tag:blogger.com,1999:blog-41043419767024705842024-03-18T14:17:09.866+05:00 Chillies and LimeRecipes from a Maldivian kitchenNammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.comBlogger564125tag:blogger.com,1999:blog-4104341976702470584.post-2650900148636499322024-03-18T10:27:00.007+05:002024-03-18T10:29:01.689+05:00Chocolate and pear Dump cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjcrUQPn4Oh0MwhHMd6C803Ehiyo-T4PPH2qMlg1Vvyn1fjMhyphenhyphenDXe840lcqGP31Zt-IRFJaC0KLCo6vK6pL4z3UCgAi3tDAAVMrs8_oSGYmkvUk9UGYMCbsmYQ8hmCI7aEGX9f6tauSRSVi9x_K8Dn_lKdSY60JDJQT63eqGF-9uoVz0PjykdxkkzL5D_/s1600/choc%20dump%20cake%20(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjcrUQPn4Oh0MwhHMd6C803Ehiyo-T4PPH2qMlg1Vvyn1fjMhyphenhyphenDXe840lcqGP31Zt-IRFJaC0KLCo6vK6pL4z3UCgAi3tDAAVMrs8_oSGYmkvUk9UGYMCbsmYQ8hmCI7aEGX9f6tauSRSVi9x_K8Dn_lKdSY60JDJQT63eqGF-9uoVz0PjykdxkkzL5D_/w300-h400/choc%20dump%20cake%20(4).jpg" width="300" /></a></div><br /><p></p><p>After I made my chocolate Tres leches cake, I still had half a packet of cake mix left. I searched around Pinterest for an easy recipe to try and came across this really crazy pudding. At first, I thought it was a joke. But I found two more recipes doing exactly the same thing to cake mixes. <span></span></p><a name='more'></a><p></p><p>It's called a dump cake because cake mix is dumped over fruit, and then topped with slices of butter. Yes! I know! Sounds crazy right? I kept checking the oven just to see if this was actually working and believe me once the butter melts and gives a nicely glossy top and the bottom is nice and oozy with chocolate it's a delicious pudding to enjoy topped with vanilla or praline and caramel ice cream! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojY85oHNHNVMSxCuuIJf7c6WkCKhTPrU1Cr6RqRD5gd8FNOdO-8_ADUiW4zUakymnDXmBFSGERcdbh5w_8JIfbX5JKHn2xv8kB2SERuvBsr8lNpeVk4Opz7Wa95ONiytU4LXcM6SHnMevs5NIr-HD8R0x-uR0XD1r_-XAv-RwJsCEEeTnIKgQ11NDL7Ck/s1600/choc%20dump%20cake%20(5).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojY85oHNHNVMSxCuuIJf7c6WkCKhTPrU1Cr6RqRD5gd8FNOdO-8_ADUiW4zUakymnDXmBFSGERcdbh5w_8JIfbX5JKHn2xv8kB2SERuvBsr8lNpeVk4Opz7Wa95ONiytU4LXcM6SHnMevs5NIr-HD8R0x-uR0XD1r_-XAv-RwJsCEEeTnIKgQ11NDL7Ck/s320/choc%20dump%20cake%20(5).jpg" width="240" /></a></div><br /><p>The ice cream is a must to enjoy with this pudding. Feel free to use cherry pie mix if you like but the pear goes very nicely with the chocolate and it's more easily available.</p><p><i>Recipe Adapted from I Am a Baker's Chocolate Cherry Dump Cake<a href="https://iambaker.net/chocolate-cherry-dump-cake/" target="_blank"> recipe</a></i></p><h3 style="text-align: left;">Recipe: Chocolate and Pear Dump Cake</h3><h4 style="text-align: left;">Ingredients</h4><div><ul style="text-align: left;"><li>1/2 packet (220g) of Chocolate fudge cake mix</li><li>56g cold butter, </li><li>a small can of pears. ( use enough to cover the bottom of the baking dish)</li></ul></div><div><br /></div><h4 style="text-align: left;">Instructions</h4><div>Preheat oven to 180 Degrees C.</div><div>Lightly grease a 6-inch round baking dish (glass or ceramic one), </div><div>Slice the pears and arrange them at the bottom of the prepared dish. Pour 1/2 can of the liquid in the pan over the pears. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8UQ-JhYl5SRWBX_NvaLTyO0ksN6aUdkTjlysCp3FSDqVPW33ced2BPIANPA2f_phkMfUd4CAcvVAikz_RUB-UQZAHMT0Dh2cgaW6R7Tjy_OMTcikksyArtl7cE0uQpVSJc8k0opz_V_Bqt0KKO224aKuxLFx28DAUOsPizsDlaQXKxHvAU7yJg0xEvnH/s1600/choc%20dump%20cake%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8UQ-JhYl5SRWBX_NvaLTyO0ksN6aUdkTjlysCp3FSDqVPW33ced2BPIANPA2f_phkMfUd4CAcvVAikz_RUB-UQZAHMT0Dh2cgaW6R7Tjy_OMTcikksyArtl7cE0uQpVSJc8k0opz_V_Bqt0KKO224aKuxLFx28DAUOsPizsDlaQXKxHvAU7yJg0xEvnH/s320/choc%20dump%20cake%20(1).jpg" width="240" /></a></div><br /><div>Sprinkle the cake mix on top making sure you cover all the pears in a nice even layer.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpeCy0aPvnqJRM9RW8ZUK36zxk-Zr2ER_SIepNvup6dfa9YKkyjHXAIEkcQo9oZQFZnnOqCVQZjLG3QMsZDhsWlflrcBslDlqlWUHS-BOkvQq7LvBiQjBRBjkJXcX6BkovuBCj3mws0GeAEvC3oKjNH0M3Ah1kzkMClu-ozBHiAyBg4sp_d6oyxznn5qw/s1600/choc%20dump%20cake%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpeCy0aPvnqJRM9RW8ZUK36zxk-Zr2ER_SIepNvup6dfa9YKkyjHXAIEkcQo9oZQFZnnOqCVQZjLG3QMsZDhsWlflrcBslDlqlWUHS-BOkvQq7LvBiQjBRBjkJXcX6BkovuBCj3mws0GeAEvC3oKjNH0M3Ah1kzkMClu-ozBHiAyBg4sp_d6oyxznn5qw/s320/choc%20dump%20cake%20(2).jpg" width="320" /></a></div><br /><div><br /></div><div>Slice the butter thinly and cover the top of the cake layer ( trust me on this please).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qFX8TF_YWW-3Dxj4JjlCSc21eo_LJaiEiJdINZ30ttljRB_NgVIetkpV9aQIWH6Ic1RdPW0GjBv4peJt_XlFq5N0QPQt9HuAydaVKpROES9vXHs-l3NhsqdApbOZaX1B5S9cKX9VII_gQL6StthsnI1w4_AAPf5MVWS2r8g9vEf81edXdqWIUfr1u74t/s1600/choc%20dump%20cake%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qFX8TF_YWW-3Dxj4JjlCSc21eo_LJaiEiJdINZ30ttljRB_NgVIetkpV9aQIWH6Ic1RdPW0GjBv4peJt_XlFq5N0QPQt9HuAydaVKpROES9vXHs-l3NhsqdApbOZaX1B5S9cKX9VII_gQL6StthsnI1w4_AAPf5MVWS2r8g9vEf81edXdqWIUfr1u74t/s320/choc%20dump%20cake%20(3).jpg" width="320" /></a></div><br /><div><br /></div><div>Pop into the preheated oven, and bake for an hour. Check within 45 minutes but the top should be cooked and the fruit slightly bubbly at the bottom when it is done. </div><div>Cool slightly and serve with ice cream. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p><br /></p>Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com0tag:blogger.com,1999:blog-4104341976702470584.post-8812717081477657922024-03-16T11:18:00.000+05:002024-03-16T11:18:11.021+05:00The perfect pepperoni pizza<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZE6EKBUI2b_IWPcb6dZIA2WDAykP7BjDjKKyqU2RXvo7NNMoygwxuoeTQyt418C4Qjr1QGpchon6nDBMtVL6rn8cNSBdMuAvnVzBRN6PlEeihW9XBgQvx_H7vavQWwzr_vHFDqQnliReZejhgrHW0mNc4do9CRkz4sa3vRXatun38BiiqvX8vY5czAWR/s1600/pizza%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZE6EKBUI2b_IWPcb6dZIA2WDAykP7BjDjKKyqU2RXvo7NNMoygwxuoeTQyt418C4Qjr1QGpchon6nDBMtVL6rn8cNSBdMuAvnVzBRN6PlEeihW9XBgQvx_H7vavQWwzr_vHFDqQnliReZejhgrHW0mNc4do9CRkz4sa3vRXatun38BiiqvX8vY5czAWR/w300-h400/pizza%20(3).jpg" width="300" /></a></div><br /><p></p><p>For years I have been trying to find that perfect pizza dough recipe. I prefer a thin crust with a slight chew. While searching through YouTube I came across this recipe by Laura in the Kitchen. I finally found a winner!. <span></span></p><a name='more'></a>I usually make half of her recipe and it gives me 2 medium pizzas, sometimes I have used the dough to make calzones even for my son's school lunch. The only addition I have used in the recipe is olive oil and fine table salt.<p></p><p>She also gave a few tips on how to create that nice crust that you get from pizzerias, since I didn't have a pizza stone, I followed the next tip by inverting my baking tray so the pizza dough sat on the bottom of the tray like this...see photo below. I use baking paper for easy transfer of the pizza.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3V9gaECBFYTP7M0W5KWXlu4vCYfVbF5GsreQM8q9AyYFhJtfHrhlmfUt0jGF1kfEGGgNOnvBmTsvvLhwxsLkxHsIr_zOP8IjjBmCLk3rVac6qmBef00s60x5TNXfr8pgtit1VgucIimm6TnjJcygqK4lOdGvfBYrkxxNK893OnLDIaFWK_TRpj7rpbHI/s1600/pizza%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3V9gaECBFYTP7M0W5KWXlu4vCYfVbF5GsreQM8q9AyYFhJtfHrhlmfUt0jGF1kfEGGgNOnvBmTsvvLhwxsLkxHsIr_zOP8IjjBmCLk3rVac6qmBef00s60x5TNXfr8pgtit1VgucIimm6TnjJcygqK4lOdGvfBYrkxxNK893OnLDIaFWK_TRpj7rpbHI/s320/pizza%20(2).jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">The recipe was slightly adjusted from the How to Make a restaurant-style pizza </span><a href="https://www.youtube.com/watch?v=9k3Ky2nn6MY&t=190s" style="text-align: left;" target="_blank">recipe</a><span style="text-align: left;"> by Laura in the kitchen.</span></div><h3 style="text-align: left;">Recipe: The perfect pepperoni pizza</h3><div>Makes 2 pizza</div><h4 style="text-align: left;">For the dough</h4><div><ul style="text-align: left;"><li>2 cups plain flour plus extra for dusting</li><li>1 tsp instant yeast</li><li>1/2 tbsp sugar</li><li>1 tsp fine table salt</li><li>2 tbsp olive oil</li><li>about 1 cup tepid water ( slightly warm, just warm to the touch or you will kill the yeast)</li></ul></div><h4 style="text-align: left;">Topping: </h4><div><ul style="text-align: left;"><li>about 1/2 cup tomato pizza sauce (<a href="https://chilliesandlime.blogspot.com/2009/07/tomato-sauce.html" target="_blank">homemade</a> or store-bought if store-bought check note below) or you can use my sneaky mum's <a href="https://chilliesandlime.blogspot.com/2013/09/the-sneaky-mums-tomato-sauce.html" target="_blank">tomato sauce</a> to get some vegetables into the kids.</li><li>150g pepperoni </li><li> Grated Pizza cheese mix or mozzarella cheese grated.</li><li>Chilli flakes and dried oregano to sprinkle on top</li></ul><h4 style="text-align: left;">To make the dough</h4></div><div><ol style="text-align: left;"><li>Sift flour into a bowl, add sugar and salt and mix. Then add the yeast ( if using active dry, the ones found in those little tins, you will need to mix it into the required amount of water along with the sugar used and leave to bubble for 10 minutes). </li><li>Now make a well in the centre, and add the oil and water, mixing in as you go. The mixture will be slightly wet, know lightly flour the surface and knead to a nice soft slightly tacky dough. meaning a little sticky, so don't use too much flour when kneading, if too sticky oil your hands and work surface and knead.</li><li>Rub some oil in a clean bowl, on the dough and place it in the oiled bowl. Cover the bowl with cling film and a towel, and then leave in a warm place in the kitchen for an hour or two till doubles in size.</li><li>Punch the dough in after it has risen, and divide it into two equal portions. Tuck each ball in and shape them into nice balls. Leave on a lightly floured surface oil them lightly, and cover in cling film for another 20 minutes outside and about 20 minutes in the fridge.</li><li>Preheat the oven to the highest setting. Turn the baking tray upside down on the bottom shelf of the oven. </li><li>Now take the dough out from the fridge, it would have risen by now let it come to room temperature and gently flatten it with your hands stretching it as you go. Do this on a small sheet of baking paper. Don't use a rolling pin. it will stretch nicely even by hand. Shape to about 10-inch round base, top with tomato sauce, then cheese, arrange half the pepperoni on top, and another little sprinkle of cheese. Then season with a pinch of chilli flakes and oregano.</li><li>Pop the pizza, with the baking paper underneath it for easy transfer, into the oven, and bake for 10 to 15 minutes until the cheese is lightly golden and the crust nice and golden brown.</li></ol></div><div>Note :</div><div>If using store-bought pizza sauce, stir in 1 fat clove of garlic, grated, 1/2 tsp of dried herbs or dried oregano, and some chilli flakes into about 1/3 of the sauce. You can also use tomato paste instead of pizza sauce.</div><div><br /></div>Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com0tag:blogger.com,1999:blog-4104341976702470584.post-15238590156996776222024-03-14T08:30:00.001+05:002024-03-14T08:30:41.517+05:00Watermelon fizz<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3fTMH5tDrqKIW2DEjb81Ri2PKJNrLbmsVfErcOzocFoizab8Arrl_xGyH9kinAEEPBpFo7clwFf9wEafsjCMbasnBSKE5e3cWrj5krN4QEyFXTXpUr7GFIZDexlDG3WDkDIxdS48oOMBDLHJrJRKZ5s4tOIPglvWtT0Nh2IGMf62WBWlP5OA1hNf2oWD/s1600/watermelon%20fizz.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1102" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3fTMH5tDrqKIW2DEjb81Ri2PKJNrLbmsVfErcOzocFoizab8Arrl_xGyH9kinAEEPBpFo7clwFf9wEafsjCMbasnBSKE5e3cWrj5krN4QEyFXTXpUr7GFIZDexlDG3WDkDIxdS48oOMBDLHJrJRKZ5s4tOIPglvWtT0Nh2IGMf62WBWlP5OA1hNf2oWD/w275-h400/watermelon%20fizz.jpg" width="275" /></a></div><br /><p></p><p>My brother-in-law introduced me to this combination of Sprite and watermelon. You can use soda or 7up instead of sprite. It even works well with Bundenburg Lemonade. It's a very refreshing drink and I like a little fizz in my drinks. Cut the watermelon into cubes and freeze them before making this drink.<span></span></p><a name='more'></a><p></p><h3 style="text-align: left;">Recipe: Watermelon Fizz</h3><p><i>for 4 servings</i></p><h4 style="text-align: left;">You will need</h4><p></p><ul style="text-align: left;"><li>400g watermelon, cut into cubes and frozen</li><li>1/4cup - 1/2 cup sugar syrup ( see note below)</li><li>juice of 1/2 lime</li><li>1-2 small sprigs of mint, (about 8 leaves)</li><li>1 small bottle of Sprite or 2 cans 7 Up or 1 1/2 bottle of bundenburg lemonade.</li></ul><h4 style="text-align: left;">Method</h4><div><ul style="text-align: left;"><li>Place everything in the blender and blend. Enjoy</li></ul><div><b>Note :</b></div><div>To make sugar syrup I like to use 1 cup sugar and 1 1/2 cups water. Pour into a saucepan and cook on medium heat stirring to dissolve the sugar and then letting it boil for a few minutes till slightly reduced. Cool, pour into a clean glass bottle and keep in the fridge until needed.</div></div><div><br /></div><p></p><p><br /></p>Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com0tag:blogger.com,1999:blog-4104341976702470584.post-57736910366496519072024-03-13T09:37:00.000+05:002024-03-13T09:37:58.655+05:00Butter chicken parata puffs<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpQyH2C6jeCq6HtSbXPkDdynewMq77rQxWeNx41vlVDYHdNIuL2CfLqvJMJiIsjzrxVjH4blEf5hiEkWxmojZ_zvk7KRZR0xty929dQoD1fO-H75D4LIyP9o1cUqt0tW97cMJRxbjeMLXXUmQzcm-6Ge0JtVBykLFDmPjmgFToVCMB0I6w61nQ242StfO/s1600/butterchicken%20puff%20(7).