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
2 tbsp white flour
1 tbsp vanilla essence
4 tbsp sugar
- 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.
- 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.
- Pour the fleshy screwpine content into a bowl, add the eggs, condense milk, vanilla essence, flour and beat well.
- 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.
- Pour the screw pine mixture to this baking tray.
- In a preheated oven bake the above mixture for about 55 minutes.
- 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.
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
- 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.
- Hold in bunches and chop the leaves finely. Keep aside.
- 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
- Add tuna flakes and mix well.
- Next add the finely chopped kulha fila fai and mix gently.
- Serve with roshi.
1 cup oatmeal (instant)
½ cup sugar
½ cup butter (at room temperature)
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)
- In a bowl, place the chopped dates and pour hot water. Keep aside for 15 minutes
- Cream the butter and sugar. Beat in the eggs one at a time.
- Fold in the white flour, baking powder and salt to the mixture
- Add the pine nuts, raisins, dates, vanilla essence and the oatmeal. Mix thoroughly with a wooden spoon.
- Pre heat the oven. Grease a baking tray.
- Spoon the prepared mixture to the greased tray and bake for about 40 minutes until the top turns golden brown.
- 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
¾ cup rihaakuru
6 cups water
6 dry red chillies
3 garlic cloves (cut into 4 pieces each)
1 large onion (cut into 4 pieces)
½ tbsp fennel seed or dhavihgandhu (saunf)
3 bilimagu(also known as bilimbi or balimbing, slit into half)
10 curry leaves
4 pieces of pandan leaves (ramba fai, each piece cut into 4 inches in length)
Salt to taste
- In a pot dissolve the rihaakuru in the 6 cups of water and put to boil. Remove any froth that forms on top while it boils.
- Cook on low flame and then add the onion, garlic, curry leaf, ramba fai, fennel seed, chillie, bilimagu. Adjust the salt according to taste
- Cook until the onion becomes soft.
- Remove from heat.
- Serve with white rice, maldive fish, lime, onion, chillie and theluli fai(fried murunga leaf)
Note: Some may prefer to make powder of the fennel seed prior to adding it. Some also add ambu masala fai to the above ingredients. Further, if you cannot get bilinmagu, you may add half raw mango cut into pieces. It tastes just as good.
Rihaakuru garudhiya is a lovely, lingering traditional dish, excellent to eat with rice for haaru.
2 cups oatmeal (instant)
1 ½ cup boiling water
2 cans of tuna in oil
½ cup chopped smoked tuna(valho mas or maldive fish)
20 curry leaves (finely chopped)
½ tbsp fresh ginger paste
1 big red chillie (githeyo mirus, chopped finely)
2 big onions (finely chopped)
½ tspn turmeric powder
3 tbsp lemon juice
1 ½ cup desiccated coconut
1 tbsp cooking oil
Salt to taste
- Soak the oats in boiling water for 20 minutes
- Mix onion, red chillie, lemon juice, salt, curry leaf and ginger paste. Mix until the juices from the onion flows out. Add the desiccated coconut and mix well.
- Add the tuna in oil and the smoked tuna to the above mixture and mix thoroughly. Add the turmeric and mix well. Adjust the salt according to taste.
- Add the oats. Mix thoroughly.
- Oil a baking tray and pour the mixture to the tray. Flatten the top. Pat the top layer with the tablespoon of oil.
- Bake for about 40 minutes in a preheated oven until the top turns brown.
- Cut into slices once it has cooled.
- Serve with tea. (Hope you enjoy a more nutritous and a healthier version of the favourite Maldivian kulhi Boakiba)
1 cup basmati rice
1 cup thinly sliced screw pine, kashikeyo (make very thin slices of the red fleshy part of the screw pine, 3 screw pines thinly sliced measures to one cup)
1 cup sugar
6 pieces 1 inch pandan leaves (ramba fai)
3 litres of water
1 ½ cup thick coconut milk
1 ½ cup thin coconut milk
- Wash the rice. Pour the (three litres)of water into a pot.
- Add the washed rice, thinly sliced screw pine, pandan leaves to the water
- Boil the mixture till the rice becomes soft, mashed and thick. Keep stirring.
- Once the water has evaporated to 1/3 of its original water level, and the mixture has become thick, take it off the fire and leave to cool (traditionally this used to be kept overnight, but we may leave it for one hour)
- Add the thin coconut milk and stir the mixture well. Add sugar.
- Heat the mixture on a low flame stirring continuously.Make sure that it does not burn.
- Once it begins to boil again, now add the thick coconut milk and cook for another 5 to 10 minutes on a low flame.
- Serve in small porridge bowls. Serve hot or cold.
Note: This is a very traditional Maldivian rice porridge. It will surely connect us with the times of our grand parents, and it leaves an unforgettable tastes in our mouth that lingers on.
Thank you mamma for teaching me this dish. It connects me with my childhood. The happy occassions in which kashikeyo baippen became a part of celebrating our happiness at Sea Side.