DELICIOUS & DELECTABLE
Despite the fact they are called water chestnuts typically speaking they are not nuts at all, they are aquatic in nature and are tuber vegetables which grow in paddy fields, shallow lakes, ponds and marshes, while chestnuts also known as tree chestnuts grow on chestnut trees and are very common in united states, several parts of Asia and Europe on the whole. Most nuts such as almonds, cashewnuts, walnuts are botanically defined as seeds rather than fruits but a handful of tree nuts like hazelnuts and chestnuts are regarded as fruits.
Water chestnuts have been found growing in south-east Asia, Australia, Africa and many pacific islands as well since a long time now and it has been introduced to and inducted into our culinary uses in some really interesting ways and forms. Besides the fact that these water chestnuts have a lot of potential health benefits to offer us they are easy to adapt to and modify into our recipes on a global level from indian to Italian and from mexican to Malaysian as well.
Singhara as we know water chestnuts in India, have however not gained a lot of popularity in most of our menus be it home or commercial while we do at times involve it into some Asian or Chinese and Thai recipes most commonly. We get them with a coating of green covering and another variety as well with a ash black coating as well which is peel able to enjoy the goodness inside.
Water chestnuts are not only available fresh these days but also in tins and cans preserved in brine solution, while some also do it in pickled version and some also process it into flour form as we know it as Singhare ka Atta – water chestnut flour which can be used in a number of ways too.
“Singhara or Water Chestnuts are a great choice to add into our meals for the crunch and unique texture with a juicy mouthfeel and satiety value. it is easy to adapt into our popular Indian recipes like Chaats, dahi bhallas, upma, aloo ki subzi and more with a tadka of spice and a tart of tang”- Chef Kaviraj.
Here are a few Health Benefits of Water Chestnuts or Singhara:
1. Water chestnuts are an excellent source of nutrients and anti-oxidants.
2. Water chestnut consumption can also help reduce free radical movements in our body and lower blood pressure as well.
3. Water chestnuts are really good for our hair growth and development.
4. Water chestnuts are also effective in the treatment of several urinary infections.
5. Water chestnut powder mixed with lemon juice helps eczema if applied regularly.
6. Water chestnuts are an excellent food towards creating a healthy lifestyle and a good diet.
7. Water chestnuts serve as a great coolant to our body.
8. Water chestnuts powder is also great to eliminate cough.
9. Water chestnuts are also a good source of potassium, vitamin B-6, manganese, copper and riboflavin.
10. Water chestnuts also help in curing indigestion and nausea.
Here are a few Culinary Uses of Water Chestnuts or Singhara:
1. While most of us enjoy our Singhara fresh and crunchy as it is but it can be used in several ways like adding it to chaat in combination with sprouts, onion, tomatoes, mint and coriander with our tamarind chutney etc it is a nice variation.
2. Singhara goes well into soups as well like broths, clear soups, puree soups and also as an added nutrient value into even the regular soups which we prepare. Water chestnut with mushroom cream soup, a spinach and water chestnut clear soup, broccoli and water chestnut soup with roasted almond dumplings.
Also Try: STIR FRY HEALTHY RECIPES
3. Water chestnuts are more often found in Chinese recipes adding it to the wok with varied colors and textures a light soy or chili sauce with some garlic, chilies and a dash of honey and sesame does a good choice, besides it also goes well with marinated boneless chicken, with prawns, and braised fish with hot pepper water chestnut sauce!
4. Thai cuisine too has involved it in a number of ways from adding to a piping hot n spicy Thai veg/chicken soup laced with coconut milk and galangal/ lemongrass a dash of Thai curry paste and a few select veggies. Adding it to Phad Thai noodles, Thai style stir fry, into the Thai red/green/yellow curries and even to the steamed jasmine rice adds a nice crunch to it.
5. Speaking about how to use it in indian recipes or a desi andaz with Singhara I enjoyed doing it in a number of ways like a tomato dhaniya Singhara shorba, Lasooni palak singhare ki subzi, makhana and Singhara korma, Singhara atta and whole wheat flour parathas stuffed with soy mattar ka keema, Singhara and cheese stuffed malai kofta, singhare aur methi gajar wala dum pulao, singhare ki kheer, brown rice aur singhare ki phirni, and of course the singhare ke halwa or meetha is a true delight.