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpQyH2C6jeCq6HtSbXPkDdynewMq77rQxWeNx41vlVDYHdNIuL2CfLqvJMJiIsjzrxVjH4blEf5hiEkWxmojZ_zvk7KRZR0xty929dQoD1fO-H75D4LIyP9o1cUqt0tW97cMJRxbjeMLXXUmQzcm-6Ge0JtVBykLFDmPjmgFToVCMB0I6w61nQ242StfO/w300-h400/butterchicken%20puff%20(7).jpg" width="300" /></a></div><br /><p></p><p>I actually posted this last year but I seem to have mistakenly deleted it. Last year I had a tough time trying to buy some puff pastry which arrived at the shops later than usual. Plus it's not easily available on some islands where as frozen Paratha seem to be more readily available. <span></span></p><a name='more'></a>After coming up with the idea of using Paratha as a pastry filled with butter chicken filling, I baked them until crispy and flaky. They tasted delicious when served with cucumber raita. You can use leftover butter chicken as a filling as well, just chop the chicken pieces and reduce the sauce so it is just coating the chicken. <p></p><h3 style="text-align: left;">Recipe: Butter Chicken Paratha Puffs</h3><h4 style="text-align: left;">Ingredients</h4><div><ul style="text-align: left;"><li>500g boneless skinless chicken, cut into small cubes.</li></ul></div><div>For the marinade,</div><div><ul style="text-align: left;"><li>1 tsp ginger garlic paste ( I used store-bought paste for convenience)</li><li>1/2 tsp ground chilli powder</li><li>1 tsp lime juice</li><li>1 tbsp plain yoghurt</li><li>1/2 tsp ground black pepper</li><li>1 tbsp oil</li><li>1/2 tsp salt</li></ul></div><div><br /></div><div>For the sauce, </div><div><ul style="text-align: left;"><li>1 small onion, finely chopped</li><li>1/2 inch ginger </li><li>2 fat cloves of garlic</li><li>2 green chillies</li><li>1 tsp ground coriander</li><li>1/2 tsp ground turmeric</li><li>1 tsp ground chilli powder</li><li>1 tsp tomato paste</li><li>3 tbsp oil</li><li>handful of coriander leaves, finely chopped</li><li>1 tbsp oil + 1 tbsp butter</li></ul></div><div><ul style="text-align: left;"><li>7 frozen parathas, thawed and kept in the fridge until needed</li><li>1 small egg beaten </li><li>Yogurt sauce to serve ( see below recipe for ingredients)</li></ul></div><div></div><h4 style="text-align: left;">Method</h4><div style="text-align: left;">1. Prepare the marinade by mixing all the marinating ingredients in one bowl. Add the chicken pieces and mix well. Leave to marinate for a few hours or overnight in the fridge.<br />2. Heat a large non-stick frying pan with 3 tbsp oil and add the chicken pieces. Don't overcrowd the pan so might have to do this in two batches. Remove to a plate.<br />3. Grind the ginger, garlic and chillies with a tablespoon of water to a rough paste.<br />4. In the same pan, add a tablespoon of oil and butter and fry the onions until translucent. Add the ground paste, and cook for a minute to remove any raw smell. Add the spices tomato paste and 1/2 tsp of salt. Add 1/3 cup of water and stir and gently scrape the bottom to remove any bits stuck at the bottom. Let it simmer for 1 minute.<br />5. Return the chicken into the pan and stir to coat with the sauce. Let the sauce reduce almost completely.</div><div style="text-align: left;"><br /><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkwTjejJ2ctcoerDmPK7MQxd5AYWK3bebJCuUjn9Jtsfg6Tni9_QTrdWd_C1qQSCUwXJ87x_QEr2uhsyeG_5lxnZmrSHkKh_lvJYBWUP1H5lgcs7ijuxVUTlscX3Qyw7s0ucv-Ezh91Q9vUZ1AQbL5V5br7LZiWU7TBPZmVorpp2SWSLvGXwMRSpqKHFq/s320/butterchicken%20puff%20(4).jpg" width="240" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br />6. Taste, and adjust salt and a pinch of sugar. Stir in coriander leaves. Set aside to cool completely.<br />7. To assemble the puffs, take the parathas out from the fridge, these are uncooked ones by the way. </div><div style="text-align: left;">8. Cut the paratha in half place a tablespoon of filling in the middle of one side of each half and fold the other side to seal. Use a fork to seal it well. Repeat with the rest. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><img border="0" data-original-height="1600" data-original-width="1237" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkDQQhPLLPfxRjwHfcyyUdZCAsHu8a7h2FNNrYrwgK1NbhPLUl6e4AiLHoQ77qF4QL5lTuGuQpqrV2Ej3MZHC0rATSYotrsQRqKek8njbIa17DfQ9qS9PuIWD8jZqDis-LWQOqrgEH83tJuY9st9hqPq39PuPyq7nJ8l_N4lc5Xfn_y9UYFex6csjZX0j/s320/butter%20chicken%20puffs%20(2).jpg" width="247" /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwyMmsruyrbnLpPw2_jIe5Csqox6xUgLR-qboPPQ6bi9BNkkk9XTru4pcKuixkJNA5EkN54f3ezgMHw5rcRtI8XHcpWSNIRCZd4BulLZVqgqrhsQhXzF4Dkpxr9j-vwdE0kRy4A5ZJzCvAwyQS-0gKUekfkBxjaFUHmCtFp3NIQDVenQ0fuQCYQYxIX2Ps/s1600/butter%20chicken%20puffs%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwyMmsruyrbnLpPw2_jIe5Csqox6xUgLR-qboPPQ6bi9BNkkk9XTru4pcKuixkJNA5EkN54f3ezgMHw5rcRtI8XHcpWSNIRCZd4BulLZVqgqrhsQhXzF4Dkpxr9j-vwdE0kRy4A5ZJzCvAwyQS-0gKUekfkBxjaFUHmCtFp3NIQDVenQ0fuQCYQYxIX2Ps/s320/butter%20chicken%20puffs%20(3).jpg" width="240" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><span> 9. </span>Arrange all the parathas in a baking tray, lined with baking paper and place in the fridge again for 20 minutes to chill. <br />10. Preheat oven to about 200 degrees C.<br />11. Remove the paratha puffs from the fridge brush with beaten egg and pop into the oven, middle shelf, for 15- 20 minutes until golden brown.<br />12. Remove and serve warm with yoghurt sauce. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b>For the yoghurt sauce</b>, mix about 1/2 cup plain yoghurt with 1/2 a small green cucumber ( grated and water squeezed out from it), 1 small clove of garlic, grated. Season with a little salt and 1/4 tsp of sugar. If you like you can stir in some finely sliced mint into this as well or coriander leaves. Squeeze in a little lime juice and mix well. Chill until it's time to serve with the Parathas.</div><div><br /></div><div><br /></div><p><br /></p>Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com0tag:blogger.com,1999:blog-4104341976702470584.post-45171169000781015882024-03-10T20:53:00.000+05:002024-03-10T20:53:05.777+05:00Chocolate Tres Leches cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq-Ojmai7YQhjQLkadjE_27BnLTuygSFxHFPCWG6D9hlPcMAi7nWm6KswLb-TYQtn2qpSy9KrhWVNPrGdnwZMlJiLSyK46vj7X87QuInZmwoo1y9wa9okQAk2RvYYqwafLLIof-f_LLIhNYK-5Y8uk4KBeMDPE7f4WBZjMuuWD0PZvKcvtmn43jM1l1X7/s1600/choc%20trresleches%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbq-Ojmai7YQhjQLkadjE_27BnLTuygSFxHFPCWG6D9hlPcMAi7nWm6KswLb-TYQtn2qpSy9KrhWVNPrGdnwZMlJiLSyK46vj7X87QuInZmwoo1y9wa9okQAk2RvYYqwafLLIof-f_LLIhNYK-5Y8uk4KBeMDPE7f4WBZjMuuWD0PZvKcvtmn43jM1l1X7/w300-h400/choc%20trresleches%20(1).jpg" width="300" /></a></div><br /><p></p><p>Every year during Ramadhan, someone always messages me asking for either Tres leches cake or a chocolate version of it. I made Tres Leches cake and shared it a long time ago, you can check it out <a href="https://chilliesandlime.blogspot.com/2018/07/tres-leches-cake.html" target="_blank">here</a>. As for the chocolate version, it took me some time to find the perfect recipe. I wanted to make one that was fuss-free and came across a recipe where boxed cake was used instead of going through the trouble of getting ingredients to make a chocolate sponge cake.<span></span></p><a name='more'></a> I used Betty Crocker's Chocolate Fudge cake mix. Instead of using the whole box I used half of it to make a small 8x8 cake. You can use any type of chocolate fudge or German chocolate cake mixes. I have a recipe coming up on what to do with the remaining cake mix so don't throw it away.<p></p><p><i>Recipe Adapted from Practically home made's easy Tres leches cake <a href="https://practicallyhomemade.com/tres-leches-cake-with-a-cake-mix/" target="_blank">recipe</a> and Betty Crocker's chocolate Tres leches cake<a href="https://www.bettycrocker.com/recipes/triple-chocolate-tres-leches-cake/81b79679-a784-45db-9dca-ff716d8522c2" target="_blank"> recipe</a></i></p><h3 style="text-align: left;">Recipe Chocolate Tres Leches cake</h3><h4 style="text-align: left;">To make the sponge cake</h4><div><ul style="text-align: left;"><li>1/2 packet (220g) of Boxed chocolate fudge cake (total weight of the box is 440g)</li><li>56g butter</li><li>3/4 cups milk</li><li>3 small eggs </li><li>extra butter to grease the pan.</li></ul></div><h4 style="text-align: left;">Milk mixture for soaking</h4><div><ul style="text-align: left;"><li>1/2 can condensed milk ( gerikiru)</li><li>3/4 cup chocolate milk</li><li>1/4 cup whipping cream</li></ul></div><div><br /></div><h4 style="text-align: left;">For the topping</h4><div><ul style="text-align: left;"><li>3/4 cup whipping cream</li><li>1 cup icing sugar</li><li>a few drops of vanilla essence</li><li>small bar of dark chocolate</li><li>fresh strawberries (if available)</li></ul><h4 style="text-align: left;"><u>Instructions</u></h4></div><h4 style="text-align: left;">Sponge cake:</h4><div><ul style="text-align: left;"><li>Lightly butter an 8x8 square baking pan or an 8-inch round pan. Set aside.</li><li>Preheat oven to 180 degrees C.</li><li>Place the required amount of cake mix into a large mixing bowl. Melt the butter, cool slightly, and mix with milk. Pour this into the cake mix, stir it in and then mix in the eggs and beat until smooth and well mixed. Pour into the prepared cake pan and bake until a skewer comes out clean when you insert it into the cake. </li></ul></div><h4 style="text-align: left;">Soaking.</h4><div><ul style="text-align: left;"><li>While the cake is baking, prepare the soaking mixture. Mix condensed milk, chocolate milk and cream and set aside. </li><li>Once the cake is baked, poke the warm cake with holes all over the cake using a toothpick or bamboo skewer. </li><li>Pour the prepared milk mixture over the cake and let it soak. Chill in the fridge for at least 2 hours. </li></ul></div><div><br /></div><h4 style="text-align: left;">Topping.</h4><div><ul style="text-align: left;"><li>Keep the chocolate bar in the freezer for about 30 minutes.</li><li>Before serving, whip the cream with icing sugar and vanilla essence until soft peaks. It's easier to whip when the cream is cold so make sure to chill the cream before whipping. Another thing to be mindful of is not to overwhip or you will end up with butter instead. </li><li>Anyway, spread the whipped cream over the top of the cake, </li><li>Grate the frozen chocolate bar over the cake so you get a sprinkle of chocolate. You can also use a vegetable peeler and shave curls to sprinkle over the cake.</li><li>If you are using fresh strawberries, slice them thinly and or chop them up and arrange them on top of the cake along with the chocolate shavings. </li></ul></div><div><br /></div><div><br /></div><div><br /></div>Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com0tag:blogger.com,1999:blog-4104341976702470584.post-13532278832168613292023-03-22T10:54:00.015+05:002024-03-09T18:00:32.657+05:00Tuna Taquitos<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCTrWmt6Vc25UPAhXGypNXY1wwnN--bD54aA1w9nhhJ96yugyXs-DveCGEXyzJX3f-ucy48otghLcSKmCL9jB4LWrP444SHi5-zyLQvJahs54AtHF0trogCZ7i5DQ0aEHnuwxvkr2IXF176k6XgzF5rcWm0AhoQb60wrMhSXSpOmM9TQg5VlaCa99Yg/s1600/tunatorquitos%20(6).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCTrWmt6Vc25UPAhXGypNXY1wwnN--bD54aA1w9nhhJ96yugyXs-DveCGEXyzJX3f-ucy48otghLcSKmCL9jB4LWrP444SHi5-zyLQvJahs54AtHF0trogCZ7i5DQ0aEHnuwxvkr2IXF176k6XgzF5rcWm0AhoQb60wrMhSXSpOmM9TQg5VlaCa99Yg/w300-h400/tunatorquitos%20(6).jpg" width="300" /></a></div><br /><p></p><p>Taquitos is a Mexican snack, which consists of a filling with cheese and then rolled inside a tortilla and then fried. I made mine healthier by brushing them with oil and baking them. <span></span></p><a name='more'></a><p></p><p>I love the tuna cans with githeyomirus, so I used that to make my filling. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhreDbYVLfNOwLeEwRTSwSo57-pz-qzQy-cYBCIfBFr0T7I58fpez_U8ghwZ8Hk_BxFVrZ8a_FebhBIbd3DqJagGmJCEVuBddVwu9Ru9tjP8P1I4sKkprsC9-3LlYyptXWn9dXoTeID9-WUODURmtT4UKeX_br9yZrQtyIVFueYbAShCQlONIND3GLg/s1600/tunatorquitos%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEhreDbYVLfNOwLeEwRTSwSo57-pz-qzQy-cYBCIfBFr0T7I58fpez_U8ghwZ8Hk_BxFVrZ8a_FebhBIbd3DqJagGmJCEVuBddVwu9Ru9tjP8P1I4sKkprsC9-3LlYyptXWn9dXoTeID9-WUODURmtT4UKeX_br9yZrQtyIVFueYbAShCQlONIND3GLg/s320/tunatorquitos%20(1).jpg" width="240" /></a></div><br /><p><br /></p><p>Ready to eat tortillas are sometimes available in some supermarkets, I made my own for this one so you can try this recipe. </p><h3 style="text-align: left;"><b><u>Recipe: Tuna Taquitos, adapted from various recipes from Pinterest</u></b></h3><p>Makes 15</p><h4 style="text-align: left;"><b><u>For the filling:</u></b></h4><p></p><ul style="text-align: left;"><li>2 1/2 tins chilli tuna</li><li>1 small onion, finely chopped ( or use 2 spring onions if available)</li><li>1/2 tsp ground black pepper</li><li>45g cheddar cheese grated</li><li>1 tsp lime juice</li><li>Tiny pinch of salt.</li></ul><p></p><p><br /></p><h4 style="text-align: left;"><b><u>For the tortilla (<i>you can also use store bought tortilla 6 inch ones)</i></u></b></h4><p></p><ul style="text-align: left;"><li>1 cup flour, sifted</li><li>1/2 tsp baking powder</li><li>2 tbsp vegetable oil</li><li>1/2 tsp salt</li><li>Oil to brush before baking</li></ul><p></p><p><br /></p><p>1. Make the filling by placing all the ingredients into a small bowl and mixing it well with a spoon. Set aside.