Hope you enjoyed trying our recipes during Ramazan and we hope you would keep returning to this blog to try out our recipes. We enjoyed bringing these recipes to you through this blog.
However, for the moment we would stop publishing any new recipes, unless a reader request us for a specific recipe….
Meanwhile, we hope to publish our book soon. Hope you would buy them once it is published.
Once again, happy cooking and thank you.
Naaz and Soba
Thanks to the Dhumashi readers who sent these photographs. We hope to receive more of these in the future!
Sharan Ibrahim tried out our Dhumashi recipe Sevunaru Kiru (vermicelli Dessert) and sent us this photograph . About the recipe this is what she has to say;
‘this is very tasty’
Thank you Sharan for sharing this lovely photograph with us!
This is the sufura mathi of Khaulath Mohameds Roadha veellun invitation for the Maldivians in Manchester yesterday.
Great cooking Khaulath. Thanks Sameer!
The menu was, Mango Lassi; soft drinks; fruit juice; Bajiya; Bis keemiya; Chicken Curry; Fish Curry; Baraboa Mas Huni; Roshi; Dhonkeyo Kajoo; Chocolate cake!
It was definitely a great breaking of fast!
Hope others too would join in sending photographs to us!
2 cups flour
2 ½ cup water
¼ tsp turmeric powder
1 ½ tsp salt or according to taste
2 cups Valhoamas (Maldivian smoked tuna) chopped
2 onions finely chopped
2 tsp Hanaakuri Havaadhu (Maldivian roasted curry powder)
½ tsp chillie powder
¼ cinnamon cardamom powder
1 tbsp lemon juice
2 pieces rampe leaves (3 inches)
½ tsp ginger garlic paste
½ cup thick coconut milk
½ tsp sugar
1 ½ tsp salt or according to taste
Preparation of the batter
1. Mix salt, turmeric powder with flour. Dissolve this in water to form a thick batter.
2. Make sure that there are no lumps.
3. Heat a non stick pan
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
1. Heat the thick coconut milk. Add onion, rampe leaves, chillie, cinnamon cardamom powder and sugar.
2. Cook for 3 minutes. Add curry leaves, Hanaakuri Havaadhu, turmeric powder, lemon juice, Valhoamas and salt.
3. Mix thoroughly. Cover and simmer for 5 minutes or until water evaporates.
4. Remove from heat.
5. Discard the rampe leaves and leave to cool.
Preparation of the Riha folhi
1. Take the hot pan cake on a plate.
2. Put a tbsp of tuna mixture on top.
3. Fold in 2 edges and roll.
4. Repeat the same with the remaining pan cakes.
5. Serve hot.
Note: If you do not have Maldivian smoked tuna, you may try the same recipe using 2 tins of tuna in oil ( drained and roasted a bit on a pan);
If you do not have Hanaakuri Havaadhu, use any Indian roasted curry powder..it may not taste exactly the same…but will do!
This tastes ……lovely……!!!Try it and see for yourself!
We cook various Maldivian delicacies during the holy month of Ramazan and invite our friends to break the fast in our homes. This is ofcourse a month to fast and also feast , a busy time for all of us who have to cook all this lovely food.
Here is a picture of what I cooked tonight for breaking of fast. In addition to dates, juice and tea we had a very mixed menu of, Baipen or rice porridge; Maskurolhi( a spicy tuna coconut mix); Bajiya(a lovely Maldivian tuna snack); Caramel folhi(or sweet pancakes); Mango Caramel Pudding; French Fries Bis Boakiba(French fries, egg and tuna bake); Rihaakuru aa fathu Mashuni; Bashi Mashuni;Roshi or wheat flat breads(Maldivian style); Brinjal Dry Curry; Beef Curry and Mugu riha (Lentil Curry).
We would like to request our readers to post us any pictures of their sufura mathi they would like us to publish in this blog.
Please send us your photographs along with a note on your menu and let us know whether you would like us to publish your name as well.
It would also be lovely if Dhumashi readers can send us the photographs of any of the dishes they cook using the recipes posted in our Dhumashi blog. Feedback on our recipes are also welcome.
Naaz ( Manchester, UK)
2 tbsp ghee / margarine
1 tin condensed milk
½ liter fresh milk
20g dry raisins
20g chopped Kanamadhu or almond
1 tsp vanilla essence
¼ tsp cardamom powder
¼ tsp cinnamon powder
1. Heat ghee in a pan. Add chopped nuts and raisins. Transfer to a plate when golden brown.
2. Add vermicelli to the same pan and roast until it turns golden brown.
3. Add fresh milk, condensed milk, vanilla essence, cardamom powder and cinnamon powder.
4. Cook on a low heat until the mixture thickens.
5. Add the roasted nuts and raisins (Leave a little for garnishing).
6. Transfer to a serving dish.
7. Garnish and serve chilled.
100g boneless chicken
2-3 lettuce leaves (washed)
75g cheese (cubed)
75g cashew nuts (roasted)
1 egg (hard boiled)
1/2 tsp onion (crushed)
1/4 tsp pepper powder
A pinch of dried oregano (optional)
2 tbsp mayonnaise
3 cups water
2 tsp salt
1. Cut the lettuce leaves into 1.5×1.5 inch pieces and spread on a serving dish.
2. Boil water with 1.5 tsp salt and oregano. Add the chicken and cook until tender.
3. Remove the chicken from water and shread into pieces.
4. Mix crushed onion, pepper powder and the remaining salt in a bowl.
5. Add the shredded chicken and mix well.
6. Add mayonise and toss.
7. Spread this chicken mixture on top of the lettuce leaves.
8. Sprinkle cheese, eggs and cashew nut on top and serve.
1 medium size skipjack tuna OR smoked tuna Valhoamas (skinned , boned and chopped into 1 inch chunks)
1 inch ginger (crushed)
¼ turmeric powder
1 cup coconut (grated)
2 cups thick coconut milk
1 cup thin coconut milk
½ tsp cinnamon cardamom powder
¼ tsp fenugreek powder Oabai
¼ tsp fennel seed powder Dhavigadhu
2 biling or 2 pieces of skinned raw mango
½ hot pepper chilli Githeyo mirus
8 curry leaves
4 inches rampe leaf
2 tsp salt or according to taste
1. Mix turmeric, fennel seed and 1 tsp salt with the grated coconut and grind to a smooth paste in the mixie.
2. Mix one cup thick coconut milk with one cup thin coconut milk. Add half the mixture of onion, ginger, cinnamon cardamom to this. Bring this mixture to a boil on a low heat.
3. In a separate bowl, mix the coconut paste, remaining onion, ginger and cinnamon cardamom. Coat the tuna with this mixture.
4. When the coconut milk begins to boil, add the tuna mixture, fenugreek powder, hot pepper chilli, biling or raw mango and remaining salt. Cook on low heat, stirring occasionally.
5. When the curry begins to boil add the remaining coconut milk, stir and cook for another 3 minutes.
6. Serve hot with rice.
Note: If mango is not skinned the curry may turn to a black colour.