Sunday, February 28, 2010

Gulab Jamun Recipe: By Badhige

  • 1 C FullCream Milk Powder
  • 1/2 C all purpose flour
  • 1/2 tsp baking soda
  • 2 tbs butter
  • Full Cream milk , enough to make the dough
  • Sugar Syrup:
  • 2 C Sugar
  • 1 C water
  • 3 to 4 cardamom pods, slightly crushed
  • A few strands of saffron or rose water
  1. Make the dough by combining all the ingredients .
  2. Make 20 balls by gently rolling the dough between your palms into a smooth ball.
  3. Heat the oil on high and then lower the heat to medium.
  4. Fry the balls one by one.
  5. They will sink to the bottom of the pan , will rise to the surface once cooked .
  6. Ensure complete cooking from inside and even browning by moving and shaking the pan gently with the right temperature .
  7. Syrup :
  8. Boil the sugar and the water with cardamom pods, and saffron or rose water
  9. Sugar will dissolve in water at medium heat in 5-10 minutes .
  10. Do not caramelize the sugar.
  11. Keep it warm in a serving dish .
  12. Add the fried gulab jamuns directly into the warm syrup.
  13. Leave it overnight .
  14. Serve warm or at room temperature.

Saturday, February 27, 2010

Pepper Beef Recipe: By Badhige


  • 2 1/2 teaspoons cornstarch, divided
  • 1 teaspoon sugar, divided
  • 1/2 teaspoon salt
  • 1 pound flank steak, trimmed and thinly sliced across the grain
  • 1/4 cup low-salt beef broth
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon vegetable oil
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1 cup sugar snap peas, trimmed
  • 1 1/4 cups cubed red bell pepper
  • 1 1/4 cups cubed yellow bell pepper
  • 1 1/4 cups cubed green bell pepper


Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Order Pepper Beef Online: CLICK HERE

Friday, February 26, 2010

Gobi Manchurian Recipe: By Badhige

Serves 4 as an appetizer or part of a multi-course meal


10 to 12 cloves garlic
1 piece ginger, peeled and sliced into coins, + 1 teaspoon julienned ginger
1 head cauliflower, cut into bite-size florets
2⁄3 cup cornstarch
2⁄3 cup flour
1 tsp. cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tsp. plus 3 tbsp. soy sauce
Peanut oil
2 small onions, chopped
8 to 10 fresh bird's eye chilis, thinly sliced
3/4 cup ketchup
2 teaspoons sesame oil
Cilantro leaves for garnish


1. In a blender, purée garlic, ginger slices, and 1⁄3 cup water. Set aside.

2. In a a pot of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.

2. In a small bowl, mix together cornstarch, flour, cayenne pepper, salt, and pepper. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to form a batter.

3. Heat about 1 inch of oil in a wok over medium-high heat. Working in batches, dip cauliflower in batter, then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

4. Drain all but 2 tablespoons of oil. Sauté onions until soft, about 3 to 4 minutes. Add chilis and remaining garlic paste and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce, sesame oil, and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with salt and pepper to taste.

5. Return drained cauliflour to the wok and toss to coat. Transfer to serving plate(s), garnish with julienned ginger and cilantro, and serve as an appetizer or with rice as a main entree.

Order Gobi Manchurian Online: CLICK HERE

Butter Chicken Recipe: By Badhige


  • 2 to 3 tablespoons of butter
  • 1 onion
  • ¼ teaspoon of cinnamon
  • 2 teaspoons of crushed garlic
  • 2 teaspoons of crushed ginger
  • ½ teaspoon of ground turmeric
  • 1 to 2 teaspoons of chilli powder
  • 1 tablespoon of coriander
  • 400 grams / 14 oz of skinless, boneless chicken thighs or breasts
  • ¼ to ½ cup ground almonds
  • 225 gram / 8 oz can of whole peeled tomatoes with juice
  • 1 tablespoon of tomato paste
  • ½ cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

