Osmania biscuit is one such super popular and delicious short bread kind biscuits originating in Hyderabad and named after the last ruler Osman Ali khan. This melt in mouth biscuit is super famous in Irani cafes of Hyderabad and slurping a sip of tea and having a bite of homemade […]
Churro is a light and crispy deep fried snack prepared with all purpose flour, butter and egg which is served hot coated with generous amount of sugar and cinnamon. These homemade churros are have crispy exterior and soft, gooey interior which makes this pastry super special and these are available […]
Veg kothu chapati/ Kothu chapati is a delicious combination of minced chapati and veg kurma tossed with some onions, tomatoes and masala served usually with onion raita as dinner or evening snacks or mini tiffin. This recipe is a copycat recipe of the traditional veg kothu parotta that is popular […]
Potato puffs/ Aloo puff is a popular Indian snack prepared by filling puff pastry sheets with spicy mashed potato mixture and baked to perfection. I never knew that there was something called aloo puffs until last year when I noticed in a café. We all/ I am used to typical […]
Kale pakora/ Kale fritters as the name goes is a crispy and yummy tea time snack/ Appetizer prepared with kale, besan, rice flour and other pantry friendly ingredients. Pakoras are always the best combo with tea during windy/ rainy days and are much easier than bajji as they don’t require […]
Olaiappam/ Sweet idli is a soft, spongy and fluffy idli where idli is sweetened with jaggery, flavored with cardamom and topped with grated coconut, moong dal and steamed to perfection. This sweet idli is usually served as breakfast along with ginger chutney. This is Pondicherry (I was born there) specialty […]
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.
