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.

Badhi Badam Chura

Urad Dal Badis 15-20
China Badam ( Peanut  )3 big spoon
Flakes of Garlic 8-9
4 Green Chillies
2 Rosted dy chilies
2-3 tsp of Mustard Oil
Salt to Taste

Heat a pan. Roast the Badis and Badam separately. Coarsely grind Garlic, Green Chillies, Dry chilies Badis and China Badam.. Mix salt and Mustard Oil to the above mixture. Your dish is ready. Serve it with Pakhala.

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.

Baigana Badhi Besara

Prasarini Patra Bara

 

Gandha Prasarini ( Paederia foetida ) is a Ayurvedic medicinal herb, a specific remedy for rheumatic conditions associated with stiffness and contraction of the joints. Whole plant leaves roots are used for herbal medicine. Gandha Prasarini is known for the strong, sulphurous odour exuded when its leaves or stems are crushed or bruised. It is also used as a culinary spice in some traditional cooking in North Eastern and Eastern India.

Around 20-25 Gandha Prasarini leaves chopped fine.
A quarter red onion chopped fine
2 -3 green chillies chopped real fine
1 - 2 Onions chpped fone
3-4 table spoons besan
1 table spoon rice flour
Olive oil / Refine Oil

Mix everything except for the oil for pan-searing in a big bowl. You will need to sprinkle water as needed. The mix should be of thick consistency (thicker than pakoda batter).

Heat a non-stick pan on medium heat.
When hot, add oil for pan-searing and spread using a spatula or move the pan with your hands.
Add a spoonful of mix into the hot pan and pat it nicely so that the mix becomes like a small pancake.
Drizzle olive oil / Refine Oil again on top (very less). You could also use PAM for that matter.
Cook the "Prasarini Patra Bara"s (fritters) till both sides are cooked and have Red / brown spots all over.
Serve hot ...

Kakharu Saga Ghanta

Pumpkin leaves has most of medicinal values, it has No cholesterol,No sugar Very high in calcium,Very high in iron,Very high in manganese,Very high in magnesium, Very high in niacin,Very high in phosphorus,Very high in potassium,Very high in riboflavin Very high in thiamin,Very high in vitamin A,Very high in vitamin B6,Very high in vitamin C.

Ingredients

Ingredients
2 Cups Young Kakharu(Pumpkin) Leaves finely chopped
Cut Janhi and Pumpkins together 1/2 cups
1/2 cup rice floor
1 tablespoon mustard seeds
2 flakes of garlic
2  whole red chilis
Oil for seasoning(Chunka)

Method

Boil the leaves along with vegetables till done with salt. Do not add water because water that will come out from saga and vegetables is enough. add rice floor and boiled for absorb excess water. Heat 1 spoon oil in a pan. Add the mustard seeds, when they splutter, add the red chilis and the crushed garlic. Fry for a min. Then add the boiled saga and mix properly. Serve with rice.