Cool, Minty Green For A Hot August Week
I normally steer clear of mint in food – drinks maybe, as I had found it’s a better staple for candy canes and toothpaste. Until you combine it into a classic Indian condiment that we ironically call “Green Heat”.
With green peppers a plenty, I usually have only one thing to make with them, as they are about the only vegetable I do NOT like, but blend it with a sweet onion, a small, green chili and a good handful of fresh mint and you’ve got a spicy cool that goes great with so many things. Keeping it classic, I thought I’d do up a little Onion Bhaji to dip into it for appetizers – and how perfect for the Happy Sorceress’s Minty Blog Party.
All I have to do now is grab a cocktail, strap on my heels and make my way to the do.
Or how about the cocktail as an after dinner, party picker upper?
MINT GINGER FIZZ
1 Tablespoon Ginger Syrup*
1 Candied Ginger Slice
5 – 6 Fresh Mint Leaves
1 oz Vodka
3 oz Seltzer Water
Handful of Ice
Add everything to a cocktail shaker; shake.
Strain into a chilled glass.
Add a squeeze of citrus, if you’re feeling zesty.
Garnish with extra mint, if desired.
For a virgin version, absolutely omit the Absolute and up the soda.
1 Cup Sugar
1 Cup Water
1/2 Cup Fresh Ginger, peeled and thinly sliced
Scrape the ginger with a spoon to remove the peel.
Thinly slice the ginger lengthwise and set aside.
In a large saucepan, dissolve the sugar in the water, add the ginger and bring to a slow boil.
Reduce the heat to a simmer for about 10 minutes or until the syrup has thickened slightly.
Strain the ginger slices.
Shake the ginger lightly in sugar and dry in a low oven for about 1 hour.
1/2 Cup Chick Pea Flour
1/2 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoon Coriander Seeds
1 Dried Red Chili
1/2 Cup Filtered Water
1 White Onion
Vegetable Oil, for deep frying
In a large bowl, combine the flour, salt and baking powder.
Crush the coriander seeds and chili well with a mortar and pestle; add to the flour mixture.
Stir in the water to create a pancake batter-like consistency.
Peel and slice the onion 1/8″ thick.
Heat the oil. Test by dropping a small drip of batter. It should immediately begin to bubble and cook.
Drop the onion batter by tablespoonfuls, turning once to lightly brown evenly.
Remove bhaji with a slotted spoon or tongs to a papered plate to remove any excess oil.
GREEN HEAT SAUCE
1 Sweet White Onion
1 Green Bell Pepper
2 Green Onions (scallions)
1 Green Chili, stem removed
1/2 Cup Fresh Mint Leaves, packed
Juice of 1/2 Lemon
Place everything in the bowl of a food processor; purée until smooth.
Squeeze over the lemon juice, stirring to combine.