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?


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.


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.

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: or my portfolio at:

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