Phool makhana namkeen is a quick and easy to make yummy snack that is also healthy. This namkeen is made with lotus seeds / fox nuts that resembles like popped popcorn along with almonds, raisins and cashews. This namkeen is a mixture of spice and sweet which will surely be […]
Basundi (Rabri/ Rabdi)is a delicious pale yellow colored Indian sweet / dessert. It is prepared with milk, nuts, sugar and cardamom powder for flavoring and saffron strands for color. Preparing Basundi/Rabdi requires a lot of patience. It takes about 30 to 45 minutes of standing and a lot of arm […]
Jangiri/ Imarti is a delicious deep fried flower shaped sweet soaked in sugar syrup. Jhangiri usually comes in orange color and is prepared using urad dal and rice flour and prepared during festivals like diwali and new year. I have tried making jangiri 8 years back and dint come out […]
Quinoa fried rice or vegetable quinoa fried rice is a quick and healthy one pot dish prepared by tossing cooked white quinoa in sauteed veggies. This easy peasy dish can be prepared in a jiffy so works well on a busy working day and serves as an excellent lunch box […]
Mint rice / Pudina rice is a quick and easy to make delicious rice dish. This variety rice with flavors of mint and coriander is a one pot dish and makes excellent lunch box recipe. A spicy potato fry or chips can be accompanied as side dish. This mint rice […]
This vegetable cheese quesadilla is a delicious cheesy and veggie loaded main dish / snack that can be prepared at home easily in 10 minutes. This dish will be adored by vegetarians and if you are a non veg eater adding few minced chicken/ shrimp to this dish adds more taste. […]
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.
