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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Methi Paratha or Methi Roti or Fenugreek Bread

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Methi Paratha/ Roti or Fenugreek Bread
Methi Paratha with a difference 😌

How to make Methi Paratha with a twist.

Today I got up little late. But had to rush and make something quick, healthy and wholesome for breakfast as well as for Raghava's (my 10 year old son) tiffin. So I made this different version of methi roti or fenugreek bread. Generally we Indians think without red chili powder a dish will taste bland or fika. But this one is an exception. 

Ingredients:

1. Whole wheat flour
2. Finely chopped and crushed garlic
3. Finely chopped fresh fenugreek leaves
4. Curd
5. Oil
6. Salt

Method:

1. Make a soft dough with whole wheat flour, finely chopped and crushed garlic, finely chopped bunch of fenugreek (don't add too much or roti will taste bitter) leaves, salt, little bit curd and oil.
2. Make small balls of this dough and roll each one of them into flat bread or roti using rolling pin.
3. Cook them from both the sides on tava (an Indian frying pan or griddle used for cooking Indian breads) on medium flame applying little bit of oil.

Hardly 10 minutes of work and you are done.
You can serve it with any pickle or chutney of your choice. Also goes well with yogurt. Today I served it with dry coconut and garlic chutney (red one in the pic) and yogurt with sugar. These roties are very very filling ❤❤. 
You can even try for the lunch as well. 👍 


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