Basil Garlic Butter - Top Trends Hub

You might think, why another recipe of garlic butter? It is so easy to make and is available in tones on google. Fact is. garlic basil butter made this way is highest in flavour and aroma density. Almost spellbinding to taste-loving souls. It’s different, and unique in its own style, so I am glad to share it with you. I know you will love it. Such recipes come with the blessing of convenience. Once you have it made in your fridge, it becomes a volitional behaviour to use it in any recipe and in many ways.

Believe it or not, we all have been gradually expanding our food horizons. The urbanity in the food culture has touched everyone. Especially the younger generation. They are open to new ideas and are happily whirling between desi and international foods. They crave, what they see on Instagram. Interestingly, they are smart eaters. The deliciousness is a priority, but health never takes a back seat for them.

In my kitchen, everyone is a soft-skilled mini chef. My two teenage daughters, and my husband, like to design their food plates themselves. I have seen the most creative flavour combinations happening in those minds and plates. My involvement is in the prep for certain, sauces and spreads and base gravies. The kitchen becomes an empirical ground. I certainly enjoy this cadence my mini chefs create at home.

This garlic basil butter is proven to be a promising condiment. It is used on bread, to sauté vegetables, on pasta, and given a fetching aroma and taste to simple rice dishes. A thin layer of this butter on an old flat pita (from the fridge) made an appetising crispy snack the other day. You can make this butter and store it in your fridge for a long. After all, today we are looking for convenience in all parts of life.

I prefer to use thicker garlic cloves for this recipe. Thicker gloves are less stubborn with the peels, you save so much time in the peeling process. When simmered on low, they are less likely to burn. Even browning is an integral part of the recipe. Try picking ups the garlic cloves which are of the same bulk. I see an additional benefit, they also look good in the video.

If you don’t find thicker garlic, ask your vendor to get it for you the next day. These guys, normally get unusual ingredients for their regular customers from the mandi. So never get hesitant to say your wants, to the vegetable vendor and in generic also.

You can slow heat the garlic cloves in the oven too. Just keep your oven to the minimum heat setting and let the cloves simmer till they are slight gold and soft to the touch. I can not presume the time it needs in the oven, as it varies depending on the size of your oven and the size of the cloves. You will have to go with your judgements.

You can also simmer them on the flame. Just make sure that the heat is at the lowest. I know, the burners in the home stoves also vary in the flame. Everyone has a different burner, expelling a different amount of flame. So your intelligence has to be your judging power. You can take it off flame in-between heating times.

The only indication you have to look for is, nice light gold colour and the cloves should get softer to the touch.

Try the butter and adjust the seasoning. If you are using home churned butter to make this basil garlic butter, you will need a little extra salt, in comparison to the store-bought Amul butter.

Fresh basil is an essential component in this recipe, so please don’t try to replace it with bottled basil.

I have used this mini chopper to mince the garlic and basil. As I posted the recipe stories, I received many queries asking about the chopper.

This little chipping device is a very handy, practical thing to have at home. I use it almost every day because it allows me to chop small quantities of ingredients. I chop onions, garlic, ginger, chillies, tomatoes, coriander, carrots, and almost all kind of ingredients. Actually, for nuclear families like mine, we don’t require big containers of food processors. That is a once in a while used thing. But this tiny little chopper makes more sense.