</p><p>2. To make the tortillas, sift the flour into a bowl along with the baking powder. </p><p>3. Stir in salt and make a well in the centre. Add vegetable oil and enough water, I use tepid water, which just makes it easier to knead, enough to make a dough. Knead it a couple of times to get a nice smooth dough. Cover with a clean damp kitchen towel and let it rest for 20 minutes. </p><p>4. Divide the dough into small balls, about 14 to 15. Roll them out into circles. Heat a frying pan or crepe pan (or roshi fihaa thaas) and cook the tortillas as you would for flatbread. </p><p>5. Once the tortillas are done, take a tortilla, add a spoonful or two of filling in the center, and roll it up, no need to fold the ends. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafC0GmshBcEApnBOq-wYYH7XNhmwj2bxFEfGRRSMu5zWaktTIQX3id0iHAHpoKlPNtx4IGxTjxzBezga7YOjXNi2DktumzS5HXypqS2rQT2Dxh7jYWLqD36Ictdwevn80wnfHJjDhhvp21b3mcYiOeZmtwoF_SaQsiTCIgZsan3hUG04kvaiIgbYVFg/s1600/tunatorquitos%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafC0GmshBcEApnBOq-wYYH7XNhmwj2bxFEfGRRSMu5zWaktTIQX3id0iHAHpoKlPNtx4IGxTjxzBezga7YOjXNi2DktumzS5HXypqS2rQT2Dxh7jYWLqD36Ictdwevn80wnfHJjDhhvp21b3mcYiOeZmtwoF_SaQsiTCIgZsan3hUG04kvaiIgbYVFg/s320/tunatorquitos%20(3).jpg" width="240" /></a></div><br /><p>6. Place them seam-side down on a baking tray or dish. Repeat with the rest. ( any leftover tortilla can be turned into chips or kept in the fridge for later use. )</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_9ijzJqfequH2-h2oGSFom5xLutWELxjAqEG0A7yARUEaQEjpWa3JAwSebmu-XMIumCfxka9Uea9kG5Fam_yRvF3xfwLnoJzb3l4xT7OM5rr6Ss-82o8LwQeV8QQ0WAJuzHr8n-NnRbTecp8HzVz5inqew9J0S2960L4F8QlYhR-D6FgZKh4zlTSfA/s1600/tunatorquitos%20(5).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_9ijzJqfequH2-h2oGSFom5xLutWELxjAqEG0A7yARUEaQEjpWa3JAwSebmu-XMIumCfxka9Uea9kG5Fam_yRvF3xfwLnoJzb3l4xT7OM5rr6Ss-82o8LwQeV8QQ0WAJuzHr8n-NnRbTecp8HzVz5inqew9J0S2960L4F8QlYhR-D6FgZKh4zlTSfA/s320/tunatorquitos%20(5).jpg" width="240" /></a></div><br /><p><br /></p><p>*Preheat oven to 200 degrees C.</p><p>7. Brush the taquitos with oil, if you have those oil sprays can spray them with oil as well. </p><p>8. Pop it into the oven and bake for about 15 to 20 minutes until lightly brown and crispy. Cool slightly in the tin and then remove and serve. </p><p><br /></p><p><br /></p><p><br /></p>Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com0tag:blogger.com,1999:blog-4104341976702470584.post-21743196598118822122022-07-26T09:19:00.014+05:002024-03-09T17:58:01.215+05:00Stir fried Snakegourd (chichanda )<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Tb9jsGVP4HmXjRBP6cDfx0dE4HRynaX4xPRPdQZ4aHDyVx9WBePpuWKBO4KzQuIKcCb4j49xs3rialJkZBirbMu95dwsohNeyyetfdYpVd8DBixR0-GMzFYC8h1BwJiPVIeE-9UyduiR/s1600/stirfried+chichanda+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1221" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Tb9jsGVP4HmXjRBP6cDfx0dE4HRynaX4xPRPdQZ4aHDyVx9WBePpuWKBO4KzQuIKcCb4j49xs3rialJkZBirbMu95dwsohNeyyetfdYpVd8DBixR0-GMzFYC8h1BwJiPVIeE-9UyduiR/w305-h400/stirfried+chichanda+%25282%2529.jpg" width="305" /></a></div><br /><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><span style="text-align: left;">Snake gourd or chichanda is a locally grown vegetable. During this pandemic, I decided to try working with more local vegetables and also ones that are readily available in the market. It's good to hear some of the islands are initiating growing more vegetables. Apparently, the leaves and shoots are also edible, according to </span><a href="https://www.britannica.com/plant/snake-gourd" style="text-align: left;" target="_blank">Britannica.</a></div><a href="https://www.britannica.com/plant/snake-gourd" style="text-align: left;" target="_blank"><span><a name='more'></a></span></a></div><p>So I tried a few ways to cook with it and this recipe is a cross between a Keralan snake gourd stir fry and the Sri Lankan mallun. Although I think the taste goes more towards the latter.</p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Stir fried Snakegourd","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","yield":"3-4","author":{"@type":"Person","name":"Nammi"},"video":null,"recipeIngredient":["1 snakegourd ( about 1 foot long)","1 small onion","1/2 cup freshly grated coconut.","10 curry leaves","1 tbsp dried tuna , coarse ground","4 dried chillies, cut into large pieces","1/2 tsp turmeric","1/2 tsp mustard seeds","3 tbsp vegetable oil","salt to taste","1 tsp lime juice"],"recipeInstructions":["Cut the ends of the snake gourd, and cut in half lengthwise and then slice them, not so thinly but not thick slices either. ","Heat a wok or large frying pan or a pot, and add the oil . Let the oil heat up and then add the mustard seeds. When they start to pop , add the onions and stir fry for 2 minutes just to wilt them. ","Then add curry leaves and the remaining ingredients except for the lime juice and salt. ","Add just a pinch of salt first, and start mixing everything in the pan over medium-high heat. Once you start to get the aroma of the toasting coconut and everything is well mixed, add 1/4 cup water and cover and lower the heat. ","Let it cook for 5 minutes, giving it a stir in between. ","Remove the lid, check the snake gourd to see if it is cooked, then adjust salt and squeeze the lime juice,and stir another 2 minutes and switch off.","Serve as a side dish with rice and various other curries."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="111" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>3-4</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><a class="ccm-printbutton" href="https://www.recipesgenerator.com/p/print.html?em=xsroorvhzmwornv^^slgnzro.xln&cardid=111" id="ccm-printbutton" onclick="ccmpr(this);" target="_blank">Print</a></div></div><h3 class="ccm-name">Stir fried Snakegourd</h3><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients:</h3><div class="ccm-section"><ul><li>1 snakegourd ( about 1 foot long)</li><li>1 small onion</li><li>1/2 cup freshly grated coconut.</li><li>10 curry leaves</li><li>1 tbsp dried tuna , coarse ground</li><li>4 dried chillies, cut into large pieces</li><li>1/2 tsp turmeric</li><li>1/2 tsp mustard seeds</li><li>3 tbsp vegetable oil</li><li>salt to taste</li><li>1 tsp lime juice</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions:</h3><div class="ccm-section"><ol><li>Cut the ends of the snake gourd, scrape the outside flesh a little, wash and then cut in half lengthwise and then slice them, not so thinly but not thick slices either. </li><li>Heat a wok or large frying pan or a pot, and add the oil. Let the oil heat up and then add the mustard seeds. When they start to pop, add the onions and stir fry for 2 minutes just to wilt them. </li><li>Then add curry leaves and the remaining ingredients except for the lime juice and salt. </li><li>Add just a pinch of salt first, and start mixing everything in the pan over medium-high heat. Once you start to get the aroma of the toasting coconut and everything is well mixed, add 1/4 cup water cover and lower the heat. </li><li>Let it cook for 5 minutes, giving it a stir in between. </li><li>Remove the lid, check the snake gourd to see if it is cooked, then adjust the salt and squeeze the lime juice, and stir another 2 minutes and switch off.</li><li>Serve as a side dish with rice and various other curries.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on instagram and hashtag it #chilliesandlimeblog</div></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper 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.ccm-summary{line-height:1.7;font-style:italic}[data-ccmcardnum='5'] .ccm-time{background:#fff;clear:both;border:1px solid #d7d7d7}[data-ccmcardnum='5'] @media screen and (max-width: 500px){.ccm-image{float:none;}[data-ccmcardnum='5'] .ccm-image img{max-width:100%;}}</style><script class="ccm-card-script">function ccmpr(btn){newWin=window.open("","printwin");var s = newWin.document.createElement("script");s.innerHTML="window.onafterprint=function(){window.close()}";newWin.document.getElementsByTagName("head")[0].appendChild(s);var e=newWin.document.createElement("style");e.innerHTML="body{max-width: 620px;margin:auto;font-family:sans-serif}.ccm-info,.ccm-name,.ccm-summary{margin:20px 0;text-align:center}.ccm-time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed 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e=document.getElementsByTagName("head")[0],t=document.createElement("script");t.type="text/javascript",t.className="ccm-card-e-script",t.src="https://koboki.github.io/recipes-generator/js-code.js?v=" + randomNumberToPreventCaching,e.appendChild(t)}}</script><script class="ccm-card-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1597405617089" type="text/javascript"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-53424861969689540542022-07-26T09:14:00.012+05:002024-03-09T17:56:44.226+05:00Black pepper chicken liver curry<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinELqFU0ToZZmI_GLD5oHNg-BHYJnCAKQoKq0KBvQZwJlsVFJclz27XTlPpDxch1aIAeMeZrNmVw5MBuNk1YlBz7ZtuYFoGLnwrdeMkdByHe4mni929T8DcYpBcQ-EnpNELqjSlw276CgP/s1600/liver+curry+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinELqFU0ToZZmI_GLD5oHNg-BHYJnCAKQoKq0KBvQZwJlsVFJclz27XTlPpDxch1aIAeMeZrNmVw5MBuNk1YlBz7ZtuYFoGLnwrdeMkdByHe4mni929T8DcYpBcQ-EnpNELqjSlw276CgP/w300-h400/liver+curry+%25281%2529.jpg" width="300" /></a></div><br /><p></p><p>I love chicken livers. I think it's more of you like them or you hate them sort of food. I tend to be the ones who like it, not love chicken livers. It was until recently I realized I had been cooking the livers wrong until I saw one of my friends making this on her Instagram. She told me not to add water as a lot of water is released from the liver while it cooks. <span></span></p><a name='more'></a>Just cover and cook for a few minutes. She used just pepper, but I love garlic and ginger in my pepper curries so I marinated the livers in garlic ginger and black pepper before adding them to the pan. <p></p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Black pepper chicken liver curry","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","yield":"4","author":{"@type":"Person","name":"Nammi"},"video":null,"recipeIngredient":["1 pkt chicken livers ( 450g)","1 onion, thinly sliced","3 cloves garlic, grated","½ inch ginger, grated","1 tsp ground black pepper","10-12 curry leaves","Salt","lime juice","Oil"],"recipeInstructions":["Clean the livers, remove any bits of fat or sinews or any unwanted bits stuck to it, cut each liver in half.","Place in a bowl and add pepper, pinch of salt ,garlic, and ginger. Mix and set aside while you cook the onions.","Heat a wok or frying pan with about 3-4 tbsp oil. Add the onions and stir fry till the onions starts to colour. Add the curry leaves and stir fry for another minute.","Add in the livers and stir gently to coat with the onions, bring the heat to medium low and cover and let it cook. Do not be tempted to add water, the livers will release its juices.","Give a stir now and then for even cooking. After about 5 to 8 minutes the livers will be cooked, remove the lid and stir , cook a further 1-2 minutes , have a taste, adjust seasoning. Add more pepper if you like it more peppery.","Once the liquid has dried up and the livers are well cooked, switch off. Squeeze a little lime juice and serve."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="113" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>4</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><a class="ccm-printbutton" href="https://www.recipesgenerator.com/p/print.html?em=xsroorvhzmwornv^^slgnzro.xln&cardid=113" id="ccm-printbutton" onclick="ccmpr(this);" target="_blank">Print</a></div></div><h3 class="ccm-name">Black pepper chicken liver curry</h3><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients:</h3><div class="ccm-section"><ul><li>1 pkt chicken livers ( 450g)</li><li>1 onion, thinly sliced</li><li>3 cloves garlic, grated</li><li>½ inch ginger, grated</li><li>1 tsp ground black pepper</li><li>10-12 curry leaves</li><li>Salt</li><li>lime juice</li><li>Oil</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions:</h3><div class="ccm-section"><ol><li>Clean the livers, remove any bits of fat or sinews or any unwanted bits stuck to it, and cut each liver in half.</li><li>Place in a bowl and add pepper, a pinch of salt, garlic, and ginger. Mix and set aside while you cook the onions.</li><li>Heat a wok or frying pan with about 3-4 tbsp oil. Add the onions and stir fry till the onions start to colour. Add the curry leaves and stir fry for another minute.</li><li>Add in the livers and stir gently to coat with the onions, bring the heat to medium-low and cover and let it cook. Do not be tempted to add water, the livers will release their juices.</li><li>Give a stir now and then for even cooking. After about 5 to 8 minutes the livers will be cooked, remove the lid and stir, cook a further 1-2 minutes, have a taste, and adjust the seasoning. Add more pepper if you like it more peppery.</li><li>Once the liquid has dried up and the livers are well cooked, switch off. Squeeze a little lime juice and serve.