Art Integration project Aryan Lokhande XF 39

Aryan Lokhande 39 X F MORYA CATERERS

Brief Information on Saura Art Sauras are among the most ancient of tribes in India and find mention in the Hindu epics of Ramayana and Mahabharata. The Saura wall paintings are called italons or ikons (or ekons) and are dedicated to Idital (also edital) the main deity of People, horses, elephants, the sun and the moon and the tree of life are recurring motifs in these ikons. Ikons were originally painted on the walls of the Saura's adobe huts. The paintings' backdrop is prepared from red or yellow ochre earth which is then painted over using brushes fashioned from tender bamboo shoots. Ekons use natural dyes and chromes derived from ground white stone, hued earth, and vermilion and mixtures of tamarind seed, flower and leaf extracts. The Sauras. These paintings draw upon tribal folklore and have ritualistic importance. Ikons are worshipped during special religious and cultural occasions such as child- birth, harvest, marriage and the construction of a new house. Ikons are not commissioned frequently and an existing one can be regularly used for mundane rituals. The building of a new dwelling however necessitates the commissioning of an ekon, which is painted in a dark corner inside the home where its creation is accompanied by the recital of a specific set of prayers. Traditionally, Kudangs, the priestly class among the Sauras, painted the ikons since they also had the expertise to explain the symbolic import of the images contained therein to the villagers. Thus, the ikons also became a part of the aural tradition of the Sauras that linked them to their traditions and customs. Today the Kudangs have been supplanted by artists and paintings are often executed in non-traditional locales. Saura paintings have a striking visual semblance to Warli art and both use clear geometric frames for their construction but they differ in both their style and treatment of subjects. In Saura paintings, a fish-net approach - of painting from the border inwards - is used while this not the case with Warli paintings.[1] Although both are examples of tribal pictographs that employ stick figures, Warli paintings use conjoint triangles to depict the human body while the figures are not as sharply delineated in Saura paintings. Also, unlike the Warli paintings where male and female icons are clearly distinguishable, in Saura art there is no such physical differentiation. Their diversity, detail and unique style have given ikons an 'in-vogue-appeal' and increasing popularity in recent years. The influence of markets and increasing awareness about the other’s forms have led to both Saura and Warli paintings picking up details of technique and style from the other. They have also been popularised in recent times as an avenue for skill and job creation and have increasingly been used to decorate items like T- shirts, greeting cards, stationery and items of clothing.

Chungdi Malai Chungdi malai Cleaned Prawns Coconut milk Curd (Dahi) Ginger- garlic paste Chopped Onion Significance of the dish: - Chungdi malai is one of the most coveted dish in Puri (a city in Odisha). It showcases the elegant flavours that are the trademark of the regional Oriya cuisine. This dish is a family dish usually cooked on weekdays or family get-togethers.

Ingredients: - • 300g prawns, deveined, cleaned, and shelled • 2 tsp, ground turmeric, halved • Salt, to taste • 2–3 tbsp, ginger–garlic paste • 3 tbsp, vegetable oil • 3 tbsp, Madarasi’s Seafood Masala • 1 onion, finely chopped • 1 tsp, red chilli powder • 2 tsp, cumin powder • 1/2 cup, coconut milk • 1/4 cup, yogurt • 1 tbsp, ghee (optional) • Coriander, to garnish Procedure: - • To the prawns, add 1 tsp of turmeric, 1 tbsp of ginger–garlic paste, and set aside for 15–20 minutes to marinate. • In a frying pan, pour the oil, wait for it to get hot, and then add the prawns. • Fry the prawns for 2 to 3 minutes, and then set them aside. • In the same pan, add the onions and fry until translucent. Add the seafood masala, cumin powder, and ginger–garlic paste. • Once the onions are translucent, return the prawns to the pan and toss well to coat the prawns in the mixture. • Add the curd and coconut milk, and stir it into the gravy. Cook until the gravy thickens (another 5 minutes or so), and then take off heat. (1) • Garnish with coriander and serve hot, preferable with breads or rice.

