thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodOld-Fashioned Strawberry Shortcake ✿ side 2
1Heat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
2Toss the sliced strawberries with the sugar and lemon. Set aside for 30 minutes until they turn soft and syrupy.
3Whisk the flour, sugar, baking powder and salt. Cut in the cold butter until it looks like coarse crumbs.
4Stir in the buttermilk just until the dough comes together. Pat it 1 inch thick and cut 6 rounds.
5Bake 15 to 18 minutes until golden on top, then cool for 10 minutes.
6Whip the cream with powdered sugar and vanilla to soft peaks.
7Split each biscuit. Spoon berries and juice over the bottom, add a big dollop of cream, and set the top on.
Grandma’s Secret
Add a pinch of nutmeg to the biscuit dough. It makes them taste warm and cosy.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 02
Gajar Ka Halwa
Serves 6 ✿ Time 1 hr 15 min
winter halwa
Don’t rush the milk. Patience is what makes it taste like a wedding halwa.
Ingredients
○ 1 kg red carrots, peeled and finely grated
○ 1 litre full-fat milk
○ ¾ cup sugar
○ 4 tbsp ghee
○ ½ tsp cardamom powder
○ 2 tbsp each chopped cashews, almonds and raisins
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodGajar Ka Halwa ✿ side 2
1Simmer the grated carrots and milk in a wide, heavy pan, stirring every few minutes, until almost all the milk has been absorbed (about 40 minutes).
2Add the sugar. It will loosen the mixture again; keep cooking and stirring until it thickens (10–15 minutes).
3Add the ghee and cook until the halwa leaves the sides of the pan and turns glossy.
4Fry the nuts and raisins in a spoon of ghee and stir them in with the cardamom. Serve warm.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 03
Besan Ladoo
Makes 18 ✿ Time 35 min
diwali tin
Low flame only. If it smells raw, keep going; if it smells bitter, you’ve gone too far.
Ingredients
○ 2 cups besan (gram flour)
○ ¾ cup ghee, melted
○ 1 cup powdered sugar (or bura)
○ ½ tsp cardamom powder
○ 2 tbsp chopped almonds or pistachios
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodBesan Ladoo ✿ side 2
1Warm the ghee in a heavy kadai on low heat and add the besan.
2Roast, stirring constantly, for 20–25 minutes until it smells nutty, turns golden and becomes loose and runny.
3Take it off the heat and let it cool until just warm to the touch.
4Mix in the sugar, cardamom and nuts, then press firmly into balls with your palms.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 04
Rice Kheer
Serves 6 ✿ Time 1 hr
sunday kheer
Lightly crush the rice with the back of the spoon halfway through for a creamier kheer.
Ingredients
○ ¼ cup basmati rice, washed and soaked 30 minutes
○ 1.5 litres full-fat milk
○ ½ cup sugar
○ A pinch of saffron soaked in 1 tbsp warm milk
○ ½ tsp cardamom powder
○ 2 tbsp sliced almonds and pistachios
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodRice Kheer ✿ side 2
1Bring the milk to a boil in a heavy pan, then add the drained rice.
2Simmer on low heat, stirring often and scraping the sides, for 40–45 minutes until the rice is very soft and the milk has reduced by about a third.
3Stir in the sugar, saffron and cardamom and cook 5 more minutes.
4Add the nuts. Serve warm or chill in the fridge; it thickens as it cools.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 05
Sooji Halwa
Serves 4 ✿ Time 20 min
prayer day
The water must be hot when it goes in, or you’ll get lumps.
Ingredients
○ ½ cup sooji (fine semolina)
○ ½ cup ghee
○ ½ cup sugar
○ 1½ cups water (or half water, half milk)
○ ¼ tsp cardamom powder
○ 2 tbsp cashews and raisins
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodSooji Halwa ✿ side 2
1Heat the water and sugar in a small pan until the sugar dissolves. Keep it hot.
2Roast the sooji in ghee on low heat for 8–10 minutes until golden and fragrant. Add the nuts in the last minute.
3Carefully pour in the hot sugar water (it will splutter) and stir quickly to prevent lumps.
4Cook until the halwa thickens and leaves the sides of the pan. Stir in the cardamom.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 06
Gulab Jamun
Makes 20 ✿ Time 45 min
festival plate
If the oil is too hot, they brown outside and stay raw inside.
Ingredients
jamuns
○ 1 cup milk powder
○ ¼ cup maida (all-purpose flour)
○ ¼ tsp baking soda
○ 1 tbsp ghee
○ 5–6 tbsp milk
○ Ghee or oil for deep frying
syrup
○ 1½ cups sugar
○ 1½ cups water
○ 4 cardamom pods, crushed
○ 1 tsp rose water
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodGulab Jamun ✿ side 2
1Boil the sugar, water and cardamom for 5 minutes until slightly sticky. Add the rose water and keep warm.
2Mix the milk powder, maida, baking soda and ghee. Add milk a spoon at a time to make a soft, smooth dough. Don’t knead hard.
3Roll into small crack-free balls (they will double in size).
4Fry on the lowest heat, moving the oil gently, until deep golden brown (6–8 minutes).
5Drop the hot jamuns into the warm syrup and let them soak at least 1 hour.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 07
Dal Tadka
Serves 4 ✿ Time 40 min
sunday lunch
Add the chilli powder last and off the heat so it turns red, not burnt.
