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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Maharashtrian Style Spinach - Palak Mudda Bhaji

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Palak Mudda Bhaji
Maharashtrian Style Spinach - Palak Mudda Bhaji

Yummy Mharashtrian Spinach sabji - Palak Mudda Bhaji

Today when I opened my refrigerator, I saw good amount of spinach lying for 4-5 days. Had heavy breakfast and wanted something quick and easy for lunch. I was already running late and was behind my regular schedule ðŸ˜¥. (Lazy Sunday makes you slow in everything ðŸ˜…😅). So, decided to cook this typical Marathi style spinach for lunch. Though it has similarity with Dal-Palak, yet it tastes quite different.

So, a quick recipe here:

Ingredients:

1. Spinach:                                                               ½ kg
2. Cooked split pigeon peas:                                2 ½ cups (cooked toor dal)
3. Oil:                                                                        5 tablespoons
4. Jaggery:                                                               1 small piece
5. Tamarind pulp:                                                  2 tablespoons
6. Salt:                                                                      As per taste
7. Mustard seeds:                                                   2 teaspoons
8. Turmeric powder:                                             ½ teaspoon
9. Red chili powder:                                              3 teaspoons
10. Kala masala or Goda masala:                       ½ teaspoon (optional)
11. Garlic:                                                                25-30 cloves
12. Peanuts:                                                            1 cup

Method:

1. Clean, wash and finely chop spinach. Finely chop garlic pods.
2. Heat 1 tablespoon oil in a pan. Add spinach. Sauté for about 5-7 mints. (till almost cooked)
3. Add split pigeon peas (toor dal). Make sure dal is cooked well and should have soft texture. There shouldn’t be any water, making dal as a thick ball.
4. Add tamarind pulp, jaggery and salt. Mix well. Cook for 1-2 mins. Remove from the heat.
5. In another pan, add remaining oil. Heat oil.
6. Add mustard seeds. Once seeds start crackling, add garlic & peanuts. Sauté for 5 mins on high flame till nice brown and crunchy. Don't burn.
7. Turn off the heat and immediately add turmeric powder, red chili powder and masala.
9. Pour this tadka on top of the cooked spinach. Mix well
10. Tastes awesome with hot chapati or plain rice.

So basically, my agenda is simple. I try to make different recipes with the same ingredient. That's add lot of variety to your meals and nutrients too.

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