1 kg Basmati rice
3 cups water
2 cups thick coconut milk
2 pieces of 3 inch cinnamon sticks
½ tsp cinnamon cardamom powder
3 large onions (thinly sliced)
1 inch ginger (crushed)
½ tsp cumin seed
120 grams ghee/margarine
2 tablespoon cooking oil
2 ½ tsp salt or according to taste
- Wash and drain the rice.
- Mix the cumin seeds with the rice.
- Mix ginger and onion in ½ cup lukewarm water and squeeze the onions. Cover and leave aside. After an hour, squeeze out the water, and keep the onion and onion water in two separate bowls.
- Soak the cloves, cinnamon and cardamoms in half cup water separately.Cover and leave aside. After an hour, separate the water and the other ingredients. Keep aside both water and the cinnamom mixture.
- Heat ghee/margarine and oil in a pot. Add the onion, cinnamon, cardamom and cloves.Fry until lightly golden brown.
- Add the rice and fry the rice, stirring continuously. Next, add the onion water and the cinnamon water to this. Cook gently stirring until all the water evaporates and the rice appears slightly roasted.
7. Pour in the coconut milk, remaining water, cinnamon cardamom powder and salt to taste.
8. Cover and cook the rice on low flame until the rice is well boiled.
9. Stir gently with a spatula and separate the grains
10. Serve hot.
Note: This traditional rice dish has adorned the dining table of kings and queens in the Maldives. It is a lovely dish which goes well with, kandukukulhu, musamma, miruhulee kukulhu…etc…
Enjoy this very shaahi rice!
1 ½ cups basmati rice
2 ½ sugar
2 tbsp ghee
2 small onions (skinned and thinly sliced)
2 tbsp coconut oil (olive oil or any other cooking oil can be used)
1 cup thick coconut milk
¼ cup jasmine water
4 pieces of pandan leaf/ramba fai of 3 inch each
¼ tbsp cinnamon powder
¼ tsp cardamom powder
50 grams pine nut/ kanamadhu (longitudinally sliced,use of this is optional)
1 cup water
Yellow food colour
1. Soak the rice in water overnight. Grind to a smooth, fine paste (those who are in a hurry can soak the rice in hot water for an hour and then grind it).
2. Cook the pandan leaves in one cup water. Once the water is boiled, remove the pandan leaves. Keep the pandan leaf water/ ramba fen for later use.
3. In a bowl mix the rice paste, cinnamon, cardomon powder and sugar. Add the thick coconut milk, pandan leaf water/ramba fen and jasmine water to this mixture and mix well. Make sure there are no lumps. Add the yellow food colour until the batter gets a light yellow shade.
4. Take a separate pan. Add ghee, coconut oil (olive oil or any cooking oil would do as well) and heat. Now add the thinly sliced onion and fry them till lightly brown. Add the sliced pine nut /kanamadhu. Fry for 1 minute. Keep aside.
5. Pour the rice batter into a pan and put to heat on the stove. Cook the batter, stirring it continuously until the batter thickens and leave the sides of the pot. Add half portion of the fried onion mixture. Mix well.
6.Take small paper cups (as used for cup cakes) and scoop out a large spoon ful of the batter into the cups. This batter can be used with medium sized 15 paper cups. Once the batter is evenly spread in the paper cups, gently spread a little of the remaining fried onion mixture on top of each cup.
7. Heat the oven, and bake the misru boakiba or sweet rice cakes until the top of the cakes become slightly brown.
8. Remove from the oven. Serve cold.
Note; Traditionally Kanamadhu is not used when making misru boakiba. Therefore, the use of Kanamadhu is optional. I like to use it for the crunchiness it adds to the onion mixture.
Misru boakiba was traditionally baked in empty condense milk cans (cut ito half) or in empty fish cans. I find it easier to bake in medium sized paper cups used to bake cup cakes.
Instead of coconut oil, as used in the traditional preparation of misru baokiba, those who cannot get coconut oil or are health conscious can use olive oil or any other cooking oil of your choice. It tastes just as good!
This is a lovely rice cake. Enjoy!
1 medium size skipjack tuna
15 thin strips of coconut leaf (in the absence of coconut leaf use rampe leaf ranba fai)
12 curry leaves
1 cups thick coconut milk
1 cup thin coconut milk
¾ onion (thinly sliced)
1 ½ tsp salt or according to taste
1 tbsp fennel seeds
1 tsp cumin seed
1 inch ginger (crushed)
4 garlic cloves (crushed)
1 ½ inch cinnamon
¼ tsp turmeric powder
¼ tsp fenugreek seeds
5 dry red chillie
1 ½ onion
1 ½ cup scraped fresh coconut
1 tbsp salt or according to taste
Preparation of curry paste
- Mix fennel seed, cumin seed, ginger, garlic, cinnamon, cardamom, turmeric powder, fenugreek seed, chillie, onion, scraped coconut and salt.
- Squeeze the mixture well. Put in a mixie and grind to a smooth paste. (Can add ¼ cup water while grinding)
Preparation of fish
- Skin and bone the tuna and cut into square pieces of 1cm in thickness and 4 inches in length and breadth.
- Take ½ of the above curry paste in a separate bowl. Take ¼ tsp of curry paste and put on one slice of tuna.
- Now fold this tuna slice into a roll. Wrap the coconut leaf strip around the tuna roll so that it remains closed. Make a knot.
- Repeat the same with all the tuna slices.
Preparation of curry
- Mix 1 cup of thin coconut milk with 1/2 cup of thick coconut milk.
