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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Sarson Da Saag

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Mustard Leaves or Greens
Sarson Da Saag 

Winter’s Favorite – Sarson Da Saag

Sarson is basically mustard leaves and rich in antioxidants, good source of iron, good for eye health, helps in controlling cholesterol level & contains dietary fibre. Sarson is especially winter veggie and hot in nature. So as winter is going away, it's last Sarson ka Saag of this season in my kitchen.

There are many recipes available. But this one is from one of my Sindhi friend's kitchen.
Here is the recipe:

Ingredients:

1. Mustard leaves:                               ½ kg
2. Spinach:                                            ¼ kg
3. Chandan batwa:                              ¼ kg
4. Onions:                                             2 medium sized
5. Garlic:                                               20-25 cloves
6. Ginger:                                             1-inch piece (cut half into juliennes and remaining finely
7. Green chilies:                                  3
8. Salt:                                                  As per taste
9. Oil:                                                    2 tablespoons
10. Cumin seeds:                                1 teaspoon
11. Clarified butter:                            4 tablespoons
12. Water:                                            3-4 cups
13. Cornmeal:                                     1 tablespoon
14. Red chili powder:                        1 teaspoon

Method:

1. Heat oil in a pan.
2. Add finely chopped onions. Sauté.
3. Add finely chopped green chilies & ginger.
4. Sauté till done.
5. Add chopped sarson (mustard leaves), palak (spinach) & chandan batwa. Sauté for 1-2 mins.
6. Add enough water.
7. Cook covered on low flame.
8. Remove from heat and make puree either with hand blender or wooden churner.
9. Again turn on heat.
10. Add 1 tablespoon ghee. Add salt to taste.
11. Add little makke ka atta (cornmeal).
12. Stir well. Cook for 5-7 mins.
13. Make tempering of ghee, cumin seeds, finally chopped garlic, julienne chopped ginger & red chili powder.
14. Add tempering to saag.
15. Serve with makke ki roti and white butter.

Just perfect winter lunch menu !!!!!!

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