oil/fat

Lasooni butter

Lasooni Makhan

No spoon or count measure given; garlic-flavoured butter.

Garlic butter is easy to mimic; no single substitute gives exactly the same garlicky, creamy balance.

• 
  Butter

  For 100 g lasooni butter, soften 100 g butter and mix with 10 g garlic paste and a pinch of salt; rest for 30 minutes.

• 
  Ghee

  Use the same weight melted with 10 g garlic paste per 100 g; it is nuttier and keeps longer, but lacks butter's creamy taste.

• 
  Salted butter

  Use the same weight and mix with garlic paste; omit extra salt as it is already salted.

Lasooni Scallops with Goan Sausage & Nori