Instant besan sambar/ Kadalai mavu sambar (in tamil) is a quick and easy version of tiffin sambar that can be accompanied with idli, dosa, rava upma, uttapam and so on. This instant sambar requires no grinding and mainly no cooking of dal making it easy on busy days or when […]
Quinoa pronounced (kinwa) is a naturally gluten free grain that is rich in protein with all essential amino acids and has very high fiber compared to any other grain, also high in minerals like magnesium and iron. This super healthy grain can be incorporated in our diet in most simplest […]
Instant wheat flour appam is a super easy, yummy and healthy sweet recipe that can be prepared in no time with only few ingredients that you can easily pull out of your pantry. This instant appam is a great way to make use of overripe banana and also this appam […]
Mysore pak originating from Mysore (Karnataka) as the name goes is a delicious and mouth watering rich sweet made with besan/ chickpea flour, ghee and sugar. The traditional mysore pak is hard like fudge but this recipe is another version of mysore pak as this is very soft with oozing […]
Idli made with idli rava yields soft, fluffy and spongy idlis in the most simplest and hassle free procedure making it easy for beginners as well. The batter for this idli can be made in both mixie/ grinder yielding in same result but the one ground in mixie is very […]
Mysore chutney/ Spicy red chutney/ Chana dal chutney is a traditional spicy chutney made while preparing regular or mysore masala dosa at my home. Mysore chutney is prepared with bengal gram/ split chana dal and dried red chilli acting as main ingredient, while adding onion or coconut depends upon each […]
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.
