Lotus Seed Tingling Rice
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Lotus Seed Tingling rice is my brainchild recipe. It is a unique recipe unlike the routine rice varieties as I gave a new version of using phool makhana in a spicy vegetarian food which is often used in sweet preparations. This can be served as a traditional vegetarian recipe during festivals.
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Ingredients
For the preparation of Mix
- 1/4 teaspoon Mustard seeds
- 1/2 teaspoon Bengal gram
- 1/2 teaspoon Black gram
- 1/4 teaspoon cumin seed
- 3/4 cup Curry leaves
- 1/2 cup Sliced tomato
- 2 Green chilly
- Salt to taste
- 2 tablespoon Oil
Spices
- 3 Cloves
- 1/2 piece Star Anise
- 2 Cardamom
- 1 Caper Marathi Mogga
Ingredients for Seasoning
- 2 tablespoon Oil
- 3 Garlic cloves
- 3/4 cup onion sliced
- 1 Bay leaf
- 8 Black pepper
- 1/4 teaspoon Caraway seeds (Shahjeera)
Other Main ingredients
- 1 cup Lotus seed Phool Makhana (Roasted)
- 2 teaspoon Oil
- 1 teaspoon Ghee
- 1/4 cup onion sliced
- Salt to taste
- 6 Cashew nut
- 1 glass Raw rice
- 1.5 glasses Water
- 2 pinches Turmeric Powder
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Instructions
- Heat oil in a pan over a medium flame. Add the spices and the ingredients mentioned in the preparation of mix. Saute until the raw smell goes off and the sliced tomatoes,curry leaves turn tender.
- Add salt and cook for 2 more minutes.
- Turn off the flame. Transfer it into a dry mixie jar to prepare a paste.
- Heat another pan over a medium flame. Pour oil into it.
- Add the ingredients mentioned in the " seasoning." Once the sliced onions turn translucent add one glass of the prepared paste.
- To this, pour 1.5 glasses of water, add 1 glass of washed rice , turmeric powder and salt. Pressure cook for 3 whistles.
- Heat ghee in a pan. Add chopped cashew, sliced onions. When the onions turn golden in color add the roasted phool makhana/lotus seed and sprinkle salt over it. Mix well.
- Turn off the flame and transfer the above lotus seed mixture to the pressure cooked spicy rice.
- Serve hot.
Video
Recipe Nutrition
Calories: 500 kcal | Carbohydrates: 71 g | Protein: 10 g | Fat: 20 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 3 mg | Sodium: 91 mg | Potassium: 368 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 3531 IU | Vitamin C: 1784 mg | Calcium: 436 mg | Iron: 2 mg
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Interesting recipe.