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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.

Beet and Orange Citrus Salad with Walnuts {Recipe}

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Beetroot and Orange Salad

Beetroot and Orange Salad

My love for beetroot is well, err, nonexistent to tell you the truth. It cannot be easy to get over years of being subjected to an overcooked grey green goop of a ‘curry’ to be eaten with sambar and rice in a hostel mess or any one of the several (cheap) eating joints one frequents as a singleton / student / working woman in a new place that actually turns out to be this brilliantly coloured beetroot! Imagine my shock and horror when I realized, hours of cooking can turn a beautiful wine coloured beetroot into a grey mess.

My favourite way to eat beetroot is boiled, chopped, with simple mustard and curry leaves tadka, salt and a dash of lime squeezed on top.

I also love them as cutlets which are very popular in the Escapades family and in a raita where they look so glam! Up next I want to try out this beautiful Beetroot and Gruyere Cheese Salad. Just look at how gorgeous it is!

I was supposed to join my friend Preethi who writes the blog The Meal Algorithm in her salad a day quest. she is posting one salad per day for the whole month of August and I failed miserably. This is a make up post honestly 😦 Check out her blog for some pretty awesome salad recipes

beetroot and orange salad

beetroot and orange salad

Beetroot and Orange Citrus Salad

Serves 2

Beetroot                                                          4, boiled and skin removed

Oranges                                                           3

Walnuts                                                           1/3 cup

Mint Leaves                                                    a few

For the Dressing

Orange Juice                                                   2 tablespoons

Honey                                                             2 teaspoons

Extra Virgin Olive Oil                                    2 teaspoons

Salt and pepper to taste

  1. Skin the oranges with a knife, removing the skin and the white membrane. Slice into rounds
  2. Boil and skin the beetroots, slice into rounds
  3. In a small bowl, add all the ingredients for the dressing and whisk lightly with a fork. Set aside
  4. On a plate, assemble the beetroot and orange slices; sprinkle the mint leaves and walnuts on top. Drizzle the salad dressing and serve immediately
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