Sambar rice/ Sambar sadam is one of the delicious and nutritious everyday food made in Tamil Nadu for lunch. Sambar rice is made with rice, toor dal and veggies making the meal a wholesome one. Sambar rice is very easy to make as it involves simple cooking and also demands […]
Green vegetable biryani is a very aromatic and flavorful biryani loaded with veggies. Adding a paste made with mint and cilantro gives the biryani beautiful green color and adds to its taste making it stand out among other biryani. Green vegetable biryani requires all the same ingredients used in making […]
Baked vegetable biryani is an oven baked rich and delicious biryani where all the flavors are sealed within to make the biryani more appetizing and tasty. Baked vegetable biryani though the name might sound little new for some people it is quite easy and very simple recipe and as the […]
Prawn biryani/ Shrimp biryani is a very flavorful and aromatic sea food biryani completely different in taste from chicken biryani and egg biryani. Prawn/ Shrimp biryani can be prepared in many ways but this particular recipe is one of my favorites as it is very simple and quick to prepare […]
Quinoa pulao is a very healthy and wholesome one pot recipe that is loaded with veggies and taste. Yes this recipe will initiate interest for all those quinoa non- eaters as well as this super delicious and equivalent to regular pulao of course with an extra nutty and crunchy texture […]
Angannan chicken biryani/ Anganna biryani is a delicious and aromatic biryani popularly served in Coimbatore a city in Tamil Nadu. This biryani is unique in its taste due to the preparation method and ingredients as well. To mention the biryani color too is much different due to the use 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.
