Aloo bread upma is a simple and easy breakfast recipe prepared by tossing chopped bread cubes in onion potato mixture. This is a very quick and yummy recipe, which can be prepared on a busy morning as this does not require any side accompany. I have always enjoyed eating this […]
Bendakaya vepudu/ Okra fry is a common dish made in Andhra Pradesh to accompany rice. Bendakaya vepudu / okra fry is a spicy dish with crunchiness from dal and peanuts is cooked in oil without adding water. I learnt this recipe from my vadina (sister – in – law) who […]
Sooji halwa / Suji halwa is an instant, yummy and delicious recipe which can be prepared for any occasion. This halwa requires only handful ingredients in its making and can be prepared in just 10 minutes. Sooji halwa is one of my favorite halwa as it is quick to make […]
Fish kuzhambu/ chepala pulusu/ meen kuzhambu is a spicy, tangy and mouthwatering recipe usually accompanied with rice. This particular recipe is a traditional kuzhambu recipe hailing from Andhra Pradesh, cooked in different style unlike the regular ones. This recipe was given to me by my friend years ago, after which […]
Green chilli chutney is a super spicy chutney prepared in reverse method, yes the green chilli is first ground into paste then tempered and cooked. My mom usually prepares this chutney when we really get bored of regular chutney or if the main dish demands a spicy chutney like this. […]
Wheat kara paniyaram/ gunta pongalu is an instant and easy recipe prepared with wheat flour and rice flour. Wheat kara paniyaram is a yummy and tasty recipe holding very few basic ingredients available in the pantry. This paniyaram is my hubby’s favorite one and i usually serve it with green […]
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.
