Kids art India class
We learned about the history, culture and art of India today and had a lot of fun!
Our main project today was recreating the ‘painted elephant festival’ of Jaipur, India. Here are some cool examples of painted elephants from the festival:
We created 3-dimensional paper sculptures with collage elements and decorated them with colored pencil ‘paint.’
Here are some of our final creations:
Elephant by Katie, age 7
Katie with her elephant
Elephant 1
Elephant 2
Elephant 3
Elephant by Sean, age 5
We also enjoyed a traditional Indian snack recipe, with mixed reviews! (It used a lot of spices the children were not familiar with, plus it was vegetables). I did not include the tofu or the peanuts in our recipe.
Corn Chaat
Corn, tofu, onion, tomato, carrot, coriander, lemon juice, salt, pepper
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
A quick salad snack made with corn, indian cottage cheese and raw veggies
Author: Swasthi
Recipe type: Snack
Cuisine: Indian
Yield: 2
Ingredients (240 ml cup used)
· 1 cup of corn kernels (boiled)
· 10 paneer or tofu cubes
· ½ small onion finely chopped
· ½ small tomato finely chopped
· ½ carrot grated
· 1 green chili (optional, skip for kids)
· Few coriander leaves / cilantro chopped
· Chat masala powder as needed
· Amchur if needed (your chat masala will already have amchur, so add only if needed) or lemon juice
· Salt as needed
· Pepper powder if needed
Instructions
1. Wash corn under running water. If using corn on the cob, soak them in salted water for sometime. Any pesticide residue will just get rinsed well. Boil the corn cobs or corn kernels in a large bowl filled with water. If using cobs, remove the kernels after boiling. Drain water completely. If you are using tender corn, you can alternately steam the corn to retain nutrients.
2. Cut paneer to small chunks. Tawa fry paneer in just one tsp ghee.
3. Add all the ingredients and toss well and serve corn chaat immediately while hot. If desired you can top it with crunchy roasted peanuts.
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