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on instagram and hashtag it #chilliesandlimeblog</div></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{color:#000;max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 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p{margin-top:0;margin-bottom:7px}",newWin.document.getElementsByTagName("head")[0].appendChild(e),newWin.document.getElementsByTagName("body")[0].innerHTML=btn.closest(".ccm-wrapper").innerHTML,newWin.print()}window.onload = function () {if(!document.querySelector("[src^='https://koboki.github.io/recipes-generator/js-code.js']")){var randomNumberToPreventCaching = (new Date()).getTime();var e=document.getElementsByTagName("head")[0],t=document.createElement("script");t.type="text/javascript",t.className="ccm-card-e-script",t.src="https://koboki.github.io/recipes-generator/js-code.js?v=" + randomNumberToPreventCaching,e.appendChild(t)}}</script><script class="ccm-card-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1599468557329" type="text/javascript"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-54027319812454087892022-07-26T09:12:00.010+05:002024-03-09T17:55:51.688+05:00Maalhoskeylu hithi ( plaintain curry)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQFX2OOwcXrwHBD6iCRC9FEuHQFEFt1bD9Ihpo6505lwCRbADe1ds0eKyprEgI-U8SpY2WIcFkyAzU2l82IH-bWC9PNb90hcWYJ7x-6UBvj80UdUlddgSL5jfrHvlgcpxpW2Hj2wc-CEe/s1600/maalhos+keyo+hithi+%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQFX2OOwcXrwHBD6iCRC9FEuHQFEFt1bD9Ihpo6505lwCRbADe1ds0eKyprEgI-U8SpY2WIcFkyAzU2l82IH-bWC9PNb90hcWYJ7x-6UBvj80UdUlddgSL5jfrHvlgcpxpW2Hj2wc-CEe/w300-h400/maalhos+keyo+hithi+%25283%2529.jpg" width="300" /></a></div><br /><p>Plantains are easily available in Maldives. There are various dishes where plantains are used and one of them is this, known as hithi. Hithi is a type of curry that is made using a spice called ajwain, some local chefs replace it with cumin but I prefer to use ajwain. <span></span></p><a name='more'></a> I posted <a href="https://chilliesandlime.blogspot.com/2018/05/banbukeyo-hithi-breadfruit-curry.html" target="_blank">Banbukeyo Hithi</a> a year or two ago. The recipe is almost the same. I decided to follow the recipe I found in Zareena's Dhivehi kaana. If you can't find fresh coconut, try rehydrating desiccated coconut in a few tablespoons of hot water, then use it to make the paste. <p></p><p>Plantains are not very easy to peel so it is peeled after boiling which makes it much easier. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bl7cSCrcDIqSak5MJ-MIvWzXfRUHxjhStcxVa39BfXOvIjqX-eTIT6AHOg0_Qn5Yx-H9X-laMdpy6MXWUHsOYzf5r8maAhguN2rx1NQ_OZbRTXvR0VFd_fYiIcELaZvP8kbg2_VYZc56/s1600/maalhos+keyo+hithi+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bl7cSCrcDIqSak5MJ-MIvWzXfRUHxjhStcxVa39BfXOvIjqX-eTIT6AHOg0_Qn5Yx-H9X-laMdpy6MXWUHsOYzf5r8maAhguN2rx1NQ_OZbRTXvR0VFd_fYiIcELaZvP8kbg2_VYZc56/w400-h300/maalhos+keyo+hithi+%25281%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Maalhoskeylu Hithi ( plantain curry )","prepTime":"PT30M","cookTime":"PT25M","totalTime":"PT55M","yield":"4-6","author":{"@type":"Person","name":"Nammi"},"video":null,"recipeIngredient":["2-3 plantain ( 2 if large)","1/3 cup freshly grated coconut ( read above on what to do when its not available)","1/4- 1/2 tsp turmeric","1 small onion or shallot or half a medium onion, thinly sliced","1/2 inch piece ginger, sliced","1/4 tsp ajwain seeds ( hithi dhamui, available at dhivehi beys shops in Male or replace with cumin if unavailable although the taste is very different.","500ml thin coconut milk ( see note below)","1/2 cup thick coconut milk ( see note below)","100g smoked tuna, thinly sliced","6 curry leaves","6 inch pandan leaf, cut into pieces","salt"],"recipeInstructions":["Slice the ends of the plantain and place in a pan of water and bring to boil and cook till tender. Cool and remove the skin. Cut into small bite size cubes. Place in a cooking pot.","Add the sliced smoked tuna, curry leaves and pandan leaf.","Grind the ginger, ajwain and onion to a paste and mix into the thick coconut milk, set aside.","Grind the coconut with turmeric with a few tablespoons of water to make a paste. Add to the mixture in the pot along with thin coconut milk and place on top of the stove over medium low heat. Cook on a simmer for about 10 to 15 minutes.","Taste, add salt to taste and then stir in the thick coconut milk mixture and let it cook for another 5 minutes. Adjust salt and then switch off. ","Serve with some fried dried red chillies and rice."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="151" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>4-6</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button></div></div><div class="ccm-flex-b"><div class="ccm-info-wrapper"><h3 class="ccm-name">Maalhoskeylu Hithi ( plantain curry )</h3></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2-3 plantain ( 2 if large)</li><li>1/3 cup freshly grated coconut ( read above on what to do when it is not available)</li><li>1/4- 1/2 tsp turmeric</li><li>1 small onion or shallot or half a medium onion, thinly sliced</li><li>1/2 inch piece ginger, sliced</li><li>1/4 tsp ajwain seeds (<i> hithi dhamui</i>, available at Dhivehi beys shops and some of the shops that sell whole spices in Male or replace with cumin if unavailable although the taste is very different).</li><li>500ml thin coconut milk ( see note below)</li><li>1/2 cup thick coconut milk ( see note below)</li><li>100g smoked tuna, thinly sliced</li><li>6 curry leaves</li><li>6-inch pandan leaf, cut into large pieces</li><li>salt</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Slice the ends of the plantain and place in a pan of water, bring to a boil and cook till tender. Cool and remove the skin. Cut into small bite-size cubes. Place in a cooking pot.</li><li>Add the sliced smoked tuna, curry leaves and pandan leaf.</li><li>Grind the ginger, ajwain and onion to a paste and mix into the thick coconut milk, set aside.</li><li>Grind the coconut with turmeric with a few tablespoons of water to make a paste. Add to the mixture in the pot along with thin coconut milk and place on top of the stove over medium-low heat. Cook on a simmer for about 10 to 15 minutes.</li><li>Taste, add salt to taste and then stir in the thick coconut milk mixture and let it cook for another 5 minutes. Adjust salt and then switch off. </li><li>Serve with some fried dried red chillies and rice.</li></ol></div></div><div><h3 class="ccm-head">Notes:</h3><div class="ccm-notes" style="white-space: pre-line;"><p>To make thin milk, I used dried coconut milk powder rather than fresh, so if using that use 2 tbsp coconut milk powder to 500ml water</p><p>Thick coconut milk, used 2 tbsp coconut milk powder to 1/2 cup water</p><p><br /></p><p>To make fried dried chillies, heat a little oil and add the dried chillies ( poke them a bit with the knife so they dont burst) and then add to the hot oil and fry till the chilli puffs up.</p></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on instagram and hashtag it #chilliesandlimeblog</div></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; 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} var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () { if (!document.querySelector(".ccm-card-e-script")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1614428179191" type="text/javascript"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-62961462028888266462022-06-30T08:03:00.010+05:002024-03-09T17:53:55.280+05:00Majaa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiequ9UMy2KuiL4tt-fNFgUJMgx1XKPp3fhESro2VqSAgO8yc1SpQCNWWzzsmDKvTdOQKxYzwEdHlpCglU9Dn6PUg1WI0WeOad3j2vyn9PBlOk8_ks0yUQNzxPY9HSf7WzIDzMHurc0FvYoy9Zwf1nrlX_vgQZ5sBWcqSHMppV-M1hmTA5avMSdc26GsQ=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiequ9UMy2KuiL4tt-fNFgUJMgx1XKPp3fhESro2VqSAgO8yc1SpQCNWWzzsmDKvTdOQKxYzwEdHlpCglU9Dn6PUg1WI0WeOad3j2vyn9PBlOk8_ks0yUQNzxPY9HSf7WzIDzMHurc0FvYoy9Zwf1nrlX_vgQZ5sBWcqSHMppV-M1hmTA5avMSdc26GsQ=w300-h400" width="300" /></a></div><br /><p> Majaa literally means something like having fun or enjoying yourself. This dish is eaten as a snack and one that needs to be shared with a few friends who enjoy spicy food. Usually, majaa is made when going to the beach, or weekends or even when you just want to have some fun with friends. It is a salad of sorts but spicy enough to have you sweating and blowing your nose.</p><p><span></span></p><a name='more'></a> It is made with half-ripe papaya ( in local terms, riseyolee falho) , unripe green mangoes, jujube or sometimes called stone apples ( kunnaaru) lots of scotch bonnet peppers, lime juice and rihaakuru ( local fish paste. <p>The fruits have to be cut into small tiny cubes. That is essential and that's how it is done, and it is eaten with a spoon. Nowadays so much has been tampered with this beloved recipe that it literally makes my blood boil. The first time I tasted a modernized version was on my husband's island of Naifaru, where they made this with green apples and carrots. Then recently I saw a recipe where a whole lot of eye-popping amount of ingredients were added into this. My fear is after some time such beloved recipes will disappear. Yes I know sometimes it is okay to try new ways but certain things need to be kept how it is in order to preserve their authenticity. </p><p>So let's get started. </p><p>First of all, the papaya. The papaya has to be slightly unripe. The skin is light green. Since this is a slightly unripe one you need to remove the sap before peeling and chopping it up. Score across the skin like this and leave it for a few minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj9hDtM9hMuwAAazRHa36Z_39RCU2xtX0nRnXYnUqBPVAzXrkSKXc0RQkGudX1FyXff0VrguwmnqzS-YeY44AjYbYGWKtT1dQRDpuvZJZIO4-gj3tXyIvzrjM6FZpLIA3oezbn5yyniLpBczQqEa63HLWY3tRyXsnmTQRkJAhj50v7gso8H9YcqmVHyfg=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEj9hDtM9hMuwAAazRHa36Z_39RCU2xtX0nRnXYnUqBPVAzXrkSKXc0RQkGudX1FyXff0VrguwmnqzS-YeY44AjYbYGWKtT1dQRDpuvZJZIO4-gj3tXyIvzrjM6FZpLIA3oezbn5yyniLpBczQqEa63HLWY3tRyXsnmTQRkJAhj50v7gso8H9YcqmVHyfg=w400-h300" width="400" /></a></div><br /><p>Next, peel and cut in half and remove the core. Then cut into slices and then strips and small cubes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhA6YlM-uz8kflFFzqguQEL_Xc7Q-O-2tIfsIONe3OeF9KuKnxiFuQZtfXR90zsc_oiJKndg5I1N_R3Ex1u5eIHclsQyMm-CjxhLpTSQYyh4nLZjEBUseyahS_6zHzza3yOgrn3Nqjx7Rv-0p4vFYjx4Q7buphP3qiYy1p3sEsR9MeJxGi752r2jBqLGg=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhA6YlM-uz8kflFFzqguQEL_Xc7Q-O-2tIfsIONe3OeF9KuKnxiFuQZtfXR90zsc_oiJKndg5I1N_R3Ex1u5eIHclsQyMm-CjxhLpTSQYyh4nLZjEBUseyahS_6zHzza3yOgrn3Nqjx7Rv-0p4vFYjx4Q7buphP3qiYy1p3sEsR9MeJxGi752r2jBqLGg=w300-h400" width="300" /></a></div><br /><p>The green mangoes are cut the same way, you can peel, score across the skin and cut into cubes. I made the mistake of cutting them into larger pieces and got a good scolding from my mother who came to show me how to make this.</p><p>As for jujube or stone apple locally known as kunnaaru, you can leave it out if you like or add it in. I prefer mine with it. Some don't like them as they tend to create a slimy majaa. </p><p>Now to make the majaa, add the mangoes, papaya, scotch bonnet and rihaakuru and a tiny pinch of salt.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJ80MXyj27EF4fa_GH7L9FZl2IDzF0ck0_czokvNERIrqQ80jNDtUZ5o1GVF2WbCDPNHYw7ShUbmNOx8I1xRw8UHX-7ugUWdSZOXo3Tp209NMSMEM6B6daZKa4G_W8sSZy9zB-rnbcvQiGHiVe-gn4GXyUIwO9fO-hAy9gns_WtjJAkfUc9eOFM830gg=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJ80MXyj27EF4fa_GH7L9FZl2IDzF0ck0_czokvNERIrqQ80jNDtUZ5o1GVF2WbCDPNHYw7ShUbmNOx8I1xRw8UHX-7ugUWdSZOXo3Tp209NMSMEM6B6daZKa4G_W8sSZy9zB-rnbcvQiGHiVe-gn4GXyUIwO9fO-hAy9gns_WtjJAkfUc9eOFM830gg=w300-h400" width="300" /></a></div><br /><p></p><p>Wearing gloves, mix really well. </p><p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4-hNTu3-ZCb8ad79tlPyHzb9HA5TWKOqwsJhVJsBNN9R1tgfKPIy-8iIae9jmpDakNURed7Tr_7S3cB_-gTF5OvDsWXsMXjVXG09UWLbsPfrGW2NNIaDj5jjPec21rROc63RtsvcKwYmB6tf6Sv5CbPAKp2Ex4Ni-JCx8vil7YjshFcSUWPNfbrO26Q=s1600" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4-hNTu3-ZCb8ad79tlPyHzb9HA5TWKOqwsJhVJsBNN9R1tgfKPIy-8iIae9jmpDakNURed7Tr_7S3cB_-gTF5OvDsWXsMXjVXG09UWLbsPfrGW2NNIaDj5jjPec21rROc63RtsvcKwYmB6tf6Sv5CbPAKp2Ex4Ni-JCx8vil7YjshFcSUWPNfbrO26Q=w300-h400" width="300" /></a></p><p>Taste, if you want more heat, add more chillies, and more rihaakuru for your liking. Then add the kunaaru if using. Squeeze a tiny bit of lime juice before finishing off. Serve immediately with plenty of water and tissues. </p><p><br /></p><p><br /></p><p><br /></p>
