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FAAGA HIKIRHA (BITTER GOURD DRY CURRY)

July 18, 2014
bitter gourd fry

 

Ingredients

500g bitter gourd (use any of the following methods described below to reduce the bitter taste)

2 onions (chopped)

1 tbsp sugar

12 curry leaves

3 pieces of rampe leaf

3 green chillies

1 tbsp oil

50g tuna flakes, Maldive fish

1 tomato (cut into pieces)

1 tsp chillie powder or according to taste

1 ½ salt or according to taste

Oil for deep frying

Preparation

  1. Cut the bitter guard into very thin slices and soak them in salty water for at least 3 hours. Strain and deep fry until golden brown and crispy.
  2. Leave on absorbent kitchen paper for drying.
  3. Heat oil in a wok.
  4. Add onion, sugar, chillie, curry leaves and rampe leaf. Fry until golden brown.
  5. Add tuna flakes, tomato and the fired bitter guard.
  6. Toss for few minutes.
  7. Serve as a side dish with rice.

 

Note: To reduce the bitterness of the bitter guard any of the following can be done:

  • Cut and remove the seeds. Add excess salt to boiling water and blanche for 3-4 minutes.

Remove immediately and leave to dry and use according to recipe. 

OR

  • Slip bitter guard into 4 pieces length wise. Apply salt. Cover and leave overnight.

Wash thoughly. Drain and wipe off the water and use according to recipe.

OR

  • Slip bitter guard into 4 pieces length wise. Remove the seeds. Soak overnight in excess salt water.

    Wash thoughly. Drain and wipe off the water and use according to recipe.

CUTLETS

July 18, 2014
cutlets

 

Serves 15

Ingredients

4 large potatoes skinned, boiled and mashed

3 cups Valhoamas (Maldivian smoked tuna) chopped

1 cherry pepper (Githeyo mirus)

3 onions finely chopped

2 ½ tbsp lemon juice

½ tsp turmeric powder

20 curry leaves chopped

2 tsp pepper powder

4 eggs beaten with ½ tsp salt

250g bread crumbs

3 cups oil

4 tsp salt

Preparation

  1. Heat a pan with 1 tbsp oil. Add ¾ of the onions, ½ of the chillie and ½ of the curry leaves. Fry until slightly brown and leave aside.
  2. Mix the remaining onion, curry leaves, chillie with lemon juice, pepper powder, turmeric powder and salt.
  3. Mix well until the juices from the onion flow into the mixture.
  4. Add the Valhoamas and mix well.
  5. Mix in the fried onions.
  6. Fold in the mashed potatoes. Mix thoroughly.
  7. Make 40 balls from the mixture.
  8. Apply egg batter and roll on bread crumbs.
  9. Deep fry in hot oil until golden brown.
  10. Serve hot.

 

Note: Alternatively, instead of curry leaf, if you have mint leaves, take a hand full of mint leaves, grind to a fine paste and add to the mixture. 

RIHAAKURU FOLHI

July 18, 2014
rihaakuru folhi

 

Ingredients

1 ½ cup rice

1 cups Maldive fish flakes or

1 can tunain oil (strain the oil)

½ cup rihaakuru

1 onion(finely chopped)

½ cherry chilli (githeyo mirus chopped)

½ cup murunga leaf, raw (drumstick leaf)

1 cup desiccated coconut

¼ cup white flour

2 eggs

2 tsp lemon juice

¼ tsp turmeric powder

½  cup water

Preparation

  1. Soak the raw rice in water, over night. Grind it to a coarse paste
  2. Mix onions, chilli, curry leaf lemon juice, salt and squeeze until juices from the onions flow out.
  3. Add rihaakuru and coconut and mix.
  4. Add the turmeric powder, murunga leaf, Maldive fish flakes, tuna, eggs mix again.
  5. Pour the water, ground rice, white flour and mix everything.
  6. Make small pancakes with the batter, once one side is well cooked, gently fold the pan cake, flip and cook for a few more minutes.
  7. Serve hot or cold.

