Spaghetti is a well known popular Italian dish prepared by tossing cooked pasta in simmered tomato homemade sauce that can be easily prepared with ingredients that are always available in the pantry. This is a vegetarian spaghetti recipe where it cuts downs the traditionally added meat balls/ meat and I […]
Kambu/ Pearl millet is a ancient miracle gluten free grain rich in iron, protein and other minerals. Bajra has anti diabetes properties, lowers cholesterol, prevents gallstones, aids in weight loss, prevent heart problems and breast cancer as well. Including this miracle grain in our diet can yield so many benefits […]
Bhai veetu chicken biryani – flavored rice consisting of chicken (one pot meal) prepared in traditional style/ muslim style usually served in muslim wedding and function/ special occasions. The preparation for chicken and mutton biryani completely differs as i have seen in my husbands the professionals come and cook for […]
Foxtail millet/ Thinai/ Korra is a grass grown (planted species) for human food (consumption). This forgotten ancient treasure is loaded with so many health benefits that its inclusion in our everyday diet is a bliss. Foxtail millet is rich in fiber, protein, iron, calcium and potassium. Thinai millet is gluten […]
Sorghum cookies/ Jowar cookies / Cholam cookies whatsoever name called is a easy to make healthy eggless cookie made with millet flour– a gluten free cereal grain. This ancient grain sorghum/ jowar is high in, protein and fiber, minerals like phosphorus, potassium, calcium, and iron. So adding this grain to […]
Kakarakaya ulli karam is a spicy and lip smacking side dish from Andhra cuisine prepared by adding fried bitter gourd /karela to spicy onion mixture. This bitter gourd dish is very peculiar one from usual curry, stir fry or masala, so anyone who wouldn’t like bitter gourd will start loving […]
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.