<!--START The Recipe Box--> <script class="ccm-schema" type="application/ld+json">{"name":"Majaa","yield":"8","author":{"@type":"Person","name":"Nammi"},"recipeIngredient":["375 slighly unripe papaya","8 green mangoes","a handful of jujube (kunaaru) (optional)","1-2 scotch bonnet peppers, thinly sliced","1/4 lime juice","8-10 tablespoons of good quality rihaakuru","tiny pinch of salt to taste"],"recipeInstructions":["Score across the skin of papaya and leave it to rest for 10-15 minutes. Then peel, the skin, cut in half, remove the seeds and core, cut into slices and then batons and then small cubes.","Peel the skin of the mango, cut into batons and then into small cubes.","Cut the jujube, if using into small cubes.","Place the papaya and mangoes in a large platter or bowl, add 1/2 to 1 scotch bonnet, thinly sliced. Then a tiny pinch salt and 8 tbsp rihaakuru.","Use your fingers ( wear gloves ) and mix well, squeezing the mangoes and papayas , lightly.","Taste, if you want more heat add the other half or more scotch bonnet peppers, give a good mix once you add them. Then adjust the taste of rihaakuru by adding more if needed. Then add the kunaaru if using.","Then taste one final time, add a tiny bit of lime juice and serve in small bowls with a spoon."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4645331069620" data-ccmcardnum="5" data-ccmcopat="1645332240544" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com2tag:blogger.com,1999:blog-4104341976702470584.post-57530090201174732462022-06-19T08:53:00.015+05:002024-03-09T17:52:49.870+05:00Breadfruit Croquettes<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQFqn2Z1oSPNiMNPFWT2NgZ2JhvlFWKzHHjYOIbifwet-LpIel7nbia4l166iDCC7Fs3_KY2Nz_4dqK1duqXf8_WHPMRx5g6XIlZNPpTf_CTYdlFQQ70KexOuDTKRLV6fhZDGglUgdu_m7xKf3npNlZz1vXPPPQXg98kf6MM4UiMxZpxz_N0M8GUJtQ/s1600/breadfruit%20croquettes%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSQFqn2Z1oSPNiMNPFWT2NgZ2JhvlFWKzHHjYOIbifwet-LpIel7nbia4l166iDCC7Fs3_KY2Nz_4dqK1duqXf8_WHPMRx5g6XIlZNPpTf_CTYdlFQQ70KexOuDTKRLV6fhZDGglUgdu_m7xKf3npNlZz1vXPPPQXg98kf6MM4UiMxZpxz_N0M8GUJtQ/w300-h400/breadfruit%20croquettes%20(2).jpg" width="300" /></a></div><br /><p></p><p>It's breadfruit season, which means they are cheaper and also lots of local breadfruit dishes are being prepared in most homes. Since I have touched quite a lot of local recipes I wanted to try and make something different. So I googled breadfruit and saw that it is very popular in the Caribbean. I came across this recipe by Chef Mirelle in a <a href="https://globalkitchentravels.com/breadfruit-puffsupdated/" target="_blank">website</a>, where the breadfruit is turned into small balls and enjoyed as a snack. <span></span></p><a name='more'></a><p></p><p>The first time I made this I shaped it into balls and served it around the family, the comments that came were, it was nice but because it was shaped like a ball and with breadcrumbs and fried, everyone thought it was cutlets and only after biting it comes as a shock when the realization hits them that it's not the beloved local snack but something entirely new. So that kinda puts of off some picky eaters. </p><p>So this time I shaped them in an oblong shape and called them croquettes. I Maldivianised it by using the same concept and flavours as the<a href="https://chilliesandlime.blogspot.com/2020/06/dhelonugithi-spicy-breadfruit-mix.html" target="_blank"> Dhelonugithi</a> recipe but skipped the fresh coconut, using thin coconut milk to cook the breadfruit. </p><p>Once the whole mixture is cooked and mashed, I spread it on a plate to cool completely. What happens is that as it cools it is easier to handle and easier to shape into an oval or oblong shape. </p><p>After shaping them, I dipped them in beaten egg and then into breadcrumbs and then deep-fried them. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVmyjfja0WJcA7ksOcN5utxp0vMA_DeD3bKiIsKM4qlLqKCAluHUlY4274bTh1OhGcMrBrUy9goJwtvGr3iWZF4elBhHwmwhV2xNDiiVEN3_W3DxPhtKyzWvR2L-uwt4grFz8OV5Gs_g1W9lUIk7sxgRAIM90pfqey3bd0YEXI_1BkfOVlo9wmMkhig/s1600/breadfruit%20croquettes%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVmyjfja0WJcA7ksOcN5utxp0vMA_DeD3bKiIsKM4qlLqKCAluHUlY4274bTh1OhGcMrBrUy9goJwtvGr3iWZF4elBhHwmwhV2xNDiiVEN3_W3DxPhtKyzWvR2L-uwt4grFz8OV5Gs_g1W9lUIk7sxgRAIM90pfqey3bd0YEXI_1BkfOVlo9wmMkhig/w300-h400/breadfruit%20croquettes%20(1).jpg" width="300" /></a></div><p><br /></p><p>So give it a try and let me know how it turns out for you.</p><p><br /></p><p><b>RECIPE: BREADFRUIT CROQUETTES</b></p><p><i>Makes18 to 20 </i></p><p><b>INGREDIENTS</b></p><p></p><ul style="text-align: left;"><li>200g- 225g breadfruit, peeled, cored and cut into small pieces</li><li>45-50g smoked tuna ( thinly sliced and minced with your fingers)</li><li>1 small onion, thinly sliced</li><li>8 curry leaves, finely chopped</li><li>1/4 to 1/2 scotch bonnet, finely chopped</li><li>1 small garlic, grated</li><li>1/4 tsp ground cumin</li><li>1/4 tsp ground black pepper</li><li>a little lime juice</li><li>1 tbsp coconut milk powder ( or use thin coconut milk about enough to cover the breadfruit)</li><li>water</li><li>salt to taste</li><li>1 large egg or 2 if small</li><li>1 cup breadcrumbs</li><li>oil for deep frying</li></ul><p></p><p><b> HOW TO COOK</b></p><p>1. Place the breadfruit into a small pot, fill with water just enough to cover the breadfruit ( or thin coconut milk) , mix in the coconut milk powder (omit this if using coconut milk) and season with a pinch of salt and place on medium flame and cook until soft. </p><p>2. Once the breadfruit starts to soften, add the onions, garlic, scotch bonnet, cumin, pepper and mix well. </p><p>3. Cook for a few minutes until the mixture is quite dry. Stir continuously and mash the breadfruit so it is completely mashed up. Taste, adjust the seasoning, and add a little lime juice. Once the mixture is completely dry, remove to a plate spread it out, and cool it completely. </p><p>4. Wet your fingers with water and shape the mixture into a small oblong shape ( like kavaabu) .</p><p>5. Beat the egg with a tablespoon of water and dip the croquettes in carefully and roll in breadcrumbs. </p><p>6. Heat the deep fryer and deep fry the croquettes until dark golden brown. Drain in a colander. </p><p>Enjoy these warm with a cup of tea.</p><p><br /></p>Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-69721766498454476552022-06-07T11:28:00.012+05:002024-03-09T17:50:59.518+05:00Banbukeyo Kaneydhelonumas ( yellow breadfruit curry)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBevaUX2YrdjdRGudkNZMK-qaaerzSV5WQqWGl6E03dLgfgMc6ZsuRQCRGxVX0ZobgugwU_gtnGnTdmYWuSi2SqCKgb2wHmgXaQUVu4A4Dt24fK5BxoYL6e1WajNdUhL3qvfkaOt5SAgQF/s1600/kaneydhelonumas+%25284%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBevaUX2YrdjdRGudkNZMK-qaaerzSV5WQqWGl6E03dLgfgMc6ZsuRQCRGxVX0ZobgugwU_gtnGnTdmYWuSi2SqCKgb2wHmgXaQUVu4A4Dt24fK5BxoYL6e1WajNdUhL3qvfkaOt5SAgQF/w300-h400/kaneydhelonumas+%25284%2529.jpg" width="300" /></a></div><br /><p> I have shared so many recipes of breadfruit, that I am scratching my head wondering what else is left for me to try. One recipe that I have missed is this one, Kaneydhelonumas. quite a mouthful, I know but let's call it yellow breadfruit curry. Similar to Kirugarudhiya but for some reason the name changes when it came to the breadfruit version. <span></span></p><a name='more'></a><p></p><p>Anyway, the breadfruit is first cooked in a little water, until it starts to cook through and soften a little.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0SYtOH7CDzfw_QN2yNnsAqS5uSpahT3S-3qqFzlSiPDLkKw4V_UFUV0QUjokjh549VPlcs1hZG9SSBARtybLvrL3hMqSqYOaRXD1MACUTsWT8OHO7lQ8qW7uSLE9vKjtTvd9xKs9D5fD/s1600/kaneydhelonumas+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0SYtOH7CDzfw_QN2yNnsAqS5uSpahT3S-3qqFzlSiPDLkKw4V_UFUV0QUjokjh549VPlcs1hZG9SSBARtybLvrL3hMqSqYOaRXD1MACUTsWT8OHO7lQ8qW7uSLE9vKjtTvd9xKs9D5fD/w400-h300/kaneydhelonumas+%25281%2529.jpg" width="400" /></a></div><br /> <p></p><p>Then the rest of the ingredients are added and cooked or rather simmered. One thing you have to keep in mind with curries is to simmer on low heat as it takes time for the spices to flavor the curry. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnoQxJcP8e8KfhnQm7zYByXT2_9equSwwabY52F_KEktOPlyT6tVewmV0EmhwxhPUea37I42NQGcTC0H9XyjS61nXDwLcYESQbwUKFbcVJ33PBg9LiRQB0Og4I82L5u-v23eLLO3UBwNG/s1600/kaneydhelonumas+%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnoQxJcP8e8KfhnQm7zYByXT2_9equSwwabY52F_KEktOPlyT6tVewmV0EmhwxhPUea37I42NQGcTC0H9XyjS61nXDwLcYESQbwUKFbcVJ33PBg9LiRQB0Og4I82L5u-v23eLLO3UBwNG/w400-h300/kaneydhelonumas+%25283%2529.jpg" width="400" /></a></div><br /><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Banbukeyo Kaneydhelonumas ( yellow breadfruit curry)","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","yield":"4-6","author":{"@type":"Person","name":"Nammi"},"video":null,"recipeIngredient":["300 g breadfruit , peeled , cored and cut into small bite size pieces","1 medium onion, thinly sliced","3 cloves garlic","½ inch piece ginger , grated","¼ piece scotch bonnet pepper","10 curry leaves","8 inch piece pandan leaf, cut into large pieces","75 g smoked tuna, thinly sliced","4-6 bilinbi, cut into quaters or a small piece of green sour mango , thinly sliced or juice of ¼ lime","Salt","½ tsp turmeric","1 cup water","1 ½ cups thin coconut milk ( I made mine using coconut milk powder- 2 tbsp mixed into 1 ½ cups water)/ if using the packed coconut milk, dilute the milk with ¼ cup milk with 1 ¼ cups water","½ cup thick coconut milk ( 3tbsp coconut milk powder mixed with ½ cup water)/ for packed coconut milk use straight from the packet"],"recipeInstructions":["First, place the breadfruit pieces in a suitable cooking pot along with 1 cup of water and a pinch of salt. Place on stovetop over medium heat and cook until it is just tender.","Now add the onion, garlic, ginger, scotch bonnet pepper, bilimbi or mango, tuna, curry leaves, and pandan leaf.","Stir in the thin coconut milk along with turmeric Cook on low heat until the flavors mix, the breadfruit is completely tender. About 15 minutes.","Now taste adjust salt.","Stir in the thick coconut milk. Cook another 2-3 minutes.","If you don’t have any bilimbi or green mango, squeeze the lime juice at the very last minute.","You can make this completely vegetarian or vegan by omitting the smoked tuna.","Enjoy with some rice cooked in coconut milk and a tomato salad, although I love some fried drumstick leaves ( theluli faiy)"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4635224624033" data-ccmcardnum="5" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>4-6</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button></div></div><div class="ccm-flex-b"><div class="ccm-info-wrapper"><h3 class="ccm-name">Banbukeyo Kaneydhelonumas ( yellow breadfruit curry)</h3></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>300 g breadfruit, peeled, cored and cut into small bite-size pieces</li><li>1 medium onion, thinly sliced</li><li>3 cloves garlic</li><li>½ inch piece ginger, grated</li><li>¼ piece scotch bonnet pepper</li><li>10 curry leaves</li><li>8-inch piece of pandan leaf, cut into large pieces</li><li>75 g smoked tuna, thinly sliced</li><li>4-6 bilimbi, cut into quarters or a small piece of green sour mango, thinly sliced or juice of ¼ lime</li><li>Salt</li><li>½ tsp turmeric</li><li>1 cup water</li><li>1 ½ cups thin coconut milk ( I made mine using coconut milk powder- 2 tbsp mixed into 1 ½ cups water)/ if using the packed coconut milk, dilute the milk with ¼ cup milk with 1 ¼ cups water</li><li>½ cup thick coconut milk ( 3tbsp coconut milk powder mixed with ½ cup water)/For packed coconut milk use straight from the packet</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>First, place the breadfruit pieces in a suitable cooking pot along with 1 cup of water and a pinch of salt. Place on the stovetop over medium heat and cook until it is just tender.</li><li>Now add the onion, garlic, ginger, scotch bonnet pepper, bilimbi or mango, tuna, curry leaves, smoked tuna and pandan leaf. ( for vegetarians and vegans, skip the tuna)</li><li>Stir in the thin coconut milk along with turmeric Cook on low heat until the flavors mix, and the breadfruit is completely tender. About 15 minutes.</li><li>Now taste and adjust salt.</li><li>Stir in the thick coconut milk. Cook another 2-3 minutes.</li><li>If you don’t have any bilimbi or green mango, squeeze the lime juice at the very last minute.</li><li>You can make this completely vegetarian or vegan by omitting the smoked tuna.</li><li>Enjoy with some rice cooked in coconut milk and a tomato salad, although I love some fried drumstick leaves ( theluli faiy)</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on instagram and hashtag it #chilliesandlime</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="5"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="5"] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; 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s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1635225022670" type="text/javascript"></script><script class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/IjJHbWv6KofnePC9JMXzXwNdV2F3/code.js?v=1635225022670" type="text/javascript"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-60338272979480011972022-05-26T11:56:00.018+05:002024-03-09T17:50:00.746+05:00Rihaakuru pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2EaeWDNDFjwNdyKkDir_PUFfv2orv8mYd0YU3_zU_2mB63RaCo4dad5ulUc4t98TFS4TxA0AktyM9MP92Hab3L79tX6pwEAR5xxq4el1bnc6wJEKBRABkxX0E0Mt3e5Y30McHm0guR3JUyRUG78Yf0JvcKQ7DSCte1ePpzsiDfwqNsp1FEklg3-73Q/s1600/rihaakuru%20pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX2EaeWDNDFjwNdyKkDir_PUFfv2orv8mYd0YU3_zU_2mB63RaCo4dad5ulUc4t98TFS4TxA0AktyM9MP92Hab3L79tX6pwEAR5xxq4el1bnc6wJEKBRABkxX0E0Mt3e5Y30McHm0guR3JUyRUG78Yf0JvcKQ7DSCte1ePpzsiDfwqNsp1FEklg3-73Q/w300-h400/rihaakuru%20pasta.jpg" width="300" /></a></div><br /><p>First of all, My heart is heavy about the school shooting that happened in Texas. I know there are so many kids already dying in War-torn Syria, and Afganistan and even Ukraine. But no child should die, regardless of their race, gender or religion. It's a child for crying out loud, what is his or her crime? </p><p><span></span></p><a name='more'></a><p></p><p>My heart goes out to any parent who loses their child too soon, not even too soon to be alive when your own child dies before you is heartbreaking. </p><p>Anyway, today's recipe is inspired by a similar recipe that was shared by a recipe shared by a friend of mine. This recipe is a fusion pasta recipe, where rihaakuru or fish paste is used to make the sauce. I used that recipe and also Marion Grasby's <a href="https://www.youtube.com/watch?v=iAeNm5DNQyU" target="_blank">pantry pasta</a> as a guide. </p><p>So one afternoon I decided to make this recipe, just for myself, both boys were having lunch at school and hubby was on duty, so why not right? </p><h3 style="text-align: left;"><u>Recipe: Rihaakuru Pasta for one</u></h3><h4 style="text-align: left;"><u>Ingredients</u></h4><p style="text-align: justify;">1/2 small onion, finely chopped</p><p style="text-align: justify;">1 fat clove of garlic, finely chopped</p><p style="text-align: justify;">1 tiny piece of scotch bonnet pepper, finely chopped ( depends on how spicy you like it)</p><p style="text-align: justify;">6 curry leaves, roughly chopped or torn up</p><p style="text-align: justify;">1/2 tbsp rihaakuru</p><p style="text-align: justify;">1/4 cup water</p><p style="text-align: justify;">Some canned tuna. I used a little less than 1/2 can., flaked</p><p style="text-align: justify;">a good handful of spaghetti</p><p style="text-align: justify;">water to cook the spaghetti, </p><p style="text-align: justify;">salt</p><p style="text-align: justify;">thelulifaiy to serve</p><p style="text-align: justify;">Vegetable oil 3 tbsp</p><p><br /></p><h4 style="text-align: left;">Instructions : </h4><p>1. Bring a large pan with water to boil, add 2 tsp salt and add the spaghetti and cook until al dente', drain, reserving 1/4 cup of the pasta water.