Inji kuzhambu is a spicy and tasty kuzhambu which is prepared by grinding ginger and green chili into paste and then enhancing the taste by adding tamarind extract. This kuzhambu is usually with hot rice or with curd rice. I usually prepare this kuzhambu during winter as it tastes best […]
Coconut upma is a traditional upma prepared in my family generation after generation. It is a spicy and tangy recipe prepared by grinding coconut and idly rice along with spices. It is very delicious and has an unique side dish, raw onions. This upma needs to be consumed when it […]
Rajma sundal is a very healthy and easy recipe where soaked and cooked rajma is tempered. It is prepared during festivals or for pooja at home. This can be prepared with lot of variations and with variety of legumes. For this recipe I used ground coconut and green chili mixture […]
Wheat flour halwa is a sweet recipe made with wheat flour as the name suggests and can be prepared in 10 minutes. This recipe has only 4 ingredients in its making and is the most easiest and quickest halwa that I love to make for my family and the credit […]
This is an fast and flavorful noodles tossed in veggies on high flame which seals the flavors and gives restaurant touch. This is one such recipe which is easy to make and always loved by my family members. For this recipe I used egg noodles and the spring onion used […]
Mango rasam/charu is a sweet and tangy recipe made with ripe mangoes. When I made this rasam/charu I was really not confident about its taste but it turned out great during lunch. It is different recipe but truly yummy one and mango lovers will like it for sure. I made […]
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.
