Art Integration with Science

Anvay Khandagale XF Roll no.37 HOTEL ODDEISLOIHGFAHTN OTADHSITSHYA BITES

Language Of Tradition: Saura Art The Sauras are one of India’s oldest tribes, inhabiting the southern part of Odisha. With a history that has been mentioned in the Ramayana and the Mahabharata, the Sauras are known for their distinct tribal culture and their art. A tribe that is deeply connected to nature, their art on the surface seems to be a The Sauras are one of India’s oldest tribes, inhabiting the southern part of Odisha. With a history that has been mentioned in the Ramayana and the Mahabharata, the Sauras are known for their distinct tribal culture and their art. A tribe that is deeply connected to nature, their art on the surface seems to be a simplistic depiction of everyday village life. But the art of the Sauras is rich with symbolism and meaning, and it is through these images and their interpretation that the Saura people hold on to their customs and culture. For the Sauras, whose language does not have a script, their art is a record of their history, their philosophy and religious practices.depiction of everyday village life. But the art of the Sauras is rich with symbolism and meaning, and it is through these images and their interpretation that the Saura people hold on to their customs and culture. For the Sauras, whose language does not have a script, their art is a record of their history, their philosophy and religious practices.

With simple forms and figures that come together to compose intricate narratives in very few colours, the captivating art of the Sauras, has told the story of the tribe for hundreds of years. A tribal artform from eastern India, Saura art started out with its ritualistic beginnings on the walls of village homes, to become one of the most beautiful artforms that India is proud of. The Saura figures are less angular than the Warli ones, where the human body is depicted by two sharp triangles conjoined at the apex. The Saura forms are also larger and more elongated than the ones seen in Warli art, with no physical differentiations between male and female shapes. Another distinct characteristic of Saura art is the ‘fishnet’ approach with which all the artworks are made. Every Saura artwork begins with a carefully drawn border and then the patterns close in on the centre to form the intricate compositions. There are subtle differences between the two however from the composition of the forms to the pattern in which they are placed, which make each artform distinct. Saura

art is not just beautiful to look at, it is also fascinating, as the voice of a tribe that’s telling its own story in a way that is honest and unique. One of India’s most intriguing tribal artforms, Saura is a treasure that adds so much richness to the tapestry of India’s cultural diversity.

Chaul Bara is a deep-fried snack, These are actually a deep-fried mini rice Vada is served with a spicy and tangy Chutney made up of tamarind, tomato, chilli, and coriander. Chaul Bara is an emotion for Western Odias. Its affordability makes it more accessible to each and everyone thus making it a delight for both rich and poor. 10 Rupees and your evening are sorted, a dana (bowl made up of leaf) full of chaul bara with Chutney.

Ingredients • 150 grams of soaked rice(usuna chaula) • 50 grams Urad Dal • Salt accordingly • Pinch of soda • Refine oil to deep fry • Roughly pounded Ginger and Ajwain (optional) Procedure • Soak rice and urad dal for at least for 6 hours • Then grind it to a fine paste, • Add salt to taste and a pinch of soda, (add ginger and ajwain too) • Heat oil make small baras and deep fry it, • When it turns a little bit reddish brown bring it to a plate. • For chutney, Soak tamarind and remove the seeds, • Make a fine paste of tomatoes, chilli, garlic, and tamarind. Add salt to taste and chopped coriander and a little bit of water.

Nutrition in Chaul Bara AMOUNT PER SERVING Calories 137.5 Vitamin A 2.6 % Vitamin B-12 0.0 % Total Fat 2.4 g Vitamin B-6 13.5 % Vitamin C 28.5 % Saturated Fat 0.3 g Vitamin D 0.0 % Vitamin E 5.8 % Polyunsaturated 1.6 g Calcium 1.2 % Fat Copper 4.7 % Monounsaturated 0.5 g Folate 3.5 % Fat Iron 4.5 % Cholesterol 0.0 Magnesium 5.2 % mg Manganese 7.7 % Sodium 203.4 Niacin 4.7 % mg Pantothenic Acid 2.5 % Potassium 370.9 Phosphorus 5.0 % mg Riboflavin 1.8 % Total 15.2 g Selenium 0.4 % Carbohydrate Thiamin 4.7 % Dietary Fiber 2.1 g Zinc 1.8 % Sugars 0.7 g Protein 1.8 g

