City of Joy Feast- Feast

artscifeast13The day had basically two mini-feasts- a large, elaborate lunch and a relatively small, simple feast.

Elements of dinner- starch 1 & 2, dal, meat, poultry, fish, veg sides, yogurt, pickle- NINE DISHES
11 tables of six- 4 tables of six on the floor and 7 tables of six on chairs
2 “tables” at high table, can only sit on one side of table- big U-shape
13 total tables of six

Final Menu

Braised lamb with spinach sauce
Golden chicken steamed in aromatic leaves
Pan-fried spiced fish fillets
Steamed Basmati rice with apricots, almonds, and saffron
Soft wheat flatbread
Yellow lentil soup
Sweet and sour sauteed vegetables
Herb dumplings in garlic yogurt sauce with fresh mint
Homemade pickles
Semolina pudding with seeds, nuts, and rosewater

Jeweled Rice

Steamed rice, nuts, apricots, saffron, whole spices, decorating the rice.- Notes- This was too much rice on purpose. The rice literally is the feast. Everything else is a side-dish to the rice. The rice must be perfectly cooked. The apricots are not mentioned in the manuscript but we had tons of them for free.
3 c rice & 4.5 c boiling water made enough for 9 people
75 people = 25 c rice

This method is quite incredibly easy and makes perfectly steamed rice. One half-hotel pan holds enough rice for two tables/12 people. Pur dry rice, spices, salt, and a little butter in each pan. Add boiling water and seal the pans very tightly with heavy aluminum foil, and immediately pop into a 450 degree oven for 20 minutes. Leave to re-absorb the steam for 10 minutes, fluff, dress and serve.
Starch 2- Roti- purchased- 150 pieces


Chicken meatballs steamed in fragrant leaves
4.5 lb ground chicken,
2.5 brown onion,
4 thumb fresh ginger grated,
2 tsp turmeric,
4 tsp salt,
1 tsp pepper,
4 pinch hing
Grind onions and spices, knead with chicken. Made 80 parcels of fresh galangal leaves, steam for 20 minutes


“pungent for meat” for 4- p88 (291)- Take mountain sheep meat, cut into small pieces, Add salt, green coriander, onions, fresh ginger, asafoetida, boil. Add greens. Add lime juice and pepper. Temper with cumin, cardamom, fenugreek, cloves, asafoetida.

-1 lb lamb,
1.5 inch ginger minced,
1/2 bunch cilantro,
1/8 tsp hing,
1/2 tsp cumin,
1 block frozen chopped spinach,
1 lime juice,
1/2 tsp pepper,
1 tsp cumin seeds,
1/4 tsp cardamom,
1/4 tsp cloves,
1/4 tsp fenugreek,
1/8 tsp hing
-trim fat and fry to render, fry hing, ginger and onion in fat then brown meat. Add water, cumin powder, cilantro and simmer for 20 min. Add spinach 3/4 chopped, 1/4 blended. Add tempering and finish with lime juice, pepper, cilantro and slivered ginger.
Pungent for Meat for 75
20 lb lamb
10 tbl ginger paste
10 bunches cilantro
3 tbl cumin, pepper
1.5 tbl cardamom, cloves, fenugreek
3 tsp hing
10 limes
20 blocks frozen spinach


Fish coated in spices and fried in mustard oil- p 12 (47) garnished with berry pickle
13 lb tilapia
2 c rice flour
12 tsp black pepper
6 tsp turmeric
6 tsp ground ginger
6 tsp ginger paste
Mustard oil
Fry oil


A simple Dal-(63) Mung dal with lime juice for 6

This dal was delicious but seriously thickened as it sat. We could have made this dal with 2/3 the lentils and it would have been fine.
1 cup arhar dal (tuvar dal or split pigeon pea lentils) OR ½ cup arhar dal + ½ cup masoor dal (split pink lentils)
1 medium sized onion – chopped
½ inch ginger – finely chopped or grated OR about ⅓ to ½ teaspoon of grated or chopped ginger (optional)
1 teaspoon turmeric powder (haldi)
1 pinch asafoetida (hing)
2.5 cups water
1 teaspoon crushed kasuri methi (dry fenugreek leaves)
1 tablespoon chopped coriander leaves (dhania patta)
salt as required
for the tempering/tadka:
2 tablespoon oil OR 1.5 tablespoon ghee or butter
1 teaspoon cumin seeds (jeera)
5 to 6 garlic cloves (lahsun) – finely chopped
a generous pinch of asafoetida (hing)
for garnish:
1 tablespoon chopped coriander leaves (dhania patta)
for the dhungar method:
a small piece of charcoal
¼ teaspoon ghee or oil

