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Water Chestnut & Green Beans Salad | Easy Healthy Starter Recipe


 🥗 Water Chestnut & Green Beans Warm Salad

🥗 Water Chestnut & Green Beans Warm Salad Winter Special Water  Chestnut & Green Beans Salad | Easy Healthy Starter Recipe

🥗 Winter Special Water Chestnut (Singhada) & Green Beans Warm Chaat / Salad Recipe

(Easy • Simple • Extremely Delicious • Winter Special Starter / Light Dinner) ❄️🏡

This winter special warm salad made with water chestnut (singhada) and green beans is easy, healthy, and extremely delicious. Perfect as a light dinner or starter for cold evenings. Simple ingredients, high-flame cooking, and one secret tip to keep beans green and crunchy!

Looking for a healthy, easy and extremely delicious winter recipe?
This Water Chestnut (Singhada) and Green Beans Warm Chaat is the perfect starter, light dinner or evening snack for cold days.

🎯 Key Words

  1. Winter Special Warm Singada & Beans Salad
  2. 5-Minute Warm Salad for Cold Evenings
  3. Healthy Indo-Asian Winter Starter
  4. Warm Crunchy Salad – Water Chestnut Magic
  5. Easy Winter Dinner Starter – Singada Salad
  6.  • Perfect Starter or Light Dinner
  7. Healthy Winter Recipe | Water Chestnut & Beans Warm Chaat at Home
  8. Winter Warm Salad 🥗
  9. “Singhada Special Recipe”
  10. “Healthy Winter Starter”
  11. “5 Min Warm Salad”

📝 Summary

This Water Chestnut (Singhada) & Green Beans Warm Salad is a perfect winter-friendly, light dinner or starter recipe. It combines the crunch of water chestnuts, tenderness of beans, nutty walnuts, and bold Asian flavours. Quick to prepare, healthy, and extremely satisfying — ideal for cold evenings.

Water Chestnut & Green Beans Salad Recipe

🥗 About This Recipe

  • Cuisine: Indo-Asian Fusion
  • Taste: Mild spicy, umami, nutty
  • Texture: Crunchy + soft + warm
  • Best For: Winter dinners, starters, healthy meals
  • Skill Level: Beginner friendly

⏱️ Cooking Time Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10–12 minutes
  • Total Time: ~25 minutes
  • Flame Intensity: Medium to High

🍳 Equipment Used

  • Wide pot (for boiling singhada)
  • Medium pot (for boiling beans)
  • Strainer
  • Knife & chopping board
  • Heavy-bottom pan / wok
  • Spatula

In this recipe, you’ll learn:
✔ How to properly wash and boil black water chestnuts (Singhada)✔ Why beans are boiled with salt and a pinch of sugar✔ Why beans are immediately put in cold water after boiling✔ High-flame tossing technique for restaurant-style taste✔ One secret tip to keep beans green & crunchy✔ Easy Indo-Asian chaat flavour using simple sauces

🧺 Ingredients (Perfect Measurements)

Main

  • Black Water Chestnut (Singhada) – 500 g
  • Green beans – ⅓ cup, cut into 2 parts

For Sautéing

  • Olive oil – 2 tsp
  • Fresh garlic (white part, finely chopped) – 1 tbsp
  • Fresh ginger (grated) – 1 tsp
  • Walnuts – 4–5, roughly chopped

Sauces & Seasoning

  • Salt – ½ tsp (adjust)
  • Soya sauce – 1 tbsp
  • Red chilli sauce – 1 tbsp
  • Schezwan sauce / chutney – 1½ tbsp
  • Black pepper powder – ½ tsp
  • Dried red chillies – 2, chopped
  • White sesame seeds – 1 tbsp

Garnish

  • Spring onion greens – 1 tbsp, finely chopped
  • Extra white sesame seeds – optional

🔑 ONE SECRET TIP (Important!)

👉 Add a pinch of sugar to boiling green beans water
✅ Why?

