Singhad Salad


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Singhad salad is an unique salad recipe with water chestnuts or singhadas.The singhadas are tossed with pineapple, apples and a honey-lime dressing.This innovative salad recipe is garnished with tulsi leaves, nuts and fennel seeds.

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Singhad Salad recipe - How to make Singhad Salad

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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250 gms fresh water chestnut (singhada)
1/2 pineapple , diced
1 small red apple
2 tbsp groundnut oil
1 1/2 tbsp lemon juice
1 tbsp honey
1 tbsp torn lemon leaves or
1/2 tsp roasted fennel seeds (saunf)
salt and to taste
1 tbsp beaten thick curds (dahi)

1 tbsp chopped tulsi leaves (indian basil)
1 tbsp almond (badam) slivers
1 tsp whole roasted fennel seeds (saunf)
  1. Heat honey with torn lemon leaves.
  2. Remove leaves after 30 minutes.
  3. Combine the rest of the ingredients for the dressing. Season well.
  4. Put singhada, pineapple and apple in bowl.
  5. Toss with dressing. Chill well.
  6. For serving garnish with tulsi leaves, nuts and fennel seeds.

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This recipe was contributed by bhaviniparekh2001 on 22 Aug 2016

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