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Gabulhi Faroshi Boakiba

July 1, 2016


3 cups faroshi powder (rusk powder)

6 eggs

200 grams butter

200 grams sugar

10 almonds (cut lengthwise)

4 drops almond essence

1 cup grated young coconut (gabulhi)

1/2 cup fresh milk


1. Beat butter and sugar. Add the eggs and beat thoroughly

2. Add the faroshi or dry rusk powder. Gently Mix.

3. Add the milk, grated young coconut and almond essence.

4. Grease a baking tray and pour the mixture. Smoothen the top and spread the almond on top.

5. Bake in a preheated oven.

6. Cut into pieces and serve.

I am sure you will love this! My family did!

Bambukeyo Masfathafolhi

July 1, 2016


2 cups Valhoamas (Maldivian smoked tuna) chopped

1 1/2 cup boiled and mashed breadfruit (bambukeyo)

1/cup raw rice +1/4 cup grated coconut paste (soak the raw rice in water for few hours, throw the water and mix with coconut and grind to a coarse paste)

2 onions finely chopped

I big red chillie(githeyo mirus)

2 tbsp chillie powder

¼ cinnamon cardamom powder

11/2 tbsp lemon juice

1 tbsp ginger  paste(fresh)

1/2 tbsp garlic paste(fresh)

20 curry leaves finely chopped

1/cup finely grated coconut

1 1/2 tsp turmeric powder

1 tbsp salt or according to taste

1/4 cup oil

1. Mix onion, ginger, garlic, curry leaf, lemon juice, salt, cinnamon cardamon powder, chillie , chillie powder and turmeric till the juices flow.

2. Add the grated coconut, rice paste, and mashed bread fruit. Mix thoroughly

3.  Pre heat the oven. Grease a baking tray

4. Take a spoonful of the mixture and make a cone shaped bun and arrange these on the baking tray. You may apply a bit of oil on your palms (or gloves) when you make the cone shaped buns (as it may be sticky)

5.Make cone shaped buns using the entire mixture.

6. Apply oil on top of the cone shaped buns and put in the pre heated oven.

7. Bake until well cooked and the top becomes brown

Enjoy!!! this very yummy Maldivian breadfruit baked savoury snack



Bimbi Foni Folhi

July 1, 2016



1 cup bimbi (finely ground millet flour)

1/4 cup rice flour(ground to a fine paste)

1/2 cup sugar

1/cup grated young coconut (Gabulhi)

3 eggs

1/4 cup jasmine water

1 1/2 cup water

Butter or oil to grease the pan


  1. Mix the bimbi flour with water.
  2. Add the rice flour, sugar, eggs and mix till it becomes a smooth batter
  3. Add in the jasmine water and grated young coconut.
  4. Gently mix
  5. Grease and heat a pan
  6. Add small spoon fulls of the batter and cook the pan cake
  7. Gently fold the pancake and remove from the pan
  8. Serve on a plate

Note: If the batter appears dry you can add enough water till you have a smooth enough batter with which you can prepare pan cakes,

Hithala Fushu Foni Boakiba

July 1, 2016

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11/2 cup hithala fuh (a locally prepared yam powder)

2 cup grated young coconut(Gabulhi)

3 cup rampa fen ( boil 4 pieces of pandan leaves in 3 cups of water, throw the pandan leaf, use when cool)

1 cup jasmine water

1 cup sugar

2 tbsp white flour


  1. To a bowl add the hithala fuh and pour the ramba fen and jasmine water until the hithala fuh is well soaked
  2. Mix the hithala fuh till the pieces are well dissolved and becomes a thick batter.
  3. Add in the sugar and mix well. Add the flour
  4. Next, add in the grated young coconut
  5. Mix the batter gently
  6. Grease a pan, pour the batter  and bake on low heat until the boakiba is well cooked.
  7. Cut once the boakiba has cooled


If the batter is too dry you may choose to add one more cup of water

Some times the hithala fuh boakiba may have a slightly bitter taste, therefore check the quality of the hithala fuh when you buy it from the local market.

