Pacha mochai/ Surti padi lilva/ Avarai payiru fry is one such quick and simple to make yummy poriyal/ fry that goes easily with any south Indian lunch menu. This mochai is easily available in market, which needs to be deshelled or sometimes is sold in plastic bags without shells for […]
Okay so I was tempted to try this recipe after seeing a picture in Instagram (I still think if it was there) or somewhere in social media few days back. Methi malai paneer in the pic was ivory in color with tints of green from methi along with paneer cubes […]
Chicken biryani is a flavorful and delicious one pot meal prepared with aromatic basmati rice and chicken. This chicken biryani is prepared in stove top method and uses biriyani masala to add more flavors and taste. I have posted many varieties of biryani both veg and non-veg recipes earlier but […]
Palak peas pulao is a healthy and flavorful rice dish that is very easy to prepare with simple every day ingredients. I was really bored of making same old curry and sabzi with palak wanted to try something new so made this simple pulao with palak and green peas/matar. I […]
Curd rice/ Daddojanam/ Thayir sadam is a delicious and lip smacking summery dish that is prepared by adding tempering to mashed rice and curd. This tempered curd rice is very flavorful and yummy due to the addition of ginger and cilantro in the tempering. This simple and easy to make […]
Egg fried rice is a delicious Chinese rice dish prepared by tossing aromatic basmati rice in roasted veggies. But I have prepared this rice dish in Indian style by skipping soy sauce, also I have added scrambled eggs last as I like it that way and also the raw flavors of […]
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.
