Kathal (Jackfruit) Pulao

We have recently got a property that has coconut trees, a jackfruit tree, guava trees, lemon trees, lime trees and 2 water bodies. While a lot of work has been planned in the upkeep of the garden, we have already started enjoying the fruits/ veggies.

The last time we visited, we got a medium sized jackfruit (Kathal) from the Jackfruit tree. Today, I wanted to eat something nice for dinner, but didn't want to cook a spread, since it was only me, essentially. So, decided on a Kathal Pulao, which I have recently learnt. This actually, will take your mind off meat, as it hits the meat craving and satisfies the biryani kick and craving.

The recipe follows and since it is not really my recipe and I am not able anyway to stick to the exact measures in recipes (EVER), will mention only approximations.

Ingredients (Main):
Kathal (Jackfruit) - about quarter kg
Rice - 1 measure (cup or whatever measure you feel like - enough for 2-3 people)
Water - double measure of the rice
Ginger paste - 1 tbsp.
Onion - diced - 1
Cinnamon - 1 stick
Shahi Jeera - 1/2 tsp
Cloves - 2/3
Black cardamom - 1
Bay leaf - 1
Salt - to taste
Red Chilli Powder - 1 tsp (I prefer Kashmiri chilli powder)
White Pepper Powder - 1 tsp
Oil
Ingredients (For the 2nd flavouring):
Ginger - Julienned (1 tsp.)
Coriander leaves - chopped up
Juice of 1 lime
Onion - 1 - julienned and fried golden brown
Mace (Javitri) Powder - 1/2 tsp
Cream - about 2 tbsps.
Green Chillies - split - 2-6 according to your preference

Method:
Wash and soak the rice for about 30 minutes. Chop the jackfruit into bite sized pieces. Fry the jackfruit until it is golden brown. Take a pressure cooker, put about 1 tbsp. of the oil the jackfruit was fried in. Heat it up. Add the Cinnamon, Shahi Jeera, Cloves, Black cardamom, Bay leaf until they crackle, add the chopped onions and ginger paste, and cook until the onion is cooked (translucent to light brown). Add the jackfruit, salt, chilli powder and white pepper powder. Cook for about 3-4 minutes. Add the rice and the water. Bring the water to a boil. Reduce heat. Then add all ingredients for the 2nd flavouring, mix well, close the lid and cook until a single whistle. Turn off the flame/ heat. After the pressure reduces, open, give it a good mix and serve.

There, simple, isn't it?

Where Do We Come From? What Are We? Where Are We Going?

I met the mob. It was very strange, but nice. My family is so small and individualistic, it is very, very strange for me to be in a family environment where there are 500 odd people all looking alike and being clannish. The good thing is that SO perceived my panic attacks and was a rock.

A very long time ago (more than a decade and a quarter) when we had only just met, fallen in love  and become friends, we resolved to never let go of our minds and to follow our own minds and not our parents, elders or anyone else's, because both of us felt we were responsible, mostly did right and followed rules and the laws. We've stuck to our resolve, but now looking back, it seems we were rebelling. Aided of course, by each other. I'm afraid both of us enabled each other's rebellion by supporting it. Still, apart from the one thing, no regrets.

And so, our lives have become pretty much one. In our minds, it happened long ago, its only now we are letting other people in. By other people I mean, our families, extended families and friends. This has so far been a happy experience. Ignoring negativity helps in keeping it happy.

So this is it....

C'est La Vie

I've started to paint and this is what the first tiny canvas looks like.

 

This is my life now. Exercise, work, cook. Wet, lather, rinse, repeat.

 

I love it. 

Colander

It's hard to write anything when your brain is one giant colander.