</p><p>2. While the pasta is cooking, heat oil in a large frying pan or wok, and fry the onions until they start to go translucent.</p><p>3. Add the garlic, curry leaves and scotch bonnet pepper. Cook for a minute or so. </p><p>4. Now stir in the rihaakuru and mix it into the onion mixture along with a little water. Then flake in the tuna and stir it around. Add half of the pasta water that you reserved into the sauce and let it come simmer a few minutes.</p><p>5. Stir in the pasta and toss it well. Add in the remaining pasta water, so you get a nice loose texture, just enough to cling the sauce to the pasta. </p><p>I didn't add cheese, because its already got a lot of sauce and I don't think the cheese and rihaakuru will pair well. </p><p>When serving stir in theluli faiy ( fried moringa leaf mixture)into the pasta and serve immediately. </p><p>A little lime juice right at the end really brings out the flavors. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-28912138662548563162022-05-12T07:44:00.025+05:002024-03-09T17:45:49.598+05:00Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YkuuvdjfRXp_gV5lHaWvqZfFYUMjrdyqileCQr3R5t92IpZgIWN4gX7Mf9f6Ssj-Ebcx_cUdErTu7_CPCXM0J-IV-pRCHlV8OEJhC9pZjGiDwM5IvcAUoBwqFsJLWtahAxiaU2qvAAIR/s1600/enchiladas+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2YkuuvdjfRXp_gV5lHaWvqZfFYUMjrdyqileCQr3R5t92IpZgIWN4gX7Mf9f6Ssj-Ebcx_cUdErTu7_CPCXM0J-IV-pRCHlV8OEJhC9pZjGiDwM5IvcAUoBwqFsJLWtahAxiaU2qvAAIR/w300-h400/enchiladas+%25282%2529.jpg" width="300" /></a></div><br /><div><br /></div>Enchiladas is a Mexican dish where tortillas are filled with a meat or vegetarian filling along with cheese and then arranged in a baking dish over a sauce and then drizzled with more sauce and lots of cheese. A lot like the Lasagne. <span><a name='more'></a></span><div><br /></div><div>I wanted to share this recipe because a lot of people love lasagne but sometimes you have a hard time getting some lasagne sheets. So what easier way than to make enchiladas instead. </div><div><br /></div><div>I made these a bit spicy with the addition of scotch bonnet peppers. The corn kernels calm the palate. </div><div>The kids love this and along with a nice leafy green salad, it is a nice satisfying dinner. You can also make it ahead and cover and keep it in the fridge and bake it about an hour before mealtime. </div><div><br /></div><div>I prefer to make tortillas but you can also use leftover Roshi (the local flatbread) , I sometimes notice it tends to fall apart especially if they are rolled out too thin. But you can give it a try with leftover roshi and see how it goes. Ready-made tortillas are also available nowadays in some of the supermarkets. </div><div><br /></div><div>So once all the ingredients are at hand, make the enchiladas sauce. Any leftover sauce can be used on pizzas or even as a pasta sauce. </div><div>Once the filling is made and cooled ( don't pile the hot filling on tortillas as they will literally fall apart). </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaeylKSrGejGWj_UOBr39LPTkZLH7g5kpudPQcovFa25h6HPIWRV5rSAkocRLWs7B1xErAsJVD0EngO-fHaQM59R4JdYCXBHwy-pk23UC45Hj64IZq24ljy2XO_B-ztpqxqN051hXs1iH/s1600/enchiladas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaeylKSrGejGWj_UOBr39LPTkZLH7g5kpudPQcovFa25h6HPIWRV5rSAkocRLWs7B1xErAsJVD0EngO-fHaQM59R4JdYCXBHwy-pk23UC45Hj64IZq24ljy2XO_B-ztpqxqN051hXs1iH/w400-h300/enchiladas.jpg" width="400" /></a></div><br /><div><br /></div><div>Place the filling in the centre and then roll the tortilla and place the tortilla, seam side down on the baking dish which is already spread with some of the enchiladas sauce. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ1T4KU5PJVKE18P1OcrZ6fptPMK5R6GUppeogoK90DKIp1ez9Wdl2ibNvGnG1BaTOVXUdNFHGvtKQZf46MK138wy2HMwaw0JB8zd0MEzHK3KCN5d-XRqytLgl6oe_PiX53YCgfkpgw24/s1600/enchiladas+%25285%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ1T4KU5PJVKE18P1OcrZ6fptPMK5R6GUppeogoK90DKIp1ez9Wdl2ibNvGnG1BaTOVXUdNFHGvtKQZf46MK138wy2HMwaw0JB8zd0MEzHK3KCN5d-XRqytLgl6oe_PiX53YCgfkpgw24/w400-h300/enchiladas+%25285%2529.jpg" width="400" /></a></div><br /><div>Once all the tortillas are done, spread more sauce on top and then top with cheese. </div><div>Bake in the oven until the cheese has melted and the sauce is bubbling. </div><div>Remove and let it rest for 10 to 15 minutes, sprinkle with some fresh coriander leaves and enjoy! </div><div><br /></div><div><br /></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Chicken Enchiladas","prepTime":"PT1H30M","cookTime":"PT30M","totalTime":"PT2H","yield":"4","author":{"@type":"Person","name":"Nammi"},"video":null,"recipeIngredient":["2 boneless chicken breast pieces","½ tsp cumin","1 tsp chilli powder","½ tsp paprika ( optional)","Salt","¼ tsp scotch bonnet pepper, finely chopped","1 cup corn , frozen or canned","½ medium onion, finely sliced","2 cloves garlic , finely chopped","1 tbsp finely chopped fresh coriander leaves","Salt","Pinch ground black pepper","2 tbsp corn or vegetable oil","½ onion finely chopped","2 cloves garlic, finely chopped","¼ scotch bonnet pepper, finely chopped( if you want more heat make it ½)","1cup tomato pasta sauce or 1 can of peeled tomatoes","1 cup chicken stock ( I used a small stock cube dissolved in 1 cup hot water","1 tsp dried oregano ","1 ½ cups flour, sifted","½ tsp baking powder","½ tsp salt","½ - ¾ cups hot water","3 tbsp oil ( corn or sunflower)"],"recipeInstructions":["Finely chop the chicken, not mince.","Heat a large frying pan with 3 to 4 tbsp oil, add the onions, and let it soften a bit and then add the chicken and stir fry on high heat.","Once the chicken starts to colour, reduce heat to a medium, add garlic, scotch bonnet pepper and stir fry for a minute. Add the ground spices and a few tablespoons of water and cook for a few minutes. Season with salt and a little pepper, taste and adjust.","Stir in corn and fresh coriander. Cool completely. After reserving about 3 tbsp of grated cheese, mix in the remaining cheese into the now cooled chicken mixture.","Heat oil, add the onions, and saute’ until it becomes soft. Add the garlic, scotch bonnet and saute a minute, then add the pasta sauce or( tomatoes, crush the tomatoes before adding).","Then stir in stock, sugar, a pinch of salt, chilli powder, cumin powder, dried oregano. Give a stir and cover and simmer until the sauce has reduced and thickened to almost half of its quantity.","Cool and blend to a smooth sauce. Set aside.","Sift flour and baking powder into a bowl.","Mix in salt","Make a well in the centre.","Add oil and then stir in water, a little at a time, mixing in with a metal spoon. Once the dough starts to form, stop adding water and using your hands knead the dough, if too dry add a little more water.","Once you get a nice smooth dough, cover it with a damp cloth and set aside for 15 minutes to rest.","Once the dough has rested divide into 8 balls, roll each ball into thin rounds.","Cook on a dry frying pan , as for flatbreads, over medium heat, flipping to cook the other side once air pockets start to rise. Cool.","Take a large rectangular oven dish. (size: 8x12 inch (approximate)","Drizzle a little olive oil in the bottom, then add a thin layer of enchilada sauce.","Take a tortilla, spoon a generous spoonful of the chicken filling onto the tortilla centre and then roll it up tightly ( see above pictures)","Place the filled tortilla seam side down in the dish. Repeat the same with the remaining tortillas and chicken filling","Top with more sauce. ( any leftover sauce can be stored in a plastic container in the freezer )","Sprinkle with the reserved grated cheddar and pop into a preheated oven at 180 degrees C for 20 to 25 minutes. Make sure the oven is hot before you put your dish inside.","Once cooked, let it rest for 20 minutes, sprinkle some finely chopped coriander on top, and serve with a nice big green leafy salad."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4637039774414" data-ccmcardnum="5" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>4</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button></div></div><div class="ccm-flex-b"><div class="ccm-info-wrapper"><h3 class="ccm-name">Chicken Enchiladas</h3></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Filling</div><ul class="ccm-section-items"><li>2 boneless chicken breast pieces</li><li>½ tsp cumin</li><li>1 tsp chilli powder</li><li>½ tsp paprika ( optional)</li><li>Salt</li><li>¼ tsp scotch bonnet pepper, finely chopped</li><li>1 cup corn, frozen or canned</li><li>½ medium onion, finely sliced</li><li>2 cloves garlic, finely chopped</li><li>1 tbsp finely chopped fresh coriander leaves</li><li>Salt</li><li>Pinch ground black pepper</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Sauce</div><ul class="ccm-section-items"><li>2 tbsp corn or vegetable oil</li><li>½ onion finely chopped</li><li>2 cloves garlic, finely chopped</li><li>¼ scotch bonnet pepper, finely chopped( if you want more heat make it ½)</li><li>1cup tomato pasta sauce or 1 can of peeled tomatoes</li><li>1 cup chicken stock ( I used a small stock cube dissolved in 1 cup hot water</li><li>1 tsp dried oregano</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Tortilla</div><ul class="ccm-section-items"><li>1 ½ cups flour, sifted</li><li>½ tsp baking powder</li><li>½ tsp salt</li><li>½ - ¾ cups hot water</li><li>3 tbsp oil ( corn or sunflower)</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Chicken Filling</div><ol class="ccm-section-items"><li>Finely chop the chicken, not mince.</li><li>Heat a large frying pan with 3 to 4 tbsp oil, add the onions, let it soften a bit and then add the chicken and stir fry on high heat.</li><li>Once the chicken starts to colour, reduce heat to medium, add garlic, scotch bonnet pepper and stir fry for a minute. Add the ground spices and a few tablespoons of water and cook for a few minutes. Season with salt and a little pepper, taste and adjust.</li><li>Stir in corn and fresh coriander. Cool completely. After reserving about 3 tbsp of grated cheese, mix, the remaining cheese into the now-cooled chicken mixture.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Sauce</div><ol class="ccm-section-items"><li>Heat oil, add the onions, and saute’ until it becomes soft. Add the garlic, and scotch bonnet and saute for a minute, then add the pasta sauce or( tomatoes, crush the tomatoes before adding).</li><li>Then stir in stock, sugar, a pinch of salt, chilli powder, cumin powder, and dried oregano. Give a stir, cover and simmer until the sauce has reduced and thickened to almost half of its quantity.</li><li>Cool and blend to a smooth sauce. Set aside.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Tortilla</div><ol class="ccm-section-items"><li>Sift flour and baking powder into a bowl.</li><li>Mix in salt</li><li>Make a well in the centre.</li><li>Add oil and then stir in water, a little at a time, mixing in with a metal spoon. Once the dough starts to form, stop adding water and using your hands knead the dough, if too dry add a little more water.</li><li>Once you get a nice smooth dough, cover it with a damp cloth and set aside for 15 minutes to rest.</li><li>Once the dough has rested divide it into 8 balls, and roll each ball into thin rounds.</li><li>Cook on a dry frying pan, as for flatbreads, over medium heat, flipping to cook the other side once air pockets start to rise. Cool.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Assembling and baking the Enchiladas</div><ol class="ccm-section-items"><li>Take a large rectangular oven dish. (size: 8x12 inch (approximate)</li><li>Drizzle a little olive oil in the bottom, then add a thin layer of enchilada sauce.</li><li>Take a tortilla, spoon a generous spoonful of the chicken filling onto the tortilla centre and then roll it up tightly ( see above pictures)</li><li>Place the filled tortilla seam-side down in the dish. Repeat the same with the remaining tortillas and chicken filling</li><li>Top with more sauce. ( any leftover sauce can be stored in a plastic container in the freezer )</li><li>Sprinkle with the reserved grated cheddar and pop into a preheated oven at 180 degrees C for 20 to 25 minutes. Make sure the oven is hot before you put your dish inside.</li><li>Once cooked, let it rest for 20 minutes, sprinkle some finely chopped coriander on top, and serve with a nice big green leafy salad.