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

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!

Send your photographs to: aishath.naaz@gmail.com  or soba.ahmed@gmail.com

Batter

2 cups flour

2 ½ cup water

¼ tsp turmeric powder

1 ½ tsp salt or according to taste

Filling

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!

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.

Enjoy!

Naaz ( Manchester, UK)

send your mail to this email address:  aishath.naaz@gmail.com  or soba.ahmed@gmail.com

Ingredients

200g vermicelli
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

Preparation

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.

Ingredients

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

Preparation

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.

Serves 6

Ingredients

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

Preparation

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.

Serves 8

Ingredients

75g dark cooking chocolate (broken into pieces)
1 ripe pear (chopped)
250g butter
250g sugar
350g flour
3 eggs
1 tsp baking powder
2 tsp cocoa powder
1 tsp vanilla essence

Preparation

1. Preheat an oven 10 minutes before using.
2. Mix butter and sugar. Beat with an egg beater till creamy.
3. Gradually add eggs and whisk gently.
4. Sieve flour, baking powder and cocoa powder together in a separate bowl.
5. Gently fold in the flour mixture with a spatula.
6. Mix in the chopped chocolate, pear and vanilla essence.
7. Grease a baking tray and dust with flour.
8. Pour the batter and bake for 35 minutes.

Serve directly or with a scoop of chocolate ice cream.

Dough

1/2 tsp sugar

 100 ml milk

50 ml hot water

2 tsp of dried yeast

200 grams of plain flour

1 tsp salt

25 grams margarine

 Filling

2 cups boiled and shredded chicken

4 large red onions coarsely chopped

2 tbsp Kukulhu Havaadhu (Maldivian chicken curry powder)

3 pieces cinnamon sticks (3 inches each)

¼ tsp cinnamon cardamom powder

3 pieces rampe leaves (3 inches each)

1 hot pepper chilli Githeyo mirus (chopped)

 2 ½ tbsp sugar

2 tbsp margarine

2 tsp salt

 1 egg (beaten)

Preparation of the dough

1. Mix milk and hot water in a bowl.

 2. Dissolve the salt, sugar, and yeast in this mixture.

3. Cover and keep aside for 15-20 minutes.

4. In a separate bowl rub margarine to flour, pour the above prepared mixture and knead into medium soft dough.

5. Cover with a moist cloth and leave aside until the dough doubles in size.

 6. Punch it down, and gently knead again.

7. Divide into small balls and immediately use the filling

Preparation of the filling

1. Heat a wok and add margarine.

2. Add onion, sugar, rampe leaves, cinnamon sticks and stir fry until the onions turn golden brown.

3. Add curry powder, chilli, cinnamon cardamom powder, shredded chicken and salt.

4. Stir for a few more minutes.

5. Remove from heat and discard cinnamon sticks and rampe leaves.

Preparation of kukulhu Banas

1. Preheat oven

2. Press the dough into small cup shapes and place the filling inside it.

 3. Cover and make into the shape of a bun.

4. Grease a baking tray and arrange the buns.

5. Rub the egg on top of the bun and bake until the buns appear golden brown on top as shown in the picture.

6. Serve hot or cold

Ingredients

2 1/2 cups  manioca Dhandialuvi (grated)

4 cups young coconut Gabulhi (finely grated)

2 cups sugar

1 drop rose essence or jasmine water (optional)

1 tbsp plain white flour (optional)

Preparation

1. Preheat  oven.

2. Mix manioca, Gabulhi, sugar, flour and rose essence.

3. Mix thoroughly until the sugar dissolves.

4. Pour over a greased baking tray.

5. Spread evenly. Flatten the top and bake for 35 minutes.

6. Allow to cool and cut into pieces.

7. Serve cold.

Note: Some do not like to add any essence so adding rose essence or jasmine water is optional. Again there are others who do not add any flour, we like  it this way.

This is one of the most loved Foni Boakiba or sweet snacks for many Maldivians.