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 tbsp Paneer (grated)
• 1 tbsp Coriander Leaves (chopped)
• 1 Green Chili (chopped)
• 1/2" piece Ginger (crushed)
• 2 tbsp Watermelon Seeds (peeled)
• 10-12 Puffed Lotus Seeds
• 1-1/2 tsp Lemon Juice
• 1 tsp Sugar
• 1/2 tsp Pepper Powder
• 1/2 tsp Cumin Powder
• Salt to taste
• 1 tsp Oil

• Steam the pineapple pieces for 2-3 minutes and keep it aside to cool.
• Pour a little lemon juice over apple pieces and keep it aside.
• Dry roast the lotus seeds until aroma exudes. Keep it aside.
• 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.
• In a large bowl, mix drained pineapple, apple, paneer pieces, cucumber, water chestnuts, and peanuts. Chill in refrigerator.
• Just 10 minutes before serving, add lotus seeds and watermelon seeds to the chilled fruits, and mix well.
• Drizzle prepared dressing over the fruits. Toss the salad well to mix the dressing well.
• Garnish the salad with grated paneer and remaining coriander.
• Navratri Salad is ready to eat. Serve chilled.