Egg rice/Guddu rice/Muttai sadam is a very easy and quick to make rice variety that can be prepared either with freshly cooked rice or left over rice. Egg rice can be easily packed in lunch box as it is mess free recipe and simple sauce to accompany with it makes […]
Cabbage peas biryani is one such variety of biryani that many of them have not tried or perhaps not heard too. Yes cabbage biryani is a delicious treat for all those who love to eat cabbage and this recipe will give break from the boredom of eating just poriyal/ subzi, […]
Cauliflower peas biryani is a mildly spicy, flavorful and easy to make biryani that you can whip up in no time as it involves just those basic biryani ingredients and less chopping. Cauliflower biryani as the name goes is very different in taste from other regular biryani made at home […]
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 […]
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.
