for family meals :
recipe comes from Monica
Bhides's book The
Spice is Right.
new young voice in Indian cooking, Monica Bhide
was probably born with a mixing spoon in her mouth!
Since the age of ten, cooking has been a lifelong
passion for this accomplished caterer and home
chef. Monica specialises in Indian cuisine and
has prepared everything from an intimate dinner
for two to large parties of 40. A graduate of
several formal cooking courses in her native India,
she is also a voracious cookbook reader and counts
hundreds of cookbooks in her collection.
by the lack of straightforward Indian cookbooks,
Monica became inspired several years ago to develop
simplified and healthful versions of her favorite
Indian dishes. The result is the collection of
mouthwatering Indian recipes in her book The Spice
is Right, where Monica, in her down-to-earth and
lively writing style, guides Indian food lovers
on a non-intimidating and flavourful foray into
home-style Indian cooking.
you would like to purchase a copy of The Spice
is Right <click
is a perfect side to any sandwich on a hot summer
1 clove garlic, minced
1 cup canned red kidney beans
1 jalapeño or green chile, minced drained
3 tablespoons lemon juice
1 cup corn kernels, drained
2 tablespoons chopped and rinsed fresh coriander
1/4 cup bean sprouts
1/4 teaspoon ground cumin
1/4 cup diced red bell pepper
salt and freshly ground black pepper to taste
1/4 teaspoon red chile powder
1 red onion, sliced
1 bunch lettuce leaves of your choice
1 cup canned chickpeas, drained and rinsed
a large bowl whisk together the garlic, jalapeño,
lemon juice, coriander, cumin, salt, and black
the onion, chickpeas, kidney beans, corn, bean
sprouts, bell pepper, and chile powder. Mix
the lettuce leaves along the walls of a large
glass bowl to form a bird's nest.
spoon the salad mixture into the bird's nest,
being careful not to disturb the lettuce.
at room temperature.
you can't find fresh coriander, use fresh parsley
instead. Dried coriander is not a substitute.
If you do not like the idea of using raw sprouts,
boil them for a few minutes and then add to the
1/4 cup fresh pomegranate seeds or 1/2 cup mandarin
orange sections for wonderful flavor and delightful
The Spice is right
If you would like to purchase a copy of The Spice
is Right <click
Monica Bhide, The Spice is Right