art integration project 10th F

Hotel Vyanjan Name: Vedant pandhare Roll.no: 26 Class: 10th F

Saura art • These paintings, also called ikons (or ekons) are visually similar to Warli paintings and hold religious significance for the Sauras. • The Sauras are one of India’s oldest tribes, inhabiting the southern part of Odisha. With a history that has been mentioned in the Ramayana and the Mahabharata, the Sauras are known for their distinct tribal culture and their art. • Saura art is traditionally made on the red or brown clay walls of the homes of the villagers, with natural dyes made from rice, white stone, and flower and leaf extracts, using a brush that is made from tender bamboo. The paintings are usually dedicated to the deity of the Sauras, known as Idital and are made during special occasions like harvest, child-birth, marriage etc. • At a glance, Saura seems to be the identical twin of another, perhaps better known tribal artform from India – Warli. Made of similar geometrical shapes, and in similar shades of earthen colours, the two artforms are often indistinguishable. • There are subtle differences between the two however, from the composition of the forms to the pattern in which they are placed, which make each artform distinct

Dalma The legendary dish of odisha • Dalma has developed over time with local culture and agriculture and hence has its distinct items and practices. Odisha borders both north Indian states and south Indian states and consequently is similar to the cuisines of South and North India. • Dal and vegetables are a good combination of vitamins and protein. Dalma prepared in Eastern Odisha and temple tur daal moong daal harbhara daal potato parwal bringal carrot yam tomato

Ingredients o 2 potato o I cup yam o 2 tomato o 1 tablespoon turmeric o 2 tablespoon ghee o 1 bringal o 4 parvel o 1 tablespoon cumin seed o 1-inch ginger o Salt required o 3 cups water Method o Wash all vegetables properly. cut all vegetables in big diced shape (as shown in above image). o Give a steam cook to the moong dal, tur dal, shabdkosh dal (harbhara dal) o After dal is turned into a steamed gravy, add vegetables to the gravy. with that add grated ginger to it. o Then, heat oil in any pan. Add hing and cumin seed. After that add 2 red chillies, cook well. o Add curry to it. add chopped onions and garlic to it. o Mix everything. garnish with coriander. The dish is ready.

Table of nutrients ingredients Quantity Protein Fats Carbohydrates Calories (grams) (grams) (grams) (grams) (Kcal) Tur dal 100g 22g 1.5g 63g 343g Moong dal 35g 12.35g 0.6g 32.41g 180cal Chana dal 28.3g 19g 6g 61g 364cal (harbhara 7.3g 0.11g 40.5g 279cal dal) Vegetables - (combined) cumin 17g - - - 4cal seeds 9.7g 3.3g turmeric 17g 1.1g 0.3g 67.3g 31.2cal 9g 29cal lemon 0.06g Red chilies 17g 1.8g 0.2g 8.6g 36cal

Feedback • This dish has a very nutritious taste. Which is very appreciative and is found in very rare and few curries. • It has the specialty that it has minimum amount of oil used while preparing it. • It has been cooked in very traditional way, like the devotional offering in the temples. • With the cumin seeds and red chilies it has a nice taste of spice. Compare and contrast with Maharashtrian dish It has a very contrasting taste with the maharashtrian pav bhaji’s curry. But it is not very oily and spicy as the pav bhaji’s curry and not eaten with bread. It has more nutritious value and the count of vegetables than the pav bhaji’s curry. The method of preparing the pav bhaji’s curry and the dalma is very similar.

Chhenna poda • Chhena poda (transl. Burned cheese) is a cheese dessert from the Indian state of Odisha. Chhena poda literally means Roasted Cheese in Odia. • It is made of well-kneaded homemade fresh cheese chhena, sugar is baked for several hours until it browns. Chhena poda is the only known Indian dessert whose flavor is predominantly derived from the caramelization of sugar. • Chhena poda is usually made at home during traditional festivals in Odisha, such as Durga Puja. • It is also served in small traditional roadside stalls and confectioneries throughout the state along with other delicacies such as rasagolla. Since the mid-1980s, it has gradually found its place in restaurant menus across Odisha. milk lemons sooji rasins sugar (Salt and water required)

Ingredients 1 litre mik 3 tablespoon sooji 15 tablespoon sugar ½ cup rasins 2 lemons 1 cup water (salt required) Method 1. Firstly, we have to make chhena. For that we have boil the milk with the medium flame. 2. After a while, gradually start adding lemon water to the milk. Now let it form. 3. We can see chenna forming on the surface of the milk. 4. Now, remove the chenna in a vessel. 5. Add sugar and rasins to the mixture 6. After a while add sooji(rawa) to the mixture. 7. Mix the substance well and let it stay for 15 minutes. 8. After that we have to heat up the cooker on the medium flame. (before that we have remove cooker’s whistle, sealing ring) 9. Now, transport the chenna to a circular vessel and before that apply ghee or butter inside the vessel. 10. Transport the vessel to the cooker, and let it bake upto 40 minutes.

Table of nutrients Ingredients Quantity Proteins Fats Carbohydrates Calories (grams) (grams) (grams (grams) (kcal) Sooji 38.3g 1g 0.1g 8g 38cal rasins 100g 2.6g 0.2g 34g 129cal milk 1000g 35g 10g 52g 463cal 200g 773cal Sugar - - - 10g 34cal lemons 84g 1.2g 0.4g

Feedback It is very crunchy at the edge and soft on the inside, it has the very taste of rasins and the chenna. It is very similar to a cake, a sweet cake which is very basic to cook and doesn’t need a oven Compare and contrast with Maharashtrian dish It is very similar to sponge cake and it is very soft and crunchy from outside Sponge cake doesn’t have any raisins or any dryfruits in it Sponge cake is made out of cake mix and chenna poda is made out of sooji(rawa).