Basil-Nutmeg Butter
JAIPHAL MAKHAN
-Recipe from Yamuna mataji
I like to serve this butter with whole grain dishes –from steamed rice
to cracked wheat, buckwheat, kasha or millet pilaf. It is equally a
natural over blanched paparh or pappadam noodles. The possibilities are
endless. Flavored butters are eye-catching when molded, dressing up
even everyday dishes. For entertaining, take time to make individual
molds, and keep any leftovers frozen for quick occasional garnishing of
steamed vegetables.
Preparation time (after ingredients are assembled): a few minutes
Makes: 1 pound (455 g)
1 pound (455 g) unsalted butter, preferably
Homemade (page 104), at room temperature
1/3 cup (80 ml) chopped fresh basil
1 table spoon (15 ml) freshly ground nutmeg
1 table spoon (15 ml) chopped fresh coriander
1 teaspoon (5 ml) salt
1 table spoon (15 ml) black poppy seeds (optional)
Cut the butter into (2.5 cm) pieces and put them in a food processor
fitted with a metal blade. Add the basil, nutmeg, coriander and salt.
Cover and process until the leaves are finely chopped. For additional
flavor, stir in the poppy seeds. Well sealed the butter can be kept
frozen for up to 3 months.