How to make Singhada Salad - Water chestnuts mixed with cucumber and roasted peanuts to make this salad.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Fresh water chestnuts (singhada), Cucumber (खीरा)
Cuisine : Indian
Course : Salads
Singhada Salad Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
You can also find more Salads recipes like Apple Barley Pumpkin Seeds Salad, Boondi Salad, Mixed Vegetable Salad With Sesame Seed, Mango Quinoa Salad.
Prep Time : 6-10 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Singhada Salad Recipe
Fresh water chestnuts (singhada) peeled and soaked in water 12-16
Cucumber peeled 1 medium
Dried red chillies 2
Roasted peanuts 1 tablespoon
Salt to taste
Sugar 1/2 teaspoon
Juice of 1 lemon
Fresh coriander leaves 8-10
Fresh mint leaves 5-6
Method
Step 1
Slice water chestnuts. Halve cucumber, remove seeds and chop roughly.
Step 2
Roughly chop red chillies, remove seeds and place in a grinder jar with peanuts and crush coarsely.
Step 3
Put chestnuts and cucumber into a bowl, add salt, sugar, 1½ tbsps crushed mixture, lemon juice and coriander leaves and mix well. You can use the remaining crushed mixture in other salads.
Step 4
Finely chop mint leaves and add. Mix well and serve chilled.
