Gyoza are Japanese version dumplings similar to Chinese. Gyoza is pan fried dumpling consisting of stuffing with veggies or meat and differs from Chinese dumplings for its garlic flavor. I made this recipe in Desi version so everyone can make an attempt. You don’t have to run to the stores […]
Chapati ladoos are prepared using leftover chapatis. It is very easy to make and has only 4 ingredients in its making. I learnt this recipe from my mother in law and now whenever I have leftover chapati at home this is one among the ways in which they can be […]
Quiche originating from France is a delicious savory prepared with pie crust as base and stuffing consisting of veggies or meat and cheese. So I made this very easy and simplified version of quiche using bread as base to inspire my friends to cook. It is very easy to make […]
Potato bajji is a delicious way to enjoy rain and cold weather. I am always reminded of bajji only when the temperature drops or when rain hits the ground. So i made these yesterday at home as evening snacks as it was a little cold than usual. For this recipe […]
Kababs are cooked in skewers with meat and veggies usually on grill or barbecue. But for this recipe I chose very simple method making it easy for everyone to give it a try. I replaced skewers with toothpicks so that it can be consumed in a bite and I prepared […]
Bread kuzhi paniyaram is an easy and quick to make snack/ breakfast/ mini tiffin prepared by steaming tempered bread batter in appe pan (vessel consisting mold). It can be made in both sweet and savory versions. This bread paniyaram can be prepared with fresh bread or left over ones and […]
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.