6. For the fusion lovers there is a lot to explore and I’m sure you would love my ideas and innovations! Spinach- cheese and water chestnut ravioli served with sun dried tomato and basil pesto, chicken mince and water chestnut lasagne layered with makhani Arabiata sauce! Water chestnut macaroni and sausage bake with fresh herbs and dash of chili flakes in pink sauce, trying it in a Filipino style add it to the favorite Panset – made with rice noodles, veggies and light dash of soy and garlic. The desi version talks of doing a makkai aur singhare ka cheesy tava pulao served with mooli boondi ka Tadkewala raita.
Here are a few simple-easy to make global variety of recipes with water chestnuts:
Recipe-1] HERBED WATER CHESTNUT SOUP
| Ingredients | Method |
| Water chestnuts- fresh/tinned- 8-10 pieces, sliced. Oil-1 tsp Butter- 1 tsp Garlic-1 tsp chopped Onion-1 small chopped Celery-1-2 stalks chopped Potato- 1 med sized, peeled and roughly cut Salt and crushed black pepper to taste Mixed herbs-1/2 tsp Chili flakes-1/4 tsp White sesame seeds-1 tsp Parsley/coriander- 2 tsp chopped Cream-2 tsp Cashew paste-2 tsp Water/veg stock- 3-4 cups Additional add on ingredients to the soup can a variety of veg/non-veg ingredients a few are listed here For veg options: Broccoli, Zucchini, Mushrooms, Babycorn For non-veg: Boiled chicken cubes, saute prawns, sliced chicken sausages. | 1. Prepare all the ingredients for the soup 2. In a sauce pan heat oil and butter and add in the garlic, onions and celery and saute for a few seconds. 3. Add in the potatoes, seasonings, herbs, chili flakes, sesame seeds and mix well. 4. Now add in the chestnuts and add water/stock and allow to cook on medium flame until potatoes are soft enough to blend and puree. 5. allow the soup to cool for some time then puree or blend it and strain it out, bring it back to a boil add in the cashew paste and adjust texture using water or stock. 6. Serve hot garnished with a few more sliced water chestnuts, parsley/coriander leaves. We can add the choice of boiled/cooked veg or non-veg options into the soup bowl at the base and pour the piping hot soup over and serve it. |
Recipe-2] THAI STYLE WATER CHESTNUT & CHICKEN CURRY
| Ingredients | Method |
| Oil- 2 tsp Lemon grass- 4-5 pieces cut into 1 inch. Fresh basil leaves- 6-8 no Galangal- 2-3 pieces cut into 1 inch. Birds Eye Thai red chilies- 4-5 no Boneless chicken- 250 gms cut into cubes Water chestnuts- 8-10 no cut 1 x 2 Thai green curry paste- 2 tbsp. Water/chicken stock- 2-3 cups Thick coconut milk-2 cups Salt to taste Corn flour powder mixed with water-2 -3 tbsp. Baby brinjal- 2-3 cut 1 x 2 Assorted veggies of your choice may be added. | 1. Heat oil in a pan add in the lemon grass, galangal, basil, chilies and the green curry paste, saute for 1 min. 2. Add in little water/stock and mix, add in the chicken cubes, brinjal along with any other assorted veggies of your choice. 3. Add a little salt to taste, stock enough to cover the chicken and veggies and allow to cook on a medium flame for 12- 15 mins. 4. Now add in the water chestnuts, coconut milk and corn flour slurry mixture and allow to simmer for another 12-15 mins or until tender. 5. Check for texture, taste and adjust as desired, garnish the curry with fresh basil leaves, Thai red chilies and serve with steamed jasmine rice. |
Recipe-3] STIR FRIED WATER CHESTNUTS IN HOT CHILI SAUCE
| Ingredients | Method |
| Oil- 2 tsp Garlic- 1 tsp chopped Ginger -1 tsp shredded Green chilies-2 tsp Spring Onion-3-4 no, sliced. Water Chestnuts- 10-12 no cut into halves. Carrots- ½ no sliced French Beans/ Snow Peas- 100 gms Yellow Capsicum/Red Capsicum-1/2 no cut into cubes Mushrooms- 4-5 cut 1 x2 as an option we can use boneless chicken cubes/strips as well. Assorted vegetables like Pak choy, broccoli, zucchini, asparagus etc. can also be added to the stir fry recipe. Salt and crushed Black Pepper to taste Soy Sauce- 1 tsp Red chili sauce/Schezuan Sauce- 2-3 tsp. Water/Stock- 1 cup Corn flour water solution to thicken up- 2 tbsp. White Sesame Seeds- 2 tsp toasted | 1. Prepare all the ingredients for the recipe as listed. 