Beetroot Sooji Halwa

3/4 Cup - Sooji/Rava/Semolina
3 Cups - Grated Beetroot or 2 Medium
1 1/2 Cups - Water
1 3/4 Cups - Sugar
4 tbsp - Ghee
12-14 - Halved Cashews nuts
1/2 tbsp - Raisins
1/2 tsp - Fresh Cardamom Powder

Peel, wash and grate beetroot.. In a pan or wok heat 1 tbsp ghee and roast sooji/rava until light brown and frangant around 5 minutes in medium flame with continous stirring, remove roated rava in another plate and keep aside. Add remaining ghee to wok and add grated beetroot roast in low to medium flame until beets gets cooked and strink to half of quantity, keep stirring in regular intervals around 8 to 10 minutes. I have grind them with 3 cup boiled milk and sugar . Put it in kadhai and boiled them again and. Add roasted sooji (semolina) mix well and saute for a min in low flame. Cover and cook for 5 minute in low to medium flame, water will be absorbed almost.. Stir well and cook for a 1 to 2 minutes without cover until halwa becomes dry, add cardamom powder, roasted nuts and mix well, off flame.

Aludum & Dahibara

If you are a  tourist, traveling in street of Cuttack, Bhubeneswar and Puri definitely you will notice one favorite street food of Odisha that is Dahi Bara Aludum. Most of college students and Office employee depend upon this street food delicacy. This food delight always shutdown the immediate hunger in urgent scenario..

We are including here some top links of  "How To Make Dahibara & Aloodum".. So jump here to get the perfect Dahibara & Aludum making procedure.

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Brinjal Curry

Ingredients 
3 Spoon Dhania ( coriander )
1 Spoon Postak ( poppy seeds )
1/2 Spoon Methi ( fenugreek seeds )
4  Garlic
6 Curry leaves
4 Dry Red Chili
1/2 Tomato chopped
4 Medium sized Brinjal

1/2 spoon mustard seeds
1/2 spoon jira
1 onion finely chopped
Tamarind  pulp 1 spoon
10 roasted cashew nuts


First cut the brinjal in a lengthy format,  then add the brinjal in water with 1 spoon haldi and pinch of salt. After 10 mintutes filter the brinjal from Hadli water and fry until tender. Then roast the ingredients like dhania, postak, methi. After roasted make it a fine paste adding garlic and dry red chili.

Heat oil in a large vessel and add mustard seeds and cumin seeds . After mustard seeds splutter, add chopped onions and chopped Tomato saute a while. After that add roasted masala paste add Tamarind paste, curry leaves mix well and cook for 2 - 3 min. After that add 3 cups of water give it a boiled and add fried brinjal . Add roasted cashew nuts and cook it covered on low flame for 15 mins. Garnish with chopped coriander and serve.