Paneer pinwheel is a crispy and quick yummy snacks made by frying paneer stuffed pinwheel shaped dough. This recipe and preparation is similar to paneer paratha but takes a little twist in the end. This recipe is easy to make and will be ready in no time. So lets get […]
Medhu vada/ Ulundu vadai is fried Indian savory donut with crispy exterior and soft interior. Medhu vada / Ulundhu vada is prepared by grinding soaked urad dal into batter and frying the shaped batter in oil. It is usually served with breakfast and tastes best with sambar and coconut chutney. […]
Pottukadalai bonda is an instant fried recipe prepared with grad dal flour and rice flour. Gram dal bonda is a crunchy and spicy recipe with crispy outer and soft inner and tastes best with chutney and sambar. This recipe is quick and easy and does not require any pre preparation. […]
Black urad dal vada is prepared by grinding soaked black urad dal in blender and then frying them in oil after shaping them. This vada has crispy outside and soft inside. I got to know about this recipe from my neighbor cum friend and I was so surprised to see […]
Channa masala sundal is prepared by cooking soaked channa then tossing it in freshly ground masala and enhanced with coconut and tempering. Channa sundal is easy to make and works well for lot of festivals. This recipe involves grinding of masala powder which is the key method in turning this […]
Ribbon pakoda/ Nada karasu/ Ribbon murukku is a delicious and crunchy munchy snack made during festivals is very easy to prepare and does not involve any grinding, roasting and pre preparation in its making. Ribbon pakoda prepared with rice flour and besan is a beginner friendly recipe as it involves […]
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.
