Carrot Halwa ( Gajar Ki Halwa)

Carrot Halwa or Gajar Ka Halwa is a sweet dessert associated with the people in northern India. It is made with grated carrot, milk and sugar.It is a simple recipe with shredded carrots. It does not require much ghee or frying, so one can really indulge in this sweet without feeling guilty. You can add some more nuts like Almonds or Pistachios, condensed milk or khoya . You can also make these Carrot halwa into small Ladoos and see how happy your children would be to grab them all.



Every year during the month of Ashwin , Hindus observe ten days of ceremonies, rituals, fasts and feasts in honor of the supreme mother goddess, Maa Durga. It begins with the fast of Navaratri , and ends with the festivities of Bijaya Dashami. Navratri is celebrated with great zeal across Northern and Eastern India. It is symbolic of the celebration of nine nights of battle of the good against the evil with the result of victory of the good on the tenth day. During this period, Mother Durga is worshipped as the deity of power, energy and wisdom. Navratri is…


 Custard apple or sitaphal is known the world over for its health benefits, it is rich in vitamin C and nutrients like potassium and magnesium, in India as well it has been consumed for ages and many people also use it for religious purposes. Custard apple is high inenergy, an excellent source of vitamin C and manganese, a good source of thiamine and vitamin B6, and provides vitamin B2, B3B5, B9, iron, magnesium, phosphorus and potassium in fair quantities. The flesh is fragrant and sweet, creamy white to light yellow, and resembles and tastes like custard and that’s why it is called custard apple. In India it is known by its various names like ata in Odia and Bengali , sharifa in Hindi and Punjabi, Sitaphal in Marathi, Gujrati and Hindi also.

Ambula Rai

Ambula Rai (Dry Mango Raita) -A popular odia delicacy

Ambula Rai is a traditional and delicious Odia recipe that is extremely popular among all generations. Its a classic khatta or odia style chutney or raita..It is served as a side dish. It’s a dish which reminds me of temple food preparation and it is very easy to prepare. Ambula is Dried raw mango . During summer raw mangoes are cut into half or quarter and are mixed with salt and sun dried till they are completely dry and are used in various dishes as a souring agent. NB: You dont have to add salt here as the dry mangoes…


Compared to other region ,Odia cuisine used relatively less oil and is less spicy but of great taste. Odia cooks, particular from the Puri region, were much sought after due to their ability to cook food in accordance to the Hindu scriptures. During the 19th century, many Odia cooks were employed in Bengal and they took several dishes with them. Dalma is one of the most common recipe in every Odia household, particularly the coastal Odisha. Being from the coastal district of Odisha, Dalma is my all time favorite dish. It is a vegetarian dish in which dal and lots…

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