Cauliflower capsicum masala/ Gobi capsicum masala is a very colorful, flavorful and yummy dish prepared by cooking cauliflower in onion tomato based spicy masala. Adding capsicum gives crunchiness to this dish in addition to taste and flavors. I have added 4 colors of capsicum to give a visual treat to […]
Baingan ka salan/ Hyderabadi baingan salan is a peanut based spicy gravy usually accompanied with biryani. Baingan ka salan is prepared with baingan/ brinjal as the name goes is one of the most delicious gravy with distinct flavors and taste. This recipe involves grinding of a paste using roasted peanuts, […]
Kadai mushroom (dry) is a spicy and masala flavored dish with crunchiness from capsicum is such a simple and easy to make side dish that always remains as one of my top priority whenever I make roti or chapati. I have been making this dish since the time I learnt […]
Aloo kofta curry is a delicious Indian dish where fried dumpling made with aloo and paneer are soaked in masala onion tomato curry. Aloo kofta curry has unique taste than any other regular curry and has always remained my family’s favorite recipe. Though there are lot of ingredients in its […]
Oats chapati is a very easy and healthy chapati prepared by adding ground oats powder to wheat flour to form dough. Oats chapati will have same texture, look, feel very soft and will taste more yummy than regular chapati and this is again a delicious way to consume oats. Today […]
Channa masala or chole masala is a spicy, tangy and masala flavored dish usually accompanied with batura. Channa masala is prepared by adding soaked and cooked white channa to spicy and tangy onion tomato mixture then cooked till everything is combined into thick gravy. This recipe is very simple to […]
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.