Order Butter Chicken Online: CLICK HERE

Tuesday, February 23, 2010

Caesar Salad Recipe: By Badhige

Prep Time:
15 Min
Ready In:
15 Min


  • 1 head romaine lettuce
  • 1 clove garlic
  • 1 teaspoon lemon juice
  • 1/4 tablespoon lemon juice
  • 1/4 teaspoon ground mustard
  • 1 (2 ounce) can anchovy fillets, oil reserved
  • 2 teaspoons olive oil from anchovies
  • 1/4 cup egg substitute
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon white vinegar
  • 4 tablespoons croutons


  1. Wash the lettuce and dry the leaves well. Tear into 1 to 2 inch pieces, and transfer to a salad bowl.
  2. Using a food processor puree or pulverize the garlic. Add the lemon juice, mustard, anchovies, oil, liquid egg, pepper, parmesan cheese, and vinegar and mix well. Just before serving, toss the romaine lettuce with the dressing and top with croutons.

Order Caesar Salad Online: CLICK HERE

Avocado Shrimp Salad Recipe: By Badhige

Prep Time:
20 Min
Ready In:
20 Min


  • 1 cup cooked salad shrimp
  • 2 tablespoons chopped fresh chives
  • 1/3 cup mayonnaise
  • 1 tablespoon soy sauce
  • 2 tablespoons chili sauce
  • salt to taste
  • 2 avocados, halved lengthwise and pitted
  • 1 tablespoon lemon juice
  • Bibb lettuce leaves
  • 1 teaspoon paprika
  • sliced pimento peppers, for garnish


  1. In a bowl, mix the shrimp, chives, mayonnaise, soy sauce, and chili sauce. Season with salt.
  2. Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Order Avocado Shrimp Salad Online: CLICK HERE

Monday, February 22, 2010

Beef Masala with Ginger by Badhige

What you need..

  • 3 bay leaves
  • 1 (1 inch) piece cinnamon stick
  • 5 cardamom pods
  • 4 whole cloves
  • 2 teaspoons fennel seeds
  • 10 whole black peppercorns
  • 2 pounds beef tenderloin, cubed
  • 3 cups chopped onion, divided
  • 5 green chile peppers, halved lengthwise
  • 1 (1 1/2 inch) piece fresh ginger root, grated
  • 6 cloves garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 cup coconut oil
  • 1/4 teaspoon whole mustard seeds
  • 4 fresh curry leaves
  • 2 1/2 teaspoons lemon juice
  • 1 teaspoon ground black pepper
How to Prepare...
  1. To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.
  2. Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.
  3. Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.
  4. Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes. 
 Order Beef Masala Online CLICK HERE

Tuesday, February 9, 2010

How to Make Valentine Pizza by Badhige

Valentine Pizza
What better way to celebrate Valentine's Day with the kids than with this heart-shaped pizza? Frozen bread dough makes this Valentine pizza come together in no time.The smoked mozzarella cheese is more expensive than regular, but it tastes so much better. Look for it in the gourmet cheese section of your local supermarket or at STO Super-mart.


  • 1 loaf frozen bread dough, thawed in refrigerator according to package directions
  • 1 cup pizza sauce (prepared or your own homemade)
  • 8 oz. smoked mozzarella cheese, shredded
  • 18-20 slices chicken sausages ( you can also use Beef )


  1. Preheat oven to 400 degrees F.
  2. If using a pizza stone or cast iron pizza pan, sprinkle with cornmeal. If using a cookie sheet or metal pizza pan, grease with olive oil, then sprinkle with cornmeal.
  3. Remove thawed bread dough from refrigerator and stretch or roll out to a thickness of 1/2-inch. Shape into a heart. Prick several places with a fork.
  4. Bake in preheated oven 10 minutes.
  5. Remove from oven and top with pizza sauce, leaving a 1-inch border all the way around.
  6. Sprinkle cheese over sauce.
  7. Outline with sausages in a heart shape.
  8. Bake another 10-20 minutes until pizza is golden and bubbly.
Order Special Heart Shaped Pizza ( only available from 11th to 18th February 2010 in Badhige
Note: The ingredients of the above recipe is totally unique and Special on Marble Lover's Pizza

