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 […]
Eggless donut/ doughnut is one such soft, fluffy, yummy and are very easy to make fried dessert food and sometimes consumed as breakfast too. Donuts are usually prepared with eggs, flour and yeast as base ingredients but this time I wanted to make eggless donuts just to make it possible […]
Chicken keema samosa/ Keema samosa is a popular deep fried savory snack prepared with maida dough for outer covering and masala flavored minced chicken/keema as filling. This crispy and delicious keema samosas are perfect tea time snack/ Iftar snack during the holy month of Ramadan. These chicken samosas are unbelievably […]
Spinach and cheese samosa/ Cheese samosa is a deep fried/ baked pastry/ savory snack prepared with spinach and cheese filling. Samosa is a very popular triangle shaped snack/ appetizer prepared with different kinds of filling like potato, onion, vegetable, chicken and much more in Indian and Asia. We love to […]
KFC style fried chicken/ Crispy fried chicken as the name has a super crispy exterior and juicy interior is a one such delicious and popular chicken recipe. This crispy fried chicken is something that we all crave for and in this current lockdown situation; where there is no access to […]
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.
