Air fryer tandoori gobi or Tandoori cauliflower is a spicy, flavorful and super yum appetizer/ starter. It is prepared by Air frying masala gobi florets to perfection. This tandoori gobi can be prepared in no time; and I must say it is one of the tastiest yet very easy to […]
Chocolate puff pastry/ Chocolate puffs (Indian) is a warm, light, flaky and delicious puff pastry with chocolate filling. This baked pastry can be prepared in 5 minutes and also requires just 2 basic ingredients. How simple right?? The weather is super cold or is raining/ snowing almost everywhere, such quick […]
Prawn bajji/ Shrimp bajji/ Eral bajji is a spicy and yummy fritter prepared with marinated small/ big shrimp dipped in spicy besan batter i.e regular bajji batter and fried to perfection. These are so delish yummy tea time snack specially during rainy season like this. We have all tasted bajji […]
Whole wheat eggless cinnamon roll is sweet, soft, fluffy and delicious warm roll. It is prepared with whole wheat flour, yeast, butter, brown sugar and as the name goes it screams cinnamon flavor. Traditionally cinnamon rolls are made with all purpose flour and eggs like this Cinnamon rolls. But I […]
Air fryer Chicken pakora/ Air fryer chicken pakoda is a crisp, juicy, flavorful, delicious yet guilt free appetizer/ snack where marinated boneless chicken pieces are Air fried to perfection. This chicken pakoda is traditionally a deep fried snack but couldn’t resist myself from posting this recipe as it has been […]
Ragi Thattai/ Ragi Pappu chekkalu/ Ragi Nippattu is a crunchy, flavorful and delicious disc shaped South Indian fried snack that can be prepared during festivals like Diwali. Traditionally Thattai/ pappu chekkalu is prepared rice flour and urad dal flour but to give it a healthy twist I tried makjng it […]
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.
