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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Authentic Tomato Rassam

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Tomato Rassam

Tomato Rassam

Easiest way to make authentic Tomato Rassam

Tomato Rassam for lunch. The recipe was shared to me by one of my dear friend who is Telegu and I tried it immediately ðŸ˜ŒðŸ˜Œ. It is easy, simple and almost instant. No need for any ready-made Rassam Powder. I am big fan of South Indian cuisine and love to try authentic South Indian recipes especially those which are not available easily in restaurants. Tomato Rassam is one such recipe and if you get access to traditional recipes it's like icing on the cake.

So here we go..

Ingredients:

1. Tomatoes:                                             4 normal sized
2. Black pepper:                                       5-6
3. Garlic pods:                                          2-3
4. Oil:                                                         2 teaspoons
5. Mustard seeds:                                    ½ teaspoon
6. Asafoetida:                                            A pinch
7. Curry leaves:                                         8-10
8. Dried red chillies:                                2; cut into small pieces
9. Salt:                                                         As per taste
10. Sugar:                                                   1 teaspoon (optional)
11. Water:                                                   As required
12. Coriander stems:                                Small bunch
13. Fresh coriander leaves:                     For garnish

Method:

1. Blanch tomatoes.
2. Remove peel and make puree. Add water to adjust consistency.
3. Grind together garlic pods and black pepper.
4. Heat oil in a pan. Add mustard seeds, asafoetida, curry leaves and dried red chillies. Sauté.
5. Add tomato puree and garlic & pepper mixture.
6. Add salt and sugar.
7. Add some chopped coriander stems. Boil.
8. Garnish with coriander leaves. Serve hot.

Great for rainy season. 
If you have bad throat or cold, this rassam is just perfect home remedy.



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