2. Heat oil in a wok/pan add in the ginger, garlic, chilies and saute, add in sliced onions cook for 30 seconds. 3. Add in all the colourful vegetables/chicken pieces and saute on a high flame for a couple of minutes, add in the seasonings, sauces and little stock and allow to cook for 5-6 mins on a medium flame. To reduce cooking time, we can also blanch the tough vegetables and add them in. 4. Finally add in the water chestnuts mix it in and allow to cook for 2-3 mins, now add in the corn flour slurry mixture and thicken up the dish a little. 5. Garnish with fresh herbs/ spring onion greens/toasted white sesame seeds and serve hot as a side dish/ main course. |
Recipe- 4] MASALEDAAR WATER CHESTNUT WOK PULAO
| Ingredients | Method |
| Oil -2 tsp Ginger- 1 tsp chopped Garlic-1 tsp chopped Green chillies-2-3 chopped Rice-1 cup boiled Chicken- ½ cup boneless, boiled cut into cubes. Egg-1 no Water Chestnuts- 5-6 no cut 1 x 2 Green peas- ¼ cup boiled Carrot-1/2 no cut into small cubes. Spring Onion-2-3 sliced and 2 tbsp. Spring onion greens, chopped. Salt to taste Black pepper powder-1/4 tsp Garam masala powder-1/2 tsp Chat masala-1/2 tsp Lime juice- 2 tsp Soy sauce-2 tsp Honey-1 tsp Red chili sauce/schezuan chutney- 2 tsp | 1. Prepare all the ingredients as listed in the recipe. Choose between options for vegetables/ non-vegetarian ingredients like sausages/salami/ roast sliced meat/chicken/ saute prawns etc. 2.Heat oil in a wok/kadai and saute the ginger, garlic, chilies and onions for a few seconds, add in the chicken and or vegetables and toss them well for a minute. 3. Add in the seasonings, spices to taste and sauces to taste and allow the veggies to cook for a few minutes, add a little water if desired to prevent burning or sticking at the base. 4. Add in the cooked rice, scrambled egg if being used and spring onions and mix well, cook for further 2-3 mins on a medium flame. 5. Serve hot. |
Recipe-5] ON A SWEET NOTE WITH WATER CHESTNUTS
| Ingredients | Method |
| Water chestnuts- 10-12 no, cut 1 x 2 Coconut milk/ coconut cream- 2 cups Sugar- to taste/condensed milk- to taste Pandan leaves/ lemon grass- 4-5 no Pinch of salt Crushed ice for the bed to serve on Rose syrup- ¼ cup Corn flour/ rice flour- 2 tsp Water- for boiling 500 ml | 1. To prepare the red rubies for the dessert, cut the water chestnuts and soak in the rose syrup for 4-5 hours, drain them and coat with dry flour of your choice. 2. Boil water in a saucepan and add the water chestnuts into the boiling water and cook until they float on the surface in a couple of minutes. 3. Remove the water chestnuts and place them in ice cold water. 4. In a saucepan warm the coconut milk/cream and add in pinch of salt, pandan leaves or lemon grass, add sugar or condensed milk and stir well, cook for a couple of minutes, remove and set aside to cool. 5. To present the dessert, choose small dessert cups, glasses and place the sweetened coconut milk at the base, top with a few ruby red coloured water chestnuts and add more coconut cream mixture as desired, serve it chilled for best taste and flavor. |
Recipe- 6] WATER CHESTNUTS KA HALWA
| Ingredients | Method |
| Water chestnut flour/ Singhare ka atta- ½ cup Ghee- ½ cup Boiling water- 1 cup Sugar-1/2 cup Elaichi powder-1/4 tsp Almonds-3-4 sliced Cashews-3-4 sliced Raisins-5-6 sliced. Water chestnuts- 4-5 sliced. As a variation to reduce sugar, date puree can be added as well. | 1. Heat ghee in a thick bottomed pan add in the singhare ka atta and roast until it turns light brown in color it will take a few minutes for the same, keep the flame on low to medium. 2. Now add in the boiling water to the pan and stir well to avoid lump formation. Once the liquid is absorbed add in sugar and mix well, stir constantly until traces of ghee are visible from the sides. 3. Finally flavor the halwa with elaichi powder and assorted sliced nuts, mix well and serve warm. |
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