Tawa fish roast/ Tawa meen roast is a flavorful and lip smacking fish roast where spiced batter coated fish fillet is again coated with breadcrumbs and roasted to perfection on tawa. This style of tawa fish fry/ meen roast idea I purely adopted from thalappakatti restaurant not claiming it’s the […]
Nethili fish fry/ Anchovies fry is a yummy deep fried starter/ appetizer/ snack that can be easily prepared with handful ingredients. This nethili fry starter is something people would love to order in restaurants just like Chicken lollipop Chicken 65 and now you can make it at home and serve […]
Chicken tawa fry/ Chicken tawa roast as the name suggests it is a simple yet delicious chicken fry recipe prepared by roasting/ frying marinated pieces of chicken in tawa to perfection with flavors of curry leaves. We usually eat either chicken lollipop, chicken 65, chili chicken, chicken drumstick (baked) or […]
Pichi potta kozhi varuval/ Shredded chicken fry is a spicy, delicious and simple stir fry prepared by tossing cooked shredded chicken in spicy onion dry masala. This Tamil Nadu street food style stir fry with simple cooking and ingredients makes an outstanding side dish to go with sambar, rasam, parotta […]
Yam mezhukkupuratti/ Chena mezhukkupurati is a very easy and quick to make Kerala style stir fry prepared by roasting yam/ chena along with some masala, onions and chili in coconut oil. This stir fry dish is a common side dish during lunch and it also holds a place in “Onam […]
Vendakka thoran/ Kerala style Ladies finger stir fry is a simple and easy to make coconut based side dish served usually for lunch and always have special place in Onam sadya. Now you might have guessed why this recipe is here. Yes Onam is almost there and I thought to […]
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.
