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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Udad Dal Khichadi (Split Black Gram Khichadi) & Aamsul Saar

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Udad Dal Khichadi (Split Black Gram Khichadi) & Aamsul Saar

Udad Dal Khichadi & Aamsul Saar  

Udad Dal Khichadi (Split Black Gram Khichadi) & Aamsul Saar – Perfect Way To End Your Day !!!!!

Today's dinner sorted. I had split black lentils khichadi, papad, fresh red chili pickle (Delhi style and homemade) and aamsul saar. Wholesome dinner with minimum efforts. Easy, healthy and yummy as well.

Ingredients:

For Khichadi:

1. Uncooked rice:                                                                   2 cups
2. Split black gram (udad dal):                                           1 cup
3. Bay leaves:                                                                          2-3
4. Cloves:                                                                                 3-4
5. Black Pepper:                                                                     3-4
6. Green cardamom:                                                             2
7. Cinnamon:                                                                          Small piece
8. Dried red chilies:                                                               4
9. Turmeric powder:                                                             1 teaspoon
10. Red chili powder:                                                            1 teaspoon
11. Garam masala powder:                                                  1 teaspoon
12. Salt:                                                                                    As per taste.
13. Water:                                                                               8-10 cups
14. Ghee:                                                                                 5 tablespoons
15. Fresh coriander:                                                              1 cup
16. Cumin seeds:                                                                   1 teaspoon

For Aamsul Saar:

1. Aamsul or kokam:                                                              ½ cup
2. Water:                                                                                  1 cup for soaking + 3 cups
3. Green chili:                                                                         1
4. Cumin seeds:                                                                      ½ teaspoon
5. Sugar:                                                                                   1 cup
6. Salt:                                                                                      As per taste
7. Ghee:                                                                                    1 teaspoon

Method:

For Khichadi:

1. Heat ghee in a kadhai.
2. Add cumin seeds and whole spices (bay leaves, clove, black pepper and green cardamom).
3. Add dried red chilies. sauté.
4. Add chopped veggies like cauliflower, potatoes, carrot, beans. sauté for some time.
4. Add washed and drained rice and lentil. (Chilkewali urad dal). Mix.
5. Add turmeric powder, red chili powder and garam masala powder. Mix well. Stir continuously for 5 mins on high flame.
6. Add water almost 3-4 times. Add salt as per taste.
7. Add chopped tomatoes. (Big chunks).
8. Let it boil on high flame for 10 mins.
9. Reduce flame and let it simmer for another 30 mins.
10. Stir occasionally. If needed add little water.
11. Add lot of chopped fresh coriander.
12. Turn off heat.

For Aamsul Saar:

1. Soak aamsul for 1/2 hour in water.
2. Heat little ghee. Add cumin seeds and chopped green chili.
3. Add aamsul stock (made by squeezing and straining soaked aamsul plus water).
4. Add sugar and salt. Boil for 10 mins.
Serve khichadi with ghee, saar, roasted papad and fresh pickle.

Delicious dinner ready 👌
👌👌
Best utilization of home quarantine period.


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