Curd rice/ Daddojanam/ Thayir sadam is a delicious and lip smacking summery dish that is prepared by adding tempering to mashed rice and curd. This tempered curd rice is very flavorful and yummy due to the addition of ginger and cilantro in the tempering. This simple and easy to make […]
Egg fried rice is a delicious Chinese rice dish prepared by tossing aromatic basmati rice in roasted veggies. But I have prepared this rice dish in Indian style by skipping soy sauce, also I have added scrambled eggs last as I like it that way and also the raw flavors of […]
Capsicum bath is a very flavorful and delicious variety rice prepared by tossing cooked rice in spicy and masala flavored capsicum mixture. I prepared this recipe with regular vangi bath powder, yes I just replaced brinjal with capsicum and it turned out more flavorful and yummy dish. Sounds interesting right! […]
Ambur chicken biryani/ Seeraga samba biryani is one such delicious and lip smacking one pot meal that has its own distinct flavors and cooking method; where taste is overloaded due to slight variation in the ingredient list which makes it stand out among other biryani. This ambur biryani is so […]
Vegetable biryani is a delicious and flavorful one pot meal loaded with veggies. Vegetable biryani can be prepared in many methods like pressure cooker, dum style, oven baked and stove top method a very simple and traditional style not involving much work. According to me the vegetable biryani cooked in […]
Coconut milk pulao or coconut milk vegetable pulao is a very flavorful and aromatic one pot dish that is simply loaded with veggies. This pulao is made in a simple method using pressure cooker also without involving many ingredients yet is tasty because of the coconut milk. This pulao can […]
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.
