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.

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.

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