Ingredients

• 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.
• Serve chilled.