Paneer pepper masala is a spicy and flavorful side dish that goes well with roti, fried rice, noodles or can be relished just like an appetizer as well. This dish is quick to make and serves to b an excellent lunch box recipe also. A long list of basic ingredients […]
Chicken lollipop is a very popular and yummy tasting deep fried spicy appetizer/ snack prepared by converting wings to lollipops. This lollipop always tops the party list as it is adored by both kids and adults. This is one such easy recipe which does not require too many ingredients and […]
Lachha paratha is a delicious layered Indian flat bread prepared with whole wheat flour/ atta. This paratha is very similar to the making of South Indian parotta prepared with maida / all purpose flour. This lachha paratha technique I learnt from my mother-in- law as she is super quick and […]
Capsicum besan sabji/ Capsicum besan fry is a simple and quick to make flavorful dry sabzi prepared with green bell pepper and gram flour/ besan. This instant sabji demands just few ingredients in its making yet tastes delish and goes well with both roti and rice. Sounds interesting right? A […]
Soya kola urundai/ Meal maker kola is a deep fried delicious snack prepared with soya chunks is a replica of non veg kola urundai/ fritter which is usually prepared with minced mutton. Yes this veg kola urundai with crispy outer and soft interior is prepared with minced soya chunks which […]
Peerkangai Sambar is a quick and wholesome South Indian stew made with ridge gourd, toor dal, and tamarind. Inspired by restaurant flavors and perfected at home, this everyday sambar is ideal for rice, idli, or dosa—and comes with a sustainable twist using the veggie peel for chutney.
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.
