Soya chunk/ Meal maker fry is a simple and quick to make side dish prepared with few basic ingredients. This soya chunk fry tastes great when served with simple pulao/ roti. This can be easily prepared on working days and is a lunch box friendly dish as it is fry/ […]
Pepper chicken is spicy, hot and delicious side dish usually served with rice, roti/ chapati. Pepper chicken is usually prepared with regular chicken or boneless chicken depending on each ones taste. As the name suggests this chicken dish is loaded with freshly ground pepper which makes the dish more tasty […]
Dal makhani is a rich, creamy and dal based thick and yummy gravy that originates from punjabi cuisine. This gravy used 2 dal varieties in its making black urad dal and rajma which makes it protein rich and addition of butter and cream/milk adds more taste to the dish and […]
Pressure cooker chicken kurma is one such easy and quick to make coconut based thick gravy that can be served with umpteen dishes like parotta, rice, poori, chapati, pulao, idli, dosa, uttapam and with many varieties of biryani. I have already posted many varieties of kurma including a chicken kurma […]
Kerala kadala curry is a very traditional side dish/ gravy prepared specially to be served with puttu or appam for breakfast. This kadala curry is little spicy gravy enriched with coconut flavors, tastes super delish when accompanied with puttu. This one such simple and easy to make gravy does not […]
Egg curry/ Egg thokku is a spicy and masala filled side dish that is bright red in color and tastes good with many main dishes like rice, roti/ chapati, parotta, idli dosa and much more. Egg curry is one such simplest and quick to make dish that does not involve […]
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.
