Ingredients
1/2 cup peanuts shelled, boiled
1/2 cup tender waterchestnuts, boiled, peeled, halved
1/2 cup cucumber chopped
1/2 cup pineapple chopped
1/2 cup apple chopped
1/2 cup paneer (cottage cheese) chopped
1 tbsp. paneer grated
1 tbsp. coriander leaves finely chopped
1 green chilli crushed
1/2" piece ginger crushed finely
2 tbsp. peeled watermelon seeds
10-12 puffed, roasted lotus seeds (makhanas)
1 1/2 lemon juice extracted
1 tsp. sugar
1/2 tsp. pepper powder
1/2 tsp. cumin powder
salt to taste
1 tsp. oil
Method
- Steam pineapple pieces for 2-3 minutes, keep aside to cool.
- Sprinkle apple pieces with ˝ tsp. lemon juice, keep aside.
- Lightly roast makhanas till aroma exudes in oven. Or on tawa. Keep aside.
- Mix in a small bowl: oil, remaining lemon juice, salt, sugar, 1 tbsp. water.
- Add ginger,chilli, half coriander, pepper powder, mix thoroughly.
- In a large salad bowl, mix drained pineapple, apple, paneer pieces, Cucumber, waterchesnuts, peanuts.
- Chill in refrigerator till required.
- 10 minutes before serving, add lotus seeds, watermelon seeds, mix well.
- Drizzle prepared dressing, toss very well with wooden fork till blended.
- Garnish with grated paneer and remaining coriander.
- Serve chilled.
Making time: 20 minutes (excluding chilling time)
Makes: 4-5 servings
Shelflife: Best fresh
Navratri Specials Index
