Zileybi

Zileybi

Ingredients

3 cups all-purpose flour
2 tsp baking powder
2 cups sugar
1 inch cinnamon
2 cardamoms
4 pieces of Pandan leaves (Raambaa fai), cut into ½ inch pieces
2 tbsp rose water

½ tsp red food coloring

Vegetable oil for frying

Method

Cook about 3 cups of water with the sugar, cinnamon, cardamom and Pandan leaves and bring it to boil.

Add rose water and take off the flame.

Sift the flour and baking powder into a mixing bowl.

Add the food coloring and some water and mix well with a spoon.

Add water gradually to ensure desired texture of mixture.

The finished flour mixture should be thick enough to be squeezed from an icing bag/nozzle.

Heat some vegetable oil over a medium heat.

Using icing bag/nozzle squeeze coil shapes of the flour mixture into the oil.

When deep-fried, immerse in the previously cooked syrup.

When fully soaked in the syrup, take out and place on serving tray.

Pirinee

Ingredients

1 cup rice (coarse)
2 pieces of Pandan  leaves (Raanbaa fai), cut into 3 inch pieces
1 can condensed milk
6 cups water
½ cup sugar
2 tsp vanilla essence
¼ cup ground cinnamon
¼ cup ground cardamom

Method

Boil water with the Pandan leaves and sugar.

When the water is boiling, turn the heat to low and add the rice gradually while stirring. Let the rice cook and stir frequently to ensure that the rice doesn’t form lumps.

When the rice is cooked, gradually add the condensed milk while stirring.

Next add the vanilla essence, simmer for a minute or two and take off the flame.

Take out the Pandan leaves, then pour the mixture into a tray (about 2 inch deep).

Mix the ground cinnamon and cardamom and sprinkle the mixture on top of the pirinee. Chill and serve.

DHONKEYO KAJURU

Ingredients
3 cups plain flour
10 very ripe bananas
1 cup sugar
1 cup coconut (desiccated/scraped)
2 tsp vanilla essence (or 2 tsp rose water)
Vegetable oil for frying

Method
Mash the bananas with the sugar until sugar melts.
Add the flour and coconut into well mashed bananas.
Mix well, then add the vanilla essence (or rose water).
Heat the oil.
When the oil is hot, spoon balls of the banana mixture into the oil in batches.
Drain excess oil on paper towels

SAUSAGE ROLLS

Ingredients

5 sausages
3 cups flour
2 tbsp vegetable oil
1 tsp salt
Warm water

Vegetable oil for frying

Method

Cook the sausage for 3-4 minutes and keep it aside

To make dough –

Add salt and vegetable oil into flour

Then add warm water gradually while mixing it.

Knead it to form dry and smooth dough.

Break the dough into small balls.

Using rolling pin,  spread the dough ball into a rectangle which is big enough to roll the sausage in.

Wrap the sausage in the dough and cut into 5 equal pieces.

Then deep fry it.

BABUKEYO(BREADFRUIT) BODIBAI

Ingredients
2 cups breadfruit (babukeyo) cut into small cubes
2 cups sugar
10 cups water
1 cup thick coconut milk

Method
Pour water into a pot and boil it.
Add breadfruit and cook it in medium heat.
When the breadfruit is cooked, drain it and put it back into the pot.
Add sugar and cook at medium heat until the sugar melts.
It will be a sticky mixture now, lower heat and add coconut milk.
Simmer for while and its done.

ATHUJEHI

The only difference between Athujehi and Kaajaa is that, instead of normal flour, rice flour is used in Athujehi.

Ingredients

2 medium sized onions, thinly cut

2 garlic finely chopped

hint of ginger

8 curry leaves finely chopped

1/4 cup coconut 

1.5 cup rice flour

3 chillies (or more to make it more spicy)

lime juice (to taste)

salt (to taste)

1/4 cup rihaakuru

1/4 cup dried fish (Hiki mas)

Method

Mix onions. garlic, curry leaves, chillies, lime juice and salt.

