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1/2 cup peanuts shelled, boiled
1/2 cup tender water chestnuts, 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-inch piece ginger, crushed finely
2 tbsp peeled watermelon seeds
10-12 puffed, roasted lotus seeds (makhanas)
1.5 lemon juice, extracted
1 tsp sugar
1/2 tsp pepper powder
1/2 tsp cumin powder
salt to taste
1 tsp oil
How to Make Navratri Salad
Steam pineapple pieces for 2-3 mins and keep aside to cool. Sprinkle apple pieces with 1/2 tsp lemon juice and keep aside.
Lightly roast makhanas in the oven till it exudes aroma. Or on a tawa. Keep aside.
Mix in a small bowl the oil, remaining lemon juice, salt, sugar and 1 tbsp of water.
Add ginger, chilli, half the coriander, pepper powder and mix thoroughly.
In a large salad bowl, mix drained pineapple, apple, paneer pieces, cucumber, water chestnuts and peanuts.
Chill in refrigerator till required.
10 mins before serving, add lotus seeds, watermelon seeds and mix well.
Drizzle prepared dressing and toss very well with wooden fork till blended.
Garnish with grated paneer and remaining coriander.
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