A grandma’s cookbook deserves warm, nostalgic, and truly special dishes—ones that reflect tradition, love, and timeless taste. Here’s a list of special Indian dishes that are perfect for inclusion in a “Grandma’s Cookbook”—along with a short emotional description for each, like you’d find in a handwritten family recipe book.
Grandma’s Special Cookbook – Treasured Indian Recipes
1. Aloo Paratha (Stuffed Potato Flatbread)
For Dough:
2 cups whole wheat flour (atta)
1/2 tsp salt
Water (as needed)
1 tsp oil (optional)
For Filling:
3 medium potatoes (boiled & mashed)
1–2 green chilies (finely chopped)
1 tsp grated ginger
1/2 tsp cumin seeds
1/2 tsp amchur (dry mango powder) or a squeeze of lemon
1/2 tsp garam masala
1/2 tsp red chili powder (optional)
2 tbsp chopped coriander leaves
Salt to taste
For Cooking:
Ghee or oil for frying
Step 1: Make the Dough
In a large bowl, mix flour and salt.
Slowly add water and knead until smooth and soft.
Cover with a damp cloth and let it rest for 20–30 minutes.
Step 2: Prepare the Filling
Peel and mash the boiled potatoes in a wide bowl.
Add all filling ingredients: green chilies, ginger, cumin, spices, and salt.
Mix well. Taste and adjust spice if needed.
Step 3: Assemble the Parathas
Divide dough and filling into equal portions (about 6–8 balls).
Roll one dough ball into a small disc.
Place a portion of filling in the center, gather the edges, and pinch to seal.
Gently flatten and roll out into a 6–8 inch paratha. Use flour to prevent sticking.
Step 4: Cook the Paratha
Heat a tawa or flat pan on medium flame.
Place the rolled paratha on it. When you see bubbles, flip it.
Apply ghee/oil, cook both sides until golden and crisp.
🥄 Serving Suggestions
A dollop of homemade butter or white makkhan (a must!)
Side of tangy mango pickle or garlic chutney
A bowl of plain curd or lassi to cool the spice
2. Moong Dal Halwa
Absolutely! Here’s a detailed, warm, and traditional recipe for Moong Dal Halwa — a rich, decadent Indian dessert that’s often made for festivals, weddings, and special family occasions. Perfect for your Grandma’s Cookbook!
🥣 Ingredients
1 cup yellow moong dal (split yellow gram)
3 cups whole milk (or water, but milk gives richness)
1 cup sugar (adjust to taste)
1 cup ghee (clarified butter)
6-8 green cardamom pods (crushed or powdered)
10-12 cashews (halved)
10-12 almonds (sliced)
A pinch of saffron strands (optional, for color & aroma)
2 tbsp rose water or kewra water (optional, for fragrance)
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Dal
Wash the moong dal thoroughly until water runs clear.
Soak the dal in water for about 2 hours (helps soften and roast evenly).
Drain and dry the dal completely using a kitchen towel or air-dry for 20 minutes.
Step 2: Roast the Dal
Heat 1/2 cup ghee in a heavy-bottomed pan on low-medium flame.
Add the dried moong dal.
Roast, stirring continuously to prevent burning, until the dal turns golden brown and aromatic (this takes around 20-30 minutes).
Be patient; this step builds the halwa’s signature nutty flavor.
Step 3: Cook the Dal with Milk
Once roasted, carefully add the milk to the pan (it may splutter).
Stir well and cook on medium flame, stirring often.
The mixture will thicken as the dal absorbs milk; keep stirring to avoid lumps and sticking.
Cook until the dal is completely soft and the mixture thickens.
Step 4: Add Sugar and Cardamom
Add the sugar and crushed cardamom.
Stir well; sugar will dissolve, and the mixture will loosen a bit.
Cook until the mixture thickens again, stirring continuously.
Step 5: Final Step — Ghee and Nuts
Add the remaining 1/2 cup ghee little by little while stirring.
Fry the nuts (cashews and almonds) in a small pan with a spoon of ghee until golden.
Add nuts and saffron strands to the halwa.
Stir for a few more minutes until ghee separates from the halwa, and it looks glossy and rich.
Step 6: Add Fragrance
🍽️ Serving Suggestions
Serve warm in small bowls or on a leaf plate (traditional!).
Garnish with extra nuts or edible silver foil (varak) for special occasions.
Pairs beautifully with a glass of warm milk or masala chai.
📝 Grandma’s Tips
Always roast dal slowly and patiently — rushing burns it.
Use fresh ghee for the best aroma.
Keep stirring continuously — it’s a labor of love!
The halwa thickens as it cools — serve warm for soft texture.
