♦ 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.
How to proceed
♦ 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