Pizza rolls are easy and fun to make snacks where pizza is served in tiny bites. Pizza rolls are prepared with pizza dough stuffed with veggies, cheese and paneer then baked to perfection. Pizza rolls will be adored by both adults and kids. I usually make these pizza rolls when […]
Crispy on the outside and soft inside, this Corn Vada is a quick 10-minute Indian snack made with frozen corn and bread. These sweet corn fritters are perfect for tea time, kids’ tiffin, or last-minute guests — no soaking or grinding dals needed!
Crispy, golden, and comforting—this eggplant bajji (kathirikkai bajji) is a classic South Indian tea-time snack made without soda or food color. A revival recipe straight from my garden to your plate.
Aval vada / Poha vada is an instant, easy and delicious vada with crispy exterior and soft interior. Aval/ poha and rice flour act as key ingredients in the vada making . Aval vada requires no grinding and no pre-preparation, and it can be handy for quick tea time snack […]
Kollu also known as horse gram / ulavalu comes with lot of health benefits and I always make sure that I have it in our diet. Kollu sundal is a spicy sundal often prepared during navaratri is made by tossing cooked kollu in coconut and freshly ground masala. Kollu sundal […]
Butter murukku/ Butter chakli is a buttery crunchy delicious snack. It is easy and quick to make by combining rice flour, besan and gram flour. Butter murukku is usually prepared during Diwali. This murukku has a special aroma than other chakli. This recipe requires no preparation and no special shaping. […]
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.
