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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Misal-Paav

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Misal Paav
Misal Paav ready to serve 😊😊

Sunday special breakfast Misal-Paav 😋😋😋

Sunday breakfast has to be special. I get little extra time on Sunday to prepare some elaborate breakfast like Misal-paav. Misal is delicacy of Western Maharashtra region of India. Very yummy, wholesome and satisfying. Elements of misal are cooked Turkish or dew gram (matki or moth usal), boiled potatoes and a spicy gravy. 

Ingredients:

For sprouts:
1. Sprouted Turkish or dew gram (matki or moth)
2. Oil
3. Mustard seeds
4. Chopped onions
5. Turmeric powder
6. Red chilli powder
7. Salt
8. Goda masala
For making potatoes:
1. Oil,
2. Mustard seeds
3. Asafoetida
4. Curry leaves
5. Chopped fresh green chillies
6. Boiled potatoes
7. Turmeric powder
8. Salt
For the gravy or curry:
1. Coriander seeds
2. Cumin seeds
3. Cinnamon
4. Cloves
5. Black peppers
6. Star anise
7. Nutmeg
8. Onions (for making paste plus chopped)
9. Grated fresh coconut
10. Garlic
11. Ginger
12. Oil
13. Bay leaves
14. Chopped tomatoes
15. Red chilli powder
16. Salt
17. Boiled water
18. Jaggery
For serving:
1. Farsan
2. Chopped onions
3. Fresh coriander
4. Lemon slice (if you find misal very spicy n hot)
5. Slice bread or paav

Method:

For sprouts:
1. Dry roast sprouted dew gram for just a few minutes. Keep aside.
2. In a heated pan add oil, mustard seeds, chopped onion. Sauté till cooked.
3. Add roasted sprouts, turmeric powder, red chilli powder, salt and Goda masala (typical Maharashtrian spice. If you don't have any no need to add any). Cook properly. Don't add water.
For making potatoes:
1. In a heated pan add oil, mustard seeds, pinch of asafoetida, curry leaves, chopped fresh green chillies. Sauté.
2. Add boiled and cubed potatoes, turmeric powder and salt. Cook for 5 minutes on low flame.
For the gravy or curry:
1. Dry roast coriander seeds, cumin seeds, small piece of cinnamon, cloves, black peppers, star anise and small piece of nutmeg. Make powder once cool down.
2. Make fine paste of onions, grated fresh coconut, garlic and ginger.
3. In a heated pan add oil, bay leaves and chopped onion. Sauté well.
4. Add chopped tomatoes. Sauté till cooked.
5. Add onion-coconut paste. Sauté till oil separates.
6. Add red chilli powder, powdered spices. Sauté.
7. Add boiling water, salt and little jaggery. Gravy should be of medium consistency. Let it boil for few minutes. Cook covered for 10-15 minutes on low flame.
Now the assembly 🙂🙂:
In a plate add sprouts, then boiled potato sabji and gravy or curry. Top this with farsan, chopped onions and fresh coriander. Have it with slice bread or paav. 

Misal Paav
Misal-Paav served hottt
Very balanced meal and very satisfying. 
If you have this for breakfast you can actually skip your lunch. Today I just did that 😄😄. Or you can have it as brunch. 


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