Art Integration Project

NAME: Radha Lombar ROLL NO: 12 CLASS: XF AAHLAD DELIGHT

SAURA ART * Saura tribal painting is a style of wall mural paintings associated with the Saura tribals of the state of Odisha in India. 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 the oldest tribes in India and have been cited in the Hindu epics of Ramayana and Mahabharata. Inhabiting the southern part of Odisha, this Munda ethnic tribe is known for its distinct tribal culture, traditions and 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, during which they are also worshipped. * Common subjects of this art comprise of tribal humans, trees, the sun and moon, horses, and elephants, which all hold their own meaning and symbolism. An alluring recurring image of this artwork is ‘The Tree of existence’— featuring the arms of the trees extended and providing shelter the animals of the forest, small clay huts and tribal people engaged in their regular household chores like women carrying pots and infants playing around, and men raising livestock or hunting. Every mold and sketch of Saura art describes their social, cultural, and religious ideals.

Gupchup * Gupchup consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion or chickpeas. * They are light, cheap, and easy to eat which is why it is one of the famous Odisha foods. Essentially, this bite-sized snack keeps everyone satisfied until a full meal.

Ingredients Tikkha pani 1. 1 cup mint leaves 2. 3 green chilli 3. 1 small piece of ginger 4. 3 pieces garlic 5. 1 tbsp lemon juice 6. 1 tsp Pink salt 7. Salt to taste 8. 3 tbsp pani puri masala 9. 1 tsp mango powder Meetha pani 1. 1 cup jaggery 2. 1/2 cup tamarind 3. 1 glass water 4. 1 tbsp sesame seeds 5. 1 tsp Coriander finely chopped Stuffing 1. 3 pieces Potato 2. 1/2 cup white peas 3. 1 tsp Chat masala 4. 1 tsp Mint chutney 5. Salt to taste

Method * Tikha pani 1. Take mint leaves ,green chilli, ginger and garlic in a blender. 2. Add little water to it. And make a fine paste of it. 3. Now vessel out this paste in it. 4. Add 2 glass of water and above mention ingredients in it. Mix it well. 5. For garnishing add bundi in it. * Meethi chutney 1. Take a vessel and add tamarind and jaggery to it. 2. On the gas and let it boil for 30 minutes. 3. Off the gas and cool it down for 10 min. 4. Blend it with the mixer. And then sieve it. 5. Add til to it and mix it well. 6. Garnish with coriander. * Method for Stuffing 1. Boiled potatoes for 5 whistle. 2. Cool it down and peel it. 3. Make small pieces of it. 4. Add mint chutney, salt and chat masala and mix it well. 5. Add boiled white peas to it and again mix it. * Assembling part 1. Take golgappa and make a whole in centre. 2. Add stuffing. 3. Add meetha and tikha pani in it. 4. Add finely chopped coriander. 5. Sprinkle some sev(optional) and chat masala.

Table of Nutrients Ingredients Quantity Protein Fat Carbohydra Calories (grams) (grams) (grams) tes (kcal) 1.8 (grams) Mint leaves 250 8.7 7.1 22.1 115 0.1 Green Chilli 3 chillies 7.5 0.3 6.1 118 0.1 Ginger 1 piece (12g) 0.2 2324mg 2.1 9.6 0.1 Garlic 3 pieces 0.7 0 6.3 28.8 Lemon juice (36g) 0.4 4.3 1 tbsp 0.1 0 1,5 4,7 0.7 Pink salt 1 tsp(6g) 0 0.2 00 Mango 1 tsp 0.2 3 12 powder 183 0.2 179 694 Jaggery Tamarind 60 1.7 38 143 Sesame 1 tbsp 1.5 2.3 50 Coriander 1tsp(0.6g) 0.1 0.3 1.7 Potato 3pieces(519 12.9 111 483 White peas g) 12.5 67 ½ cup (170g) 4.3

Feedback Gupchup is a mouth watering chaat dish. It has got all sorts of flavours- it’s tangy, sweet and spicy too. The cooked peas mix all these flavours together and the gupchup tastes real good. It’s even healthy and nutritious. Loved its taste. -Sneha Lombar Compare and Contrast Gupchup and Pani puri are both snack items. Gupchup is very similar to pani puri in Maharashtra. Pani puri is filled with the pudina and tamarind pani whereas gupchup is filled with these along with the mashed potatoes. The gupchup is even filled with chillies and chopped onions. The gupchup water is also spicy than pani puri. However the overall taste of pani puri and gupchup is same. Gupchup and Pani puri is a very popular street food item all across India. Gupchup Panipuri

Rasabali * Rasabali is a sweet dish from Odisha. It is offered as evening snacks, to Lord Shri Baladevjew, the main lord of Baladevjew temple, located in Kendrapada district, famed as Tulasi Kshetra in Odisha. It is one of the Chapana bhoga of Jagannath temple. * It consists of deep fried flattened reddish brown patties of chhena (farmer cheese) .The flattened disc shaped chhena patties are dunked in sweetened milk (rabri). Rasabali is a melt in mouth sweet dish .

* Rasabali * INGREDIENTS 1. 2 cups milk 2. Pinch of saffron/ Kesar 3. 3 tbsp sugar 4. 3 tbsp milk powder (optional) 5. 1/4 teaspoon cardamom powder 6. 100 gm paneer 7. 1 tsp fine semolina /suji 8. 1 tsp wheat flour 9. 1/4 tsp cardamom powder 10. Dry fruits and silver leaf for garnish * METHOD 1. Mix all the ingredients 100g paneer, 3 tbsp sugar, 1 tsp semolina, 1 tsp wheat flour and baking powder, mash them all. 2. Use your lower palm, mash the dough for 7 - 8minutes. Then make equal size balls from that. Then using both palms make a ball from one of the ball then add press it gently and make a flat ball. 3. Then heat ghee in a kadai with a lower medium flame fry them all. 4. Now another side you need to take 1 liter milk and make it half in the quantity, then add sugar and cardamom powder and let it cook in lower flame for another 5 minutes, then add all fried cheese to it, cook for another 2 minutes and switch of the flame. 5. Our Rasabali is ready to eat and you can serve it warm, or let it cool completely.

Table of Nutrients Ingredients Quantity Protein Fat Carbohydrat Calories (grams) (grams) (grams) es (kcal) Milk 500 (mL) 16 16 (grams) 305 (Dudha) 24 Saffron 1 pinch 0.1 0 0.5 2.2 (Kesara) Sugar 3 tbsp(45g) 0 0 39 147 Milk Powder 3 tbsp (45g) 21 7.7 8.3 185 Cardamom ¼ teaspoon 0.05 0.03 0.34 2 powder (1.4g) 10 9.8 3.2 143 (Aleicha) 0.7 0.1 4.1 20 Cottage 100 0.8 0.1 4.1 19 Cheese (Paneer) 1 teaspoon Semolina (5.69g) (Suji) Wheat Flour 1 teaspoon (Atta) (5.69g)

Feedback Rasabali is indeed a very delicious and the best dish for a person having a sweet tooth. The paneer patties have a very soft texture and these milk dipped patties just melt in mouth once you eat it. The favoured milk is thick and sweet and that is what gives the entire dish its charm. -Sneha Lombar Compare and Contrast The ‘rasa’ or the sweetened milk is similar to Basundi in Maharashtra. Basundi is cardamom flavoured sweet condensed milk. It is generally served after meals and is eaten with puri. Whereas Rasabali has paneer patties dipped in the thickened milk and the milk is a bit less condensed than Maharashtrian Basundi. Basundi Rasabali