Mushroom butter masala/ Mushroom makhani is a rich, creamy and tasty gravy prepared with mushrooms. Mushroom butter masala is prepared by adding ground onion, tomato and cashew paste mixture to cooked mushrooms. Adding ripe red tomatoes and Kashmiri chilli powder gives this gravy natural orange color. This mushroom makhani tastes […]
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 […]
Butter chicken or Chicken makhani is a rich, creamy and delicious side dish prepared by adding grilled/ roasted chicken in sweet and spicy tomato sauce. Chicken makhani/ Murgh makahani is the most sought after side dish by many anytime they visit restaurants if they are non veg eater and in […]
Air fryer lauki kofta/ Bottle gourd kofta curry is a flavorful and delicious gravy/ curry where round shaped cooked kofta balls prepared with grated lauki/ bottle gourd is dunked / drenched in a tangy and slightly sweet onion tomato based gravy. Might sound a little confusing but trust me it […]
Vegetable paneer jalfrezi/ Vegetable jalfrezi is a semi dry flavorful Indian curry consisting of stir fried veggies and paneer in sweet, tangy and spicy sauce. This is one such popular and delicious curry that goes well with roti/ phulka and jeera rice. Jalfrezi curry can be made with just veggies […]
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.
