Corn-Singhada Salad | How to make Corn-Singhada Salad

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ByShikha Gupta
Created on 16th Oct 2015
  • Corn-Singhada Salad, How to make Corn-Singhada Salad
Corn-Singhada Saladby Shikha Gupta
  • Corn-Singhada Salad | How to make Corn-Singhada Salad (14 likes)

  • 0 reviews
    Rate It!
  • By Shikha Gupta
    Created on 16th Oct 2015

About Corn-Singhada Salad

This simple and quick to make salad is satiating, healthy and also bursting with flavours.

Corn-Singhada Salad is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Corn-Singhada Salad at your home. Corn-Singhada Salad by Shikha Gupta will help you to prepare the perfect Corn-Singhada Salad at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 15 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Corn-Singhada Salad.

  • Prep Time0mins
  • Cook Time15mins
  • Serves2People
Corn-Singhada Salad

Ingredients to make Corn-Singhada Salad

  • 1 cup boiled corns
  • 1 cup boiled and peeled singhadas (waterchestnut)
  • 2 tablespoons chopped tomatoes
  • 2 tablespoons finely chopped onions
  • tsp finely chopped green chillies (optional)
  • 1 tsp finely chopped coriander
  • 1 tsp chaat masala
  • 1 tsp honey
  • Salt to taste
  • 1 tsp oil

How to make Corn-Singhada Salad

  1. Step 1. Boil corns and peeled singhadas separately. Leave aside to cool to room temperature.
  2. Step 2. Chop singhadas to small bite size pieces.
  3. Step 3. In a blender give a quick whirl to corns to grind coarsely. (One quick whirl is enough, or else it will become a paste)
  4. Step 4. In a pan, heat one tea spoon oil, salt and chaat masala, add singhadas and corn. Cook for a couple of minutes. Then remove from flame and cool to room temperature
  5. Step 5. Transfer to a bowl, add honey, salt chopped tomatoes, chopped onions, chopped green chillies and finely chopped coriander. Mix well. The salad is ready to eat!
My Tip: You can add chutneys or hung curd to enhance flavours.

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