Flax seed/ Flax seeds considered as one of the top most healthiest food, hence needs to be incorporated in our diet in some or the other form. So I got to know about the goodness of flax seeds through my mom, the one who keeps learning, trying and experiments combos […]
Tiffin sambar is a delicious and very flavorful sambar prepared specially to be served with dosa, idli, pongal, vada or any tiffin items. Tiffin sambar is usually prepared with carrot, beans, potato or pumpkin, creating combos with the veggies mentioned and add their goodness and taste to the sambar. Tiffin […]
White vegetable kurma/ White Korma is a very very flavorful and delicious South Indian gravy prepared by cooking veggies in coconut cashew based gravy. White kurma derives its from the dish color and according to its name it is different in taste from regular kurma also and is much more […]
Instant besan sambar/ Kadalai mavu sambar (in tamil) is a quick and easy version of tiffin sambar that can be accompanied with idli, dosa, rava upma, uttapam and so on. This instant sambar requires no grinding and mainly no cooking of dal making it easy on busy days or when […]
Egg stew originating from the state of Kerala is a delicious coconut milk based gravy usually served with idiyappam or appam. Egg stew is mildly spicy gravy with richness of coconut milk is very easy to prepare and also requires few basic ingredients for its making yet results in lip […]
Mysore chutney/ Spicy red chutney/ Chana dal chutney is a traditional spicy chutney made while preparing regular or mysore masala dosa at my home. Mysore chutney is prepared with bengal gram/ split chana dal and dried red chilli acting as main ingredient, while adding onion or coconut depends upon each […]
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.
