Sakkarai pongal/ Sweet pongal/ Chakkara pongali is a delicious sweet recipe popularly prepared in South India during festivals. Sweet pongal/ sakkarai pongal is prepared with rice, moong dal and jaggery. Adding ghee, cashews and raisins enhance the taste of this dish even more. Sweet pongal holds top priority along with […]
Rava ladoo/ Rava laddu is a very easy and delicious recipe that is usually prepared during festivals or any special occasion. Rava ladoo takes very less time to prepare and also involves only handful ingredients in its making so it can be made easily even by beginners. This ladoo recipe […]
Lauki halwa/ Bottle gourd halwa/ Dudhi halwa is a very simple and quick to make halwa prepared with handful basic ingredients similar to carrot halwa. Lauki halwa is one such delicious halwa that can be made easily in no time for any special occasion even by beginners. This halwa can […]
Peanut ladoo is a very simple and easy to make recipe involving just 4 basic ingredients and can be prepared in no time. Peanut ladoo is usually made during festivals like karthikai deepam. This ladoo comes as real treat for peanut lovers and also for non peanut lovers. So if […]
Pori urundai/ Murmura ladoo is a sweet, crunchy and delicious recipe usually prepared during festivals like Kathikai Deepam. Though it involves only handful ingredients in its making it gets little tricky while making the jaggery syrup, which requires little patience, and at the very same time you will need to […]
Carrot halwa/ Gajar ka halwa is a very delicious Indian sweet prepared with grated carrots and milk acting as key ingredients. Carrot halwa/ Gajar ka halwa is one such easy and simple halwa that anyone can prepare easily at home using few simple ingredients available in one’s pantry. Carrot halwa […]
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.
