Huni Roshi

Ingredients(seves 4 -5)
(MAIN DISH)
3 cup Flour
1 cup grated Coconut
30 ml oil
300 ml Water
Salt to taste
50 gm Flour, for dusting

Method
- Sieve and season the flour.
-Knead a soft dough with flour, grated coconut, oil and water.
-Divide the dough into 6-7 balls and roll out with a roller pin on a flour dusted surface to 4 mm thickn circles.
-Cook the rolled out Roshi in a medium heated pan.
-serve hot with Mas Huni.(for recipe see below)

Mas Huni

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(recipe bove)

Gulha

SHORT EATS
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 aswell.
-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 anf fill it with the mix and shape them into balls.
-deep fry in hot oil until golden brown in colour.
-remove,drain the excess oil and place neatly on a seving plate.
-serve hot.

Lonumirus

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 (see below for recipe) and rice.

Steamed Rice

Rice is the staple diet in Maldives.Goes with anything.
MAIN DISH
Ingredients (6 servings )
2 cups grain rice
water
1 tsp salt

-Wash rice well .
-Place rice in pan and add sufficent water to come 3cms above surface of rice.(this applies to any quantity of rice)
-Stir in salt.
-Bring to a boil.Boil uncovered until water begins to evaporate and steam holes appear in the rice.
-Turn heat as low as possible,cover pan tightly.
-Cook gently for 15 minutes or until tender.
-Remove from heat,stand for 5 minutes,uncover.

Garudhiya

MAIN COURSE
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.
-To add some spice eat with Lonumirus (for recipe see above)

Cutlets

SHORT EATS
Ingredients (12 servings)

2 cans Tuna
2 Onions
250 g Potato (mashed)
1 Garlic Clove
1 tsp Pepper
Salt to season
Oil for deep-frying
200 g Breadcrumbs
2 Eggs

Method
- crush the onion, garlic and chilli with salt.
- add in the lime and mix in well.
-add in the mashed potato, tuna and pepper.
-mix the ingredients well.
-Divide the mixture to small size balls.
-beat the eggs, and mix with some salt and pepper.
-add the cutlet balls into the egg mixture and then to the bread crumbs.
- deep fry until golden brown.
-drain on kitchen paper.
-serve hot.

Chicken Mussamma (curry)

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.

Mas Baiy (tuna rice)

Main Dish
Ingredients (4 servings)

450 g Rice
250 g Tuna
5 Onions
3 Garlic Clove
8 Cherry Pepper
1 tsp Black Pepper (whole)
2 pcs Cinnamons
5 Cardamoms
½ tsp Turmeric Powder
2 Curry Leaves
12 Rampe Leaf (if available)
6 tsp oil
1 ltr Coconut Milk
1 ½ ltr Water
Salt to season

Method

-Fry the onions, garlic, curry leaves, rampe leaf in oil until onion is soft and browned.
-Add in the cardamon, cinnamon, and the tuna and mix well.
-When the onions are golden brown add rice and fry .
-Add the coconut milk, water, turmeric powder and salt, and bring to a boil.
-When boiled reduce the heat, cover the top of the pot.
-Simmer until water has evaporated.
- Stir the rice after 10 minutes from removal from heat.