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on instagram and hashtag it #chilliesandlime</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="5"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="5"] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; 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s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1637040746652" type="text/javascript"></script><script async="" class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/IjJHbWv6KofnePC9JMXzXwNdV2F3/code.js?v=1637040746652" type="text/javascript"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com3tag:blogger.com,1999:blog-4104341976702470584.post-47711590747449621602022-04-30T12:02:00.018+05:002024-03-09T17:43:36.218+05:00One pot Chicken Pilaf<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywr5t8qnJ7D2wosT-fv-DM4i07LxDRT00dnf5hSojTwAXD74o4653oWcSu5kI0xYP7rNgQxBhUaCiasvXxObVqPqqK_83qJs_mGc9NHTn1EpUEn7ZZuwq-eOLkcCHZpwkdI5vmEIiAwZh/s1600/one+pot+pilaf+%25283%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywr5t8qnJ7D2wosT-fv-DM4i07LxDRT00dnf5hSojTwAXD74o4653oWcSu5kI0xYP7rNgQxBhUaCiasvXxObVqPqqK_83qJs_mGc9NHTn1EpUEn7ZZuwq-eOLkcCHZpwkdI5vmEIiAwZh/w300-h400/one+pot+pilaf+%25283%2529.jpg" width="300" /></a></div><br /><p></p><p> Eid means Biryani. While biryani was rarely made during the earlier days, now a lot of homes make Biryani. While I love Biryani I hate the clean-up that follows. So I tried to come up with something that uses minimal pots and pans so you don't have a pile of washing up after you finish. <span></span></p><a name='more'></a><p></p><p>For this pilaf, I used Chicken drumsticks because we all love drumsticks so I used a 900g packet of chicken drumstick pieces. I removed the skin and cut a few slits across the flesh so it cooks faster and absorbs more flavour. I browned the chicken first, removed it, and then sauteed the onions, in the same pot!.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0P9Kc_OyTNLMkLI3hQRDysDuituv3FrXPyjmqoTOlbnYw1KyPvnEcNxNhx0VY5FYG_zGvd_CRnP_MvRj8cHmQU_k2OMxaR3C7NJ7rPhanjiA05xzDCsAPykAH-ZmC6nAV7pC3DCShsyK/s1600/one+pot+pilaf+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0P9Kc_OyTNLMkLI3hQRDysDuituv3FrXPyjmqoTOlbnYw1KyPvnEcNxNhx0VY5FYG_zGvd_CRnP_MvRj8cHmQU_k2OMxaR3C7NJ7rPhanjiA05xzDCsAPykAH-ZmC6nAV7pC3DCShsyK/w300-h400/one+pot+pilaf+%25282%2529.jpg" width="300" /></a></div><br /><p>I promise you, you won't need an extra pot for this recipe. Try to minimize the number of plates you use, I usually cut and arrange all my ingredients in one large plate or even on my chopping board just to minimize my washing up. Yes, the kids help with the wiping of the dishes but even they try to get the other to do it when they see a huge pile of dishes to wipe.</p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"One pot Chicken Pilaf","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","yield":"4-6","author":{"@type":"Person","name":"Nammi"},"video":null,"recipeIngredient":["900g packet chicken drumstick (6-7 pieces)","2 cups basmati rice","½ cup frozen peas","2 large onions, thinly sliced","1 large tomato, finely chopped","1 large sprig curry leaves ( about 15 leaves)","8 inch pandan leaf, cut into large pieces","3 cloves garlic, finely grated","1” ginger grated","4 green chillies, cut into half lengthwise","1 inch cinnamon stick,","5 cardamon pods","3 cloves","2 tsp roasted curry powder","1 tsp chilli powder","1 cup coconut milk","2 ½ cups water","A handful of mint leaves","1 tbsp ghee","¼ cup vegetable oil","Salt to taste"],"recipeInstructions":["Wash the rice several times under tap water and soak the rice for 30 minutes in water and drain.","Remove the skin of the drumstick and make a few slashes across the flesh. Season with a little salt.","In a large casserole pot, heat the ¼ cup oil, add half of the onions and fry until they turn golden, remove onto a kitchen towel and set aside.","Into the same oil add the chicken pieces and brown them. Remove to a plate.","If there is too much oil still left in the pan, remove a few tablespoons from the pan so only about 2 tbsp remains in the pot. Add the remaining onions and saute until the onions start to go translucent.","Add the whole spices, curry leaves, and pandan leaves and stir fry for a minute.","Add the ginger, garlic, chillies and the tomato and a few tablespoons of water. Stir and cover and cook over low heat for a few minutes. Once the tomato starts to soften, mash it up with a wooden spoon and then lower heat, add all the ground spices, 1 tsp of salt, coconut milk and water.","Let it come to a boil then cover and simmer until the chicken is cooked through.","Remove the chicken onto a plate. Taste the curry sauce, adjust the salt, it should be a bit salt as you are going to be adding the rice and peas into it.","Stir in the rice, check if the water level is about 1 and a half inches above the rice level, then return the chicken into the pot.","Cook over medium-high heat until the rice is absorbed from the top. Bring the heat down to the lowest, Sprinkle the fried onions on top along with the mint leaves and dot with ghee.","Cover the lid with a clean kitchen towel and place the whole thing over the pot and cook on the lowest heat for another 8 minutes. To make sure the pilaf doesn’t catch at the bottom I like to put my crepe pan or the pan I use to cook my flatbread (roshi) underneath the pot.","After 8 minutes switch off the heat. Let the rice rest for another 10 minutes before fluffing up and enjoying with some dhal curry( muguriha) and salad. Garnish with more mint leaves if you want."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4635222067738" data-ccmcardnum="5" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>4-6</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button></div></div><div class="ccm-flex-b"><div class="ccm-info-wrapper"><h3 class="ccm-name">One pot Chicken Pilaf</h3></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>900g packet of chicken drumsticks (6-7 pieces)</li><li>2 cups basmati rice</li><li>½ cup frozen peas</li><li>2 large onions, thinly sliced</li><li>1 large tomato, finely chopped</li><li>1 large sprig of curry leaves ( about 15 leaves)</li><li>8-inch pandan leaf, cut into large pieces</li><li>3 cloves garlic, finely grated</li><li>1” ginger grated</li><li>4 green chillies, cut into half lengthwise</li><li>1-inch cinnamon stick,</li><li>5 cardamon pods</li><li>3 cloves</li><li>2 tsp roasted curry powder (hanaakuri havaadhu)</li><li>1 tsp chilli powder</li><li>1 cup coconut milk</li><li>2 ½ cups water</li><li>A handful of mint leaves</li><li>1 tbsp ghee</li><li>¼ cup vegetable oil</li><li>Salt to taste</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Wash the rice several times under tap water, soak the rice for 30 minutes in water and drain.</li><li>Remove the skin of the drumstick and make a few slashes across the flesh. Season with a little salt.</li><li>In a large casserole pot, heat the ¼ cup oil, add half of the onions and fry until they turn golden, remove onto a kitchen towel and set aside.</li><li>Into the same oil add the chicken pieces and brown them. Remove to a plate.</li><li>If there is too much oil still left in the pan, remove a few tablespoons from the pan so only about 2 tbsp remains in the pot. Add the remaining onions and saute until the onions start to go translucent.</li><li>Add the whole spices, curry leaves, and pandan leaves and stir fry for a minute.</li><li>Add the ginger, garlic, chillies, tomato and a few tablespoons of water. Stir and cover and cook over low heat for a few minutes. Once the tomato starts to soften, mash it up with a wooden spoon and then lower the heat, add all the ground spices, 1 tsp of salt, coconut milk and water.</li><li>Let it come to a boil then cover and simmer until the chicken is cooked through.</li><li>Remove the chicken onto a plate. Taste the curry sauce, and adjust the salt, it should be a bit salt as you are going to be adding the rice and peas into it.</li><li>Stir in the rice, check if the water level is about 1 and a half inches above the rice level, then return the chicken to the pot.</li><li>Cook over medium-high heat until the rice is absorbed from the top. Bring the heat down to the lowest, Sprinkle the fried onions on top along with the mint leaves and dot with ghee.</li><li>Cover the lid with a clean kitchen towel, place the whole thing over the pot and cook on the lowest heat for another 8 minutes. To make sure the pilaf doesn’t catch at the bottom I like to put my crepe pan or the pan I use to cook my flatbread (roshi) underneath the pot.</li><li>After 8 minutes switch off the heat. Let the rice rest for another 10 minutes before fluffing it up and enjoying it with some dhal curry( muguriha) and salad. Garnish with more mint leaves if you want.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on instagram and hashtag it #chilliesandlime</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="5"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="5"] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum="5"] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum="5"] .ccm-image{width:40%;}[data-ccmcardnum="5"] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum="5"] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum="5"] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum="5"] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum="5"] .ccm-instagram-credit{border-radius:0!important;}</style><script class="ccm-card-script">window.addEventListener("DOMContentLoaded", function () {for(var h="68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73".toString(),str="",n=0;n<h.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1635223387831" type="text/javascript"></script><script class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/IjJHbWv6KofnePC9JMXzXwNdV2F3/code.js?v=1635223387831" type="text/javascript"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-17967515638978189972022-04-29T12:12:00.006+05:002024-03-09T17:40:54.573+05:00Sevoonaru (vermicilli pudding)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPu1i-B17MiIQvuORILoH6YG5NX17BVQ7984FKplDN1AD8-fK4ke9jwQfABQNWZbAqh8BzhGFQ22Y0BEwmt7ZxvDuJqtj9BZmJMd_Gqk8G0n9vEqAIuJ0kwNtmZBrth-ZhMmf-UQeSlPpS/s1600/sevoonaru+%25284%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPu1i-B17MiIQvuORILoH6YG5NX17BVQ7984FKplDN1AD8-fK4ke9jwQfABQNWZbAqh8BzhGFQ22Y0BEwmt7ZxvDuJqtj9BZmJMd_Gqk8G0n9vEqAIuJ0kwNtmZBrth-ZhMmf-UQeSlPpS/w300-h400/sevoonaru+%25284%2529.jpg" width="300" /></a></div><br /><p>My little one loves to try recipes that he discovers in his storybooks. He loves The Planet Omar series by Zanib Mian. He discovered Seviyan a vermicelli pudding that is a Pakistani and also an Indian dessert. Even in a Maldivian recipe book, I found a similar recipe called Sevoonaru. <span></span></p><a name='more'></a><p></p><p>So I referred to a few Pakistani recipes and also to the local ones, found in some of the local cookbooks. It is an easy recipe, a lot easier than the one I made following my sister's recipe. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxgTIi2x6kLBFO-VI1yFpi4kfloWRvr1fwTeuoTOH50o5BWC8DzAlNC2kcJjt-IkTAmAXahErGyYZp-2a7CE1YdwGIgg0h2cqV_iZYvW29p6-Jgr6Zt9NaYSxuUniEXDzZUMd-4BSEG60/s1600/sevoonaru+%25281%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxgTIi2x6kLBFO-VI1yFpi4kfloWRvr1fwTeuoTOH50o5BWC8DzAlNC2kcJjt-IkTAmAXahErGyYZp-2a7CE1YdwGIgg0h2cqV_iZYvW29p6-Jgr6Zt9NaYSxuUniEXDzZUMd-4BSEG60/w300-h400/sevoonaru+%25281%2529.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><br />broken up vermicilli</i></td></tr></tbody></table><br /><p>This one also takes some time to cook, as the milk needs to be reduced but in this one, the vermicelli is cooked in the milk while it is being reduced. I added some raisins and sliced Kanamadhu ( Indian Almonds). </p><p>It is an easy dish to make and sure to be a crowd-pleaser. </p><p><br /></p><p><strong>Yield: </strong><span>4-6</span></p><div class="ccm-card" data-ccmcardid="4627959931929" data-ccmcardnum="5" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button></div></div><div class="ccm-flex-b"><div class="ccm-info-wrapper"><h3 class="ccm-name">Sevoonaru</h3></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 cup vermicelli</li><li>A handful of kanamadhu (Indian almonds), thinly sliced</li><li>A handful of raisins</li><li>2 tbsp condensed milk</li><li>1 L milk</li><li>½ cup to ¾ cup sugar (depends on taste)</li><li>½ tsp freshly ground cardamon</li><li>2tbsp ghee</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Break the vermicelli into small pieces.</li><li>Melt the ghee in a large pot, add the vermicelli and stir fry until it starts to colour. Add milk and stir.</li><li>Stir and let it simmer, stirring occasionally over medium-low heat for about 30 minutes or more until the milk has reduced in half.</li><li>Stir in sugar and condensed milk and stir it around to dissolve the sugar. Sprinkle in the cardamom powder, add the nuts and raisins and cook for a further 5 minutes.</li><li>Taste adjust sweetness and also the taste of cardamon.</li><li>Switch off and pour into a serving bowl and let it cool. It will thicken more as it cools. Serve lukewarm or chilled.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on Instagram and hashtag it #chilliesandlime</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; 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text-align: center;"><br /></div>
Reposting this recipe because I found out the fried version of this recipe is called another name so I made these again and baked them because it is either baked or steamed and not fried. Will be posting about the fried ones once I find out the story behind it.<div><br />
Huni Hakuru is this sweet pastry which is eaten as a tea-time snack. The filling is made of gabulhi huni ( the meat found inside a slightly young coconut, but not as young as the ones you drink) cooked with sugar, pandan and cardamon. Once it's well cooked and sticky, it is cooled and placed in a dough and shaped like a curry puff. Traditionally it is either steamed or baked. I am not a fan of the steamed version so I baked it.<br />
<a name='more'></a><i>Gabulhi</i> is the slightly mature coconut, not the coconut you use for cooking or the one that is used for drinking which has a more tender flesh.<br />
<br />
<b><u>Recipe : Huni Hakuru</u></b><br />
<b><u><br /></u></b>
Makes about 12<br />
<br />
2 cups gabulhi huni<br />
1 1/3 cups sugar<br />
1 pandan<br />
1/2 cup water<br />
1" stick cinnamon<br />
6-8 cardamon<br />
1 tbsp rose water<br />
<br />
For the dough<br />
1 cup flour<br />
1/2 cup grated coconut<br />
pinch of salt<br />
