Cabbage pappu/ cabbage dal is a super easy and quick to make one pot curry prepared by pressure cooking moong dal, onion, tomato and cabbage till mushy and to which finally a tempering made with Sun dried chilli/ majiga mirapakaya/ mor milagay and mustard seeds is added to enhance its […]
Broccoli peas pulao/ Broccoli rice is a very interesting rice recipe with different combo of veggies prepared in a easy method with all those basic ingredients that a pulao demands. Broccoli pulao is a delicious rice with crunchiness from broccoli and green peas with flavors of mint and whole spices […]
Brinjal curry/ Brinjal chops is a very popular and delicious side dish that is usually served along with biryani in restaurants and most commonly at Muslim houses. Yes you got it right I got to know about this dish at my hubby’s place but this recipe is not from my […]
Carrot kootu is tradition south Indian curry/gravy prepared by cooking chopped carrot in mashed toor dal and moong dal mixture. Adding freshly ground coconut mixture adds to the taste and flavor of this dish. This zero level spicy gravy is one of the healthy and delicious gravies that I completely […]
Vegetable brinji rice/ Brinji rice is a very aromatic and flavorful variety rice loaded with veggies is prepared by cooking rice in coconut mixture and milk. The traditional recipe is prepared with coconut milk but I find this method yields in more taste and also can help any beginner to […]
White vegetable kurma/ White Korma is a very very flavorful and delicious South Indian gravy prepared by cooking veggies in coconut cashew based gravy. White kurma derives its from the dish color and according to its name it is different in taste from regular kurma also and is much more […]
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.
