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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Mutton Sukha

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Meat
Mutton Sukha



Mutton Sukha: A meaty delight to make your Sunday special !!!!

For last almost three days raining here. Weather has changed from hot to pleasant. And in such times my carnivorous kiddo n hubby crave for something spicy and meaty. So, for the lunch today made Mutton sukha - marinated lamb meat cooked with Indian spices and served with whole wheat flour tandoori naan or roti. What a combination 🥰. Real pleasure is when your loved ones can't have enough of it 😍. Sunday became ultra-special.

Ingredients:

For marination:
1. Mutton (goat meat):                                                     ½ kg
2. Green chilies:                                                                3
3. Garlic:                                                                             10-12 cloves
4. Ginger:                                                                            1-inch piece
5. Salt:                                                                                  As per taste
6. Turmeric powder:                                                         ½ teaspoon
7. Curd:                                                                                ½ cup
8. Garam masala:                                                              1 teaspoon
9. Tandoori chicken masala:                                           ½ teaspoon
For masala:
1. Grated dry coconut:                                                      ½ cup
2. Onions:                                                                            3 medium sized
3. Sesame seeds:                                                                2 teaspoons 
4. Poppy seeds:                                                                  2 tablespoons
5.Coriander seeds:                                                            1 teaspoon
6. Cumin seeds:                                                                 ½ teaspoon
7. Royal cumin seeds:                                                       ¼ teaspoon
8. Cloves:                                                                             4
9. Black pepper:                                                                 4
10. Green cardamom:                                                       2
11. Black cardamom:                                                         2
12. Cinnamon:                                                                    Small piece
13. Star anise:                                                                     ½
14. Mace:                                                                             ½
15. Salt:                                                                                As per taste
16. Oil:                                                                                 ½ cup
17. Fresh coriander:                                                          For garnish
18. Red chili powder:                                                        1 tablespoon
19. Meat masala:                                                                ½ teaspoon
20. Water:                                                                           1 cup
21. Garlic:                                                                            5-6 cloves
22. Tomato:                                                                        1 medium sized

Method:

1. Wash, clean and pat dry meat.
2. Grind together green chilies, garlic and ginger to fine paste.
3. In a deep bowl add meat with green chilies-garlic-ginger paste, turmeric powder, curd, little salt, garam masala and tandoori chicken masala. Mix well. Marinate for at least ½ hour at room temperature.
4. Slice 2 onions.
5. In a pan heat little oil. Roast onions nice brown.
6. Dry roast dry coconut and poppy seeds.
7. Dry roast whole spices till aromatic.
8. Grind together roasted onions, coconut, poppy seeds and whole spices with little water.
9.Heat oil in a pressure cooker.
10. Add crushed garlic and finely chopped 1 onion. Sauté.
11. Add finely chopped tomato. Sauté till oil separates.
12. Add red chili powder, marinated meat and onion-coconut paste. Sauté on high flame for 5 minutes.
13. Add 1 cup water, salt and meat masala. Mix.
14. Cook on high flame for 3 whistles and 15-20 minutes on low flame.
15. Garnish with fresh coriander.
16. Serve with roti, naan and rice.

Mutton Sukha with Naan


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