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Singhada Salaad (Water Chestnuts Salad) Recipe Ingredients
Dressing
250 gm fresh 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 grated lemon rind
1/2 tsp ground roasted fennel seeds
salt & pepper
1 tbsp beaten thick yoghurt
Garnish
1 tbsp shredded tulsi leaves
1 tbsp browned flaked almonds
1 tsp whole roasted fennel seeds
Singhada Salaad (Water Chestnuts Salad) Recipe Procedure
Heat honey with torn lemon leaves. Remove leaves after 30 minutes.
Combine the rest of the ingredients for the dressing. Season well.
Put singhada, pineapple and apple in bowl.
Toss with dressing. Chill well.
For serving garnish with tulsi leaves, nuts and fennel seeds.
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