Green chana aloo subzi/ Aloo choliya is a delicious and spicy onion tomato based curry prepared with potato/aloo and Green chana/hara chana in pressure cooker. This gravy can be accompanied with many main dishes like roti, poori or rice so it can relished at any time of the day. Green […]
Dal makhani is a rich, creamy and dal based thick and yummy gravy that originates from punjabi cuisine. This gravy used 2 dal varieties in its making black urad dal and rajma which makes it protein rich and addition of butter and cream/milk adds more taste to the dish and […]
Quinoa kheer is a one such delicious dessert that I have tasted till date, yes a nutty flavored kheer with mild crunchiness perfectly powered with cardamom powder and sweetness is a real treat for our taste buds and a bliss for kheer lovers. As always my recipe will not include […]
Golgappa puri/ Puri for pani puri is a golden brown puffed crispy puri that acts as main ingredient for many chaat items like masala puri, dahi puri, pani puri/ puchka etc. This golgappa puri is a small sized puri made with sooji/ semolina is very easy prepare at home as […]
Cucumber kheer/ Cucumber payasam is a delicious dessert loaded with flavors of cucumber, sweetness of condensed milk and sugar, crunchiness from nuts. This super easy kheer takes only 10 minutes to prepare as it requires no grinding or any soaking making it beginner friendly recipe. Also it demands very few […]
Spring onion paratha is a soft and layered paratha unique from the regular paratha that we make at home. Spring onion paratha is so flavorful that it can be consumed without any side accompany also, but with any spicy side dish too it goes very well. I am a huge […]
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.
