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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Amboli - Kokan's Speciality

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Amboli
Amboli

Kokani Staple Food – Amboli…..

#lockdownday4 #breakfast #amboli

Slight variation of popular South Indian snack -Dosa- is Amboli. Delicacy of Konkan region of Maharashtra state. It's thicker and softer than dosa and equally yummy. Current challenge is to crate different meals with limited resources. Yet these meals should tickle your taste buds. So here is simple Konkani staple food.

For that:

Ingredients:

1. Uncooked rice:                                                     3 cups
2. Split black gram:                                                 1 cup
3. Split chickpeas:                                                   1/4 cup
4. Fenugreek seeds:                                                1 teaspoon
5. Cooked rice:                                                         2 tablespoons
6. Salt:                                                                       As per taste
7. Oil:                                                                         For cooking

Method:

1. Soak uncooked rice, split black gram, split chickpeas, fenugreek seeds separately for 6-8 hours.
2. Grind coarsely uncooked rice.
3. Grind to fine paste remaining ingredients separately.
4. Also grind little cooked rice.
5. Mix all ingredients and keep for fermentation overnight.
6. Next day again stir well. Remove small quantity into another pot. Add salt as per taste to this batter.
7. Heat griddle or tava.
8. Apply little oil.
9. Pour little batter and spread evenly in circular shape.
10. Cook covered on medium heat till one side is cooked completely.
11. Flip and cook from the other side. But this time without cover.
12. Serve with fresh coconut chutney.

Tastes delicious and good change from routine breakfast.

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