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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Green chutney, Methamba and Takku

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Green chutney, Methamba and Takku
Green chutney, Methamba and Takku

3 ways of easy, healthy and lip-smacking side-dishes to support any meal

In my kitchen, I always keep some or the other type of chutney/ spread/ sauce ready. These chutneys or spreads or side dishes are really versatile. Obviously you can always serve them along with your lunch or dinner. But they can also be used in making quick snacks. For example take a roti, apply any spread or combine two, add grated cheese if you like, roll it. Cook till cheese is melted on a griddle by applying little butter. And your quick wholesome snack is ready. You can use these spreads in many more ways. They are really my blue eyed boys 😉😉. So here today I am sharing 3 such sides.

A. From left (green color) - Green chutney:

Ingredients:

1. Coriander leaves
2. Lots of garlic
3. One or two green chills
4. Salt
5. Lemon juice
6. Very little water.

Method:

1.Grind together a bunch of coriander leaves, lots of garlic, one or two green chills, salt, lemon juice and very little water.
2. Keep refrigerated in an airtight container.
This chutney can be used as a sandwich spread, in snacks like Bhel, Pani puri etc. 

B. Middle one (dark brown) - Methamba:

Ingredients:

1. Oil
2. Mustard seeds
3. Asafoetida
4. Fenugreek seeds
5. Peeled and chopped (in cubes) raw mango
6. Turmeric powder
7. Red chilli powder
8. Jaggery
9. Little sugar  
10. Water
11. Salt

Method:

1. In a pan heat oil.
2. Add mustard seeds, asafoetida, fenugreek seeds, peeled and chopped (in cubes) raw mango. Sauté. 3. Add turmeric powder, red chilli powder, jaggery, little sugar, salt and water. Cook well.
4. Store in airtight container for future use. It has tangy taste. 

C. And the last but not the least - Takku:

Ingredients:

1. Peeled and grated raw mango
2. Turmeric powder
3. Red chilli powder
4. Salt
5. Fenugreek seed's powder (fry fenugreek seeds in oil and grind them)
6. Oil (around 3-4 table spoons)
7. Mustard seeds
8. Asafoetida

Method:

1. Peel and grate raw mango.
2. Add salt, red chilli powder, turmeric powder, fenugreek seed's powder (fry fenugreek seeds in oil and grind them) and put it in an airtight container.
3. Heat oil in a pan.
4. Add mustard seeds and asafoetida. 
5. Once this tempering gets completely cool, add it in the raw mango mixture.
6. Mix well. Use it as and when needed. You may need to refrigerate it for longer life.

Enjoy these spreads. Happy cooking....😁 👨‍🍳

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