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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Pend Pala

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Cluster Beans or Gavar Fali or Gavar or Pend Pala
Pend Pala 

How to cook Cluster beans or Gavar beans in delicious way 👉👉👍👍

Long back when I used to watch many culinary shows, I came across this recipe made with cluster beans (“gavar” in Marathi) and pulses. Generally kids and some cases adults also don't like to eat cluster beans. So today I tried recipe named "Pend Pala". My attempt as a mother to make sure my son eats all types of veggies. 😅😅 Also this dish is two in one. You don't have to make separate veggie. Yup your time in the kitchen is saved on Sunday morning 🤘🤘🤘. I have served it with cold cucumber and onion easy salad some papadm, rice and roti.

Ingredients:

1. Split chickpeas (chana dal)
2. Split pigeon peas (toor dal)
3. Cleaned and cut into small pieces of cluster beans (gavar beans)
4. Fenugreek seeds
5. Water
6. Oil
7. Mustard seeds
8. Asafetida
9. Turmeric powder
10. Red chili powder
11. Black masala,
12. Onion garlic masala (it is different from freshly made paste),
13. Salt
14. Chopped coriander leaves for garnishing
For tempering
1. Oil
2. Mustard seeds
3. Asafetida
4. Chopped garlic (lots of them)
5. Few dried red chillies

Method:

1. So basically you need to first pressure cook together split chickpeas (chana dal), split pigeon peas (toor dal), cleaned and cut into small pieces of cluster beans, some fenugreek seeds and water.
2. Once cool down mash it little bit with wooden churner. Set aside.
3. Heat oil in pan.
4. Add mustard seeds, asafetida, turmeric powder, red chili powder, pressure cooked mixture, black masala, onion garlic masala (it is different from freshly made paste), salt and little water (to adjust consistency). Let it boil for 5-7 minutes.
5. Make tempering by adding mustard seeds, asafetida, lots of chopped garlic, and few dried red chilies into hot oil.
6. Add this tempering to the boiled dal. Garnish with coriander leaves. 

In the original recipe, the pressure cooked mixture is not that mushy. But I have made it that way to suit my family's palate. 
Dig into this amazing recipe. 
Happy Sunday 🤗🤗 
For more such recipes follow me on Instagram and Facebook 👉👉

P.S Simple salad recipe in the next post

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