Welcoming Monsoons in Bangalore, this is a recipe that celebrates the beginnings of rains, a brand-new diet plan and a new magazine that I am about to launch in ten more days!
- half a head of green Cabbage
- 1 medium green Bell Pepper
- 15-20 leaves of green Basil
- 1 tbsp of cooked brown rice
- 1 medium green Apple
- ½ cup of extra virgin olive oil
- 10 almonds
- 8 walnuts
- 4 cloves of garlic
- 1 medium green chilli
- Black/white pepper (optional)
- Roast the nuts dry, till they are lightly browned, and keep them aside
- Julienne the bell pepper and cabbage, mince the garlic, and finely chop the chilli.
- In the same pan, pour about 2 tspns of oil and stir fry them for 30 seconds each, separately (starting with the garlic and chilli), and set them aside.
For the basil-scented oil, this is what I did:
- Heat ½ cup of extra virgin olive oil in a deep pan, and switch off just a minute before you know it would start getting smoky. That would be approximately a minute and a half on medium heat.
- After switching off, tap the basil leaves into the oil and wait for things to settle down. Leave them to steep for about a day.
- Slice the apple into half-moons and set aside.
- Arrange the salad on your plate (vegetables garlic and chilli, nuts, rice and the apple), adjust the seasoning, and dress the salad with the basil-scented oil. A warm and welcoming salad it is!