Floating Radish Flowers ( Vegetable Carvings)
by Tarla Dalal
Added to 4 cookbooks
This recipe has been viewed 7237 times
These pearly white flowers floating on a bed of shinly coloured marbles are sure to bedazzle any rangoli ideas.
- Peel the onion and trim off the edge from both the ends, using a knife.
- Hold the onion in one hand and beginning from the centre of one and make a slit uptil the centre portion of the other end. Leaving around ¼” width make another cut similarly.
- Gently remove the onion peels one by one with your hands.
- Using a knife, cut the onion peels into a leaf shape, using a scissor. Make 8 to 10 such onion peels (leaves) and keep aside.
- Take a red radish and trim off the tip from the tapering end, using a knife so that the radish can stand on a flat base.
- Leaving around 1 to 1½ cm from the top remove the remaining peel, using a knife.
- This is how the red radish (pollen) looks like after peeling.
- Using a knife, make a thin wedge by piercing the knife v-shape and remove the wedge in between the cuts. Make such more cuts at regular intervals parallel to the first one.
- Make similar cuts in the opposite direction and remove the radish pieces in between the wedges.
- Immerse the onion peels (leaves) and the red radish (pollen) in ice-cold water for 15 minutes to make them crisp.
- Attach and arrange the onion peels (leaves) just below the red portion on the red radish (pollen) using pins.
- Place in a bowl full of coloured stones and water to make an attractive arrangement.
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