Mirapakaya bajji/ Chilli bajji/ Stuffed mirchi bajji is one such popular and much loved deep fried fritter prepared by frying potato/ aloo stuffed and batter coated chilli to perfection. This is a popular street food in Andhra and I am sure none of us (been to Andhra) have missed gobbling at […]
Prawn vadai/ Era vadai is a delicious and easy to make lentil based deep fried snack that can be served as a snack/ appetizer or alongside rice for lunch. This prawn fritters recipe is a super simple and well known recipe by all that is the regular masala vada is […]
Kadamba bajji/ Mixed vegetable bajji is a delicious platter of puffy tea time snack that is served during evenings but much preferred by all during rainy season/ winter. We usually eat/make bajji with 1 or 2 veggies but this kadamba bajji is a platter of mixed veggies bajji in which […]
Kale pakora/ Kale fritters as the name goes is a crispy and yummy tea time snack/ Appetizer prepared with kale, besan, rice flour and other pantry friendly ingredients. Pakoras are always the best combo with tea during windy/ rainy days and are much easier than bajji as they don’t require […]
Keerai masala vadai/ Spinach vadai is a deep fried crispy lentil savory snack loaded with spinach. This popular South Indian fritter/ Spinach vadai can be served as snack along with hot chai and chutney/ can be served along with sambar rice/ any South Indian lunch. For this recipe I used […]
A crispy, golden tea-time snack made with foxtail millet (thinai) and toor dal, this Thinai Vadai is a gluten-free twist on the classic masala vada—perfect for rainy days and healthy cravings.
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.
