Nasuha Blog

Hello friends, I am back from my Goa trip and have started the reverse counting for the Indian food Bloggers meet. I am so looking forward to meet the fellow bloggers and appreciate the effort and time taken by the organizing committee to make this meet happen. Apart from meeting the bloggers who I knew only virtually, this meet also offers some exciting contests and surprises, one of which is the Urban Dazzle Cocktail and Mocktail contest.

Urban Dazzle is India's leading Home Shopping Website with a wide range of products to choose from at a very competitive price. As a food blogger who loves to buy Props which are unique and different and do not burn a hole in my pocket, Urban Dazzle is my destination and so far I have liked the service and quality they offer. From bakeware to serving platters to drinkware, they have it all.

 Keeping up with the Indian theme as required for this contest, I have come up with this Ginger and Curry Leaves Martini. I had recently bought the Martini glasses and Bar accessories from Urban Dazzle and they were the perfect choice to serve this cocktail. Here is how to make the Martini with an Indian twist. Cheers!!!!!


All you need is

Dry gin - 60 ml
Vermouth - 10 ml
Sugar syrup - 1 tbsp
Lemon juice - 1 tsp
Curry leaves - 5-6
Ginger - 1\2 inch piece
Ice

For the glass rim

Curry leaves - a bunch
Martini salt


Method of preparation

For the glass rim

Heat the oven to 180 degree C.
Spread the curry leaves on a baking sheet.
Keep the baking sheet in the warm oven for 5-6 minutes, till the leaves are crisp.
Remove the leaves from oven.
Crush to make a fine powder using your fingers.
Add the equal quantity of Martini salt.
Mix well.
Wet the rim of Martini glasses using water.
Dab the wet surface over the martini salt.
The glass is ready.
Chill it for a few hours prior to serving.

For Martini

Take curry leaves and ginger in the mixing glass.
Crush them using a muddler.
Top the glass with ice.
Add gin, vermouth, lemon juice and sugar syrup and give the mixture a gentle stir.
Strain in the prepared glass.
Serve immediately.

How to do it

Clean the mint by picking the leaves and discarding the stems.
Wash the leaves nicely under running water to get rid of any mud and chemicals.
Strain nicely to get rid of most of the water.
Spread the leaves on a large baking sheet or large plates.
Keep the plate in strong sun for 6-8 hours.
Grind the dry leaves in a blender to make a fine powder.
Store dry mint powder in a n airtight container for up to an year.

I add this powder in raitas, marinade for grilling meat or vegetables, for making pudina laccha parathas and salad dressings.