Navaratri Salad Recipe


  • 1/2 cup Peanuts (shelled, boiled)
  •  1/2 cup Water Chestnuts (boiled, peeled, halved)
  •  1/2 cup Cucumber (peeled, chopped)
  •  1/2 cup Pineapple (peeled, chopped)
  •  1/2 cup Apple (chopped)
  •  1/2 cup Paneer (chopped)
  •  1 TableSpoon Paneer (grated)
  •  1 TableSpoon Coriander Leaves (chopped)
  •  1 Green Chili (chopped)
  •  1/2" Piece Ginger (crushed)
  •  2 TableSpoon Watermelon Seeds (peeled)
  •  10-12 Puffed Lotus Seeds
  •  1-1/2 TeaSpoon Lemon Juice
  •  1 TeaSpoon Sugar
  •  1/2 TeaSpoon Pepper Powder
  •  1/2 TeaSpoon Cumin Powder
  •  Salt to taste
  •  1 TeaSpoon Oil

Preparation Method

  1. Steam the pineapple pieces for 2-3 minutes and keep it aside to cool.
  2. Pour a little lemon juice over apple pieces and keep it aside.
  3. Dry roast the lotus seeds until aroma exudes. Keep it aside.
  4. Take a bowl and put oil, remaining lemon juice, salt, sugar, 1 tbsp of water, ginger, chili, half coriander, pepper powder and mix them well.
  5. In a large bowl, mix drained pineapple, apple, paneer pieces, cucumber, water chestnuts, and peanuts. Chill in refrigerator.
  6. Just 10 minutes before serving, add lotus seeds and watermelon seeds to the chilled fruits, and mix well.
  7. Drizzle prepared dressing over the fruits. Toss the salad well to mix the dressing well.
  8. Garnish the salad with grated paneer and remaining coriander.
  9. Navratri Salad is ready to eat. Serve chilled.