Zaffrani Shorba

Zaffran means Saffron or Kesar. Zaffrani Shorba is an interesting, rich and aromatic Mughlai Soup that has flavours of spices. A bowl of this Shorba will make your day.

Servings: 3-4 Servings

Approx. Time: 30 Min

Ingredients:
For Stock:
1 tspn Butter
1 Bay Leaf (Tamalpatra)
2-3 cloves (Lavang)
1/2 inch Cinnamon Piece
1 Mace (Javitri)
5-6 Black Peppercons
4 Cups Water
5-6 Saffron Strands

For Zaffrani Shorba:
1 tbpns Butter
2-3 Garlic cloves
1 cup roughly Chopped Onions
1 cup Cauliflower Florets
1/2 cup Chopped Carrot
1 and Half cup milk
1/2 tspn Green chilly paste / chopped Green chillies
1 tbspn Chick Pea flour (Besan)
Salt to taste
1 tspn Sugar
Stock (As above)
1/2 tspn Paprika 
5-6 Saffron Strands

For Garnishing :
Saffron Strands
Chilli Flakes

Method:

To make the aromatic Stock:

Heat Butter in a pan. Add Bay leaf, cloves, Cinnamon, Mace (Javitri) and Peppercons to it. Saute it for a minute. Then add Water to the mixture. Boil it for 20-30 minutes and add Saffron Strands. Switch off the flame and rest it for minimum half an hour. Strain the stock and keep it aside for using it in the Shorba.

To make Zaffrani Shorba:

Heat butter in a pan. Add garlic cloves and chopped Onion to it. Saute it for 3-4 minutes. Then add Cauliflower Florets and saute it for two minutes. Then add the Carrot and again saute. Add milk to the vegetables and mix well. Then add chopped Green chillies or Green Chilli paste to the mixture.  Cook the mixture till the moisture in the milk evaporates. Then add Besan and mix till the mixture becomes thick and dry. 

Allow it to cool for some time. Then 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 aromatic stock to the paste. Heat the mixture till one boil. Season it with Salt and Sugar. Check the Seasoning and finish it with Saffron Strands and Paprika. Garnish it with Saffron Strands and Chilli flakes / Paprika. Serve hot 

with Garlic Bread / Toast.

Notes:

If you want some crunch in the Shorba, shallow fry Carrot cubes / Finely chopped French Beans in butter and add it to the Shorba.

Stepwise Pictures:

Carrot Shorba

Carrot Shorba is an interesting Indian version of Carrot Soup. A must try during winters.

Servings: 2 Servings

Approx. Time:  20-30 mins.

Ingredients:
1 tbspn Butter
1 tspn Oil
1 cup Chopped Onion
2 cups grated / chopped Carrots
1 tbspn Maida (All purpose flour)
1 to 2 cups Water (or as required)
1 cup Coconut Milk
Salt to taste
1/2 tspn White Pepper Powder
1/2 tspn lemon juice

For Tempering Topping:
1/2 tspn Butter
8-10 vertically chopped Curry leaves
1/4 tspn White Pepper powder

For Garnishing:
Curry leaves Tempering
Fresh Cream  / Coconut Cream

Method:

Heat the Butter and Oil in a pan. Add the chopped Onions and saute till it is transculent. Then add the grated Carrots and saute it for two minutes. Then add the All Purpose Flour (Maida) to the mixture and saute it again for a minute. Then add water into the mixture and simmer till it is cooked. Once cooked, cool the mixture and transfer it into a blender. Blend it into a smooth paste. Add some water while blending to give it  a smooth texture. 

Transfer the paste into a pan. Add some water. Cook it till it gets a boil. Season it with Salt and pepper powder. Also add the Coconut Milk to it and simmer for a while. Finish by squeezing fresh lemon juice into the Soup.

For Tempering:

Heat butter in a tempering pan. Add chopped Curry leaves, Pepper Powder and a pinch of salt into the batter. Saute it for a minute. Remove it from flame. 

While serving, pour the tempering on the Shorba. Garnish it with fresh cream or Coconut Cream. Serve hot.

Notes:

If you want some crunch in the Shorba, shallow fry some green peas / Carrot cubes / Finely chopped French Beans in butter and add it to the Shorba. 

Stepwise Pictures: