Makkan peda/ Arcot makkan peda is a sweet delicacy prepared with maida and khoya, stuffed with dry fruits and nuts soaked in sugar syrup is very popular in Arcot, vellore district of Tamil Nadu. So I got to know about this sweet from my hubby as he is also from […]
Quinoa kheer is a one such delicious dessert that I have tasted till date, yes a nutty flavored kheer with mild crunchiness perfectly powered with cardamom powder and sweetness is a real treat for our taste buds and a bliss for kheer lovers. As always my recipe will not include […]
Mango kesari/ Mango sheera is a quick and delicious sweet recipe prepared with sooji and mango puree as key ingredients. Adding ghee and cardamom powder adds to its taste. Mango sheera recipe was given to me by my mom long long ago so long that i was again reminded by […]
Pudina sev/ Mint sev is a delicious, flavorful and green colored healthy snack prepared by adding freshly ground mint juice to besan mixture, which is made into dough, pressed and deep fried as sev. Sounds super easy right, same goes with the taste a crunchy sev with flavors of mint […]
Rasgulla is a soft and fluffy white colored round shaped delicious Indian dessert (Bengali) that needs no introduction. Rasgulla is made from curdled milk called chenna, which is kneaded into soft dough, shaped, cooked in sugar syrup, chilled and then served. Making rasgulla requires some patience and time with some […]
Badam kheer is a thick creamy and delicious Indian dessert prepared with badam/ almond and milk with flavors of saffron and cardamom to make any occasion or festival special. Badam kheer is one such quick and easy dessert that can be prepared with handful ingredients and also without involving much […]
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.
