Maldivian iftar recipes / Ramadan recipes / guava juice / Riha folhi/ kavaabu / kulhiboakiba/ chocolate biscuit pudding
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1. GUAVA JUICE:
Ingredients:
- 1 nos. guava (400g)
- 1 1/2 cup sugar to taste
- 1.5 liter cold water
- cut guava into small pieces. Blend it with sugar & water. Strain it to remove seeds. Add more cold water.
- Enjoy refreshing guava drink with iftar snacks.
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2. RIHA FOLHI (CURRY TUNA CREPES):
For filling:
- 1/2 cup smoked tuna
- 1 canned tuna (180g)
- 2 tbsp cooking oil
- 1 nos onion
- 2 garlic cloves
- 20 nos. curry leaves
- 2 pandan leaves
- 1 tsp ginger (grated)
- 1/3 nos. scotch bonnet chilli
- 1/2 tsp salt to taste
- 1 tsp tomato paste
- 2 tbsp curry powder (hanaakuri havaadhu)
- 1/4 tsp cumin powder
- 1/4 tsp black pepper powder
- 1/2 tsp chilli powder
- 1/4 tsp cardamon powder
- 1/4 tsp cinnamon powder
- 1 cup water
- 1/2 cup coconut milk
For crepes:
- 1 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp tumeric powder
- 2 cups water approx.
- mix smoked & canned tuna. set it aside.
- Add oil, onion, garlic, ginger, curry leaf, pandan leaf and chilli. Saute till onions are tender. Add salt, mixed tuna mixture. Cook 2-3 mins on medium heat.
- Add tomato paste, curry powder, cumin, black pepper, chilli, cinnamon & cardamon powder. Mix 2-3 mins on medium heat.
- Add water. cook on low-medium heat until water is absorbed. Add coconut milk & cook till coconut milk is absorbed and looks like a dry curry. let it cool down.
- Mix ingredients listed for crepes. Strain it to remove any lumps.
- A pan on low to medium heat, apply oil. Add around 1/4 cup batter. quickly swirl it around. Cook till it leaves pan. Shake it if needed.
- Remove to a plate. Add curry filling & roll it tightly.
- Make sure your pan is not too hot while putting crepe batter. To avoid overheating of pan, do rolling & cooking crepes simultaneously.
- Enjoy
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3. KAVAABU
Ingredients:
- 3 tbsp rice flour (coarse)
- 1/2 cup hot water
- 1/2 cup yellow split gram
- Water for soaking
- 2 cups water for cooking dhaal
- 1 nos. onion
- 1 nos. garlic
- 15 nos. curry leaves
- 1/2 scotch bonnet chilli
- 2 1/2 tbsp lime juice
- 1 1/2 tsp salt to taste
- 1/4 tsp cumin powder
- 1/2 tsp black pepper powder
- 1/2 tsp tumeric powder
- 1/2 cup smoked tuna
- 1 can tuna (180g)
- 1/2 cup grated coconut
- 1/2 cup all purpose flour
- Add rice flour, hot water and set it aside for soaking. If you don't have rice flour, can use soaked and coarse blended rice.
- Wash dhaal. Add water and soak it at least 30 mins to 1 hour.
- Drain water. Put it in pot with water and cook till water is absorbed and dhaal is cooked. Let it cool down.
- In a mixing bowl, add fine diced onion, chopped garlic, sliced curry leaves, fresh chilli, lime juice and salt to taste. Mix well. Add cumin, black pepper and tumeric powder & mix well.
- Add smoked tuna & mix well. Add grated coconut and mix well. Add canned tuna, mix well.
- Add soaked rice mixture from earlier after draining any excess water. Add cooked dhaal and mix. Add flour and mix well.
- Take around 2 tbsp and shape kavaabu. Once oil is hot on low to medium heat, add it one by one and fry till golden browned. Fry it in batches till all done.
- Enjoy.
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4. KULHIBOAKIBA (SPICY TUNA CAKE)
Soak and blending:
- 1 cup normal rice
- 2 cups hot water (soaking)
- 1/4 cup water (blending)
Blending:
- 1 onion
- 4 garlic cloves
- 4 bilimbi
- 1/4 cup curry leaves
- 1/4 tsp black pepper seeds
For mixing:
1 nos. onion
- 2 nos. garlic
- 15 nos. curry leaves
- 1/2 scotch bonnet chilli
- 2 tbsp lime juice
- 2 1/4 tsp salt to taste
- 1/2 cup smoked tuna
- 1/4 tsp cumin powder
- 1/2 tsp tumeric powder
- 1/2 cup grated coconut
- 1 can tuna (180g)
- 3/4 cup water
- 2 tbsp flour
- wash & soak rice. Used hot water to speed it up. If using normal water, soak it longer. Once done, add water and blend coarsely.
- Blend ingredients stated for blending.
- Add onion, garlic, curry leaves, chilli, lime juice, salt and mix well. Add smoked tuna. mix well. Add cumin, tumeric powder, grated coconut & mix well.
- Add canned tuna & mix. Add blended onion spice mixture & mix. Add coarsely ground soaked rice & water, mix well. Add flour & mix well.
- Transfer to greased pan. Preheated oven at 180'c bake 45-60 mins. Let it cool down completely before removing from pan. If needed, cook other side in a pan on low heat for 5 mins.
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5. CHOCOLATE BISCUIT PUDDING
Ingredients:
- 2 cups full cream milk
- 2 tbsp coco powder
- 2 tbsp corn flour
- 1 can sweetened condensed milk (380g)
- 1 can Nestlé cream (160g)
- Marie biscuit
- milk for dipping
- Add full cream milk, coco powder & corn flour, off flame.
- Turn on stove at medium heat. Add condensed milk & nestle cream. Mix till no lumps. Use spatula & whisk to stir. Cook till thickened and coating spatula. Continue to stir 2-3 mins after turning off heat.
- layer milk dipped biscuits & chocolate pudding.
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Music credit at the beginning of the video goes to bensound.com
16 апр 2021