Ingredients
dal
○ ¾ cup toor dal (or half toor, half moong), washed
○ 3 cups water, ½ tsp turmeric, 1 tsp salt
○ 1 onion, finely chopped
○ 1 tomato, chopped
○ 1 tsp ginger-garlic paste
tadka
○ 2 tbsp ghee
○ 1 tsp cumin seeds
○ 4 garlic cloves, sliced
○ 2 dried red chillies
○ A pinch of hing
○ ½ tsp Kashmiri chilli powder
○ Fresh coriander and a squeeze of lemon
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodDal Tadka ✿ side 2
1Pressure cook the dal with water, turmeric and salt for 4–5 whistles until completely soft. Whisk until smooth.
2Cook the onion in 1 tbsp ghee until golden. Add the ginger-garlic paste and tomato and cook until soft and jammy.
3Pour in the dal, add water to get a pourable consistency, and simmer 5–8 minutes.
4For the tadka, heat the ghee, crackle the cumin, add the garlic until golden, then the red chillies, hing and chilli powder. Pour it straight over the dal.
5Finish with coriander and lemon. Serve with rice or roti.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 08
Rajma
Serves 4 ✿ Time 1 hr + soaking
rajma chawal
Brown the onions properly. That’s where the deep rajma colour comes from.
Ingredients
○ 1 cup rajma (red kidney beans), soaked overnight
○ 2 onions, finely chopped
○ 3 tomatoes, pureed
○ 1 tbsp ginger-garlic paste, 1 green chilli
○ 3 tbsp oil or ghee, 1 tsp cumin seeds, 1 bay leaf
○ 1 tsp coriander powder, 1 tsp Kashmiri chilli powder, ½ tsp turmeric, 1 tsp garam masala
○ Salt and fresh coriander
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodRajma ✿ side 2
1Drain the rajma and pressure cook with fresh water and salt for 15–18 minutes until very soft.
2Heat oil, add cumin and bay leaf, then the onions. Cook until deep golden brown.
3Add the ginger-garlic paste and chilli, then the powdered spices and tomato puree. Cook until the oil separates.
4Add the rajma with its cooking water. Simmer 20 minutes, mashing a few beans to thicken the gravy.
5Stir in the garam masala and coriander.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 09
Punjabi Chole
Serves 4 ✿ Time 1 hr + soaking
chole bhature day
The tea bag is the old trick for that dark dhaba colour.
Ingredients
○ 1 cup kabuli chana (chickpeas), soaked overnight
○ 2 black tea bags (for colour)
○ 2 onions and 2 tomatoes, finely chopped
○ 1 tbsp ginger-garlic paste, 2 green chillies
○ 3 tbsp oil, 1 tsp cumin seeds
○ 2 tbsp chole masala, 1 tsp amchur, salt
○ Ginger juliennes and onion rings to serve
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodPunjabi Chole ✿ side 2
1Pressure cook the chickpeas with salt, water and the tea bags for 15–20 minutes until soft. Discard the tea bags.
2Heat oil, add cumin, then onions. Cook until brown.
3Add the ginger-garlic paste, chillies and tomatoes; cook until mushy and the oil separates.
4Add the chole masala and amchur, then the chickpeas and some cooking water. Simmer 15–20 minutes, mashing a few chickpeas.
5Top with ginger and onion rings.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 10
Palak Paneer
Serves 4 ✿ Time 35 min
green & good
The ice bath keeps the spinach green.
Ingredients
○ 500 g spinach (palak), washed
○ 200 g paneer, cubed
○ 1 onion and 1 tomato, finely chopped
○ 1 tsp ginger-garlic paste, 2 green chillies
○ 2 tbsp ghee or oil, 1 tsp cumin seeds
○ ½ tsp garam masala, 1 tsp kasuri methi, salt
○ 2 tbsp cream
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodPalak Paneer ✿ side 2
1Blanch the spinach in boiling water for 2 minutes, then plunge into ice water. Blend with the green chillies to a smooth puree.
2Heat ghee, add cumin, then onion. Cook until soft, add ginger-garlic paste and tomato, and cook until soft.
3Add the spinach puree and salt. Simmer 4–5 minutes only.
4Add the paneer, garam masala and crushed kasuri methi. Finish with cream.
My own notes:
✂ trim along the dotted line
From the kitchen of GrandmaCard No. 11
Aloo Paratha
Makes 8 ✿ Time 50 min
breakfast
Grate the potatoes instead of mashing them. No lumps means no tearing.
Ingredients
dough
○ 2 cups atta (whole wheat flour)
○ ½ tsp salt
○ Water as needed
filling
○ 4 medium potatoes, boiled and mashed
○ 1 green chilli and 1 tbsp ginger, finely chopped
○ 2 tbsp coriander
○ ½ tsp each cumin powder, amchur, red chilli powder and garam masala
○ Salt
○ Ghee or butter for cooking
thegrandmasrecipes.com ✿ made with love, butter & a little patience
MethodAloo Paratha ✿ side 2
1Knead the atta with water into a soft dough. Rest it 20 minutes.
2Mix all the filling ingredients. The potatoes should be dry, with no lumps.
3Roll a dough ball into a small circle, place a ball of filling in the centre, gather the edges and seal.
4Dust with flour and roll gently into a 7-inch circle.
5Cook on a hot tawa, flipping, then brush with ghee on both sides until golden spots appear. Serve with butter, curd and pickle.
My own notes:
✂ trim along the dotted line
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