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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North Indian Style Rajma or Kidney Beans

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Rajma or Kidney Beans
Rjama - Chawal 💜💜💜


Rajma Chawal- perfect combo

Rajma, Chawal, Roti & Masala buttermilk for the lunch. Great combo and my favourite. Staple food, great source of protein, energy and strength. Sharing recipe of rajma or kidney beans. Rajma-chawal is one combo that can make any true Punjabi or North Indian drool. A true comfort food. Again, great source of protein. We Indians have treasure of various veggies, fruits, pulses and legumes. Even though one is following pure vegetarian diet, can get all nutrients if all these variety of foods is included in one’s diet. And with such variety of pulses and legumes, our protein requirements can be fulfilled easily. But for that you should be in love with this treasure and include everything in your meals on regular basis.

So, the recipe of rajma (my version) goes like this:

Ingredients:

1. Rajma:                                                         1 cup
2. Water:                                                         3 cups
3. Garam masala powder:                           1 teaspoon + 1-2 pinches
4. Clove:                                                          2 normal sized
5. Black pepper:                                            3 normal sized
6. Cinnamon:                                                Small piece  
7. Mace:                                                         Small piece
8. Oil:                                                             4 tablespoon
9. Cumin seeds:                                           ½ teaspoon
10. Onion:                                                     1 big sized
11. Ginger:                                                     ½ inch
12. Garlic:                                                      4 cloves
13. Turmeric powder:                                 ¼ teaspoon
14. Red chili powder:                                  1 teaspoon
15. Coriander powder:                                ½ teaspoon
16. Cumin powder:                                      ¼ teaspoon
17. Tomato:                                                    2 big sized
18. Salt:                                                          As per taste
19. Sugar:                                                       1 teaspoon (optional)
20. Fresh cream:                                          2 tablespoons
21. Fresh coriander:                                    A small bunch for garnishing

Method:

1. Soak rajma overnight. In the morning, pressure cook rajma along with the water used for soaking. Add garam masala powder and whole spices in a potli (includes cloves, black pepper, cinnamon and mace) while pressure cooking.
2. In a pan heat oil. Add cumin.
3. Add finely chopped onions. Sauté till pink. Add crushed ginger - garlic. Again, sauté till done.
4. Add turmeric powder, red chili powder, coriander powder and cumin powder. Mix well.
5. Add finely chopped tomatoes. Cook till oil separates.
6. Now add cooked rajma with water. Remove whole spices. Add salt and pinch of garam masala. Mix well.
7. Mash rajma little bit using masher. Cook covered on low heat for around 10 minutes.
8. Add little sugar (optional) to balance the flavour.
9. Turn off the heat. Add whisked fresh cream and mix. Garnish with fresh coriander.

Rajma or Kidney beans

Rajma

I am sure you will love this.

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