Pacharisi idli is steamed Indian cake prepared by grinding raw rice and urad dal into batter and steaming them by pouring in idli molds. Raw rice idli is made during vrat and during pooja days and is served with roasted gram dal chutney. So you can try making this idli […]
Egg biryani is one such easy and quick to make rice dish that can be prepared in many ways. But till date the most quickest way to whip up an biryani definitely needs to be a recipe stolen from street vendors. Yes either their method is simple or most of […]
Uppu urundai/ Undrallu/ Biyampindi untrallu is a steamed South Indian breakfast that tastes perfect with any spicy chutney. These rice flour balls are super easy to make as it just requires tempering and steaming and your breakfast will be ready in no time. My mom usually prepares this at home […]
Onion samosa or Irani samosa is a yummy deep fried snacks that is smaller in size compared to normal samosa. These little samosas taste great when accompanied with a cup of hot chai specially on a rainy day. Onion samosa contains a simple filling made with onions and poha which […]
Tomato poha is one such yummy breakfast that can be made quick and easily without involving much ingredients in its making! According to me any dish made with poha turns out to be a simple and really quick one as it can be cooked fast and also absorbs the flavors […]
Pazham pori/ Ethakka appam/ Banana fritter is a deep fried snack very popular in kerala. This sweet fritter is one such tasty snack that can be easily made at home. This fritter when accompanied with a cup of tea/ coffee makes the evening best. I am such a big fan […]
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.