  • Maintains bright green colour
  • Balances bitterness
  • Enhances natural sweetness
  • Beans stay crunchy, not dull

🧼 Preparation

How to Wash Black Water Chestnut (Singhada) – 500 g

  1. Put singhada in a large bowl
  2. Rinse 3–4 times until water turns clear
  3. Rub gently to remove mud
  4. Final rinse under running water
  5. Drain completely

👩‍🍳 Step-by-Step Instructions

1️⃣ Boil Green Beans

  • Heat water in a pot on high flame
  • Add ½ tsp salt
  • Once water boils, add washed beans
  • Add a pinch of sugar
  • Boil 2–3 minutes only
  • Remove immediately & strain
    👉 Do not overcook – beans must stay crunchy

Secret Tip

✨ Boiling beans with a pinch of sugar keeps them bright green & crunchy!

2️⃣ Boil Water Chestnuts

  • In another wide pot, boil water on high flame
  • Add ½ tsp salt
  • Add washed singhada
  • Boil 8–10 minutes until outer skin soft
  • Drain and cool slightly
  • Cut each singhada, remove white portion from black skin
  • Chop into medium chunks

3️⃣ Sauté Base (High Aroma Stage)

  • Heat 2 tsp olive oil on medium flame
  • Add chopped garlic → sauté till light golden
  • Add grated ginger → sauté 10–15 sec
  • Add walnuts → sauté 30 sec

4️⃣ Toss Vegetables (High Flame)

  • Add boiled green beans
  • Add boiled water chestnuts
  • Add ½ tsp salt
  • Toss on high flame for 1 minute

5️⃣ Sauce & Spice Boost

  • Add soya sauce – 1 tbsp
  • Add red chilli sauce – 1 tbsp
  • Add Schezwan sauce – 1½ tbsp
  • Mix well on high flame
  • Add chopped dried red chillies
  • Add black pepper powder
  • Add white sesame seeds
  • Toss vigorously 30–40 seconds

🔥 High flame ensures smoky, restaurant-style taste

6️⃣ Finish & Serve

  • Switch off flame
  • Transfer to serving plate
  • Garnish with sesame seeds & spring onion greens

🍽️ Serving Ideas

  • Serve as warm starter
  • Pair with soup & toasted bread
  • Serve beside fried rice or noodles
  • Enjoy as light winter dinner

🎒 How to Pack in Tiffin Box

  • Cool completely before packing
  • Pack in airtight steel or glass box
  • Avoid extra sauce to prevent sogginess
  • Best for same-day consumption

❄️ Storage Ideas & Shelf Life

  • Store in refrigerator up to 24 hours
  • Reheat on high flame (no microwave preferred)
  • Shelf life: 1 day only

🌿 Benefits

  • Water chestnut: cooling yet nourishing
  • High fibre & antioxidants
  • Low fat, heart-friendly
  • Walnuts add omega-3
  • Great digestion-friendly winter meal

🍴 Uses of This Recipe

  • Healthy party starter
  • Winter dinner option
  • Tiffin-friendly warm salad
  • Side dish for Asian meals

💡 Tips & Tricks

  • Always boil beans & singhada separately
  • Use high flame only while tossing
  • Do not overcook singhada (becomes rubbery)
  • Use fresh ginger & garlic only
  • Adjust sauces as per spice level

❓ FAQs

Q1. Can I air-fry water chestnuts instead of boiling?
Yes, but boiling keeps them juicy and tender.

Q2. Can I skip Schezwan sauce?
Yes, replace with green chilli sauce.

Q3. Is this recipe vegan?
Yes, completely vegan.

Q4. Why high flame sautéing?
Locks flavours and avoids water release.

🏁 Conclusion

This Warm Water Chestnut & Green Beans Salad is a perfect balance of health, crunch, warmth, and bold flavours. Quick to make, winter-friendly, and restaurant-style — a must-try seasonal recipe.

✅ What Queries Does This Recipe Answer?

  • How to cook black water chestnut properly?
  • How to keep beans green while boiling?
  • Easy winter starter recipe?
  • Healthy warm salad idea?
  • Quick Indo-Asian dinner option?

🎯 Questions

👉 “Have you tried warm salads in winter?”
👉 “Did you know sugar keeps beans green?”
👉 “Would you serve this as starter or dinner?”
👉 “Which sauce combo do you like most?”
👉 “Want more winter warm recipes like this?”

How to Make Water Chestnut Chaat | Singhada Recipe for Winters

1️⃣ Wash black water chestnuts 3–4 times, drain well

2️⃣ Boil water → add salt + pinch of sugar

3️⃣ Add green beans, boil 2–3 mins, drain immediately 

🟢 Secret Tip

Pinch of sugar while boiling beans keeps them green & crunchy.

