Mixed vegetable bonda/ Vegetable bonda is a delicious South Indian fritter prepared by dipping spiced vegetable mixture balls in besan/ bengal gram batter and deep fried to perfection. Vegetable bonda can be made with a variety of veggies like carrot, beans, green peas and potato.This vegetable bonda tastes little similar […]
Maravalli kizhangu vadai/ Kappa kizhangu vadai/ Tapioca vada is a crispy, delicious and flavorful vada prepared with tapioca and white urad dal. Tapioca/ Kappa aka Cassava (Maravalli kizhangu) offers some great health benefits, so adding in our diet once in a while is good so here is one such recipe. […]
Instant bread bonda/ Bread bonda is a yummy fritter that can be prepared with handful ingredients in jiffy. Yes just put all those stale/ leftover bread to use!! Just kidding even fresh bread will do the job! Was so tempted to eat some fritters during this rainy weather, but was […]
Keerai medhu vadai is a fluffy, crispy and delicious medhu vada loaded with goodness of palak/ spinach/ pasalai keerai. This keerai vadai can be made for festivals like Ugadi, Ganesh chaturthi, Varalakshmi vratham etc as it uses no onion in its making and can taste same or more delicious than […]
Air fryer bread pakora is a delicious and a healthy version of regular bread pakora/ pakoda which is prepared by air frying besan coated bread slices to perfection. This bread pakora/ fritter is all time favorite tea time snack for anyone and now it can be consumed in a guilt […]
Wheat bonda/ Wheat punugulu/ Godhumai pindi punugulu is an instant and easy to make scrumptious golden color deep fried fritter prepared with wheat flour/ Godhuma maavu/ pindi , curd and rice flour. Traditionally punugulu/ bonda is prepared with maida, but to keep it little healthy I made it with wheat […]
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.
