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

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By Shikha 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 (15 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.

The delicious and mouthwatering Corn-Singhada Salad is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Corn-Singhada Salad is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Corn-Singhada Salad. Shikha Gupta shared Corn-Singhada Salad recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Corn-Singhada Salad. Try this delicious Corn-Singhada Salad recipe at home and surprise your family and friends. You can connect with the Shikha Gupta of Corn-Singhada Salad by commenting on the page. In case you have any questions around the ingredients or cooking process. The Corn-Singhada Salad can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Corn-Singhada Salad with other users

  • 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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