For most people who enjoy a mojito, mint is synonymous with the green, refreshing leaves in their tipple glass. But there’s more to this pin-up ingredient. Legend has it that several centuries ago, in ancient Greece, two strangers approached a village and wanted to stay there the night. The villagers were less than hospitable and tossed the duo out into the cold night.
An elderly couple, Philemon and Baucus invited them into their home for a meal. Prior to serving the meal, they rubbed the table with fresh mint leaves to give it a fresh fragrance. The strangers were so pleased with the hospitality that they revealed their identities as the Gods Zeus and Hermes and rewarded the couple by turning their home into a temple. From that day on, mint leaves were seen as a symbol of hospitality. But mint leaves are much more than that!
Mint is full of phytonutrients and antioxidants which help it control stomach cramps and acidity. It has anti-inflammatory properties that help clear out skin infections and is often used as a skin cleanser. It is used to combat nausea and help those suffering from motion sickness or morning sickness.
Recently researchers have stumbled upon the fact that mint can be used to fight certain types of cancer too. Quite deservedly then, it has been named as a wonder herb in Greek, Indian and Chinese streams of traditional medicine.
But if you ask me, I think that the most important contribution has to be that of creating a mojito. Without mint, a mojito is nothing but nimbu-pani!
The writer is corporate executive chef for Mars Enterprises, Mumbai
Green pea and mint soup
Ingredients:
1 cup green peas
1 potato, peeled and grated
4 garlic cloves, peeled
1 teaspoon salt
1 teaspoon crushed black pepper
2 sprigs mint leaves
2 teaspoons fresh cream (optional)
Method:
Boil the peas along with the grated potato, garlic, salt and pepper in roughly four cups of water till the peas are soft. Grind the end mixture along with the mint leaves from one sprig till smooth in a food processor.
Strain the mixture and adjust the seasoning and consistency if required and refrigerate it for at least an hour before serving.
Serve it with a drizzle of fresh cream and mint leaves.
Broken wheat and mint tabbouleh
Ingredients
1 cup broken wheat
1 2/3 cups boiling water
1/3 cup olive oil
1/3 cup lemon juice
1 cup chopped spring onions
1/2 cup chopped fresh watermelon
1/2 cup chopped fresh mint
2 teaspoons of chopped ginger
3 tomatoes, chopped
1 cucumber, peeled, seeded and chopped
1 teaspoon salt
Ground black pepper to taste
Method:
Wash the broken wheat well and place it in a bowl.
Cover it with the boiling hot water. Leave it aside for one hour till it is soft and tender and the water has been absorbed.
Spread the broken wheat on a tray to cool and to ensure that it contains no lumps. Mix together with the remaining ingredients.
Serve chilled or at room temperature.
Broken wheat and mint tabbouleh
Green tea and mint cupcakes
Ingredients
1/4 cup strong green tea extract
2 tablespoons green tea matcha powder
1/4 cup fresh mint leaves
1 tablespoon lemon juice
115 gm softened butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 cup flour
2 teaspoons baking powder
2 teaspoons baking soda
Pinch of salt
Green tea and mint cupcakes
Method
Preheat the oven to 170 C/325 F. Line a 12-cup muffin tray.
Mix the green tea extract with the matcha powder. Add the mint leaves and lemon juice and blend until smooth.
Whisk the butter, sugar and vanilla together for a few minutes until light and fluffy.
Add the eggs, one at a time, beating each one in well. Add in the flour, baking powder, soda and tea extract.
Divide this equally into the muffin moulds.
Bake in the preheated oven for 12-15 minutes or until an inserted skewer comes out clean. Allow to cool slightly in the tin, then cool completely on a wire rack before serving.