What People Say?? The people who have tasted this amazing dish said that, Chaul Bara: • The nuggets are very crispy and they bring out the taste of the urad dal. • They found it very tasty and they felt the taste of rice in it. • The taste of the Chaul Bara is very similar to medu vada, said one taster, but with a slight difference of urad dal. With What To Compare With? • People in maharashtra would compare it with their traditional critters called bhaji. • They bhajis are also prepared by frying the

Odhisha Rasagolla The Rasogolla from Odisha is super popular for all the right reasons, and more! It has been a hot topic considering its battle of origin with Bengal. With its mouth-melting texture and divine flavour, this sweet dish is bound to win hearts in

every part of the world! The white goodness dipped in sugar syrup makes it one of the best desserts. The delicate softness of the chhena and the perfect balance of sweetness makes it a wonderful indulgence. One simply cannot afford to miss this delight! Odisha Rasogolla, Khira Mohana has been served as bhog in the Jagannath Temple, in Puri.

Ingredients • 1 1/2 cup sugar • 1 teaspoon rose water • 3 tablespoon lime juice • 3 cup water • 1 tablespoon (all purpose) flour • 2 teaspoon powdered green cardamom How To Make The Rasagolla Step 1 Prepare the chhena Take a heavy-bottomed pan and add two litres of full-cream milk in it. When it comes to a boil, reduce the flame and add the lemon juice. Your milk may take a while to curdle and you may require to add a little more lemon juice. Once the milk starts curdling, keep the flame low and allow boiling for 2-3 minutes so that the whey and chhena separates.

Step 2 Strain the chhena from whey Switch off the gas. At this point, you can clearly see the green whey and the paneer or chhena which will separate from the water and stand out as small chunks. Step 3 Strain the whey Allow the hot liquid to cool for 10-15 minutes. Now take a muslin cloth or a large strainer and strain away from the whey. Wash it in running water to remove the smell of lemon. You can store this whey and use it in soups and stews or curries. It is very nutritious. Many people also like to drink it by adding a little salt or sugar

Step 4 Allow the water to separate Tie it in the muslin cloth once the chenna cools a bit, squeezing away extra water and allow it to hang for some time. Do not refrigerate or it will make the chhena rubbery. This process may take 3-4 hours. Step 5 Prepare sugar syrup Heat water in a pan. When it comes to a boil, add sugar and allow it to simmer on low flame. After 10 minutes, check the syrup by taking a drop of the syrup in a spoon. If it is of one string consistency, your syrup is ready. Add the juice of half a lemon. This will prevent the syrup from granulating later. Also, add gulab jal and cardamom powder. Switch off the gas. Step 6 Knead the chhena Take the chhena from the muslin cloth and keep rubbing portions of it from your hand. At this point, you can add the maida. You have to rub it so much that it becomes completely smooth and

starts releasing a little oil. Once your chhena is smooth enough and much lighter in texture, make smooth round balls and keep aside. Step 7 Boil the rasgollas Meanwhile heat the sugar syrup again, till it reaches a boiling point. Make sure you make small balls as they will swell up once they absorb the syrup. Add the rasgollas one by one in the syrup ensuring there is enough space in the pan. Boil for 5-7 minutes on low flame. Do not stir. Step 8 Cook covered Now cover the pan and allow it to simmer on low flame for 5-7 minutes. When you remove the lid, you will be delighted to see that the rasgollas have swelled up and are looking beautiful! Switch off the flame and allow it to cool. Then serve it.

NUTRITION IN RASAGOLLA Constituents Compostition Carbs 80 g Dietary Fiber 12 g Sugar 2g Protein 4g Compare it with Basundi ( from Maharashtra) Rasgulla can be compared with basundi from Maharashtra. Basundi is also a milk made sweet relished by the people all over India. It is made by boiling a lot of milk and adding special other special ingredients to it. This method is very similar to making rasgulla. The Basundi is also the only dish that comes close in comparison to rasgulla, because rasgulla is a very unique and delicious food item. People’s opinion about Rasgolla • They found it very savoury and the richness of it can only be enjoyed when it is cold. • The sugar syrup also enhances the taste of the rasgolla. One of the tasters said that the rasgolla got all its taste from the syrup, which is the truth. • They enjoyed the rich watery taste of the rasgollas and said they are among the best sweets they have ever eaten.