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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Dal Makhani or Mah ki Dal

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Dal Makhani or Mah ki Dal
Dal Makhani or Mah ki Dal 


Dal Makhani or Mah ki Dal – Ultimate comfort food

There is something special about comfort food. Apart from providing comfort, generally it has got some nostalgic, sentimental value. The immediate feel good factor ☺☺. Every region has its own variety of these satisfying food. Like in North India, especially in Punjab, rajma - chawal, dal makhani, butter chicken, chole - kulcha etc. are part of comfort food. Preparation of these foods changes from family to family. And what you get in restaurants is again much different from the origin. So today for lunch I prepared Dal Makhani or Black lentil in traditional way. 

Ingredients:

1. Kidney beans (rajma)
2. Split chickpeas (chana dal)
3. Whole black gram (sabut urad)
4. Black lentils (urad dal)
5. Garam masala powder
6. Water
7. Yogurt
8. Butter
9. Cumin seeds
10. Whole spices
11. Finely chopped onions
12. Ginger-garlic-green chilli paste
13. Turmeric powder
14. Red chilli powder
15. Cumin powder
16. Coriander powder
17. Tomato puree
18. Fresh cream
19. Salt

Method:

1. Soak overnight kidney beans, split chickpeas, whole black gram and black lentils. 
2. Next day pressure cook all lentils with some garam masala powder and water. 
3. Once cool down, add yogurt and butter in the cooked lentil mixture. Mix and mash well with wooden churner. 
4. In a different heated pan, add butter, cumin seeds, whole spices and finely chopped onions. Sauté. 
5. Add ginger-garlic-green chilli paste. Sauté again.
6. Add turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder. 
7. Add tomato puree and sauté till oil separates. Add lightly beaten fresh cream. Sauté little. Now add this mixture to lentil mixture. 
8. Add salt and garam masala powder. Cook on low flame for 15-20 minutes.
9. Make tempering of butter, red chilli powder and garam masala powder. Add it to dal and serve hot with rice or roti. 

What's your comfort food? Comment below 👇👇

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