Baba au Rhum

Ingredients

• 1/3 cup dried currants
• 1 tablespoon good dark rum
• 5 tablespoons unsalted butter, at room temperature
• 1/2 cup milk
• 1 package dry yeast
• 2 tablespoons sugar
• 2 extra-large eggs, at room temperature
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• Rum Syrup, recipe follows
• 3/4 cup apricot preserves
• 1 tablespoon water
• Whipped Cream, recipe follows

Rum Syrup:

• 1 cup sugar
• 2/3 cup good dark rum
• 1/2 teaspoon pure vanilla extract

Whipped Cream:

• 2 cups (1 pint) cold heavy cream
• 2 tablespoons sugar
• 2 teaspoons pure vanilla extract

Directions

Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes. 

With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour. 

Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour. 

Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup. 

Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup. 

Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.

Rum Syrup:

Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.

Whipped Cream:

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter! 

https://www.youtube.com/watch?v=WAKCrbDNBhg

Panna Cotta

Ingredients

• 1/3 cup skim milk
• 1 (.25 ounce) envelope unflavored gelatin
• 2 1/2 cups heavy cream
• • 1/2 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • Add all ingredients to list

  Directions

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

SATARA MAP

MAP OF SATAR DISTRICT

CHAR BHINTI

 CHAR BHINTI OF SATARA

               Char Bhinti is another important historical place in Satara. Situated on the way to Ajinkyatara Fort, this hill offers a good view of Satara city. While on one side one can see Satara city, on the other side there is Ajinkyatara fort. There are two historical links to this place. Char Bhinti i.e. four walls were constructed by Chhatrapati Pratapsinh Maharaj in 1830. This place is also called as Najar Bangala. This place was constructed to offer a good view of arriaval of Chhatrapati to the family members (ladies) during VijayDashami (Dasara) celebrations.
This place also contains a monument constructed to remember the warriers of great freedom fight of 1857. It remembers Rani Lakshmibai, Tatya Tope, Rango Bapuji Gupte and others. It was constructed on completion of hundred years to the first freedom fight against British (rulers then). This place was renovated during year 2001.

 VASOTA FORT
          Vasota fort is attributed to the Kolhapur Shilahara Raja Nandgopal (1178–1193) of Panhala. Vasota always remained with Marathas, Shirkes & Mores in 16th century. Shivaji Maharaj incorporated Swarajya in 1655 during the conquest of Javli. Shivaji Maharaj named the fort "Vyaghragad" (Vyaghra – means tiger), owing to its difficult natural defense. After Chatrapati Shivaji Maharaj and Chatrapati Sambhaji Maharaj , Senapati Bajirao Peshwa carried on the Swarajya mission of ousting the Mughal invaders. In 1818 the British bombarded the fort with heavy artillery, destroying many buildings on Vasota (Chandika mandir, Daru-kothar, etc.) and looted property worth 5 lakhs.

 THOSEGHAR WATERFALL
              Thoseghar waterfalls is a scenic spot located near the small village of Thoseghar, 20 km from Satara city, at the edge of the Konkan region, in Western India. There are a series of waterfalls, some of them 15 to 20 metres and one of approx 200 metres in height. People come from all over Maharashtra to visit the area, especially during the rainy or monsoon season, July to November. Heavy rain falls during that season, and because of this the falls have more water and are more spectacular. The immediate area is calm and quiet, with a clean lake and dark woods in a hilly area.

Welcome To Kas Pathar

The Kas Plateau is situated at the Sahyadri hills near Satara. This plateau is well known for its unique biosphere, high hill plateaus and grasslands. During monsoon season, especially in the month of August, the plateau comes to life, with picturesque view of various types flowers that carpet the floor of the plateau. As per the Forest Department’s Board at Kas Plateau, there are more than 150 or more types of flowers, shrubs and grasses found here.!!