4️⃣ In another pot, boil water + salt

5️⃣ Add water chestnuts, boil 8–10 mins, drain

6️⃣ Cool slightly → cut & remove white portion from black skin

7️⃣ Heat olive oil on medium flame

8️⃣ Add chopped garlic, sauté till light golden

9️⃣ Add grated ginger, sauté few seconds

🔟 Add chopped walnuts, sauté 30 sec

1️⃣1️⃣ Add boiled beans + water chestnuts

1️⃣2️⃣ Add salt, toss on high flame

1️⃣3️⃣ Add soy sauce + red chilli sauce + schezwan sauce

1️⃣4️⃣ Add dried red chillies + black pepper

1️⃣5️⃣ Add white sesame seeds, toss 30–40 sec (high flame)

1️⃣6️⃣ Switch off flame, garnish with spring onion greens

1️⃣7️⃣ Serve hot – winter special warm salad ❄️🥗

🥗 Winter Special Warm Water Chestnut & Green Beans Salad ❄️

1️⃣ Wash black water chestnuts 3–4 times until clean.

2️⃣ Boil water, add salt and a pinch of sugar.
Add green beans and boil for just 2–3 minutes.
👉 This keeps them green and crunchy.

3️⃣ In another pot, boil water chestnuts with salt for 8–10 minutes.
Drain, cool slightly, peel and cut into pieces.

4️⃣ Heat olive oil in a pan on medium flame.
Add chopped garlic and sauté till lightly golden.

5️⃣ Add grated ginger and chopped walnuts.
Sauté for a few seconds for aroma.

6️⃣ Add boiled green beans and water chestnuts.
Sprinkle salt and toss on high flame.

7️⃣ Now add soy sauce, red chilli sauce and schezwan sauce.

8️⃣ Add dried red chillies, black pepper and sesame seeds.
Toss everything on high flame for smoky flavour.

9️⃣ Switch off the flame, garnish with spring onion greens.

✨ Serve hot – a perfect winter starter or light dinner!

👉 Would you eat this as a starter or dinner?

👩‍🍳 Shortcut Instructions:

1️⃣ Wash water chestnuts well
2️⃣ Boil beans with salt + pinch of sugar (2–3 mins)
3️⃣ Boil water chestnuts (8–10 mins), peel & cut
4️⃣ Heat oil → sauté garlic & ginger
5️⃣ Add walnuts → beans → water chestnuts
6️⃣ Add salt + all sauces
7️⃣ Add pepper, dry chillies & sesame
8️⃣ Toss on high flame & serve hot

🟢 Secret Tip:
A pinch of sugar while boiling beans keeps them green & crunchy 💚

👉 Would you eat this as a starter or dinner? Comment below 👇

Why do we strain boiled beans and immediately put them in cold water? 🌱❄️

This step is called blanching + shocking, and it has 4 very important benefits:

1️⃣ Stops Further Cooking Immediately

Hot beans keep cooking even after boiling.
Putting them in cold water instantly stops the heat, so:

  • Beans don’t become soft or mushy
  • They stay perfectly crunchy

2️⃣ Locks the Bright Green Colour 💚

Cold water sets the chlorophyll in beans, which:Preserves their fresh green colourPrevents dull or olive-green beans
(Very important for salads & stir-fries)

3️⃣ Preserves Fresh Taste & Nutrition

Sudden cooling:Maintains natural sweetnessReduces nutrient lossKeeps beans fresh-tasting, not overcooked    

4️⃣ Better Texture for Stir-Fry & Salads

Cold-shocked beans:Absorb sauces betterStay crisp even after high-flame tossingGive restaurant-style bite

After boiling beans, always shock them in cold water — it stops cooking, locks green colour, and keeps them crunchy.”

🟢 Pro Tip

Add ice cubes to cold water for best colour & crunch..”

This recipe is:

✅ Easy & beginner-friendly
✅ Healthy & vegan
✅ Perfect for winter season
✅ Great as starter, chaat or light dinner
✅ Made with simple ingredients at home

Whether you call it warm salad, warm chaat, or healthy stir-fry, this singhada recipe is a must-try in winters.

👉 Try this recipe and let me know in comments:
Would you eat this as a starter or dinner?

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