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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Samosa - Completely Homemade

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Homemade Samosa

Yummy Garma-garam Homemade Samosa 😍😍😍

Homemade samosa for breakfast today. Samosa is common breakfast in mostly North and Central India. Nagpur being at centre and close to Madhya Pradesh, has influence on food and eating habits from neighbouring state. Although Nagpur is part of Maharashtra, samosa is loved and almost worshipped (ya seriously ) here. Whether it's formal meeting in an organisation or annual fest in a college, samosa or kachori is must must have. My son also huge fan of this crisp snack. But always eating out is not a wise decision. When made in bulk, hygiene of food is not necessarily maintained. So today decided to make samosas for the breakfast. This was my first attempt and turned out satisfactory. A bit long procedure though. But it was worth after my kidoo enjoyed it totally.

Recipe is as follows...

Ingredients:

Oil: For frying
For cover:
1. All-purpose flour:                                                         3 cups
2. Clarified butter (melted):                                           3 tablespoons
3. Salt:                                                                                 As per taste
4. Caraway seeds:                                                             1 teaspoon
5. Semolina:                                                                       3 cups
6. Water:                                                                             To knead
For stuffing:
1. Potatoes:                                                                         10 medium sized boiled and mashed
2. Green peas:                                                                    1 cup
3. Green chillies:                                                               4 normal sized
4. Ginger:                                                                            1-inch piece grated
5. Cumin seeds:                                                                 1 teaspoon
6. Coriander seeds:                                                           2 teaspoons
7. Fennel seeds:                                                                 1 teaspoon
8. Turmeric powder:                                                        ½ teaspoon
9. Red chili powder:                                                         1 teaspoon
10. Coriander powder:                                                     ½ teaspoon
11. Garam masala:                                                            ½ teaspoon
12. Chat masala:                                                               1 teaspoon
13. Dry mango powder (Aamchur powder):               ½ teaspoon
14. Salt:                                                                               As per taste
15. Oil:                                                                                 4-5 tablespoons

Method: 

1. In a bowl add all-purpose flour, salt, caraway seeds, semolina, melted warm ghee and mix well. Ghee should get mixed and absorbed well in the flour.
2. Now knead stiff and hard dough by adding water in small quantities at a time. Keep aside covered for at least an hour.
3. For making stuffing heat 4-5 tablespoons of oil in a pan.
4. Add cumin seeds, chopped green chilies, crushed coriander seeds, grated ginger, boiled green peas. Sauté for a minute.
5. Add turmeric powder, red chili powder, fennel seeds and coriander powder. Stir.
6. Add mashed potatoes, garam masala powder and salt. Mix well.
7. Remove from the heat. Add chat masala, dried mango powder and chopped fresh coriander. Mix well. Let the stuffing cool down completely.
8. Knead well and soften the dough.
9. Divide dough into equal and make small balls.
10. Roll these balls to make small oval shaped rotis.
11. Cut in the middle.
12. Take one part and apply little water to sides. Make cone shape and add the stuffing. Seal.
13. Deep fry samosas on low to medium heat.

Serve with tamarind chutney or sauce.

Just perfect to start your lovely winter morning!!!!!




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