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.
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.