Hotel style coconut chutney is a scrumptious and very easy to make side dish that can be prepared with handful ingredients. Yes regular coconut chutney recipe tweaked bit by adding sauteed onion, ginger and chili while grinding elevates the taste, color and flavor of the chutney – same as the […]
Chilli gobi/ Air fryer Chilli gobi is a sweet, spicy and slightly tangy INDO – CHINESE appetizer/ side prepared by tossing air fried batter coated gobi florets in saucy veggies. Traditionally chilli gobi is prepared with deep fried batter coated gobi florets but to keep it healthy and for a […]
Instant pot millet bisi bele bath/ Barnyard millet bisi bele bath is a scrumptious, wholesome and healthy one pot meal prepared by cooking millet, dal and veggies in freshly ground bisi bele bath powder then topped with tempering consisting of ghee, cashews and curry leaves. Traditionally bisi bele bath is […]
Poricha parotta/ Virudhunagar parotta is a super flaky, crispy, lightly sweet and delicious deep fried parotta often served with salna both veg/ chicken. This deep fried/ ennai parotta/ poricha parotta is super popular in Virudhunagar/ Thoothukudi and much craved by all for its taste and texture. Not an everyday delicacy […]
Whole wheat sponge cake/ Wheat cake is a light, soft, spongy and delicious cake. It is prepared with all those ingredients necessarily used in the making of basic sponge cake (handful only); but in this recipe I replaced maida/ all purpose flour with whole wheat flour/ atta, as the title […]
Beetroot adai / Beetroot millet adai/ Beetroot thinai adai is a delicious breakfast prepared with a mixture of lentils, millet and some beetroot for that extra taste, health and also to create a variation or variety from the regular adai. Adai – A south Indian savory pancake that is traditionally […]
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.
