How to make Phalon Ka Kachumber -
Mix fruits and vegetables toss in chaat masala
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Apples (सेब), Lemon juice (नींबु का रस)
Cuisine : Maharashtrian
Course : Salads
For more recipes related to Phalon Ka Kachumber checkout California Pistachio Pasta Salad. You can also find more Salads recipes like Tomato and Potato Salad Fruit And Capsicum Kachumber Grilled Vegetable Salad With Honey Mustard And Chi Thai Style Pasta Salad
Phalon Ka Kachumber Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 21-25 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Phalon Ka Kachumber Recipe
Apples 2 medium
Lemon juice 2 tablespoons
Green grapes 12-15
Black grapes 12-15
Oranges 2 medium
Cucumber 1 medium
Tomatoes 2 medium
Green capsicum 1 medium
Spring onion bulb 2
Fresh coriander leaves 1/2 cup
Fresh mint leaves a few sprigs
Green chillies 2
Chaat masala 1 teaspoon
Salt to taste
Method
Step 1
Wash and core apples, cut into halves and slice to make thin pieces. Apply one tablespoon lemon juice immediately to prevent discolouration. Wash green and black grapes and cut them into two. Peel oranges and separate the segments.
Step 2
Remove seeds and halve each of them. Peel, wash cucumber, cut into half lengthways and thinly slice. Wash and cut tomatoes into two. Remove and discard seeds and cut into thin strips.
Step 3
Wash and cut capsicum into two. Remove and discard seeds and cut into thin strips. Peel, wash, halve spring onion bulbs and cut into thin slices.
Step 4
Clean, wash and finely chop fresh coriander and mint leaves. Remove stems, wash and finely chop green chillies. Mix chopped fresh coriander leaves, mint leaves, green chillies, chaat masala, salt and remaining lemon juice to make a dressing. Toss the prepared fruits in the dressing and serve chilled.
Nutrition Info
Calories : 427 Kcal
Carbohydrates : 92.2 gm
Protein : 7.6 gm
Fat : 3.1 gm
Other : 20.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
