Zaffrani shorba

Ingredients

♦ 1 tsp butter

♦ 1 bayleaf (tejpatta)

♦ 2-3 clove (laung / lavang)

♦ 1/2 inch cinnamon (dalchini) stick

♦ 1 mace (javantri)

♦ 5 to 6 peppercorns

♦ 4 cups water

♦ 5-6 VDR Saffron (kesar) strands

♦ 1 tbsp butter

♦ 2-3 garlic clove

♦ 1 cup chopped onions

♦ 1 cup cauliflower florets

♦ 1/2 cup chopped carrots

♦ 1 1/2 cups milk

♦ 1/2 tsp chopped green chillies

♦ 1 tbsp besan (bengal gram flour)

♦ salt to taste

♦ 1 tsp sugar

♦ 5-6 saffron (kesar) strands strands

♦ Heat Butter in a pan, add the bayleaf, cloves, Cinnamon, Mace and peppercorns, mix well and saute it for a minute.

♦ Add water and boil it for 20-30 minutes and add Saffron.

♦ Switch off the flame and keep it aside for atleast 30 minutes.

♦ Strain and keep aside.

♦ Heat butter in a pan and add the garlic and onions and saute for 3-4 minutes.

♦ Add the cauliflower and saute it for two minutes.

♦ Add the carrots and saute for more 2 minutes.

♦ Add milk to the vegetables and mix well and then add the green chillies, mix well and cook the mixture till the moisture in the milk evaporates.

♦ Add the besan and mix till the mixture becomes thick and dry.

♦ Allow it to cool for some time and transfer it into a blender and blend it into a smooth paste.

♦ Add some Stock while blending in order to make the mixture smooth.

♦ Transfer the paste into a pan, add the remaining stock to the paste and heat the mixture till one boil.

♦ Add salt and sugar and mix well.

♦ Serve hot