Art Integration

. NAME- Pranita Pradeep Shinde ROLL NO.-13 CLASS & DIVISION- XF OVER THE MOON

SIGNIFICANCE OF SAURA ART Saura tribal painting is a style of wall moral painting with the saura tribals of the state of Odisha in India. These paintings, also called ikons(or ekons) are visually similar to warli painting and hold religious. Sauras are among the most ancient of tribes in India and find mention in the Hindu Epics of Ramayana and Mahabharta. Saura painting are an integral part of the religious ceremonies of the saura tribals and are found in the Sothern, Odisha districts of the Rayagada, Ganjam, Gajapati and Koraput. Saura paintings were first stuied by the famous anthropologist Verrier Elwin. Most paintings are based on a concept known as the ‘Tree of Life’, whose branches are home to animals and humans, conveying the beautiful relationship between man and environment.

DELICACY NO. 1 ANDA TARKARI: This is authentic style odia egg curry. In odia for egg curry we say it as \"Anda tarkari\" or “Anda jhol”.\"Jhola\" is known as \"thin gravy\" and “Tarkari” is known as “egg curry”. As odia people like to eat rice, so they make thin consistency gravy which can be easily consumed with rice. If you are looking for simple egg curry, this the perfect solution for you meal plan.

INGREDIENTS: 5 Eggs 1 large potato 2 medium sized onion 1 large tomato 1 inch ginger 8-9 garlic cloves 1 teaspoon cumin seed 1 teaspoon coriander 2 dry red chillis 2 inch long cinnamon 2-3 cloves 2 green cardamom 1 bay leaf 2 pinch garam masala powder 1/4 teaspoon turmeric 4 teaspoon oil Salt for taste

Method In a pan heat 1 teaspoon of oil. Fry the potato chunks till slightly golden all sides Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan also potatoes till slightly golden all over. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add the ginger garlic paste and cook for 2-4 minutes or till the raw smell is gone. Add the chopped tomato, cumin powder, coriander powder, turmeric and salt to taste. Mix well and cover and cook till the tomatoes are mushy. Remove the lid and continue frying the masala till oil oozes out. Keep string in-between so that the masala does not burn. Once the masala is done add the fried potatoes mix well and let the potatoes cook in the masala for 3-4 minutes. Add the eggs mix well and add a cup of hot water and bring the gravy to a boil. Reduce the heat to medium flame with the lid on it till the potatoes are cooked through. Remove the lid, continue cooking on medium flame till the desire constancy is achieved. Turn of the lid and let the gravy cool down little. In a mixer make a fine powder of the cinnamon and cardamon and sprinkle on the gravy, this gives the curry a beautiful aroma and taste.

TABLE OF FOOD NUTRIENTS INGREDIENTS QUANTITY PROTEIN FAT CARBOHY- CALARIES (GRAMS) (GRAMS) (GRAMS) DRATES (KCAL) (GRAMS) Eggs 220 g 27.68g 21.87g 323 kcal 7.5 g 0.4 g 1.69 g 278 kcal large potato 368 g 1.1 g 0.2 g 63 g 92 kcal 1.6 g 0.4 g 9g 32 kcal onion 100 g 7g 9 kcal Large 182 g 2g tomato 1 inch ginger 11 g 0.2 g 0.1 g Garlic cloves 8 g 0.51 g 0.04 g 2.64 g 12 kcal Spices & 1 tsp. Total Condiments 1 tsp calories 2 to 3 189 kcal Cumin seed Coriander 1 inch Red chilies large (sukhila 2 to 3 lanka) 2 Cinnamon (Dalchini) 1 Cloves 2 pinch Green cardamom ¼ tsp Bay leaf 2 tsp Garam To taste masala turmeric Oil salt

FEEDBACK The dish is very delicious and spicy too. As the spices and vegetables are cooked very nicely, the taste of the dish has increased. Also the spices used made it more delicious .The way the dish is decorated has made the dish look good and tasty. As it is decorated with coriander the colour green on the red gravy of egg tarkari has made it look good. The dish is perfect with all the necessities. But one advice I would like to give you is you can make this dry curry with more gravy as well to suit your taste. Thank you for such a nice dish. COMPARE AND CONTRAST The anda tarkari made in Orissa is somewhat different in taste as the spices in Maharashtra and the spices in Orissa are not the same and so the taste differs in Orissa and Maharashtra. We can compare Orissa and Maharashtra with the recipe we make. The recipe we make in Maharashtra is similar to the recipe we make in Orissa. For eg. The Egg Tarkari is same as the egg masala we make in Maharashtra. So, the difference we notice is the taste and the way it is made in both the countries.

DELICACY NO. 2 KHEER/KHIRI: 'Kheer' is a common dessert which is popular in almost all parts of India. In Odisha it is known as 'Khiri' with a slight difference in the way it's prepared. Khiri is associated with the famous Jagannath temple of Puri, where it had been served to the deities as prasad for centuries together. It's an indicator that Khiri existed in Odisha since the time the jagannath temple was built in 12th century. The pudding dessert is completely egg free. Kheer is an Indian version of rice pudding made by slowly cooking rice in milk with addition of generous amount of nuts and some fragrant ingredients like saffron, cardamom, rose water etc. This can be sweetened with sugar.

INGREDIENTS 1 cup basmati rice 1 litter milk as required Ghee as required Dry fruits 2 tbsp condensed milk 1 cup sugar, bay leaf 1-2 small leaf, cloves 2-3 1/2 tsp cardamom powder METHOD  Wash the basmati rice in clean water and keep aside.  In a pan heat some ghee. Fry some sugar until golden brown. Add bay leaf and cloves and fry for 1 minute.  Add rice to it and fry for few minutes.  Add milk to it and allow it to boil for 20 minutes or till rice soften.  Add sugar to it and cook for another 5 minutes.  Add condensed milk and give it a mix.  Add dry fruits and cinnamon powder to it. Mix well. o Remove from the gas and serve hot

TABLE OF FOOD NUTRIENTS INGREDIENTS QUANTITY PROTEIN FAT CARBOHY- CALARIES Basmati rice (GRAMS) (GRAMS) (GRAMS) DRATES (KCAL) (GRAMS) 163 g 4.34 g 0.46 g 210 kcal 45.48 g Milk 1 liter or 35 g 1g 5g 630 kcal 1000 g - - - - Ghee (Gua As 3g -- 124 g Gheea) required Dry fruits As -- required Condensed milk 2 tbsp 3.4 g 22 g Sugar 1 cup - - 200 g 772 kcal 0.1 g 1.4 g 6.2 kcal Cardamom ½ teaspoon 0.2 g powder - - 2 kcal Bay leaf 1-2 - Cloves 2-3 - - - 12 kcal

FEEDBACK The kheer you have made is divine. But the rice you have added is large and I advise you to make it small in the mixer and add it which will make the taste of the kheer more delicious. Otherwise the taste and the other ingredients like the sugar cardamom etc. are perfect. The kheer is also decorated very nicely with dry fruits and making it look good. Thank you for such a delicious pudding desert. COMPARE AND CONTRAST The kheer made in Orissa is different from the kheer made in Maharashtra. The kheer made in Maharashtra is made of the seviyan and the kheer made in Orissa is of the rice. The ingredients are also somewhat different. In Maharashtra we don’t use the ingredients bay leaf, cloves etc. So the taste of the kheer in Orissa and Maharashtra differs.