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 […]
Aval vada / Poha vada is an instant, easy and delicious vada with crispy exterior and soft interior. Aval/ poha and rice flour act as key ingredients in the vada making . Aval vada requires no grinding and no pre-preparation, and it can be handy for quick tea time snack […]
Medhu vada/ Ulundu vadai is fried Indian savory donut with crispy exterior and soft interior. Medhu vada / Ulundhu vada is prepared by grinding soaked urad dal into batter and frying the shaped batter in oil. It is usually served with breakfast and tastes best with sambar and coconut chutney. […]
Aval kesari is simple sweet recipe prepared by grinding aval/poha into fine rava. This kesari is usually prepared during festivals commonly for krishna jayanthi and I am a big fan of aval ladoo and aval kesari and prefer this over rava kesari. So lets get to the making!
Poha ladoo/ Aval ladoo/ Atukula laddu is made out of flattened rice which is popular both in South and North India. The most delicious and easy sweet recipe that I prepared with poha is this ladoo and this was my Friday prashadam for god. I have been preparing a lot […]
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.
