Green chilli chutney is a super spicy chutney prepared in reverse method, yes the green chilli is first ground into paste then tempered and cooked. My mom usually prepares this chutney when we really get bored of regular chutney or if the main dish demands a spicy chutney like this. […]
Cabbage chutney is a spicy and yummy tasting chutney prepared by grinding sauteed cabbage, dal, red chili and tamarind. Cabbage chutney though different from the regular chutney in taste its making is very simple and easy, also it holds only handful ingredients in its making. This chutney can be used […]
Red chilli coconut chutney is a spicy side dish served with various main dishes. It is prepared by grinding coconut and red chilli with other ingredients to enhance the flavors and taste of regular coconut chutney. This is my moms recipe and she used to serve it with idli and […]
Bisi bele bath powder / Bisibelabath powder is a spicy and flavorful powder prepared by grinding select roasted spices. This powder is used for enhancing the flavor and taste of a rice dish called bisibelabath/ bisi bele bath originating from the state of karnataka. So lets get to the making of […]
Capsicum chutney is a spicy and tangy chutney with cilantro flavor is prepared by grinding sauteed onion, tomato, capsicum and cilantro into paste. This chutney has very appetizing color and is also quick and easy to make. Capsicum chutney can be made any day as it goes well with any […]
This is a tangy and spicy chutney prepared in reverse procedure. The grinding takes place first then the tempering. The riper the tomatoes and more quantity of red chili yields vibrant red color. It is easy to prepare and goes very well with maida dosa, dosa and idli. I remember […]
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.
