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Recipe for family meals :

Bird's Nest Salad

This recipe comes from Monica Bhides's book The Spice is Right.

A 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.

Frustrated 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.

If you would like to purchase a copy of The Spice is Right <click here>

"This is a perfect side to any sandwich on a hot summer afternoon".


1 clove garlic, minced
1 cup canned red kidney beans
1 jalapeño or green chile, minced drained and rinsed
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

  • In a large bowl whisk together the garlic, jalapeño, lemon juice, coriander, cumin, salt, and black pepper.
  • Add the onion, chickpeas, kidney beans, corn, bean sprouts, bell pepper, and chile powder. Mix well.
  • Arrange the lettuce leaves along the walls of a large glass bowl to form a bird's nest.
  • Gently spoon the salad mixture into the bird's nest, being careful not to disturb the lettuce.
  • Serve at room temperature.


If 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 salad.


Add 1/4 cup fresh pomegranate seeds or 1/2 cup mandarin orange sections for wonderful flavor and delightful color.

Monica Bhide
The Spice is right

If you would like to purchase a copy of The Spice is Righ
t <click here>

© Monica Bhide, The Spice is Right