Name: Kathal Pulao (Raw Jackfruit Pulao)
Ingredients: 2 c Long grain rice washed and soaked 30; ; minutes; 1 c Raw jackfruit segments deseeded &; ; quartered; 1/2 c Cabbage shredded coarsely; 1 Onion cut in thin strips; 5 Green chillies finely chopped; 1 ts Ginger and garlic paste; 1 tb Coriander; 1 Sprig spring onion finely chopped; 1/2 c Curds; 2 tb Coconut scraped; 2 ts Lemon juice; 1/2 ts Sugar; Salt to taste; 2 tb Milk; 3 tb Oil

What has exceedingly hurt you in time past, nay, and I fear, to this day, is lack of reading. I scarce ever knew a preacher who read so little. And perhaps, by neglecting it, you have lost the taste for it. Hence your talent in preaching does not increase. It is just the same as it was seven years ago. It is lively, but not deep; there is little variety; there is no compass of thought. Reading only can supply this, with meditation and daily prayer. You wrong yourself greatly by omitting this. You can never be a deep preacher without it, any more than a thorough Christian. Oh begin! Fix some part of every day for private exercise. You may acquire the taste which you have not; what is tedious at first will afterward be pleasant. Whether you like it or not, read and pray daily. It is for your life; there is no other way; else you will be a trifler all your days, and a pretty, superficial preacher. Do justice to your own soul; give it time and means to grow. Do not starve yourself any longer. Take up your cross and be a Christian altogether. Then will all the children of God rejoice (not grieve) over you, and in particular yours.

John Wesley

CATEGORY	CUISINE	TAG	YIELD
Grains, Fruits, Dairy	Lao	Bawarch2	1	servings

INGREDIENTS

2	c	Long grain rice washed and soaked 30
		; minutes
1	c	Raw jackfruit segments deseeded &
		; quartered
1/2	c	Cabbage shredded coarsely
1		Onion cut in thin strips
5		Green chillies finely chopped
1	ts	Ginger and garlic paste
1	tb	Coriander
1		Sprig spring onion finely chopped
1/2	c	Curds
2	tb	Coconut scraped
2	ts	Lemon juice
1/2	ts	Sugar
		Salt to taste
2	tb	Milk
3	tb	Oil

INSTRUCTIONS

Boil rice in salted water, till done, but each grain is separate.
Drain, spread in a plate, keep aside to cool.
Heat oil in a heavy saucepan or earthen handi.
Add jackfruit, fry till light golden, drain.
Keep 2-3 pieces for garnish, sprinkle on rice.
To same oil, add onions, stir fry till dark brown, drain.
Sprinkle on rice, keeping 1 tablespoon for garnish.
Also keep aside 1 tablespoon coconut for garnish.
To same oil, add cabbage, chillies,ginger, garlic, stir fry for 3-4
minutes.
Add curds, stircook till whiteness is gone.
Add spring onions, lemon, sugar, salt, stir for a minute.
Add coconut and mix.
Pour over rice. Mix gently till well blended.
Transfer to handi or casserole.
Srpinkle 2 tablespoon milk.
Top with garnish of coconut, coriander, jackfruit and onions.
15 minutes before serving, bake covered in hot oven for 10 minutes.
For handi dum cover with lid, seal with chapati dough.
Place over slow fire for 20 minutes.
Break seal before serving.
Serve hot, with thick gravy vegetable or with curd or raitha.
Making time: 1 hour 30 minutes
Makes: 6 servings bowl
Shelflife: Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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