Pressure cooker chicken kurma is one such easy and quick to make coconut based thick gravy that can be served with umpteen dishes like parotta, rice, poori, chapati, pulao, idli, dosa, uttapam and with many varieties of biryani. I have already posted many varieties of kurma including a chicken kurma […]
Instant Pot is the 3rd generation Programmable Pressure Cooker. It speeds up cooking by 2~10 times using up to 70% less energy and produce nutritious healthy food. INSTANT POT is not something new to market now but is very new to my blog. The above definition is available in internet […]
Bread omelet is no new term to anyone as it is one of the rescue recipe and also the easiest recipe that is beginner and bachelor friendly too. Bread omelet where both bread and omelet both is cooked at the very same or cooked separately and consumed together has many […]
Pressure cookers are always a bliss to all working people and non working people with small kids as they finish the work in jiffy. Of course we have the INSTANT POT available in market which does the work even faster but we are not debating about it now. Pressure cooker […]
Quinoa tomato bath is a mildly spicy, slightly tangy as tomato is the key ingredient and little nutty and crunchiness from quinoa. Quinoa tomato bath is a great lunch box or one pot lunch recipe. It can be served with raita. Quinoa tomato bath is again one such healthy and […]
Neer dosa is a traditional Indian crepe originating from Manglorean cuisine that is usually prepared with rice batter. This dosa is very easy in making as the batter no fermentation hence dosa can be made right away when the batter is ground. Neer dosa batter can be prepared with or […]
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.
