Capsicum besan sabji/ Capsicum besan fry is a simple and quick to make flavorful dry sabzi prepared with green bell pepper and gram flour/ besan. This instant sabji demands just few ingredients in its making yet tastes delish and goes well with both roti and rice. Sounds interesting right? A […]
Ragi adai/ Kezhvaragu adai is a healthy, wholesome and quick to make breakfast/ snack prepared with ragi flour/ finger millet flour and enriched with moringa leaves/ drumstick leaves. This soft roti/ragi adai is good for diabetic people and people on diet but still the dish does not compromise on its […]
Soya kola urundai/ Meal maker kola is a deep fried delicious snack prepared with soya chunks is a replica of non veg kola urundai/ fritter which is usually prepared with minced mutton. Yes this veg kola urundai with crispy outer and soft interior is prepared with minced soya chunks which […]
Peerkangai sambar/ Ridge gourd sambar is a very easy and quick to make side dish/ stew prepared with toor dal, veggies snd tamarind extract. This sambar goes very well with idli, dosa and rice. We can prepare sambar with a variety of veggies like carrot, brinjal, pumpkin, drumstick, small onion […]
Ajwain puri/ Kasta ajawain puri is a classic and a delicious Indian puffed bread flavored with carom seeds/ ajwain which helps in easy digestion. These puri’s are super quick to make and can be served with a simple and spicy potato curry for breakfast. These carom seeds puri’s are healthy as […]
Khoya gulab jamun is a soft, juicy, rich and lip smacking Indian sweet/ dessert prepared with khoya/ mawa/ dried milk. This classic dumplings are first deep fried and then soaked in sugar syrup and served either warm or cold. Since it is the first post of the year I thought […]
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.
