White brinjal kura is a spicy, tangy and dry dish prepared with white brinjal, tamarind pulp and roasted spices. This brinjal podi kura tastes great when served along with sambar and rice or just with hot rice topped with ghee. I wanted to try making a dish with white brinjal […]
Italian herbs naan is a variety of naan flavored with Italian herbs and paprika, prepared on tawa. This is a soft, and puffy flatbread prepared with maida and yeast. This can be prepared with or without yeast and with with or without maida just like this recipe which I posted […]
Air fryer onion pakoda/ Air fryer onion fritter is a crispy, healthy and delicious tea time snack that can be consumed without any guilt as these are air fried and not deep fried in oil. Yes the recipe remains the same just cooking method/ technique is different to avoid deep […]
Kambu onion uttapam/ Bajra uttapam is a soft, spongy and delicious onion loaded South Indian pancake prepared with fermented kambu/ bajra/ Pearl millet batter. This is a very easy and quick to make healthy millet uttapam as Kambu/ Pearl millet is an ancient miracle gluten free grain rich in iron, […]
Achari vegetable pulao is a delicious and interesting vegetarian pulao/ one pot meal prepared with veggies and pickle. Yes that’s true that’s why the pulao has its name called “ACHARI”. This pulao has a perfect balance of taste and flavor of a regular pulao and pickle, basically you will have […]
Sorghum brownies/ Jowar brownies are super chocolaty, healthy and delish baked treat prepared with jowar flour, sugar, curd, chocolate chips, cocoa powder and butter. Yes these brownies are absolutely eggless but still have the same texture just like regular brownies prepared with eggs. Sorghum brownies are super dense, not fudgy […]
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.
