Kakarakaya ulli karam is a spicy and lip smacking side dish from Andhra cuisine prepared by adding fried bitter gourd /karela to spicy onion mixture. This bitter gourd dish is very peculiar one from usual curry, stir fry or masala, so anyone who wouldn’t like bitter gourd will start loving […]
Egg quinoa/ Quinoa egg rice is a quick and easy to make main dish prepared by adding cooked white quinoa to scrambled eggs which is flavored with cilantro. This egg quinoa is a replica of Indian egg rice which is made with just handful of ingredients, so I thought why […]
Rasam quinoa is a comforting and delicious main dish prepared by adding hot rasam (basically Indian version of tomato pepper soup) onto cooked mashy quinoa topped with a dollop of homemade ghee to slurp. As season gets cold we are reminded of this rasam and we usually relish either with […]
Pepper chicken is spicy, hot and delicious side dish usually served with rice, roti/ chapati. Pepper chicken is usually prepared with regular chicken or boneless chicken depending on each ones taste. As the name suggests this chicken dish is loaded with freshly ground pepper which makes the dish more tasty […]
Millets are small seeds like grains that are slightly sweet, nutty and most important carry lot of health benefits. There are many varieties of millet and today let’s take a look at little millet/ samai (in tamil), kutki (in hindi). Little millet like any other millet is rich in protein, […]
Quinoa fried rice or vegetable quinoa fried rice is a quick and healthy one pot dish prepared by tossing cooked white quinoa in sauteed veggies. This easy peasy dish can be prepared in a jiffy so works well on a busy working day and serves as an excellent lunch box […]
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.
