Whole wheat bhatura is a puffy and fluffy deep fried leavened Indian bread prepared with wheat flour, maida, curd, baking soda and sooji/ rava. Bhatura is traditionally prepared with maida/ all purpose flour and served with chole/ chana masala but to keep it healthy and break the boredom I tried […]
Air fryer lauki kofta/ Bottle gourd kofta curry is a flavorful and delicious gravy/ curry where round shaped cooked kofta balls prepared with grated lauki/ bottle gourd is dunked / drenched in a tangy and slightly sweet onion tomato based gravy. Might sound a little confusing but trust me it […]
Boneless chicken dum biryani is a very flavorful and scrumptious one pot meal prepared by cooking marinated chicken over which half cooked rice is layered and cooked in dum style. “Dum” is one of the ways to cook biryani where all the flavors and aroma is locked/ sealed within the […]
Watermelon rind kootu/ Watermelon peel kootu is a simple and quick to make coconut based gravy/ kootu prepared with watermelon rind (white part of watermelon) and chana dal that goes excellent with rice, dal and can be considered as one of the best out of waste recipes. A truly effective […]
Gongura pappu/ Sorrel leaves dal is a delicious, flavorful and tangy dish prepared with toor dal and gongura leaves originating from Andhra Cuisine. Its tanginess from gongura leaves/ sorrel leaves makes it stand out among other dal recipes. Gongura pappu/ Sorrel leaves dal / Pulicha keerai paruppu goes well with […]
Chettinad prawn roast/ Chettinad prawn masala is a spicy, flavorful and delicious side dish prepared by cooking prawns in freshly ground masala. This very simple and easy to make dish goes well with rasam rice or biryani and taste more like the crab/ shrimp roast available in Anjappar restaurant/ Sangam […]
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.
