Kalpak Khare-Art Integration Project

Name – Kalpak K. Khare Std/Div – 10th F, Roll No – 21 Keya’s Kitchen

HISTORY OF SAURA ART : - SAURA A jungle tribe with a distinct culture, the Saura are found in Odisha, Jharkhand, Madhya Pradesh, and Maharashtra. Saura art displays the glory of nature. Most paintings are based on a central concept known as the ‘Tree of Life’, whose branches are home to animals and humans, conveying the beautiful relationship between man and environment. Saura paintings, called ikons, hold religious significance, and are usually made as a dedication to their deity, Idital. In traditional Saura art, the natural colours used are derived from sisal, neem and other herbs and flowers.

Delicacy No.-1: - Pakhala Rice: - Pakhala Rice is the typical cuisine of state Odisha, India. This dish holds over the menu of every odia household for most part of the year, especially during shroching summers. It is authentically served with a platter of side dishes. Vegetarian assortment may include – 1) Saaga 2) Aloo Bharta 3) Baigana Bharta 4) Badi Churra 5) Besar or Sarso Rai Non – Vegetarian assortment may include – 1) Macha Bhaji 2) Chicken Kasa 3) Chingudi Bhaji Ingredients Pakhala Rice

INGREDIENTS: - 1) 1 cup Cooked Rice 2) 2 cups Water 3) 4 tbsp Curd 4) Salt as per taste 5) 1 tsp Oil 6) 1/2 Panchforan 7) 1 pinch Asafoetida (Hing) 8) 7-8 Curry Leaves 9) Whole Dry Chilli STEPS: - 1) Wash and cook rice in a vessel. 2) Wash all greens and keep ready. 3) Take rice in a bowl. 4) Add water to it. 5) Add chopped coriander. 6) Add curd and mix well. 7) In tadka pan add oil. Once hot add panchforan and red chillies. Add asafoetida and curry leaves. 8) Add this tadka to rice mix. Mix well. 9) Pakhala Rice is ready to serve HAPPY EATING!!!

TABLE OF FOOD NUTRIENTS: - Ingredient Quantity Protein Fat Carbohydrates Calories Rice 200 g 2.7 g 0.3 g 14 g 130 kcal Water 2 cups -- - - - 4.3 g Curd 60 g -- 4.7 g 61 kcal Salt As per - 100 g - - Oil taste 3g - - 800 g 1 tsp 4g 1g 35 kcal 5g 297 kcal Panchforan 1/2 tsp 68 g Asafoetida A pinch Curry 7-8 0.6 g 2g 3.2 g 108 kcal Leaves pieces 0.1 g 0.3 g 1.6 kcal - Dry Chilli 2 pieces

FEEDBACK: - It was a delicious dish; its taste was sour and spicy. Enjoyed it a lot. All my family members liked it a lot. COMPARE & CONTRAST: - The Pakhala Rice tasted like the ‘Curd Rice’ or ‘Dahi Bhat’ which is a Maharashtrian dish. I liked the Pakhala Rice than Curd Rice as it had new type of spice called panchforan which makes it better than Curd Rice.

Delicacy No.-2: - Chenna Poda: - Chenna Poda is a cheese dessert from Indian state Odisha. Chenna Poda literally means Roasted Cheese in Odia. It is made up of well kneaded home-made fresh cheese called Chenna. It is usually made on the festive occasion of Durga Puja. It is served throughout the state on small stalls with other delicacies like rasgulla etc. Ingredients Chenna Poda

INGREDIENTS: - 1) 2 litre Milk 2) 2 tbsp Lemon Juice 3) 1/4 Cup Sugar 4) 2 tbsp Rava 5) 3 tbsp Water 6) 1 tsp Ghee 7) 5 Almonds (Chopped) 8) 5 Cashews (Chopped) 9) 2 tbsp Raisins and 1/4 Cardamon Powder STEPS: - 1) Take crumbled panner in a large mixing bowl. 2) Crumble and mash slightly, making sure the texture is uniform. 3) Further add 1/4 cup sugar and 2 tbsp rava. 4) Mix well until the sugar melts completely. 5) Now add water or as required and prepare a smooth cake batter consistency. 6) Mix for at least 5 minutes, to have a uniform consistency. 7) Further add 1 tsp ghee, 5 almonds, 5 Cashews, 2 tbsp Raisins and 1/4 cardamon powder 8) Mix well making sure that everything is combined well. 9) Transfer the chenna poda batter into mould and tap twice. 10) Cover the cooker on medium flame for 25 minutes. You can alternatively, preheat and bake at 180 degrees for 15 minutes 11) Finally, chenna poda is ready to serve or refrigerate for a week in an airtight container.

TABLE OF FOOD NUTRIENTS: - Ingredient Quantity Protein Fat Carbohydrates Calories Milk 2 litres 8 g 4.8 g 12 g 122 kcal Lemon 2 tbsp 1.1 g 0.3 g 9.3 g 29 kcal Juice Sugar 50 g - - 100 g 389 28 g 50.7 g kcal Rava 3.7 g 17.9 300 g - kcal Water 3 tbsp - Ghee 1 tsp - - 8g - 41 g Cashews 5 Pieces 24 g 13 g 21 g 112 78 g kcal 64 g 553 kcal Almonds 5 pieces 21g 50 g 580 kcal Raisins 28 g 2.5 g 0.5 g 296 kcal

FEEDBACK : - It was a good type of dessert and sweet dish. It tasted very well. The final product had the taste of panner and it was mild sweet. I liked it. Compare and Contrast: - It tasted similar to a non – maharashtrian dish which is a ‘Cheese Cake’. Personally I would prefer cheese cake as I din’t like chenna poda very much.

Thank You!