Monday, February 8, 2010

How to make Banana Custard by Badhige

What you need:
• 2 Ripe Banana
• 15 gms Custard Powder
• 1/4 cup Sugar
• 150 ml Milk
• 1 tsp Almonds (chopped)
• 1 tsp Cashew Nuts (chopped)
• Few drops Vanilla Extract

How to Make:
Peel off bananas and cut into small cubes.
Mix custard powder and sugar in little milk.
Boil the remaining milk for 10 minutes.
Pour the boiled milk into the above mixture.
Bring the mixture to boil.
Add banana cubes and vanilla extract.
Garnish with chopped almonds and cashews
Banana Custard is ready to serve.

Sunday, February 7, 2010

How to Make Kukulhu Bajiyaa ( Chicken Samosa ) Badhige

Pastries ( Fuh Gadhu )
4 cups plain flour
1 tsp salt
4 tbsp vegetable oil
cold water
1/2 cup oil mixed with 2 tbsp flour to spread on pastry, extra flour for rolling
1. Mix salt oil into the flour until it is crumbly, add enough cold water for a chapatti-like dough.
2. Divide the dough into about 20-25 balls, Roll out with into 3 inch circles.
3. Spread oil and flour mixture over one roti, place the second one one top, pressing together gently, repeat until you have pile of seven rotis.
4. Roll out the whole pile until it is 7-8 inch in diameter, use extra flour during rolling if necessary.
5. Place on a medium hot tawa, cook lightly on 1 side then turn the roti over and cook lightly on the other side for approximately 20 seconds

Remove the top roti, turn over and remove the roti from the other side, repeat until all seven are separate. .
Wrap the samosa pastries in the tea towel.
When all the pastries are made, pile them evenly on top of each other, cut them into half, cut the top and bottom of to make them straight.  
½ kg minced chicken breast
1 bunch spring onions
2 cloves garlic (minced)
½ inch ginger (minced)
2 to 3 finely chopped green chillies
½ cup chopped coriander leaves
salt to taste
1 teaspoon garam masala
1 table spoon Lea and Perrins Worcestershire Sauce.
1 tspn English mustard
Dry cook the minced chicken with garlic, ginger, chillies and salt, until all the water evaporates, break the lumps if they form. Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool
Add garam masala, onions and coriander.
Folding the Samosas
Flour and water paste
Fold one end over in a diagonal to create a triangle stick down using the flour and water paste, then fold again, the other way, sticking it down with the paste. Fill the triangle with the filling ; fold the flap, glue down using the flour paste. Repeat for until all the filling is used up.

Deep fry 3-4 at a time until golden. 

Saturday, February 6, 2010

How to make Fihunu Kukulhu

 Maldives Style Roast Chicken
1 whole chicken ( or cut into large pieces)
1 onion (finely grated)
3 tbsp thick coconut milk
1 tsp chili powder
1 tsp ginger garlic paste
2 tbsp margarine
½ tsp cinnamon cardamom powder
2 tsp honey
2 tsp lime juice
1 tbsp Maldivian Addu Havaadhu ground to a smooth paste OR 1 tbsp chicken curry powder
Pinch of red food colour
2 ½ tsp salt or according to taste

1. Mix onion, ginger, garlic, curry paste/powder, cinnamon cardamom powder, honey, chili powder and salt.
2. Skin and pierce the chicken.
3. Apply lemon juice, salt and the prepared curry paste.
4. Cover and marinate in the fridge for 1 to 3 hours.
5. Preheat an oven.
6. Grease a baking tray, place the chicken on it and rub margarine lightly all over the chicken.
7. Bake until the chicken is tender and appears golden brown.
8. Heat the leftover sauce. Add coconut milk, food colour and cook until the sauce is thick.
9. Remove the chicken from the oven and place it on a serving dish.
10. Pour the sauce over the chicken and serve.
Source : Dhumashi

