This soft, folded Maida Adai is a forgotten sweet from Tamil Muslim homes, traditionally made during Bakrid week. Gently cooked with milk and banana, and sweetened with just 1 tbsp sugar, it’s a soulful low-sugar dessert — warm, simple, and meant to comfort.
Ridge gourd peel chutney/ Peerkangai chutney/ Beerakaya chutney might sound a little different but it is one of the tastiest chutney I have learnt from my mom. This post is a continuity post from yesterday as the peel/skin from ride gourd that I had mentioned to save for chutney is […]
Vendhaya dosai/ Fenugreek dosa/ Methi dosa is a soft and spongy dosa prepared with rice, fenugreek seeds and urad dal. Vendhaya dosai is a very healthy breakfast and also is excellent body coolant which is very important for our body during summer. Vendhaya dosa recipe comes from my mom and […]
Quinoa dosa is a healthy and tasty dosa that is very easy to prepare just like regular dosa. Quinoa dosa requires the preparation of a batter consisting of rice, quinoa and urad dal which can be used for making soft and fluffy idlies too. Quinoa dosa is healthy option to […]
Tomato dosa/ Thakkali dosa is a bright colored crispy and delicious Indian crepe made by grinding soaked rice, tomatoes and few basic spices to a batter and then made into dosa. Tomato dosa is super easy to prepare unlike regular dosa as the batter needs no fermentation and soaking hours […]
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.