According to my mother whose recipe I follow, adding enough water can reduce the bitter taste.

All the best, enjoy this lovely boakiba.

Muranga Fathu Riha

June 29, 2016


2 cups fresh muranga leaves(stems removed)

1 cup thick coconut milk

1 tbsp lemon juice

1 valho mas cut into slices(skinned and boned smoked tuna)

1 ½ tsp salt or according to taste

1 1/2 cup water

Ingredients for Curry paste

1 1/2  tsp cumin seed

1  inch ginger (crushed)

4  garlic cloves (crushed)

1/4 tsp cardamon powder

1/4 tsp cinnamon powder

¼  tsp turmeric powder

1  red chillie

2 onions(chopped)

12 curry leaves

1/2 tsp pepper powder

½ cup scraped fresh coconut

1 tbsp salt or according to taste

1/4 cup water (to use for grinding)       

Preparation of curry paste

  1. Mix all the ingredients for curry paste
  2. Put in a mixie and grind to a smooth paste. (Can add ¼ cup water while grinding)

Preparation of curry

  1. Boil the muranga leaves in the 1 1/2 cups of water.
  2. Once the leaves have softened add the prepared curry paste, lemon juice, valhomas, salt. Mix well and cook for about 7 minutes.
  3. Once the mixture begins to boil, add the coconut milk, and stir.
  4. Cook for a few more minutes.
  5. Serve with roti or rice

Note: Some people throw the water in which the muranga leaves are boiled. I prefer to cook the curry with the water.

I am sure if you make this once for your loved ones they are going to expect you to cook this lovely curry very frequently.

Meeru Rihaakuru Folhi

June 29, 2016


150 grams valho mas (cut into fine pieces)

1/4 cup grated coconut

1/2 cup grated gabulhi (young coconut)

2 tblsp pepper corns (powder)

1  cup raw rice

1 red chillie (githeyo mirus)

1 tbsp chillie powder

2 onions(chopped)

1 cup fresh murunga leaves(drumstick leaf)

4 eggs

1/2 cup rihaakuru

1 inch ginger (skinned and chopped)

2 tblsp white flour

1.5 tsp salt(or according to taste)

Juice of 1 lemon

1/2 cup water


  1. Mix raw rice with grated coconut with water and grind to a fine paste
  2. Separately mix  onion, chillie,valho mas, ginger paste, chillie powder, ground pepper lemon juice, salt and rihaakuru
  3. To this mixture add gabulhi ,murunga leaves,rice and coconut paste. Mix gently.
  4. Add in the beaten eggs and the flour.
  5. Next lightly oil a pan, and once the pan is well heated add one large spoon full of the batter and spread as you would in making a pan cake.
  6. Once the mixture is cooked(will appear brown and hard), fold
  7. Gently remove from the pan, arrange in a plate and serve


Note: If the batter is too watery you can adjust by adding a little additional flour.

If you like it little less salty, you need not add salt at all as rihaakuru is salty

Be patient when making the pan cakes and allow it to cook well before attempting to fold it.

I made this yesterday and those who ate it   thought this was velaa bis folhi, which is a delicacy we do not make any more. So make this and surprise the family with one of traditional snacks.

Rihaakuru folhi is prepared in different households in different ways.  This is how I make it and hope you will enjoy it as much.


June 7, 2016


150 grams Dry Fish(Maldive fish/hiki mas)

1 coconut(kaashi) or dry coconut (kurolhi)(chopped into small pieces)

1 tblsp pepper corns

4 dry red chillie(chopped)

1 red chillie (githeyo mirus)

2 onions(chopped)

15 curry leaves

6 garlic cloves (skinned and chopped)

1 inch ginger (skinned and chopped)

1.5 tsp salt(or according to taste)

Juice of 1 lemon


  1. Mix all the ingredients
  2. Grind(dry grinding) to a rough paste(can add the lemon juice while grinding)
  3. Serve with Baippen(rice porridge) or eat with roshi

Note:This is a traditional dish our ancestors particularly enjoyed eating with Baippen during the olden days

I love to make it during Ramazan just to eat with Roshi. Make Maskurolhi, bring a smile on the faces of your loved ones as they enjoy this lovely dish. Enjoy!

