Vegetable salna is packed with lot of veggies cooked in coconut paste and goes very well with parotta. Though it involves a lot of steps in its making it is easy to prepare and it is definitely worth the time spent. Salna can be made in both veg and non […]
Parotta is made with maida and is best known for its layers and texture. It is easy to make though requires little practice while pleating but can be attempted even by beginners. I usually prepare veg salna to accompany parotta and egg biryani. I prefer to make all of these […]
Kothu parotta is a delicious one pot dish and is very famous in Tamil Nadu. It can be prepared either with fresh or left over parottas and also in both versions veg and non veg kothu parotta. This recipe is spicy, crunchy with veg salna flavors infused in parotta which […]
Bread kuzhi paniyaram is an easy and quick to make snack/ breakfast/ mini tiffin prepared by steaming tempered bread batter in appe pan (vessel consisting mold). It can be made in both sweet and savory versions. This bread paniyaram can be prepared with fresh bread or left over ones and […]
Garlic shrimp is a simple recipe where noodles is tossed in garlic shrimp mixture. Its flavors are very distinct from regular noodles preparation. I make this recipe whenever I find small shrimp in store as they are much tastier than the big ones. For this recipe I used egg noodles […]
Tomato pasta is simple and tangy pasta can be a real treat for tomato lovers and can be prepared easily at home from scratch with basic ingredients. Rotini shaped pasta is something I use often at home for pasta salads and other tomato based pasta dish as my hubby is […]
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.
