Pressure cooker prawn biryani is a very aromatic, flavorful and mouthwatering one pot dish prepared with few basic ingredients in a very simple and easy method. This biryani involves grinding of a paste using mint, cilantro and green chilli to enhance the taste of this biryani. As it is thanksgiving […]
Black chana kuzhambu/ Konda kadalai kuzhambu is a very easy and simple to make recipe prepared by adding cooked black chana in spicy coconut mixture. This kuzhambu / curry is prepared without using green chilli, dried red chilli or chilli powder and all the spiciness comes only from peppercorn making […]
Coconut masala rice is a simple and hassle free recipe, prepared by adding more flavors, taste and spiciness to the regular coconut rice. Coconut masala rice involves grinding of a masala powder with 4 basic ingredients available in pantry and that’s the only addition made to this recipe. This coconut […]
Poondu kuzhambu is a spicy, tangy and very flavorful kuzhambu prepared in chettinadu style by grinding paste with onion, tomato and coconut. This kuzhambu became my favorite one since my pregnancy after trying lot of variations. Many people prepare this poondu kuzhambu/ garlic kuzhambu in different ways and methods but […]
Tempered rice/ Talimpu annam/ Thalicha sadam is a quick and instant recipe to add flavors and taste to your leftover rice. Tempered rice is a flavorful rice with crunchiness from dal and peanuts is very easy to prepare and requires very few basic ingredients in its making. This is one […]
Bendakaya vepudu/ Okra fry is a common dish made in Andhra Pradesh to accompany rice. Bendakaya vepudu / okra fry is a spicy dish with crunchiness from dal and peanuts is cooked in oil without adding water. I learnt this recipe from my vadina (sister – in – law) who […]
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.
