Tomato pulao / Tomato peas pulao is a a very flavorful and aromatic rice recipe that is not only easy to prepare but is also very tasty and different from regular pulao made at home. Adding green peas gives little crunchiness also adds its flavors too and complements the red […]
Palak pulao/Spinach pulao is a green colored delicious and healthy pulao made with simple ingredients in a quick method. Palak pulao as the name goes is prepared by cooking soaked Basmati rice in palak paste which is then garnished and served with fried bread cubes. These fried bread cubes gives […]
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 […]
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 […]
Orange Pulao might sound unique, was it named due to the pulao color? Not at all! Orange pulao/ Orange pulav is a very flavorful and delicious pulao prepared by cooking seasoned rice in FRESH ORANGE JUICE! Yes it is! Orange pulao might sound gross for a second but you will […]
Puliyodharai/ Pulihora with a mild tanginess and spiciness with crunchiness from dal and peanut serves as prasad in many South Indian temples and is also made during some festivals in my family apart from regular cooking days. Puliyodhari is very easy to make and even more easier now as we […]
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.
