Oats idli is a very healthy and instant recipe which I often make when I get bored of regular idli/ when I am not in mood to make idli/dosa batter. This recipe yields very soft and fluffy idly and is also stomach filling. I am really not a fan of […]
Quinoa pronounced (kinwa) is a naturally gluten free grain that is rich in protein with all essential amino acids and has very high fiber compared to any other grain, also high in minerals like magnesium and iron. This super healthy grain can be incorporated in our dirt in most simplest […]
Kheer from leftover cooked rice is a one such easy and super delicious dessert that can be prepared on day. Kheer fans like me just need a reason to make it so I cook extra rice to make possibly prepare kheer. Kheer is originally made using uncooked basmati rice which […]
Phool makhana/ Lotus seeds is a white colored seed popped like popcorn is a good source of protein rich in iron, fiber and a lot more health benefits. Phool makhana with so much goodness needs to be in our diet in some or the other form. Earlier I had posted […]
Instant tomato pickle/ Tomato pachadi/ Tomato achar is a bright red colored spicy and flavorful pickle that can be easily made at home with available ingredients. It might confuse you guys why did I suddenly make pickle, but I was compelled to make as I had too much harvest of […]
Quinoa pronounced (kinwa) is a naturally gluten free grain that is rich in protein with all essential amino acids and has very high fiber compared to any other grain, also high in minerals like magnesium and iron. This super healthy grain can be incorporated in our diet in most simplest […]
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.
