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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Maharashtrian Aluchi Bhaji or Colocasia or Taro or Patra leaves Curry

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Maharashtrian Aluchi Bhaji or Colocasia or Taro or Patra leaves Curry
Aluchi Bhaji

How to make very very Maharashtrian aluchi bhaji or colocasia leaves or taro leaves or patra leaves curry ? 

Aluchi bhaji or colocasia leaves curry or patra leaves curry is essentially Western Maharashtra region delicacy. Mostly in Marathi weddings from this region you will find this yummy, sweet and tangy prep of patra or taro leaves. Making perfect "Aluche Fadfade" is no easy task. I remember as a kid I would attend weddings at this particular wedding hall in Pune just to have Aluchi Bhaji as they would serve best in town taro leaves curry or aluchi bhaji. After getting married and shifting to Central India region my food habits have changed drastically. That means no Aluche Fadfade 😓. But today I decided to pamper myself a bit and prepared Aluchi Bhaji for lunch. For this you need

Alu or Colocasia or Taro or Patra Leaves
Alu or Colocasia or Taro or Patra Leaves

Ingredients:

1. Alu or colocasia leaves or taro leaves or patra leaves:      5-6 medium sized
2. Peanuts:                                                                                     3 spoons
3. Split chickpeas:                                                                         2 spoons
4. Chickpea flour:                                                                         2 spoons
5. Red chilli powder:                                                                    1 spoon
6. Turmeric powder:                                                                    ½ spoon
7. Goda Masala:                                                                            ½ spoon
8. Curry leaves:                                                                             7-10
9. Oil:                                                                                              5-6 spoons
10. Mustard seeds:                                                                       ¼ spoon
11. Whole dry red chillies:                                                           2
12. Tamarind pulp:                                                                       3-4 spoons
13. Jaggery:                                                                                    A small chunk
14. Salt:                                                                                           As per taste
15. Asafetida:                                                                                 A pinch or two
16. Water:                                                                                       As per needed.

Method:

1. Clean and chop leaves. Some varieties may cause throat irritation. Make sure you choose the right variety. I used stems as well. Cut them into small pieces as well. Peel off stem while cutting into pieces.
2. Pressure cook together chopped taro leaves, peanuts, split chickpeas and turmeric powder with little water. (You can add little radish as well. I have not added tough). Cook for three whistles. Let it cool. Churn the cooked mixture. Keep aside.

Aluchi Bhaji

 3. In a pan heat little oil and roast chickpea flour till brown and aromatic. Keep aside.
4. Heat oil in a different pan. Add mustard seeds. Let it splutter.
5. Add asafetida and curry leaves.
6. Add cooked mixture, tamarind pulp, red chili powder, jaggery and Maharashtrian goda masala. Add water to adjust consistency.
7. Add roasted flour to the curry. Stir well. Let it boil for 5 minutes.
8. To make the tempering, in a tadaka pan add little oil, mustard seeds and whole dry red chillies. Add tempering to the curry. In the tempering you can add chopped garlic if you like. Traditionally we make it without garlic.
This curry goes well with rice.

Ya it was pretty close to what I used to have as a kid. So happy and satisfied me 😇😇. Mission accomplished👏👍💪👏👍💪


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