3. Gutti Vankaya Curry (Stuffed Brinjal)
🥄 Ingredients
For the Brinjals:
12 small tender brinjals (eggplants)
2 tbsp oil (for cooking)
For the Stuffing:
1/2 cup roasted peanuts
1/4 cup grated fresh coconut (optional but traditional)
2 tbsp sesame seeds
3-4 dried red chilies (adjust to taste)
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp fennel seeds (optional)
1/2 tsp turmeric powder
1 tbsp tamarind paste (or soaked tamarind pulp)
Salt to taste
A pinch of asafoetida (hing)
1 tsp jaggery or sugar (balances tanginess)
For Tempering:
2 tbsp oil
1 tsp mustard seeds
A few curry leaves
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Brinjals
Wash brinjals, remove the stem but keep the brinjal whole.
Make 2-3 deep slits in each brinjal, careful not to cut through completely — these slits will hold the stuffing.
Step 2: Make the Stuffing
Dry roast peanuts, sesame seeds, cumin seeds, coriander seeds, fennel seeds, and dried red chilies until aromatic.
Grind the roasted mixture coarsely along with grated coconut, turmeric, tamarind paste, salt, jaggery, and asafoetida into a thick paste. Add a little water if needed.
Step 3: Stuff the Brinjals
Carefully stuff each brinjal with the prepared masala paste, pressing it into the slits.
Set aside the stuffed brinjals.
Step 4: Cook the Curry
Heat oil in a deep pan or kadai.
Add mustard seeds; when they splutter, add curry leaves.
Gently place stuffed brinjals in the pan.
Cover and cook on low flame, turning occasionally to cook evenly on all sides.
Add a little water if needed to avoid burning and create some gravy.
Cook till brinjals are soft and cooked through (about 20-25 minutes).
🍽️ Serving Suggestions
Serve hot with steamed rice and a dollop of ghee.
Pairs well with simple dal and rasam for a traditional Andhra meal.
📝 Grandma’s Tips
Choose small, tender brinjals — they’re easier to stuff and cook evenly.
Roasting spices fresh makes all the difference in flavor.
Cook slow and steady; rushing can break the brinjals.
The tamarind and jaggery balance the spicy and tangy notes perfectly.
4. JOLAD ROTTI WITH PALYAere’s a complete traditional North Karnataka-style and Palya (vegetable stir-fry)
📝 Ingredients:
Jowar flour (sorghum flour) – 1½ cups
Water – ~1 cup (boiled)
Salt – ¼ tsp (optional)
Dry flour – for dusting and rolling
👩🍳 Instructions:
🔸 Step 1: Boil Water
Boil about 1 cup of water in a saucepan with a pinch of salt.
Turn off the heat and add jowar flour gradually while stirring continuously to avoid lumps.
🔸 Step 2: Mix and Rest
Mix until it comes together into a dough-like mass.
Cover with a lid and let it rest for 5–10 minutes (to cool slightly and absorb moisture).
🔸 Step 3: Knead the Dough
Once slightly cool, knead it into a soft, pliable dough.
If it’s sticky, sprinkle some more flour. If it’s dry, add a few drops of warm water.
🔸 Step 4: Roll the Rotis
Take a ball-sized portion of dough.
Dust your rolling surface with jowar flour and pat/roll it into a thin roti using your hands or a rolling pin.
Jowar dough can be tricky – gently flatten it using your palms if you can’t roll it.
🔸 Step 5: Cook the Roti
Heat a tawa (griddle) until hot.
Cook the roti on one side till you see bubbles, then flip.
Press gently with a cloth or spatula to puff it slightly.
Cook both sides until brown spots appear.
📝 Tip: Traditional jolad rotti is cooked on wood fire and puffed directly. You can mimic puffing on gas flame for softer rotis.
Palya (Simple Vegetable Stir-Fry)
You can pair jolad rotti with any seasonal vegetable palya. Here’s a basic cabbage palya recipe (you can substitute cabbage with beans, carrots, or spinach).
📝 Ingredients:
Cabbage (shredded) – 2 cups
Oil – 2 tsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Green chilies – 2, slit
Dry red chili – 1 (optional)
Curry leaves – 1 sprig
Hing (asafoetida) – a pinch
Grated coconut – 2 tbsp
Turmeric powder – ¼ tsp
Salt – to taste
Coriander leaves – for garnish
Lemon juice – optional
👩🍳 Instructions:
Heat oil in a pan. Add mustard seeds and let them splutter.
Add cumin, chana dal, urad dal – sauté till golden.
Add green chilies, red chili, curry leaves, and a pinch of hing.
Add shredded cabbage, turmeric, and salt. Mix well.
Cover and cook on low flame until cabbage is tender (~8–10 mins).
Add grated coconut and cook for 2 more minutes.
Garnish with coriander leaves. Squeeze a little lemon juice if desired.
🥗 Serving Suggestion:
Serve jolad rotti hot with:
Cabbage palya or any seasonal vegetable
Raw onion slices and green chili
Yogurt or curd
Optional: chutney pudi, groundnut chutney, or pickle
