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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Kachha Bharit or Baingan ka Bharta - Vidarbha Special

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Kachha Bharit or Baingan ka Bharta
Kachha Bharit or Baingan ka Bharta

Winter Special Kachha Bharit or Baingan ka bharta in Vidarbha style.

Winter is about to begin..... My fav season 😍😍. Season for good quality fresh veggies and fruits. Traditionally speaking season for good health. One such winter dish is "Kaccha Bharit" made up of roasted eggplant, spring onion, grated carrot, fresh green peas, chopped tomato. You can add onions as well. In winter, all these veggies are taste extremely good making this dish yummmmyyyyy. Coupled with bhakree and green thecha, this bharit or bharta is just awesome winter meal.

Recipe is very simple. You need:

Ingredients:

1. Eggplants:                                              2 medium sized
2. Spring onions:                                      3-4 with greens
3. Carrot:                                                    1 medium sized
4. Tomato:                                                 1 medium sized
5. Green chilies:                                       3 (if you want hotter and spicier, can add more)
6. Garlic:                                                    8-10 pods
7. Green peas:                                           ¼ cup
8. Salt:                                                        As per taste
9. Oil:                                                          3 tablespoons
10. Mustard seeds:                                   ¼ teaspoon

Method:

1. Roast eggplants on low to medium heat. If you have access to earthen chulha, roast on it.
2. Peel and mash. Keep aside.
3. Finely chop spring onions along with greens and tomato. Chop green chilies, garlic pods and grate carrot.  
4. In a bowl, add mashed eggplants, spring onions along with greens, grated carrot, (I have not added them today), tomato and salt to taste. Mix well.
5. Heat oil in a tadka pan or tempering pan.
6. Add mustard seeds. Let it crackle.
7. Add chopped green chilies, chopped garlic and green peas. Sauté for few minutes.
8. Add this tempering to the veggies. Mix well.
9. Serve with jawar bhakree, white butter and green chili thecha.

Ultimate winter lunch...

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