Dal for 75
13 cups mung dal
13 onions, chopped
3 tbl ginger paste
4 tbl turmeric
2 gallons of water
4 tbl kasuri methi
4 tbl cumin seeds
¼ c garlic paste
Lots of cilantro
½ c lime juice

artscifeast5Veg side 1

Eggplant & Gourd burani p 55 (196) for 6

This was the most popular dish at the feast. I’ll say that again, just in case- the EGGPLANT was the most popular dish at the feast. I am still reeling over that.
6 oz eggplant
6 oz gourd
2 tbl oil
1 tsp mustard seed, ginger paste
Pinch of asafoetida
2 tbl strong tamarind
1 tsp cumin
¼ tsp cardamom
⅛ tsp cloves
1 tsp pepper
½ tsp salt
2 tsp sugar

Burani for 75
5 lb eggplant
5 lb gourd
1 cup oil
4 tbl mustard seeds, ginger paste
3 ¼ cups tamarind liquid
4 tbl cumin
1 tbl cardamom
½ tbl cloves
4 tbl pepper
Salt & sugar
4 cups yogurt
Barberries for garnish

Temper mustard seed, ginger paste and asafoetida in oil. Add eggplant and gourd, stir to combine. Fry for a few minutes until oil is absorbed. Add tamarind liquid. Cover and cook on low for 10 minutes. Uncover, stir, add spices, stir. Cover and cook until eggplant and gourd are soft- 10-15 minutes on medium-low. Uncover, fry until dry. Add sugar and salt to taste. Drizzle with yogurt and barberries for garnish.


Karhi- dumplings in yogurt sauce
#64 A. Another recipe for the method of Karhi: take fresh dugh and put either rice flour or chickpea flour into it, then add turmeric, asafoetida and salt and boil it. When it is cooked, take it off. Flavor vegetable oil with asafoetida, cumin, fenugreek, and cardamom. Then prepare bari from mung flour or chickpea flour, fry it in ghee or vegetable oil and put it into the karhi.
B. Another recipe for white karhi: take some dugh and put into it asafoetida and coriander, either fresh or dried, and add salt and boil it. When it is parboiled, add caradamoms, cloves, fresh ginger, onions, and pepper and take it off and in the same way as previously explained, flavor this recipe.
C. By the same recipe prepare karhi from woodapple and myrobalan and mung pulse and mint and garlic, whichever is desired.
Karhi- dumplings in yogurt sauce- this dish was maybe the weirdest at the feast and my personal favorite. This is an incredibly important dish to the cuisine of the Sultanate.

Gravy for 6
2.5 c water,
½ c yogurt,
2 tbl kefir,
6 tbl besan,
1 tsp salt,
½ tsp turmeric,
½ tsp mustard seeds,
1 tsp cumin whole,
pinch hing,
tbl minced garlic,
tbl minced mint leaves,
tbl sugar

Dumplings for 6
7 tbl besan
½ tsp salt,
½ tsp cumin seeds,
1 tsp baking powder,
pinch hing,
¼ c water,
heaping tbl cilantro minced

Gravy for 80
32.5 c water
6.5 c yogurt
1 ⅓ c kefir
4 ½ c besan
4 tbl salt
2 tbl turmeric
2 tbl mustard seeds
4 tbl whole cumin, minced garlic, minced mint leaves, sugar
Boil until thickens

7 ½ c besan
2 tbl salt, cumin seeds
1 bunch cilantro, minced
4 tbl baking powder
Enough water to make a thin batter
Deep fry
Add dumplings to gravy. Sprinkle with mint.


Pickles! Amla pickle and berry pickle P 33 & 56 Mikey bringing- ready to go
On every table- a condiment tray of salt, black pepper & cubebs mixed, amla pickle, cut up limes. 2.5 oz condiment cups, metal, restaurant supply or melamine ramekins


Wheat halwa for 6- so many people loved this dish. Musk sugar! Seriously! I will say that this dish is not easy to cook in bulk. It took three people the better part of two hours to make it, but it turned out perfect. 
1 cup sooji
½ cup sugar
½ cup butter
½ tsp freshly crushed cardamom seeds
2 tbl squash seeds
2 cups water
1 pinch edible camphor
Wheat Halwa for 13 tables
13 cups fine semolina
6.5 c sugar
6.5 c salted butter
7 tsp cardamom seeds, freshly ground- no pods
26 cups water
1 ½ cups squash seeds- fry separately until golden
Edible camphor
Musk sugar

Take the sugar and water in another pan. Keep this pan on a medium to high flame and let the sugar solution come to a boil.  Heat ghee in a large pot. Once the ghee becomes hot, add the semolina and stir. Keep on stirring the sooji/semolina so that it does not stick to the pan and is roasted evenly. Boil sugar solution, then turn down to simmer. Keep on sauteing & stirring the semolina until the grains change their color. Then add the cardamom powder and edible camphor. Stir and add the bubbling hot sugar solution slowly. Keep on stirring often till the whole mixture starts thickening and starts to leave the edge of the kadai or pan. Add the fried seeds and keep stirring until thickened. Scrape into a buttered shallow bowl to set the shape. Turn out, sprinkle with musk sugar right before serving. Serve warm to room temp, not cold.