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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.