Mint-Lime Butter
PODINA MAKHAN
-Recipe from Yamuna mataji
I feel that a splash of lime or lemon juice livens up almost any food,
and for those who are cutting down on salt it is a flavor booster and
natural salt substitute. The limes in India are most like our key
limes: yellowish-skinned, very juicy and sour. The dark green-skinned
limes from Florida are quite acid by comparison. If you wish to control
flavors, use lemon or lime juice for Sourness, the zest for
concentrated taste, and fresh lemon verbena or lemon balm leaves for a
milder suggestion of a flavor. I like to serve this butter on almost
any dal dish, wet or dry.
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
¼ cup (60 ml) chopped fresh mint
3 table spoons (45 ml) lime or lemon juice or
1 table spoon (15 ml) grated lime zest or 3 table spoons
(45 ml) chopped fresh lemon verbena or lemon balm
Cut the butter into 1-inch (2.5 cm) pieces and put them in a food
processor fitted with a metal blade. Add the mint leaves and citrus
flavoring and process until the butter is fluffy and the leaves are
finely chopped. Well sealed, it can be kept refrigerated for 1-2 weeks
or frozen for up to 3 months.