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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Moong Dal Kachori Or De-husked Green Gram Balls

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Moong Dal Kachori

Moong Dal Kachori

Moong Dal Kachori – Sunday Special !!!!!!

What can be a better gift to a passionate cook than successful execution of a new dish ❤❤. Today was my b'day and I prepared these Moong Dal Kachories (de-husked split green gram balls) for my yoga mates. I get immense pleasure and happiness from cooking. Almost nothing can match that. So, on my birthday I decided to try out new recipe of typical Rajasthani speciality that is moong dal kachori. It was kinda self-gifting. Was delighted to see the final outcome. Served with special green chutney, piping hot Kachories along with winter special Gajar ka Halwa, followed by ginger tea, made my Sunday. 

Here is the recipe....

Ingredients:

Oil:                                                                                                                                  For deep frying 
For Stuffing: 
1. Oil:                                                                                                                               2 tablespoons
2. Coriander seeds:                                                                                                      1 tablespoon
3. Cumin seeds:                                                                                                            1 tablespoon
4. Fennel seeds:                                                                                                            2 tablespoons
5. Finely chopped green chilies:                                                                                1 tablespoon
6. Gram flour:                                                                                                                ½ cup
7. Split green gram de-husked (bina chilke ki moong dal):                                 200 grams or 1 cup
8. Red chili powder:                                                                                                     1 teaspoon
9. Asafoetida:                                                                                                                 A pinch
10. Turmeric powder:                                                                                                  ½ teaspoon
11. Sugar:                                                                                                                        1 teaspoon
12. Dry mango powder:                                                                                               2 teaspoons
13. Salt:                                                                                                                           As per taste 
For Cover:
1. All-purpose flour:                                                                                                     200 grams (around 1 & 2/3rd cup)
2. Ghee:                                                                                                                           70 grams (around ¼ cup)
3. Salt:                                                                                                                             As per taste
4. Water:                                                                                                                         For kneading

Method:

1. Soak Split green gram de-husked (bina chilke ki moong dal) for 2 hours.
2. Clean, wash dal and drain water.
3. Boil dal in fresh water for about 10 mins.
4. Again drain water completely.
5. Once cooled, grind coarsely in food processer. Keep aside
6. Heat oil in a pan
7. Add coriander seeds, cumin seeds, fennel seeds and green chilies. Sauté till aromatic.
8. Add gram flour. Roast till color changes.
9. Add asafoetida, turmeric powder, red chili powder, dry mango powder, sugar and salt. Give a good stir.
10. Sauté till done. Make sure stuffing is dry completely.
11. Let it cool.
12. Make medium soft dough by mixing all-purpose flour, melted clarified butter (it should not be hot), salt and little water. Knead well.
13. Make small balls of dough.
14. Flatten a bit and add enough stuffing. Seal and make round again. Press little.
15. Deep fry kachories on medium heat.
16. Serve with green or tamarind chutney.

Make your Sunday Special

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