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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Lehsuni Palak , Kothimbir Wadi, Red Chili Kharda & Fresh Pigeon Peas Rice

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Lehsuni palak , Kothimbir wadi, Red chili kharda, Turichya danyacha bhat
Colorful Winter Thali 

Winter Sunday special colorful lunch today - Lehsuni Palak , Kothimbir Wadi, Red Chili Kharda &  Fresh Pigeon Peas Rice

When I visit vegetables market, I simply can't stop buying . Veggies fresh from the farms makes me crazy. And if it's winter, you get to see more varieties than normal. Yesterday was my weekly veggie shopping day. Me and my mom-in-law, both of us love veggie- shopping. And when we go together, it's disaster . Yesterday we ended up buying more than normal . This has made us to cook variety of dishes.

For lunch we had today (clockwise):

1. Lehsuni palak (Garlic spinach) (green bowl)
2. Tomato chutney (red bowl)
3. Roti
4. Kothimbir wadi (Fresh coriander fritters)
5. Red chili kharda (Very spicy) (small bowl)
6. Kakdi koshimbir (Cucumber salad)
7. Turichya danyacha bhat (Fresh pigeon peas rice)

Recipes are here:

A. Lahasuni Palak:

Ingredients:

1. Spinach:                                                                        ½ kg
2. Oil:                                                                                 2 tablespoons
3. Onions:                                                                         2 medium sized
4. Green chilies:                                                              3
5. Turmeric powder:                                                      ¼ teaspoon
6. Red chili powder:                                                       ½ teaspoon
7. Coriander powder:                                                     ½ teaspoon
8. Gram flour:                                                                  1 teaspoon
9. Water:                                                                           1 cup
10. Salt:                                                                             As per taste
11. Garam masala powder:                                            ½ teaspoon
12. Ghee:                                                                           2 tablespoons
13. Cumin seeds:                                                             1 teaspoon
14. Garlic:                                                                         20-25 cloves
15. Dried red chilies:                                                      2

Method:

1. Blanch spinach and make fine puree.
2. Heat oil in a pan. Add chopped onions. Sauté till translucent. Add chopped green chilies. Sauté.
3. Add turmeric powder, red chili powder, coriander powder.
4. Add little gram flour. Fry for 5-7 minutes.
5. Add spinach puree. Add little water.
6. Add salt and garam masala powder. Let it boil.
7. In another pan make tempering of ghee (clarified butter), cumin seeds, lots of chopped garlic and dried red chilies. Add this tempering to spinach gravy. Mix well.
8. Serve hot.

B. Kothimbirwadi (Fresh Coriander Fritters):

Ingredients:

1. Gram flour:                                                                3 cups
2. Rice flour:                                                                  1 cup
3. Fresh coriander leaves:                                          4 cups
4. Red chili powder:                                                    3 tablespoons
5. Turmeric powder:                                                   ½ teaspoon
6. Coriander powder:                                                  2 teaspoon
7. Dry mango powder:                                                1 teaspoon
8. Sesame seeds:                                                          3 teaspoons
9. Caraway seeds:                                                        1 teaspoon
10. Salt:                                                                          As per taste
11. Sugar:                                                                       2 teaspoons
12. Oil (for dough):                                                     2 tablespoons + deep frying
13. Water:                                                                     Few drops 

Method:

1. In a deep bowl add gram flour, rice flour, red chili powder, turmeric powder, coriander powder, dry mango powder, sesame seeds, caraway seeds, salt, sugar, few spoons of hot oil. Mix well.
2. Add chopped fresh coriander. Again mix.
3. Add few drops of water to the mixture. Make dough. If needed add more water. Dough should be hard and not soft. Be careful while adding water. Little extra water and the dough will be soggy.
4. Make oval shaped rolls of dough. Not too thin or thick.
5. Steam rolls. Let them cool.
6. Cut rolls to make things slices.
7. Deep fry slices till crunchy on medium flame.
8. Tastes awesome. You can store them for a week.

C. Kharda:

Ingredients:

1. Green chilies:                                                           1 cup
2. Garlic:                                                                       ½ cup
3. Roasted peanuts:                                                    1 cup
4. Fresh coriander leaves:                                         1 cup
5. Cumin seeds:                                                           2 tablespoons
6. Salt:                                                                           As per taste.
7. Oil:                                                                             ½ cup

Method:

1. Coarsely ground together fresh red chilies, cumin seeds, garlic pods, roasted peanuts and fresh coriander.
2. In a pan heat oil. Add mustard seeds and asafoetida.
3. Add chili mixture. Add salt.
4. Sauté this mixture on low flame till it becomes dry.

D. Turichya Danyacha Bhat (Fresh Pigeon Peas Rice):

Ingredients:

1. Oil:                                                                  1 tablespoon
2. Mustard seeds:                                            1 teaspoon
3. Cumin seeds:                                               1 teaspoon
4. Asafoetida:                                                   A pinch
5. Cloves:                                                           2-3
6. Green cardamom:                                       2-3
7. Bay leaves:                                                    2
8. Uncooked rice:                                            1 cup
9. Fresh pigeon peas:                                      1 cup
10. Turmeric powder:                                     ½ teaspoon
11. Red chili powder:                                       ½ teaspoon
12. Black masala powder:                               1 teaspoon
13. Coriander powder:                                     1 teaspoon
14. Yogurt:                                                          1 tablespoon
15. Sugar:                                                            1 teaspoon
16. Salt:                                                               As per taste
17. Water:                                                           2 cups
18. Ghee:                                                            2 tablespoons

Method:

1. Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, cloves, green cardamom, bay leaves.
2. Add washed rice. Sauté.
3. Add fresh pigeon peas, turmeric powder, red chili powder, black masala powder or goda masala powder, coriander powder, yogurt, sugar and salt. Sauté well.
4. Add water and ghee.
5. Cook covered on low heat till done.
6. Garnish with fresh coriander.

Perfect winter lunch menu !!!!!

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