Air fryer corn manchurian/ Air fryer crispy corn manchurian is a sweet, spicy, and slightly tangy appetizer/ side that can be served with noodles/ fried rice. We have all relished manchurian prepared with gobi, baby corn, vegetables, soya, fish and paneer too but thought to try something different yet very […]
Chicken kola urundai/ chicken fritters is a spicy and a flavorful deep fried chicken balls popular in the chettinad cuisine. Traditionally kola is prepared with mutton and spices as I don’t eat mutton tried making it with chicken just like the veg version I posted earlier like this SOYA KOLA […]
Chicken malai kabab/ Chicken Reshmi kabab/ Murgh malai kabab is a scrumptious, creamy and very flavorful kebab/ kabab that is super easy and quick to make. Handful ingredients mixed / massaged on chicken breast cubes; marinated for hours then baked/ tawa cooked to perfection. I prepared this Reshmi kabab recipe last […]
Air fryer chicken cutlet is a party appetizer/ evening snack with a delicious combination of chicken, potato and spices that is shaped/ flattened like patty, breaded and Air fried to perfection. This chicken cutlet can be deep fried or tawa fried like this CHICKEN CUTLET ON TAWA which I posted […]
Air fryer tandoori chicken wings is a spicy, juicy and delicious appetizer prepared by Air frying marinated pieces of chicken wings to perfection. Yes unbelievable texture was achieved in the Air fryer and as it looks it tasted great as well. Cut, marinate and hassle free Air fry to prepare […]
Chilli gobi/ Air fryer Chilli gobi is a sweet, spicy and slightly tangy INDO – CHINESE appetizer/ side prepared by tossing air fried batter coated gobi florets in saucy veggies. Traditionally chilli gobi is prepared with deep fried batter coated gobi florets but to keep it healthy and for 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.
