Lotus Seed Tingling Rice

Lotus Seed Tingling Rice - Plattershare - Recipes, food stories and food lovers
Recipe Category: Vegetarian
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About Lotus Seed Tingling Rice

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.
4.60 from 5 votes
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Recipe Time & More

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Served AsDinnerLunch
Calories - 500 kcal
Servings - 4

Ingredients
 

For the preparation of Mix

Spices

Ingredients for Seasoning

Other Main ingredients

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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.
    Lotus Seed Tingling Rice - Plattershare - Recipes, food stories and food lovers

Recipe Video

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4.60 from 5 votes

Recipe Nutrition

Calories: 500kcal (25%) | Carbohydrates: 71g (24%) | Protein: 10g (20%) | Fat: 20g (31%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 3mg (1%) | Sodium: 91mg (4%) | Potassium: 368mg (11%) | Fiber: 7g (29%) | Sugar: 3g (3%) | Vitamin A: 3531IU (71%) | Vitamin C: 1784mg (2162%) | Calcium: 436mg (44%) | Iron: 2mg (11%)

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5 Comments

4.60 from 5 votes

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