Chicken 65 fried rice/ Air fryer Chicken 65 fried rice is a delicious Indo-Chinese one pot meal prepared by tossing cooked basmati rice in air fried chicken 65 mixture loaded with some scrambled eggs and crunchy veggies. It is not that complicated as it sounds, in simple words this fried […]
Ellu sadam/ Sesame rice is a very quick and easy to make variety rice that can be made with freshly ground sesame podi/ ellu podi. This flavorful rice is a very popular kalavai sadam during purattasi, adi perukku and often offered as prasad/ neivedhyam in temples, also is made as […]
Millet sambar sadam/ Kuthiraivali sambar sadam/ Barnyard millet sambar rice is a simple and quick to make Tamil Nadu style one pot meal. It is prepared with millet/ Barnyard millet, toor dal and veggies. Traditionally sambar sadam is prepared with rice. But to keep it more healthy and to get […]
Boneless chicken dum biryani is a very flavorful and scrumptious one pot meal prepared by cooking marinated chicken over which half cooked rice is layered and cooked in dum style. “Dum” is one of the ways to cook biryani where all the flavors and aroma is locked/ sealed within the […]
Methi rice/ Vendhaya keerai sadam is a very flavorful and delicious rice. It is prepared by tossing cooked rice in methi and freshly ground masala powder. Sounds simple right? It is simple and healthy as methi leaves/ fenugreek leaves are nutrtious. It is a much sorted winter produce as it […]
Thalappakatti style soya chunks biryani/ Thalappakatti veg biryani is a vegetarian version of the popular Dindugul thalappakati biryani. It is known for their unique style seeraga samba chicken and mutton biryani loaded with spices. In this recipe I have replaced chicken with soya chunks. It has equal amount of protein […]
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.
