Chicken kurma/ Chicken Korma is a very flavorful and aromatic South Indian gravy prepared by cooking chicken pieces in coconut cashew paste to give it a rich taste. This chicken kurma is made with 3 freshly ground paste onion, tomato and coconut paste giving it a thick kurma consistency and […]
Mushroom dum biryani is a one pot dish with loaded flavors and taste unlike regular mushroom biryani as it prepared by layering rice over cooked mushroom mixture and cooked in dum style which is the basic reason behind its taste. Though the ingredients list and written procedure looks bit long […]
Mysore chutney/ Spicy red chutney/ Chana dal chutney is a traditional spicy chutney made while preparing regular or mysore masala dosa at my home. Mysore chutney is prepared with bengal gram/ split chana dal and dried red chilli acting as main ingredient, while adding onion or coconut depends upon each […]
Tomato sevai/ Thakkali sevai is a spicy and little tangy recipe where tomato and sevai/ rice vermicelli/ rice noodles act as key ingredients. Tomato sevai is a very easy and quick to make breakfast which can be prepared in just 15 minutes if you have instant sevai / rice vermicelli […]
Carrot poriyal/ Carrot subzi/ Carrot stir fry is a super easy and quick to make recipe prepared with just handful ingredients in a very simple method, most importantly without using coconut giving break from traditional recipe. This recipe is a little spicy and yummy one which can be accompanied with […]
Garlic chicken is a spicy, aromatic and yummy recipe loaded with flavors of garlic as the name goes. Garlic chicken is a dish amidst gravy and masala which makes it serve as side accompany for rice, chapati, roti or sometimes can be relished just by mixing it with hot rice […]
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.
