Saura Art Integration with culinary science (XF -roll no.41)

Name: Ebaa Mubarak Roll Number: 41 Class: X Division: F Division ODISHA KITCHEN

HISTORY OF SAURA ART Saura paintings are an integral part of the religious ceremonies of the Saura tribals and are found in the southern Odisha districts of Rayagada, Ganjam, Gajapati and Koraput. Saura paintings were first studied by the famous anthropologist Verrier Elwin. The Saura wall paintings are called italons or ikons (or ekons) and are dedicated to Idital (also edital) the main deity of the Sauras. These paintings draw upon tribal folklore and have ritualistic importance . 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. Saura art is a form of a form of pictographic painting. The Hathigumpha inscriptions of Khandagiri caves (1st century BC) indicates that Saura of the time were called Vidyadhardhivasas and were an integral part of the army of King Kharavela who marched victorious over both Northern and Southern India. Even Ashoka could not conquer the Sauras when he annexed Kalinga to his empire.

Once upon a time, Saura paintings were made by the priestly class, the Kujangs among the Saura. They were responsible for not only painting the art but also explaining the painting itself. However, with the recent popularity of the art, everyone has begun to make Saura art themselves. In these days, Saura art has a reputation as the tribal art of Odisha and has widespread appeal. This has meant that Saura art can now be found on all kinds of materials and forms, like t- shirts, greeting cards, stationary etc. The demand for these products has become an avenue for employment among the tribal youth

MAIN DISH Biri Bara “Bara” is one of the staple snacks of Odisha. You will find them almost at every food joint, be it a small snack stall or a good restaurant. They are had as breakfast or evening snack. There are many famous food joints that have their signature Bara, which would be a speciality. Baras can be medium to slightly spicy according to taste. It is usually eaten along with Ghuguni , a curry made of chick peas .

Ingredients and Method INGREDIENTS (Serving 4) 1. Urad Daal or Black Grams- 1 Cup 2. Green Chilies – 2 pieces 3. Ginger 4. 1 medium size Onion - finely chopped (optional) 5. 1/2 Small katori - sooji / Semolina 6. Vegetable Oil – For Deep Frying 7. Salt – According to the taste COOKING METHOD 1. Soak the Urad Daal for 6 hrs. 2. Grind the Urad Daal without any water. 3. Now Green Chilies, Ginger, and Salt to a thicker batter and onion and semolina / sooji / rava and cooking soda and mix it. 4. After the batter is prepared mix it for fluffy batter, for 10 minutes. 5. place the batter outside till it gets fermented. Minimum 40 minutes. 6. After the batter is made, deep fry making small balls in a doughnut shape, making a small hole in middle of the Vada. 7. Fry till it is crisp golden brown

Table of food nutrients One Bara provides about 4% of the total 2000 daily calories needed. Urad dal used in the preparation of the Bara is an excellent source of minerals like iron, folic acid, calcium, magnesium and potassium. Though Black Gram is an energy booster, good source of protein, anti- inflammatory and easy to digest, Bara is not a good option for the calorie conscious as it is deep fried and in the process it absorbs lots of oil. Baked Bara is a healthy alternative to traditional Bara. Value per per Bara % Daily Values Obtained from one Bara Energy 97 cal 5% Protein Carbohydrates 4 g 7% Fiber Fat 9 g 3% 2 g 7% 5 g 8%

Feedback of someone who has tasted it The person who tasted liked the Baras. He said that they tasted really similar to urad vadas which are commonly made in south India The Biri Baras are quite similar to Dal Vadas made in Maharashtra. While the Baras are only made of urad dal, dal vadas in Maharashtra are made of all the dals available. Although there is a difference in the main ingredient the method of cooking remains the same.

DESSERT Chaula Kheeri (Rice Pudding) Kheeri is the Odiya word for Kheer. Cahula Kheeri or Rice Puddings are a must during weddings all over Odisha and a speciality.

Ingredients and Method INGREDIENTS • 1/4 cup rice 50 grams, I used basmati rice • 1 teaspoon ghee also known as clarified butter • 3-4 green cardamom pods slightly crushed • 1 liter whole milk • 4-5 tablespoons sugar 50-62.5 grams, adjust to taste • 3 tablespoons chopped nuts I used chopped cashews & almonds COKING METHOD 1. Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside. 2. Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also add 3-4 crushed green cardamom pods. 3. Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic. 4. Then add the milk to the pan and stir well. Set heat to medium-high. 5. Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stuck to the bottom of the pan. 6. Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked. If you want super thick kheer, cook for 15 more minutes at this point.

7. Add in the sugar and mix. Also add in the nuts. 8. Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. The kheer will continue to thicken as it cools down. 9. Garnish with more nuts and serve kheer warm or chilled. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours. Table of food nutrients Nutritional Value of one serving (100 gm) of Chaula Kheeri Value per per % Daily Values serving 12% 11% Energy 235 cal 10% 2% Protein 5.9 g 12% Carbohydrates 30.6 g Fiber 0.5 g Fat 8.1 g Sodium: 86mg, Potassium: 314mg, Sugar: 19g, Vitamin A: 325IU, Vitamin C: 0.2mg, Calcium: 239mg, Iron: 0.5mg.

Feedback of someone who tasted it The Chaula Kheeri was creamy and delicious. Rice kheer is commonly made all over India and Maharashtrian households have borrowed it form other cultures. There are many kheers made in Maharashtra . One of them is sevaya kheer. In Chaula Kheeri raw rice is cooked with the milk on a slow flame where as in the sevaya kheer, sevaya, which are readily available in the market, are put in pre-condensed milk