Sweet ragi vermicelli/ Finger millet semiya is a delicious and healthy recipe that can be prepared in jiffy. Finger millet semiya is one such ingredient that needs to added in our diet as it contains so much of health benefits. This simple and quick to make recipe involves only handful […]
Kesari bath is a very delicious Indian sweet prepared in Karnataka style using sooji, sugar and water. This kesari bath is very similar to sheera/ kesari prepared but is different in color and texture. Yes kesari bhath is little flowy in texture and is usually prepared in yellow color. This […]
Paal kozhukattai is a traditional sweet recipe prepared by cooking steamed rice flour balls in milk, coconut milk and sugar. Paal kozhukattai is usually prepared for Ganesh Chaturthi for neivedhyam along with other sweets and savory. This recipe can be prepared with many variations and in many varieties but here […]
Mothagam or Modak or Kozhukattai is a steamed dumpling made with rice flour consisting of filling either sweet or savory which is offered as prasad to Ganapathi Bappa for Ganesh chaturthi festival in India. This steamed modak consists of sweet filling with freshly grated coconut and sugar. Yes sugar! Its […]
Fruit custard is an age old delicious and easy to make dessert loaded with fruits and topped with nuts in a rich custard mixture. Fruit custard that can be prepared in jiffy is one such brilliant and yummiest way to incorporate all the fruits of our choice in our diet, […]
Quinoa kesari/ Quinoa sheera is a delicious and healthy sweet that is also a easy and quick to make recipe with a preparation similar to rava kesari/ sheera where only sooji/ rava is replaced with quinoa which gives the kesari a unique taste and makes it a healthy one. Quinoa […]
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.
