Kauni arusi

Its a chettinad delicacy, generally served during auspicious occasions such as weddings. Its a must try dish if you can get some rice. These are dark blackish rice which is more of a deep purple color when cooked. I love the texture of this rice, its chewy and sticky when cooked and its really yummy and i could eat tons of them as i just love biting on them :)

Ingredients:

Kauni Arusi - 2 cups
Water to cook rice
Ghee
Grated coconut - 1 cup
salt - 1 pinch
sugar - 1 cup or as required.
Cardamom - optional


Method:

Add the rice to cooker and add 2 cups of water for each cup of rice. Cook for about 5 whistles as it takes a bit longer to get cooked.

Kauni Arusi for those who are not familiar with it.

When the pressure cooker is cooled check if the rice is cooked, sometime the water is not completely used up, in that case, keep the cooker on medium heat and cook for a few minutes. Keep stirring so that the bottom doesn't get burnt. Unfortunately i forgot to click picture during every step (will update the next time i cook this).

Once the rice reaches a thick sticky consistency add a pinch of salt, ghee, grated coconut and sugar. You can add cardamom if you like the flavor, but i just like it without it. You could adjust these ingredients to your taste. 

Adai

I love breakfast recipes and I really like making a variety of break fast. This is one of the nice recipe i really like. Its also very health with a combination of lentils.

Ingredients:

Toor dal - 1 cup
Chenna dal - 1 cup
Green gram - 1 cup
Urid dal - 1/2 cup
Raw rice - 3/4 cup
Idly rice - 3/4 cup

Dry chilie - 6
Seragam - 1tsp
Sombu -1 tsp
Garlic - 6
onion - 2 medium size
Ginger - 1 inch piece
Asfetida -1/2 tsp
coriander leaves  and curry leaves
Salt to taste

Method:

Soak the rice and urid dal together. Soak all the other dals together. After about 2-3 hours you could grind them in a grinder or a mixie.

Grind the Rice and urid dal to a fine paste. Once they are done you could add the soaked dals to it if your mixie or grinder capacity allows it. You could add the dry chilies, cumin, sombu now to the mixier. Grind the dals to a coarse paste, it could only take about 3 minutes.  Grinding process takes only a few minutes.

 This the is ground adai batter. If you have made a larger amount of the batter then you could store part of it in fridge for about 2 days at this stage without adding the other ingredients.

 Add finely chopped onions, garlic, ginger, coriander leaves, curry leaves, asafetida, salt.

Make them like dosa. You might have to add water to make the batter a little thinner but dont make it to dosa batter consistency. It has to be thicker than dosa batter.

You could add gingili oil or butter to grease it. Cook this in medium high flame till well done. It take longer to cook than a dosa. You have to flip it over and cook on both the sides. Enjoy this with butter if you like or with hot onion chutney or it goes so well with avial.