You can adjust the amount of chillie, pepper and salt according to your taste.

You may use Maldive fish flakes, or ground hiki mas to make this dish.

Kashikeyo Flan (Maldivian Screwpine Flan)

June 23, 2015


1 1/4 cup thinly sliced screw pine or  kashikeyo (make very thin slices of the red fleshy part of the screw pine, 4 screw pines thinly sliced measures to 1 ¼ cup)

1 cup water

½  tin condensed milk

4 eggs

2 tbsp white flour

1 tbsp vanilla essence

4 tbsp sugar


  1. Add 1 cup water and 1 cup sliced screw pine to a pot and bring to a boil. Once the screwpine is well cooked remove from fire and leave to cool.
  2. Run the above in a mixie until you get a smooth paste. Now strain using a tea strainer such that the fibre and the fleshy content of the screw pine is separated.
  3. Pour the fleshy screwpine content into a bowl, add the eggs, condense milk, vanilla essence, flour and beat well.
  4. Caramalise sugar in a baking tray by heating the sugar with a drop of water until the sugar melts and turns golden brown. Now spread the left over ¼ cup of finely sliced screwpine on top of the caramalised sugar in the baking tray.
  5. Pour the screw pine mixture to this baking tray.
  6. In a preheated oven bake the above mixture for about 55 minutes.
  7. Allow the mixture to cool. Flip onto a plate. Cut into slices and serve as a dessert.

Note; If you prefer not to bake you can steam the same.

Kulhafila Fathu Mas huni

June 23, 2015


5 small bundles of kulha fila fai

2 cans tuna in oil (throw the oil, and heat the tuna flakes on a pan till it becomes dry and flaky)

2 tbsp rihaakuru

1 coconut (dessicated)

1 big onion (finely chopped)

Juice of ½ lemon

1 red chillie (githeyo mirus)

Salt to taste


  1. Wash the kulha fila fai. Make sure that it is free of any sand. You may soak the leaves in white vinegar for a few minutes and rinse it again with water.
  2. Hold in bunches and chop the leaves finely. Keep aside.
  3. In a separate bowl, mix onion, chilies, lemon juice, salt and rihaakuru. Mix until the juices from the onion flows into the mixture. Now add the dessicated coconut and mix thoroughly
  4. Add tuna flakes and mix well.
  5. Next add the finely chopped kulha fila fai and mix gently.
  6. Serve with roshi.

Oatmeal Date Cake

June 22, 2015


1 cup oatmeal (instant)

½ cup  sugar

½ cup butter (at room temperature)

3 eggs

¼ cup white flour

½ tspn baking powder

¼ tspn salt

1 tspn vanilla essence

¼ cup hot water

1/2   cup dates (chopped finely)

¼ cup dry raisins

¼ cup pine nut or kanamadhu (cut finely)


  1. In a bowl, place the chopped dates and pour hot water. Keep aside for 15 minutes
  2. Cream the butter and sugar. Beat in the eggs one at a time.
  3. Fold in the white flour, baking powder and salt to the mixture
  4. Add the pine nuts, raisins, dates, vanilla essence and the oatmeal. Mix thoroughly with a wooden spoon.
  5. Pre heat the oven. Grease a baking tray.
  6. Spoon the prepared mixture to the greased tray and bake for about 40 minutes until the top turns golden brown.
  7. Remove from the oven, allow to cool. Cut into pieces and serve with tea.

Note; In the absence of pine nut you can use the same quantity of chopped almonds It goes well as a side dish at the time of breaking fast