- Dissolve the remaining curry paste in above coconut milk mixture.
- Pour into a pot and cook.
- Add remaining onion, salt and gently bring to a boil.
- Add the prepared fish and simmer till the meat is tender. Add the remaing coconut milk and cook until the curry thickens.
- Serve hot with rice.
Note: Excellent with Kaliyabirinji.
This is the king of our curries! A traditional dish, too good to be a tuna dish, that it became known as the chicken curry of the sea. Ha ha…so I may think thats how it got the funny name. Believe me, this is the best ever Maldivian fish curry! Take the risk. Cook and enjoy!
Yes, slightly heating the pandan leaves over a (WITHOUT TOUCHING THE FIRE) slow flame after cutting them as long strips helps in tying the fish with it. We would say in Dhivehi, ‘rambaa fai alifaan mathee, kuda kuda koh miluvaalaa, dhen beynun kuranee mas bannan, komme fatheh dhigukoh 4 bayah strip kohlaigen)
1 medium sized manioca Dhandialuvi
5 tbsp finely ground rice flour
1 cup thick coconut milk
1 cup sugar
4¼ cups water
2 pieces, 3 inch rampe leaves
¼ cup jasmine flower water
1. Remove the skin of manioca. Slice into half and remove the hard inner core.
2. Chop the manioca into small cubes.
3. Boil 2 cups of water with rampe leaves.
4. Add manioca and cook until tender.
5. Remove rampe leaves, add sugar and simmer on a low heat.
6. Dissolve rice flour in ¼ cup water to form a smooth paste. Leave aside.
7. When the water begins to boil, gently add rice flour paste and jasmine flower water.
8. When the mixture begins to boil, add coconut milk.
9. Stir and cook for an additional 3-4 minutes.
10. Transfer to a desert bowl and serve chilled.
Enjoy!!! Surprise your friends and family with this dish, let them know you can cook as great as your grandma, and her grandma!!!
2 ripe bananas
¼ cup scraped coconut
3/4 cup sugar
¾ cup flour
¼ cup rice flour paste (grind raw rice after soaking it in hot water for 30 minutes)
1 tsp baking powder
1 tsp vanilla essence
Oil for frying
1. Mash the banana with the sugar. Add the eggs. Mix well.
2. Add flour (white flour and rice flour), scraped coconut, baking powder, vanilla essence. Mix thoroughly.
3. Heat oil in a wok or pan.
4. Scoop a spoonful of the batter and gradually drop it into the hot oil.
5. Fry till it is golden brown.
6. Remove from oil and drain on self absorbent kitchen paper.
7. Serve hot or cold
Note: Traditionally people do not put rice flour when they make Dhonkeyo kaju, so instead can use one cup flour (godhan fuh/maidha/white flour).
I use rice flour because it adds a crunchy feel to the good old dhonkeyo kaju.
Can make about 25 dhonkeyo kaju pieces.
2 cups flour
½ cup boiling water
3 tbsp oil
1 tsp salt
2 cups Valhoamas (Maldivian smoked tuna) chopped
1 cup potato(boiled, skinned and mashed coarsely)
1 onion finely chopped
1½ tspn pepper powder
½ cherry chillie(finely chopped)
2 curry leaves( finely chopped)
1 tbsp lemon juice
2 tsp salt
2 cups oil for frying
Preparation of the dough/roshi
- Add salt, oil and water into the flour and mix well. Make into a soft dough.
- Divide the dough into 30 balls and roll into small roshis.
Preparation of the filling
Mix onion, chillie, pepper, curry leaves and turmeric powder. Mix lemon juice and salt. Add Valhoamas, potato. Mix thoroughly. Put in a bowl and keep aside.
Preparation of Peteez
- Take the rolled out small Roshi and put it on a plate.
- Place a tbsp of the tuna filing and put in the centre.
- Wet one of the edges of the Roshi with water.
- Fold the Roshi into half and press the sides so that it is completely closed.
- Now with the fingers, gently wrap the sides of the peteez to make a ridged design.
- Heat oil in a pan or wok. Deep fry the peteez unitil golden brown and serve hot.
1 ½ cup flour
2 cups water
4 cups scraped Gabulhi (young coconut)
½ cup jasmine water (a handful of jasmine flowers soaked upside down in a bowl of ½ cup water for atleast 14 hrs)
¼ tsp cinnamon cardamom powder
Preparation of the batter
1. Dissolve the flour in water.
2. Beat and add the egg. Mix well, make sure there are no lumps.
3. Heat a non stick pan and apply oil.
4. Pour a large tbsp of batter on to this pan and spread to form a thin pan cake.
5. Do not toss.
6. Remove when the pan cake is ready and transfer to a plate.
7. This pan cake should be used with the filling while hot.
Preparation of the filling
- Mix Gabulhi with sugar, jasmine water and cinnamon cardamom powder.
- Heat the mixture over a low flame, stirring continuously until the sugar dissolves and the water evaporates.
- Allow the mixture to thicken and begin to leave the sides of the pan.
- Remove from heat.
Preparation of Hunihakuru folhi
1. Take the hot pan cake on a plate.
2. Put a tbsp of the filling on top.
3. Roll with the filling inside.
4. Repeat the same with the remaining pan cakes.
5. Arrange on a serving dish.
5. Serve cold.
Note: Grandma’s say when you prepare the filling the night before cooking, it tastes yummier.hmmm
When I prepare the batter, I run it for a minute in the mixie, just to make sure there are no lumps!