Rum Baba Or Baba Au Rum

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Rum Baba Rum Baba – Let’s Dig Into This French Delight !!! In the month of January, while vacationing in Goa, had this amazing dessert called "Rum Baba" at a French restaurant. You may think it's same as Rum Balls. No there is no similarities in both desserts apart from one ingredient that is rum. Rum Baba or Baba Au Rum (French name) is a yeast cake soaked in syrup made with hard liquor, usually rum. It was served to us with whipped cream, strawberry and 30 ml white rum. Yesterday I tried to recreate this dessert with whatever I had in my pantry. Ya presentation of my dessert sucks but trust me it tastes exactly the same or shall I say better 😜. A bit lengthy process though.  So here we go... Ingredients: For baba: 1. Butter:                                                                                           9 tablespoons 2. All-purpose flour:                                                                       2 cups 3. Sugar:                                   
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Chicken Ghee Roast

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Chicken Ghee Roast
Chicken Ghee Roast


Manglorian style Chicken Ghee Roast for the dinner tonight

Winner winner chicken🏆🎉🏆🐥🐥 dinner. Yeh that's anthem for very famous online game. But trust me having chicken for dinner is not less than winning a trophy, especially for my 10 year old. So for dinner tonight I had chicken ghee roast, a Manglorian recipe (of course my version :)). For this you need to have

Ingredients:

1. Chicken pieces
2. Salt
3. Turmeric powder
4. Curd
5. Lemon juice
6. Dried red chillies
7. Coriander seeds
8. Cumin seeds
9. Black pepper
10. Cloves
11. Fenugreek seeds
12. Garlic
13. Ginger
14. Water
15. Ghee
16. Finely chopped onions
17. Jaggery

Method:

1. Take cleaned and washed chicken pieces in a bowl and marinate for at least 1/2 hour with salt, turmeric powder, curd and lemon juice.
2. Dry roast dried red chillies (I used combination of spicy and non-spicy variety), coriander seeds, cumin seeds, black pepper, cloves, fenugreek seeds till aromatic. Once cool down, make smooth paste of roasted spices, garlic, ginger and dash of water.
3. In a heated pan add ghee. Add marinated chicken pieces one by one and sauté for a while. Remove chicken pieces and keep aside.
4. In the same pan, add finely chopped onions and sauté till transparent. Add ground spices paste. Sauté till oil separates.
5. Add chicken pieces one by one. Stir well. Masala should coat chicken nicely. Add watery part of marination.
6. Add salt and little jaggery. Let chicken cook well.
7. Since I was running late, I used pressure cooker to cook the chicken after adding jaggery. 

Goes well with rice and roti.
Chicken looks gorgeous in colour but not at all spicy in taste. 
Best option for dinner. Loved it❤😘.

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