Add rihaakuru, coconut and hikimas. mix well.

finally add flour and make it a dough. if it is too sticky, add some more flour.

Form small balls (size of a marble) and press each one with your thumb.

Then fry it.

DHANDIALUVI BOAKIBAA

Ingredients
2 1/2 cups grated manioca (Dhandialuvi)
4 cups finely grated young coconut (Gabulhi)
2 cups sugar
1 drop rose essence or jasmine water
1 tbsp plain white flour

Method
Preheat  oven.
Mix manioca, Gabulhi, sugar, flour and rose essence.
Mix thoroughly until the sugar dissolves.
Pour over a greased baking tray.
Spread evenly.
Flatten the top and bake at 160 degree for 35 minutes.
Allow to cool and cut into pieces.
Serve cold.

CAREMEL PUDDING

Ingredients
1 can condensed milk
1/2 cup sugar
6 eggs
2 teaspoon vanilla essence
1/4 cup water

Method
To make the caramel - Add water and sugar in a tray and heat it to melt the sugar.
heat and stir it until the sugar syrup turns golden brown color and spread it evenly at bottom and sides of the tray.
Keep it aside.
Beat 6 eggs, mix it with condensed milk and essence.
Pour the mixture slowly into the caramel coated tray.
Bake it  at 160 degree for 45 minutes.
Serve chilled.

MALDIVIAN TOFFEE

Ingredients
1 can condensed milk
2 can sugar (same size can as condensed milk can)
1/2 cup water
2 teaspoons vanilla essence
2 tablespoons Milo (or coco powder)

Method
Mix sugar and water in to a large pan and heat to melt the sugar.
Once its melt, add condensed milk and Milo.
Cook it in low heat and keep stirring continuously until it becomes thick.
Add vanilla essence and continue to stir until  it is thicken and forms a soft ball.
Immediately remove it from heat and transfer it into a greased tray.
Cut them immediately (Square or diamond shape) as it hardens very fast

KAAJAA (KULHI ROSHI)

Ingredients

2 medium sized onions, thinly cut

2 garlic finely chopped

hint of ginger

8 curry leaves finely chopped

1/4 cup coconut 

1.5 cup flour

3 chillies (or more to make it more spicy)

lime juice (to taste)

salt (to taste)

1/4 cup rihaakuru

1/4 cup dried fish (Hiki mas)

Method

Mix onions. garlic, curry leaves, chillies, lime juice and salt.

Add rihaakuru, coconut and hikimas. mix well.

finally add flour and make it a dough. if it is too sticky, add some more flour.

Make balls from the dough.

Roll each one to make a roti and cut into small pieces (square or diamond shape).

Then fry it.

LONUMIRUS

Ingredients
16 dried red chillies
1/2 of small coconut
1 garlic
1 tbs cummin
1 onion
2 curry leaves
1/2 tbs black pepper
salt  to taste 

Method
Grind all the ingredients to form a paste.
 

RIHAAKURU

Rihaakuru can also be prepared from Garudhiya. Cook Garudhiya in low heat until it forms a semi thick paste. If starting from scratch follow the instructions below.

Ingredients
500g tuna fish
1.5 liters water
little salt (do not put too much salt as it will be too salty when it get thick)

Method
Add water, fish and Salt into a large pot.
Cook in low heat until reduced to semi thick paste.
The color of it now would be dark brown.

Serve with lonumirus, lemon, and onion

GARUDHIYA

Ingredients
500g tuna fish
1.5 liters water
Salt to taste

Method
Cut tuna into large pieces.
Add water and salt into a large pot and heat it.
Add tuna pieces into the pot and bring it to boil.

Remove skim from top time to time

Boil until fish is cooked.

Serve hot with lemon, chilli or lonumirus and onion.

RIHAAKURUDHIYA

Ingredients
1 cup Rihaakuru
10 chillies
5 curry leaves
3 onions
1/2 liter water
1 lemon
coconut milk of 1 coconut
salt to taste

Method
Slice onions,chillies, curry leaves thinly and mix with salt and lemon
Mix in rihaakuru
Add coconut milk and water