Bottle gourd and shrimp kootu/ Sorakkai kootu is a thick gravy with a combination of bottle gourd / sorrakkai, lentil, shrimp/ prawn. It is a very delicious and very nutritious dish that goes well with rice and dosa. Though it has many steps in its making the output is a […]
Pepper chicken (milagu chicken) is a spicy, flavorful and delicious dish where chicken is cooked and simmered with loads of freshly ground black pepper in onion based masala. Pepper chicken can be made in gravy, semi gravy or masala form. So this particular recipe is a pepper chicken masala which […]
Prawn pepper kuzhambu is a spicy, flavorful and tamarind based gravy prepared with prawns and spices. As the name suggests the gravy is loaded freshly ground pepper which has lot of health benefits and is much soothing for this cold season. This kuzhambu uses small shrimp/ prawns but big ones […]
Green chana aloo subzi/ Aloo choliya is a delicious and spicy onion tomato based curry prepared with potato/aloo and Green chana/hara chana in pressure cooker. This gravy can be accompanied with many main dishes like roti, poori or rice so it can relished at any time of the day. Green […]
Dal makhani is a rich, creamy and dal based thick and yummy gravy that originates from punjabi cuisine. This gravy used 2 dal varieties in its making black urad dal and rajma which makes it protein rich and addition of butter and cream/milk adds more taste to the dish and […]
Onion salan is a thick and flavorful gravy that is exclusively served with biryani in restaurants. This salan aroma and taste is much different from other gravies as it uses peanuts, sesame seeds and coconut. It is simple to make and lip smacking recipe that makes biryani even more delicious. […]
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.