BAKED PETEEZ

July 18, 2014
tuna patties

 

 Ingredients

Dough

2 cups flour

½ cup boiling water

3 tbsp oil

1 tsp salt

Filling

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 githeyo mirus)

2 curry leaves( finely chopped)

1 tbsp lemon juice

2 tsp salt  

Preparation of the dough/roshi

  1. Add salt, oil and water into the flour and mix well. Make into a soft dough.
  2. 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

  1. Take the rolled out small Roshi and put it on a plate.
  2. Place a tbsp of the tuna filing and place in the centre.
  3. Wet one of the edges of the Roshi with water.
  4. Fold the Roshi into half and press the sides so that it is completely closed.
  5. Now with the fingers, gently wrap the sides of the peteez to make a ridged design.
  6. Place in an greased baking tray and bake till golden brown

Note: Alternatively you can deep fry the same

 

KUKULHU SPINACH HIKIRIHA

July 18, 2014
spinach chicken

 

Ingredients

500g boneless chicken (diced)

250g spinach leaves (stems removed)

1 onion (thinly sliced)

100g capsicum

2 tbsp lemon juice

2 tsp corn flour

1 tbsp soya sauce

1 egg yolk

3 garlic cloves (crushed)

1 tbsp water

2 tbsp cooking oil

1 tbsp tomato sauce

1 tsp honey

1 tsp curry powder(Lonumirus havaadhu)

2 tsp salt or according to taste

 Method of Preparation

  1. Dissolve corn flour in water. Add 1 tsp salt, soya sauce,curry powder, egg yolk, lemon juice and tomato sauce.
  2. Coat the chicken with this batter and leave aside to marinate.
  3. Heat oil in a wok. Add capsicum. When well cooked add onion. Stir fry and add spinach. Cook for 5 minutes and transfer to a plate.
  4. Add chicken to the same oil and stir fry until the meat is tender.
  5. Add the fried onion spinach mixture. Toss all the ingredients well.
  6. Cover and cook for another 5 minutes.
  7. Serve hot as a side dish with rice or roshi.

HANAAKURI KUKULHUMAS

July 13, 2014
hanaa kuri kukulhumas

INGREDIENTS

500g boneless chicken (cubed)

1 tbsp oil

1 tbsp curry powder(Hanakuri Havaadhu)

½ cup thick coconut milk, boakiru

1 onion (thinly sliced)

1 garlic clove (crushed)

1 inch ginger (crushed)

2 dry red chillie (split into half)

8 curry leaves

2 pieces of  2 inch rampe leaves

2 pieces of 1 inch cinnamon sticks

2 cardamoms

2 cloves

¼ tsp turmeric powder

1 tbsp tomato paste

1 tbsp lime juice

2tsp salt or according to taste

PREPARATION 

  1. Mix lime juice, salt, tomato paste, curry powder with the chicken and leave to marinate.
  2. Heat oil in a wok. Add onion, ginger, garlic, rampe leaves, curry leaves, cinnamon, cardamom and cloves. Fry till golden brown.
  3. Add the marinated chicken. Stir fry for 5 minutes.
  4. Add the coconut milk and turmeric powder. Mix well.
  5. Cover and simmer for 10 minutes.
  6. Serve hot with roshi or rice.

GREEN BEANS SUNDELI

July 13, 2014
green beans sundeli

ingredients

250 grams green beans( cut finely)

100g Maldive fish Hikimas

1cup dessicated coconut

1 onion (thinly sliced)

10 curry leaves (finely chopped)

1 tsp lemon juice

1½ tsp salt

½ tsp turmeric powder

1?2 tsp red chillie powder

1 tbsp oil

1 inch cinnamon

2 inches rampe leaf

1 garlic (past)

1cm ginger (paste)

1½ tsp salt or according to taste

PREPARATION

  1. Heat oil in a wok. Put the beans  and cook the beans for 10 minutes
  2. Mix onion, ginger, garlic, chillie powder, curry leaves, lemon juice,turmeric powder, desiccated coconut, salt,  turmeric powder and Maldives fish.
  3. Add the mixture, rampe leaf, cinnamon piece and cook on a low flame for about 5 more minutes. Keep tossing the mixture.
  4. Remove from heat immediately
  5. Serve with roshi or as a side dish with rice. 
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