Nutrients Table of Nutrients Amount present (per servings) Calories 134.0 Total fat 6.3 grams Saturated fat 3.0 grams Polyunsaturated fat 0.2 grams Monounsaturated fat 0.7 grams Cholesterol 0.0 mg Sodium 712.1 mg Potassium 45.3 mg Total Carbohydrates 4.9 grams Dietary Fiber 0.4 grams Sugars 2.6 gram Protein 14.7 grams

Feedback: - It is a similar dish to kokani prawns curry. Coconut milk adds creaminess and its more creamy to taste. Prawns cooked in coconut milk tasted different and amazing. Different proportions of spices made it more sweeter and it was finger licking. This dish tastes best with steamed rice and Indian bread (Chapati). Overall a sweet, mild dish which tasted really great. This dish can be related to Kokani style prawns curry. Contrasts: - Both dishes use coconut milk for creaminess. Both dishes are traditional and recipe is also almost same. Differences: - 1) In Kokani prawn curry, traditionally amchur or kokum as a souring agent. 2) Chungdi Malai tastes sweet, while kokani prawn curry on the other hand tastes a bit sour and spicy. 3) In kokani prawns curry, raw mango powder is also used to give it a typical kokani flavour.

Chenna Poda Chenna Poda Chenna (Homemade Paneer) Semolina (Rava) Cashew and Resins Significance of Chenna Poda :- Chhena poda literally means Roasted Cheese in Odia. Chhena poda is the only well-known Indian dessert whose flavour is predominantly derived from the caramelization of sugar. It is a very popular desert in Odisha. The demand and sale of this dish is huge in Odisha. It is a dish cooked during traditional festivals such as Durga Puja.

Ingredients: - • Milk (cow or full cream) - 1.5 litres • Lemon - 3 • Sugar - ¾ cup (150 grams) • Semolina - 3 tbsp (40 grams) • Ghee - 2 tbsp • Raisins - ¼ cup • Cashews - ¼ cup • Cardamoms – 4 Procedure: - 1. For Chenna 2. - Take 1.5 litres of cow’s milk in a vessel and boil it. 3. - Take ¼ cup of cashews and chop them. 4. - Take 4 green cardamoms, peel and grind them coarsely ground. 5. - Take 3 medium-sized lemons, chop them and extract their pulp.. 6. - Switch off the flame after boiling the milk. 7. - Mix some water to the lemon juice and add it to milk in the intervals. 8. - Stir and mix well until whey water separates from it. 9. - Filter and strain the Chenna separately. 10. - Mash the Chenna well to make it soft. 11. - Add 3 tablespoons of semolina and a ¼ cup of sugar to it. 12. - Stir and mix them well. 13. - Keep it aside for 15 minutes to ferment. 14. - It has fermented after 15 minutes, mix 2 tablespoons of Ghee and chopped cashews to it. 15. - Add a ¼ cup of raisins and cardamom powder to it. 16. - Preheat ½ kg of salt in a pressure cooker for 6 to 7 minutes on high flame. 17. - Take a container, grease it with Ghee and spread a butter paper over its base. 18. - Spread some Ghee over it too and add the mixture in it. 19. - Tap it to spread it evenly. 20. - Place the container inside the cooker and bake it for 30 minutes on medium flame. 21. - Bake it again for 15 minutes on low flame. 22. - After 15minutes, remove it from the container and let it cool down. 23. - 55 minutes was acquired to bake it whole. 24. - After baking it, remove it from the corners and flip it upside down. 25. - Tap, remove it from the container and separate the paper from it. 26. - The Chenna Poda is ready to be served.

Nutrients Nutrients table Calories Glycaemic Index Amount present (per 40 grams) Carbohydrates 116 kCal Protein 50 Fat 13 grams Sugar 6 grams Sodium 5 grams 10 grams 10 grams

Feedback: - Chenna Poda is a traditional dish which gives typical traditional flavour of Odisha. The cooked Chenna tasted very unique and palatable. The overall look of it was mouth-watering. It tasted completely different than normal cakes which are baked in oven. It was baked in cooker on low flame cooking it slowly and steadily but giving it a glamorous look. The dry-fruits enriched the taste of Chenna Poda. Chenna Poda can be compared to the Maharashtrian dish called “Kharwas” Contrasts: - Both tasted sweet and dry-fruits are used to enrich the taste. In both dishes milk is the main ingredient. Differences: - Chenna Poda is a cake while kharwas is a milk based sweet dish. In chenna poda tearing of milk is done while in kharwas no such process is done. Chenna Poda is a bit less sweeter than kharwas which is usually served very sweet.