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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Sandge

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Sandge or sun dried veggies
Sandge

 Sandge - Maharashtra’s heritage

"Sandge" - that is what we call them in Marathi. Almost a lost heritage. Very few families do it now and sometimes you can get it in a store. Basically its sun dried veggies with some chilies and coriander in a patty form. If we look back say around 30 or 50 years back, there used to be very few veggies available in summer season especially in small villages. So every region of India has its own tradition or way to best utilize available resources. Such one thing is "sandge". Make it in summer and use it to enhance the flavour of any meal (specially the days when temperature outside is very high and you don't feel like having anything). That's the beauty of Indian food. So much different ways to eat the same thing. Really rich heritage and proud to be part of this stunning, awesome and spectacular food legacy. Here it is the recipe:

Ingredients:

1. Raw papaya:                        1 medium sized
2. Okra:                                    1/4th kg
3. Carrot:                                 2 normal sized
4. Bottle gourd:                      1 medium sized
5. Tomatoes:                           2 medium sized
6. Fresh coriander:                a big bunch
7. Roasted sesame seeds:     3/4th bowl
8. Cumin seeds:                     2 spoons
9. Salt:                                     As per taste
10. Green chillies:                 7 to 8 coarsely grinded

Method:

1. Grate raw papaya, bottle gourd and carrots after removing skin.
2. Finely chop okra, tomatoes and fresh coriander leaves.
3. In a mixing bowl add all veggies, roasted sesame seeds, cumin seeds, grounded chillies and salt. Mix well.
4. Grease a plate in which you want to sundry sandge. Keep aside.
5. Apply little oil to palms and make small flat patties of the mixture. Place it on the greased plate.
6. Place plate in the direct sun for drying. In the summer it will take 2-3 days to dry completely.
7. Store in an air-tight container.

How to use it?

Simply deep fry theses lovelies and have it with your meal as a side dish. Convert your boring meal into delicious one. 👌👌👌👌


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