Order Grilled Chicken Online

Friday, February 5, 2010

How to make Mas-Roshi

What you need:1/2 Pcs  Smoked Tuna
3 Maldives Chilly 
1 Lemon
1/2 Coconut / Ground Coconut
1/4 teaspoon Turmeric Powder ( Optional )
1 Tea Spoon Oil
2 Onions
1/2 inch Ginger 
2 Curry Leaves
Salt to Taste
2 Cup Flour

 ( Tuna Pastry - Maldive Style )
How to Prepare:
Making the Tuna Mix
Cut Tuna into thin pcs, Cut Chilli, Onions, Ginger & Curry Leaves small pcs. Mix everything with Lemon and Salt.
After Mixing well put the Groud Coconut. Check if Salt is enough.
Then make small Balls out of the Mix.

Making the Flour
 Then Mix the Flour with Oil and Salt. ( if you want you can also add Ground Coconut ) 
Make Small Balls from the ready  Flour Mix.

Final Step:
Put the Ready Tuna mix inside the Flour and Compress it to Flatten ( You can Set this for any size you like ) 
Heat a Flat Pan and Start baking the Mas Roshi in Medium Heat until its baked well.

Serve with Black Tea or Milk Tea  Enjoy :P

Order Food Online Now Click here

Tuesday, February 2, 2010

Kiru Haluvidhaa with Fruits by Badhige

1 Packet of Plain Gelatin (Sufficient for 500ml liquid)
400 ml Soya Milk ( you can also use Coconut Milk )
40 gms Chopped Apple
40 gms Chopped Orange
40 gms Tinned Cherries in Syrup
Jelly Mould ( you can also use Agar Agar Powder )

1. Put the soya milk / cocnut Milk  into a saucepan, together with the gelatin. Notice that we are using less liquid than is normally used for a jelly (jello) dessert, for this dish we need a firmer jelly.
2. Heat gently to dissolve the gelatin, don't let it boil, and keep stirring.
3. Pour into a mould and leave in the fridge to set overnight.
4. Turn it out onto a plate and slice. I like to cut out star shapes when I serve this dish.
5. Mix the fruit with together with the syrup from the cherries and pour over the tofu stars (This syrup, will give the dish its sweetness).

Make Fihunu Mas ( Maldive Grilled Fish ) Badhige

Your Choice of Fish ( Tuna or Reef Fish )  – medium size, (whole, gutted, scales removed and fillet sliced to the bone)
50 g Dried Chilli
20 g Onion
2 Garlic Cloves
1 tsp Cumin
2 Curry Leaves
1 tsp Black Peppercorns
Salt to season 

How to Prepare
Blend the spice mixture to a smooth thick paste. Pierce the fish on to a large skewer. Fill the slits made on the fish with the spice mixture. Grill over hot coal, on both sides until Done.

Order Grilled Fish Online CLICK HERE

Monday, February 1, 2010

How to make Breakfast Pizza

1 lb. bulk chicken sausage
1 (8 oz.) pkg. refrigerator crescent
1 c. frozen hash browns, thawed
1 c. (4 oz.) Cheddar cheese, shredded
5 eggs
1/4 tsp. pepper
2 tbsp. Parmesan cheese
1/4 c. milk
1/2 tsp. salt
Use a round pizza pan or a cookie
sheet with rim
Brown sausage, drain; separate dough. Place on ungreased pizza pan. Press over bottom and up sides to form a crust. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour onto crust. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25 to 30 minutes. 6 to 8 servings.

Note: This Recipe have Been modified to fit our society ( we have used chicken instead of Pork )

Source: Karols Kitchen