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{Vegan MoFo 2013} Fruit Hedgehog ~ No Cooking

Fruit Hedgehog

Fruit Hedgehog

Happy Onam to all those celebrating. The Sadya today and yesterday (because it was a holiday and everyone in the family were home) at my MIL’s place was outstanding! It amazes me how she cooks multiple items with patience and enthusiasm. In a decade now, I have never seen her skimping on effort. Waking up early and standing for hours at the stove to make a delicious spread for festivals, birthdays and scheduled rituals. Just thinking of the number of dishes makes me dizzy.

Today I am sharing a method (not so much a recipe) of putting together an attractive fruit hedgehog. This is something you could use as a center piece on your table, add to the dessert offering or use it as a fun activity to keep a couple of kids engrossed for a couple of hours… If you have a fussy child, who refuses to eat fruit, this is a fun way to get them interested in shapes and colors and encourage them to eat the end product.

Fruit Hedgehog (Makes 1)

Orange                                               1, cut in half

Watermelon Cubes                        1 cup

Grapes or plums                             1 cup

Kiwi                                                     2, skin removed and cut into 1 inch cubes

(Use any firm fruit of your choice which will hold its shape, you could use apple, pear, firm papaya or musk melon etc

Slice the orange into half and place the cut side downwards in a plate.

skewer 2 – 3 cubes of fruit of different colours including the grapes onto a toothpick and stick the sharp end into the orange, about 1/4 inch inside to hold it in place. Continue with all the fruit and place the skewers on the orange to cover it completely. Cut a tiny triangle from the rind of the watermelon for the eyes or use a couple of raisins to make eyes. Place in the fridge for atleast 30 minutes before serving chilled.

Asian Inspired Coleslaw

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Asian Inspired Coleslaw

My Favourite Coleslaw with Asian Falvours

This salad recipe I have been wanting to post for a long long time. I am attempting blog in tandem with my  friend Preethi who writes at The Meal Algorithm. Nevertheless, it makes it to the blog on its good looks and subtle Asian flavours. I am big on Asian flavours in food. I try to replicate a lot of them (never claimed they were authentic) in my kitchen and some of them have made it to the blog like these Asian Rice Paper Rolls. I had not eaten anything so delicate and fresh till I made these. I was delighted that they are being served at a Chinese restaurant we patronise.  Or this Asian Raw Mango Salad I tried to replicate from memory and it turned out so good. Or even this Thai Noodle Salad

What I particularly like about this salad (apart from the fact that it is so so pretty) is that you get to eat your coloured vegetables and get your fibre fix for the day! the Indian apples are just coming out in the market, fresh beans and coloured peppers are also in abundance, all the reasons to make this. Toasted sesame seeds add a nice nuttiness to the dish and honey adds just a touch of sweetness.

Asian Inspired Coleslaw
Asian Inspired Coleslaw (makes 2 helpings)
Inspired from here 
1 cup finely shredded red/ purple cabbage
1/2 an apple, sliced fine
1/4 each of red and yellow capsicum, sliced into matchsticks
1/4 cup of fresh green beans, sliced into matchsticks and blanched for 2-3 minutes in hot boiling water
1 spring onion, sliced (green and white parts)
(can also use baby corn, blanched carrots, green cabbage, bean sprouts etc)
Toss all of the above in a largish bowl and set aside.
for the dressing
1 teaspoon vinegar
2 teaspoon tomato garlic /sweet chilli sauce (such as maggi/kissan)
2 teaspoon honey
1 green chilli, sliced fine (remove seeds if you dont want it too hot)
1 tablespoon warm water
Whisk all of the ingredients for the dressing in a small bowl with a fork, taste and adjust.
Pour the dressing over the chopped vegetables and toss well with light hands or a fork to ensure the dressing spreads evenly over the salad.
Garnish with 2 tablespoons of lightly toasted sesame seeds and fresh coriander leaves
This is a refreshing filling salad. perfect for those days when you want some colour and texture on your plate. the crunch of the vegetables is balanced with the sweet spiciness of the dressing. this is a versatile salad and the choice of vegetables can easily be altered based on whats lurking in your vegetable tray.
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