful and delicious gravy/ curry where round shaped cooked kofta balls prepared with grated lauki/ bottle gourd is dunked / drenched in a tangy and slightly sweet onion tomato based gravy. Might sound a little confusing but trust me it […]
Instant wheat flour appam/ Sweet appam is a super easy and quick to make yummy deep fried snack that can be prepared in no time with only few ingredients that you can easily pull out of your pantry. This instant appam is a great way to make use of overripe […]
Kambu ribbon pakoda/ Pearl millet ribbon murukku/ Bajra ribbon pakoda is a very easy and quick to make crispy snack shaped like ribbon which can be prepared for festivals like Krishna Jayanthi, Diwali or sometimes consumed as tea time snack. Ribbon pakoda/ Ribbon murukku/ Bajra ribbon pakoda is usually prepared […]
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.
