Eggplant a glossy purple vegetable with meaty white texture and with spiky skin belongs to nightshade family. They are known as eggplant in North America and Australia and brinjal as south Asia and south Africa. They grow in different sizes, variety of colors and shapes but the commonly grown in […]
Tomatoes are edible red vegetable and belong to nightshade family. They are widely used in lot of cuisines and can be eaten raw or cooked. Tomatoes come in different shapes, sizes, flavors and colors too. They are very easy to grow when properly staked and cared. So lets know about […]
Summer squash is a warm seasoned crop that originates from Mexico and central America is very popular among home gardeners as they are very easy to grow. Summer squashes have fatter bottoms and tapper towards neck with slightly bumpy thin skin and white flesh inner with seeds. They taste similar […]
Spinach a leafy green vegetable crop is a real spring treat as they are cool seasoned crop. They need to be consumed on a regular basis either raw or cooked as they are packed with lot of nutrients and is the most healthiest food on planet. They are good to […]
Chili is a spicy tasting pod that is used in cooking around the world for its spiciness and flavors. Imagine growing them in your own garden. Home grown chilies are much greener, shinier and fresh than the store brought ones.They come in lot of varieties, colors and also their level […]
Bell peppers are warm seasoned crops and known for their flavors and crunchiness hence they are used in lot of dishes and cuisines . They can be eaten raw or cooked and are loaded with lot of nutrients and rich in vitamin C. They also come in lot of colors […]
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.
