Kadai mushroom is a creamy, rich and delicious restaurant style gravy. It is prepared with mushrooms) and colorful capsicum cooked in mildly spicy onion, tomato cashew paste and homemade spice powder. This mushroom gravy is such a simple and easy to make side dish that always remains as one of […]
Zucchini dal/ Zucchini pappu is a delicious and very easy to make lentil based side dish usually served alongside roti/ rice. We all know that dal is almost everyone’s favorite and we usually make simple dal like this: DAL FRY CABBAGE PAPPU LAUKI PAPPU/ DAL SORREL LEAVES DAL/ GONGURA PAPPU […]
Veg Makhanwala/ Vegetable makhani is a rich, creamy and delicious restaurant style gravy prepared by simmering mixed veggies in onion, tomato, cashews based gravy. This is one such simple and easy to make buttery gravy loaded with veggies that has same preparation like: Butter chicken Fish tikka masala Air fryer […]
Air fryer Baingan bharta/ Air fryer eggplant bharta is a very flavorful and delicious dish prepared by adding roasted and mashed baingan/ eggplant to spices. Traditionally baigan bhartha is prepared by roasting eggplant in direct flame which is actually the speciality of the dish as the flavors created is magical. […]
Naan is a leavened Indian flatbread with soft spongy texture and usually oven baked/ tandoor. Naan can be easily prepared at home on tawa with or without yeast but still have have texture like this recipe which I posted earlier WHOLE WHEAT NAAN (without yeast). Naan comes in many varieties/ with […]
Idli batter handvo is an easy and quick to make lentil cake loaded with veggies that is usually prepared by grinding soaked dal and rice together, fermented and cooked/ baked to perfection with tempering. This is one such healthy and delicious breakfast/ snack from Gujarati cuisine that can be easily […]
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.
