Maalhos-keyo Riha ( Green Banana Curry )

Ingredients
1 lb ash plantains or green banana
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
2 green chillies
1 1/2 tsp salt
1'' cinnamon
1 cardomom
1 sprig curry leaves
1 1/2 tsp red chillie powder
1/2 tsp fenugreek
2 ozs onions
1 medium sized tomato
3tsp lime juice
1/2 inch rampe
oil for deep frying
ground turmeric
coconut milk

How to make
Peel and cut the ash plantain or green banana into 1 1/2 inch long fingers. Rub with salt and turmeric and deep fry till golden brown.
Peel and cut the onions, green chillies and tomato. Add all the ingredients to the coconut milk(except the plantains) and boil till the onions are done and the gravy is thick.
Add the fired plantains, bring to the boil again and simmer for about 5-7 minutes.

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

Method

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.  

Filling

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

Ingredients

Flour and water paste

Pastry

Filling

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. 

How to make Fihunu Kukulhu

 Maldives Style Roast Chicken
 Ingredients
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

Preparation
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

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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


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Kiru Haluvidhaa with Fruits by Badhige

Ingredients
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 )

Preparation
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

Ingredients
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.

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Garudiya Recipie by Badhige

( Maldives Tuna Soup )
Ingredients
500gm tuna fish
1.5 litres water
salt to taste

-Cut tuna into serving size pieces.
-Place tuna in a large pot,add water and salt to taste.
-Boil until fish is cooked.
-Remove skim from top time to time.
-Serve hot with rice,lemon onion,chilli.
- Eat with Plain ( steam ) Rice & Lonimirus

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How to Make Chicken Mussamma

Maldives Style Chicken

Ingredients (7 servings)
1 Chicken cut into 16 pieces
3 Onion (medium size)
4 Garlic Cloves
2 Curry Leaves
2 ramp Leaf (if available)
50ml Oil
100g Coriander Curry Powder
50 g Raisin
100 ml Coconut milk (thin)
50 ml Coconut milk (thick)
Salt to season
Strips of Palm leaf or any type of leaf to tie the chicken.
Method
-Fry the onion, garlic, ramp leaf and curry leaves until the onions are golden brown.
-Add in the curry powder, sugar, raisins,half of the thin coconut milk and cook for few minutes.
-Slice the chicken pieces and tie with the thin strip of leaves
-mix with some of the curry paste.
- Add in the rolled chicken pieces together with the rest of the curry paste and coconut milk and salt to season.
-cook the chicken covered in low heat. Stir to avoid checken pieces sticking to the pan.
-Add in the thick coconut milk.
-Adjust seasoning and remove from heat.

How to make Lonumirus ( Maldive Chilli Paste ) Badhige

SIDE DISH

very spicy!!
Ingredients (12 servings )
16 dried red chillies
4 pcs of coconut
1 garlic
1tsp cummin
1 onion
2 curry leaves
4 pcs of green mango(if available)
1/2 tsp black pepper
salt to taste

Method
-Grind all the ingredients together until a rough paste formed.
-If mango not available,some lemon juice maybe added.
-Enjoy with garudhiya ( Maldives Fish Soup and Plain Rice ) 

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How to Make MasHuni ( Badhige Recipes )

Ingredients (4 servings)

(main dish)
2 can Tuna
1 Onion (thinly sliced )
4 green chillies chopped
1 lime
Salt to season

Method
- Crush the onion and chili with lime juice and salt.
-Add in coconut and tuna and crush them well.
-Adjust seasoning.
-enjoy with Huni Roshi

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How to Make Gula from Badhige

Ingredients
1 smoked fish or 2 can tuna
1 cup grated coconut
1 inch piece of ginger
3 chillies
2 onion
2 curry leaves
1 lemon
1 tsp turmeric powder
2 cup flour
oil for frying
salt

 
Method
-if using smoked fish clean and cut into small pieces.
-chop onion,chillies,ginger and curry leaves into pieces as well.
-mix all the ingredients except grated coconut and flour
-when mixed well shape them to small balls and keep it aside.
-now make the dough with remaining grated coconut.
-take the dough,make small pieces,flattened out and fill it with the mix and shape them into balls.
-deep fry in hot oil until golden brown in color.
-remove,drain the excess oil and place neatly on a serving plate.
-serve hot.

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މާޅޮސްކެޔޮ މަށާ ކުދިކޮށް ކޮއްޓަވާފައި ތެލުލައްވާށެވެ. ފިޔާ ކޮއްޓަވާ އިގުރު، ލޮނުމެދު ޗިސްކުރައްވާށެވެ. ގިތެޔޮކޮޅު ހޫނުކުރެއްވުމަށްފަހު އެގެ ތެރެއަށް ފިޔާ އަޅުއްވައިގެން ރަތް ކުރައްވާށެވެ. ފިޔާ ރަތްވުމުން އިގުރު، ލޮނުމެދު، ހަވާދު، ހަކުރު އަދި ބޭނުންފުޅުނަމަ، ހަވާދު ސަމުސަލެއް އަޅުއްވައިގެން ކައްކަވާށެވެ. ދެން މީގެ ތެރެއަށް މޭކޮޅު އަޅުއްވާ 10 މިނިޓް ވަންދެން ކައްކަވާށެވެ. ލޮނުރަހަ އާއި ފޮނިރަހަ ހެޔޮވަރު ކުރެއްވުމަށްފަހު، މާޅޮސްކެޔޮކޮޅު އަޅުއްވާ އެއްކޮށްލައްވާށެވެ. މާ ހިކިނަމަ، ކިރުޖޯޑެއް އަޅުއްވައިގެން 10 ވަރަކަށް މިނިޓް ވަންދެން ކައްކަވާށެވެ