City of Joy Feast- Breakfast and Traveler’s Fare

Traveler’s fare thukpa

6-8 servings
3 TBS oil
2 Onions sliced
8 cloves Garlic minced
2 lb boness chicken thigh sliced, or 3.5 lbs bone-in chicken boiled, boned and sliced
1 inch ginger minced
1/2 tsp mustard seeds
1/8 tsp hing
1/2 tsp turmeric
1 tsp cumin seeds
1TBS Cumin powder
1/2 tsp cloves
1/2 tsp cardamom
1 teaspoon pepper
4 Carrots thick julienned to match onion
2 Cans of chickpeas, 1 whole, 1 blended
1/2 head of cabbage thin sliced to match onion and carrot
salt to taste
1 lb of dry linguine
1C whole plain yogurt
1 Garlic clove mashed to paste
salt to taste
1 lime cut into 8 pieces
1 bunch chopped cilantro

Thukpa- 30 servings
10 onions
40 cloves garlic
10 lb chicken thighs
5” ginger
5 tbl cumin
2 ½ tsp mustard seeds, turmeric, cloves, cardamom
2 heads cabbage
5 lb linguine
5 c yogurt
5 limes
5 bunches cilantro
2 lb carrots
2 lb dry chickpeas, cooked
Add mashed garlic and salt to yogurt, let sit for one hour. Boil noodles in salted water until tender. Put oil in pan at med high, add mustard seeds untl they sputter then cumin seeds then hing, then turmeric then garlic and ginger. Stir for 1 minute, then (if using raw chicken here) add chicken and lightly brown. Add onions with some salt and sautee for 2 minutes then all other veggies and whole chickpeas with enough water to cover. Boil until cabbage is very tender. Add cumin powder, cloves, cardamom and pepper with can of blended chickpeas to thicken. Taste for salt and add water if necessary for rich stew consistency. Serve in bowls with high broth to noodle ratio garnished with cilantro, squeeze of lime, and garlic yogurt sauce.

Simple breakfast

Final Menu
Rice pudding- khir p 74 (250)
Hard boiled eggs
Medu Vada- savory
Banana Vada- sweet
Coconut chutney
Cut up fruit
Yogurt/Buttermilk smoothies- jackfruit, mango, mint
Proper Chai Masala

Banana Vada

2 cups and 1 tablespoon milk
8-1/4 bananas, mashed
8-1/3 cups baking mix
8-1/4 eggs, beaten
1/4 cup and 1 teaspoon butter, melted
16-2/3 cups vegetable oil for frying
2 cups and 1 tablespoon confectioners’ sugar

In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
Heat the oil in a large skillet to 365 degrees F (180 degrees C).
Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners’ sugar and serve while warm.

Medu vada

Buy frozen, bake

Rice Pudding

1 ½ gallons milk
2 ½ c rice
Cook rice in crockpot until porridge
Add spices, sugar, coconut, nuts
Heat gently. Serve cool if it’s warm and warm if it’s cold outside.

5 oz disposable cups
40 4 oz servings

100 oz yogurt
2 29 oz cans mango puree
1 29 oz can ripe jackfruit
Fresh mint
Black salt

Honeydew melon, starfruit and grapes for fruit
5 dozen hard boiled eggs
32 oz coconut chutney