art integration

J36 XF I HOTEL KONARK

SAURA ART HISTORY: • Saura paintings are an integral part of the religious ceremonies of the Saura tribals and are found in the southern Odisha districts of Rayagada,Ganjam,Gajapati and Koraput. • Saura paintings were first studied by famous anthropologist Verrier Elwin. IMPORTANCE: • The Saura wall paintings are called italons or ikons(or ekons) and are dedicated to idital(also edital)the main deity of the Sauras. • These paintings draw upon tribal folklore and have ritualistic importance. • Ikons make extensive use of symbolically pregnant icons that mirror the quotidian chores of the Sauras. SIGNIFICANCE: • Apart from depicting primitive everyday life, • Saura paintings are meant to appease the presiding deity,Edital. • Symbolic:Reflecting their cults and myths.

MAIN DISH Aloo Potala Rasa I The odia word ‘Potala’ means pointed gourd and ‘Rasa’ means gravy.This is a pure vegetarian curry from odia cussine which can be prepared using onion-garlic or without using onion-garlic.The rasa or gravy has a very smooth consistency,so the onion along with ginger and garlic as well as tomatoes must be grounded into very fine paste.

Aloo Potala Rasa IINGREDIENTS USED: I 10-12 Pointed Gourds 4-5 Boiled Potatoes 2-3 tbsp Turmeric powder Salt and Oil as required 1 tsp Sugar 1 tsp Cummin seeds Few Bay leaves 1 cup Onion paste(of abt 5-6 onions) 2 tbsp Ginger and Garlic paste 1 cup Tomato paste 1 tsp Corriander powder 1 tsp Red chilli powder 1 tsp Garam Masala METHOD: Start by cutting down pointed gourds diagonally and potatoes in big cubes.Add them in a bowl.Next,add 1 turmeric powder and salt as required to coat it.Take a frying pan and put oil in it to deep fry the coated mixture.Fry them till it gets golden brown.Keep the fried pointed gourds and potatoes aside.Make the rasa in the same oil.Add sugar,a tsp of cumin seeds and bay leaves to oil.After the sugar is completely melted add onion paste to it.Cook it for about 3-4 mins.Then add ginger garlic paste to it and mix it well.Cook the masala till the raw smell of ginger,garlic and onion is gone.Then add tomato paste to it ,along with it add chilli powder,corriander powder,turmeric powder and cumin powder 1 tsp each.Cook the masala till the moisture evaporates and the oil starts to seprate out.After the masala is ready add salt to taste and about three cups of water to the masala.When the gravy will come to boil add fried vegetable pieces to it and cook it on low heat for about 10 mins with a lid on top.At the end add 1 tsp of Garam masala and mix it.Aloo Potala Rasa is ready.

TABLE OF FOOD NUTIRIENTS Ingredie Quantity Protiens Fats Carbohy Calories nts 10-12 drates (kcal) 4-5 1gms I 3gms 19 Pointed 1 tsp 0gms grouds 2-3tbsp 20.1gms 77 1.9gms 0.1gms Boiled 44gms 375 potatoes 18gms 22gms 6.31gms 29 Cumin 0.91gms 0.31gms seeds turmeric sugar 1 tsp 0gms 0gms 200gms 387 0.9gms 0.2gms 3.9gms 22 Tomato 1 cup paste 1 cup 1.1gms 0.1gms 9.3gms 40 Onion paste Bay 1-2 74.9gms 8.39gms 74.9gms 314 leaves 4 tbsp 0gms 100gms 0gms 884 Oil 0gms 0gms 0gms 0 Salt Pinch of 0.9gms 10.5gms 10.1gms 4 Red chilli salt 3.68 0.341gms 0.083gm 0.587gm 1 tsp s s Corriand 1 tsp 0.11gms 0.05gms 1.07gms 4.8 er few powder Ginger Tota ltotal calories:2159.48

FEE FEEDBACK HHV It was a bit spicy but the taste was delicipus and amazing.It was loved by everyone in the houIse .It was similar to rassam which is famous in southern part of India. The quantity was sufficient.It served 6 people at my house.It was tasting its best when we ate it with rice.

DESERT: KANIKA I Kanika is an aromatic sweet rice dish. It is an Odia dish traditionally prepared during festivals and pujas. It is one of the cooked items of the 56 dishes prepared as part of Mahaprasadaw or Chappan Bhoga in the Jagannathaw Temple. It is offered to Lord Jagannathaw as part of the morning meal known as sakala dhupa It was traditionally served in Odia weddings or picnics but has largely been replaced by pulao and biryani

KANIKA HHV INGREDIENTS USED I 1 cup basmati rice 2 cups water 1/4 cup sugar 6-7 cashews [ or more as per taste] 6-7 raisins [ or more as per taste] 2 cloves 1 cardamom 1 inch cinnamon 1 piece star anise 1 bay leaf 1/2 tbsp turmeric powder 1 pinch salt METHOD: Wash basmati rice and soak it for 30 minutes. Then drain the water and spread it on a plate for 10 minutes. Heat ghee in a heavy bottomed pan Fry cashews, when it starts to change the colour add raisins. When the raisins began to puff add whole spices and fry. Now add basmati rice and slightly fry it. Add turmeric, salt and sugar. Mix well and add water. Cover it and cook until the rice is done. [ remember to stir once in a while to make sure that the rice is not burned] Kanika pulao goes well with daalma, saaga or tomato dates chutney

TABLE OF FOOD NUTRIENTS Ingredie Quantity Protiens Fats Carbohy Calories nHtsHV drates (kcal) 1 cup 5 gms I 0.5gms Basmati 46 gms 210gms rice 1 cup 0gms 0gms 0gms 0 water sugar ¼ cup 0gms 0gms 200gms 387 cashews 6-7 5gms 5gms 9grms 157 raisins 6-7 3.7gms 0.8gms 113.8gms 429.2gm cloves 2 0.4gms 0.9gms 4.3gms s 18.1 cardamo 1 11gms 6.7gms 68gms 311 n 0.3gms 0.1gms 6.3gms 19.3 cinnamon 1 inch Star 1 peice 17.6gms 15.9gms 50.02gm 337 anise 1 74.9gms 8.39gms s 314 Bay leaf 74.9gms turmeric 1/2tsp 0.91gms 0.31gms 6.31gms 29 salt 1 pinch 0gms 0gms 0gms 0 Total calories:2211.6

F FEEDBACK This was very similar to sakhar bhat which is made for ganpati festival at my house.The sweetneIss was perfect .Flavour of ghee was prominent.The quantity served 2 of them.Everyone loved it.