Chicken biryani is most loved and most sort after one pot meal. So bringing in the blog one such chicken biryani prepared in dum method just like restaurants. Okay why biryani amidst the festival spree? Because its THANKSGIVING and I want to thank all my viewers so thought to share […]
Chettinad fish kuzhambu is a spicy, tasty and very aromatic gravy prepared that goes well with many dishes like rice, dosa, idli, porridge etc. Fish kuzhambu/ Fish curry can be made in many varieties and it differs from each person. Some make the kuzhambu/ gravy with coconut or in a […]
Kambu semiya upma/ Kambu vermicelli upma is a healthy and quick to make delicious recipe that can be served for breakfast. Kambu/ Bajra/ Sajjalu also known as pearl millet is rich in minerals, serves as excellent source of protein and has high amounts of iron content. So much goodness in […]
Kavuni arisi puttu/ Black rice puttu is a simple and easy to make delish breakfast made with black rice/ kavuni arisi originating from chettinadu cuisine. This puttu can be prepared in jiffy and can be served with sugar, papad and a banana can make your breakfast simply nutritious and delicious. […]
Idli vada sambar is a delicious breakfast platter that is usually prepared during special days or festivals or during weekends. I prepared this platter this week and I thought why not post it in the blog. This platter can be made made more delicious with chutney and a super hot […]
Suzhiyam/ Suyyam/ Suzhiyan/ Seeyam/ Borrelu is a deep fried sweet dish made with channa dal and jaggery stuffing. This sweet dish is usually made during diwali and that’s why I thought to post it just before the festival. This sweet dish has a stuffing and outer layer made with a […]
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.