a little water<br />
<br />
Place the gabulhi huni and half the sugar into a small food processor and process to break any large pieces. Remove to a saucepan along with the remaining sugar, a knotted pandan leaf, cardamon and cinnamon.<br />
<br />
Place over a medium flame and cook stirring continuously till the sugar dissolves and the mixture dries up and goes thick and sticky. Add the rose water, cook for 1 minute and remove to a bowl and cool.<br />
<br />
Prepare the dough by sifting flour into a large bowl, add a pinch of salt, and grated coconut and then add water a little at a time, till the mixture forms a smooth dough. Divide into small balls.<br />
<br />
Roll each ball thinly and place some filling in the middle, brush some water around the edges, fold the dough and press the edges with a fork. If you have a curry puff maker you can use that instead. Make sure you seal the edges and don't overfill. <br />
Repeat with the rest of the dough.<div><br /></div><div>To bake these, I lined a baking sheet with baking paper and placed the prepared pastries on top. Then place in a hot oven (preheated oven, at 180- 200 degrees C) and bake for 20 to 25 minutes, until the outside is nicely cream-coloured or lightly golden. </div><div><br /></div><div><br />
<br /> </div></div><span><!--more--></span>Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com2tag:blogger.com,1999:blog-4104341976702470584.post-72140743877628440922022-04-26T12:07:00.009+05:002024-03-09T17:32:28.493+05:00Muhbehdhi ( dhal and tuna fritters)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-YeKy8AqqIhlODsyhf46S6svgBwn8QVZOvQY4rd8q4Ga9pHXl7KilGoaQvMZpRnvtAo70njNaFUUdi2Q4gfQL7hzw9C3RN1jAqh4TVXRSK6uIk3ALPXt4wPxGc11QMVcR2JwGz8pfhd1J1WxbJEFwo2mKQP8MSnpXupqPOiheE-pn9-hreP99LF2GyA=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-YeKy8AqqIhlODsyhf46S6svgBwn8QVZOvQY4rd8q4Ga9pHXl7KilGoaQvMZpRnvtAo70njNaFUUdi2Q4gfQL7hzw9C3RN1jAqh4TVXRSK6uIk3ALPXt4wPxGc11QMVcR2JwGz8pfhd1J1WxbJEFwo2mKQP8MSnpXupqPOiheE-pn9-hreP99LF2GyA=w300-h400" width="300" /></a></div><br /><p>I used to think muhbehdhi and kavaabu were the same thing, until I decided to check it out from the local cookbooks I have. It turns out it is a mix between kavaabu and mugu kavaabu. Unlike mugu kavaabu, muhbehdhi uses soaked dhal where as in mugu kavaabu the dhal is cooked before it is used. And muhbehdhi also uses rihaakuru in the mixture. </p><p><span></span></p><a name='more'></a><p></p><p>To those who are wondering what on earth I am talking about, kavaabu is a tuna fish fritter that is eaten for tea time. Another easier version is known as mugu kavaabu ( I say easier because you don't need coconut in this one and for me it is easier to make especially when living abroad). This muhbehdhi is similar, has been around for ages, and uses soaked dhal, soaked rice, and tuna along with a dollop of rihaakuru ( tuna paste). It did take me a while to adjust the recipe to serve a small family but hopefully, the flavors are all balanced. </p><p><br /></p>
<!--START The Recipe Box--> <script class="ccm-schema" type="application/ld+json">{"name":"Muhbehdhi ( dhal and tuna fritters)","yield":"4","author":{"@type":"Person","name":"Nammi"},"recipeIngredient":["¾ cups basmati rice ( Use the rice cooker measuring cup)","¼ cups yellow dal","1 cup grated coconut","1 small fillet of smoked tuna , about 1 cup when thinly sliced, or use canned tuna of the same amount","1 medium onion, thinly sliced","10-12 curry leaves, thinly sliced","½ to 1 scotch bonnet pepper, thinly sliced","1-2 tbsp rihaakuru ( local fish paste)","1 ½ limes ( juice)","1 ½ “ ginger, grated","2 tbsp plain flour","½ tsp turmeric","¼ tsp ground black pepper","Salt to taste"],"recipeInstructions":["Soak the dal and the rice in water for several hours or even overnight.","Drain the water and wash several times in running water and then drain off water. Place in a food processor or grinder and grind to a coarse mixture with a table spoon of water. Remove to a bowl.","Place the onions, ginger, scotch bonnet peppers, curry leaves, fish into a grinder or food processor and pulse a few times to mix and chop everything up. Finally, add the coconut and pulse twice just to mix it in.","Remove this into the bowl containing the dal and rice mixture. Add lime juice, turmeric, pepper and mix well with a spoon. Add rihaakuru ( 1 tbsp first) and mix well. Then add salt. I would say about 1 level teaspoon or less is fine. But it depends on taste preference, taste or smell if fasting, and add the second helping of rihaakuru. It should not taste of too much rihaakuru just a hint of it is enough. Finally, add the flour and you should have a nice thick mixture which you can scoop into a spoon.","I like to make quenelles and drop these into hot oil for deep frying. It takes a few tries to master but it saves you the time of shaping them into oblong shapes.you can still shape them with your hands the traditional way.","So heat the oil for deep frying ( use fresh oil not old oil) take two teaspoons, using once teaspoon scoop a some of the mixture and shape between the two spoons and drop it carefully into the oil. Click here to check how to shape using a spoon.","Deep fry over medium flame, in batches and drain on a colander. Make sure the oil is hot, if you stick a wooden skewer in the end should start to have lots of bubbles appearing. Lower heat to medium, and drop a few muhbehdhi in to deep fry. Dont over crowd and Use fresh oil!","Enjoy these hot or warm with some tea."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4644899244170" data-ccmcardnum="5" data-ccmcopat="1644899928560" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com4tag:blogger.com,1999:blog-4104341976702470584.post-14016943654544384512022-04-24T12:36:00.004+05:002024-03-09T17:31:52.110+05:00Gulab Jamun Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhKbW3hHd-pF9Spdr1d_OwKr0onB_VZqlbq9LeYD9pvhL2p9QcWEt0p62QQgylKDWf02yp6qdtOmu-JOBxG94ynb0-301iLHDtf_f4rY8hQQSq_CT2_OntTZ9yyJbDZhhqlOurv9O7BGFCq62ipBGmEdmzV2S9eFDVZ07pwP2qzf0O1SAJx3Gg7NXb4-Q=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhKbW3hHd-pF9Spdr1d_OwKr0onB_VZqlbq9LeYD9pvhL2p9QcWEt0p62QQgylKDWf02yp6qdtOmu-JOBxG94ynb0-301iLHDtf_f4rY8hQQSq_CT2_OntTZ9yyJbDZhhqlOurv9O7BGFCq62ipBGmEdmzV2S9eFDVZ07pwP2qzf0O1SAJx3Gg7NXb4-Q=w300-h400" width="300" /></a></div><br /><p></p><p>I love Gulab Jamun, but I hate making them. It was on Instagram when I first came across this cake. One of my old classmates posted this beautiful cake, a <a href="https://www.youtube.com/watch?v=7m7crpGFHbE" target="_blank">recipe</a> by Hetal Vasavada's Gulab Jamun cake. <span></span></p><a name='more'></a><p></p><p>But it was made in a bunt tin and I know not all of us have a bunt tin lying around the house, so I used an 8-inch round tin. Unlike my friend who inserted something in the middle to give it the ring shape I just poured my batter into the tin and smooth it out. </p><p>Another change I made was using a little more milk powder than Hetal's and making the glaze using just plain water rather than the sugar syrup as I found it a little too sweet.</p><p>This is the perfect dessert to end a meal, especially if you want to impress your family. Going the extra effort to peel the pistachios( it is a real pain but it made the cake look really beautiful if you can get some peeled chopped pistachios from the nut stores that would be great!). Plus little rose petals will really make it pop. </p><p><br /></p><p><br /></p><p><br /></p>
<!--START The Recipe Box--> <script class="ccm-schema" type="application/ld+json">{"name":"Gulab Jamun Cake","yield":"8","author":{"@type":"Person","name":"Nammi"},"recipeIngredient":["220g butter, softened at room temperature","1 ¼ cups flour","½ cup milk powder","1 cup sugar","1 tsp ground cardamon","1 tsp vanilla essence","4 eggs","¾ cups sugar","1 cup water","4 cardamon pods","1 inch cinnamon stick","1 tsp lime juice","1 tbsp rose water","1 cup icing sugar","A few tablespoons water","Dried rose petals ( if available)","¼ cup pistachio nuts (soaked in hot water and peeled and finely chopped or buy already peeled and sliced pistachios)"],"recipeInstructions":["Preheat the oven to 180 Degrees C","Lightly butter an 8 inch round cake tin. Set aside","Sift flour, cardamom powder, pinch of salt into a large bowl and set aside.","In another mixing bowl, cream the butter and sugar together until well mixed and creamy, use a handheld or even a whisk is fine.","Then, beat in one egg at a time. Then the vanilla essence.","Then mix in the dry in the dry ingredients in two batches and you should have a smooth batter.","Spoon this into a prepared tray and pop into the oven and bake for about 30 minutes until golden a skewer comes out clean when tested for doneness.","While the cake is baking, prepare the syrup.","In a small saucepan, add the sugar, water, whole spices and lime juice and cook on medium flame until the sugar has melted and the liquid has reduced just slightly. Remove from heat.","Once the cake is done, remove it from the oven and using a skewer or toothpick poke all over the cake. Pour the syrup all over the cake and leave to cool completely.","Once cool, remove the whole spices from the cake and invert onto a serving plate.","While the cake is cooling and soaking up the syrup, prepare the icing and garnish. Sift the icing sugar into a bowl add water a tablespoon at a time, until you get a nice smooth thick glaze. About 2-3 tbsps of water is enough","Carefully spoon this all over the cooled cake, drizzle some around the edges.","Decorate the edges with pistachios and pop a few all over it along with some dried rose petals if you can get your hands on some.","Cut into wedges and enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4644900443723" data-ccmcardnum="5" data-ccmcopat="1644901001414" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com2tag:blogger.com,1999:blog-4104341976702470584.post-71124368845833716932022-04-22T11:20:00.011+05:002024-03-09T17:31:11.634+05:00Cheesy tuna and vegetable croquettes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9N-O4g1fEaJ3kb2AzHj94RmrQND-qboKCnDv_ZJNHmRCZ46bUX_t_tas4R1jReHT15a5IRR_fhNdFA3Kj4xjqaMedXpAJnq0OImd7Zq_ycIyKghoDNcuBdW_UYYJzwHXST1gNncBGogJuIWucz1mkLzMeipMoOBsUnH2KdTcQu8lmO8QAsl45I2FQLw=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9N-O4g1fEaJ3kb2AzHj94RmrQND-qboKCnDv_ZJNHmRCZ46bUX_t_tas4R1jReHT15a5IRR_fhNdFA3Kj4xjqaMedXpAJnq0OImd7Zq_ycIyKghoDNcuBdW_UYYJzwHXST1gNncBGogJuIWucz1mkLzMeipMoOBsUnH2KdTcQu8lmO8QAsl45I2FQLw=w300-h400" width="300" /></a></div><br /><p> During Ramadhan, some of us forget to eat our vegetables. I don't know about you but if you think about it, in the old days the only time a vegetable would go into our bodies is in mas huni, non of the snacks had any form of vegetable in except cutlets and bis keemiya. According to Jamie Oliver, potato is not a vegetable it is a starch so I guess it doesn't count. <span></span></p><a name='more'></a><p></p><p>So each Ramadhan I try to add a snack that has a vegetable in it, so today I am sharing a recipe for a tuna and vegetable croquette. </p><p>In Tarla Dalal's Complete Vegetarian Cookbook, there is a recipe for vegetable croquettes. So I took that as the base for my recipe. Being Maldivian I know most of us would want a fish going into this so I added a small amount of tuna just to satisfy the husband's palette. I used a frozen vegetable mix, which makes life so much easier as it is cheaper, less time to prep. You can also use canned vegetable mix, which is also available in most shops, big or small. Everything is mixed up and cooked on a stove top to release its flavours and then cooled and shaped into croquettes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEicg8dSsCH9fR3A793Vqz-i2mpbU2c1JyaNLzApi3iXFyWKNK2Bt7eP4I_qa2S3s-3NZ0fu7AG2y7GALDbNeHLskpVaw0WJdp4EFwnMozVOZCw1oRKxylHG78_6DLh1Yf7r9geTDhjc5ulFa8UrUnqXSTp3P_Q0vMI8CQqNuEgNudLSOBIU3ySxDeILoQ=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEicg8dSsCH9fR3A793Vqz-i2mpbU2c1JyaNLzApi3iXFyWKNK2Bt7eP4I_qa2S3s-3NZ0fu7AG2y7GALDbNeHLskpVaw0WJdp4EFwnMozVOZCw1oRKxylHG78_6DLh1Yf7r9geTDhjc5ulFa8UrUnqXSTp3P_Q0vMI8CQqNuEgNudLSOBIU3ySxDeILoQ=w300-h400" width="300" /></a></div><br /><p>Then I slipped a cube of mozzarella cheese into the centre of the croquette. So these need to be fried just before serving as they need to be warm when you serve them so you can enjoy the stringy cheese. If it goes cold the joy of eating stringy cheese is gone. So make ahead, but leave the deep frying until it is almost time to break your fast.</p><p>Of course, this is breaded and fried so makes the perfect snack for all ages. Be sure to have some chilli sauce or ketchup to serve with them. </p>
<!--START The Recipe Box--> <script class="ccm-schema" type="application/ld+json">{"name":"Cheesy tuna and vegetable croquettes","prepTime":"PT1H30M","cookTime":"PT30M","totalTime":"PT2H","yield":"10-12","author":{"@type":"Person","name":"Nammi"},"recipeIngredient":["1 large potato, 300g, boiled and mashed","½ cup frozen vegetable, thawed or canned vegetable","½ can of tuna, drained and flaked","10 curry leaves, finely chopped","½ inch ginger, grated","1 small onion, finely sliced","¼ - ½ scotch bonnet pepper, finely chopped","½ tsp ground black pepper","Mozzarella cheese , cut into small rectangular pieces.","2 tbsp plain flour","1 egg","½ regular glass of water","Dried bread crumbs","Oil for deep frying + extra 2 tbsp to cook the filling"],"recipeInstructions":["Place the thawed vegetables in a processor or wet grinder and chop finely. Not a paste, so don’t add water.","Heat a pan with 2 tbsp oil and add the onions and saute to soften them, then add the tuna, scotch bonnet, curry leaves and ginger and stir fry on medium heat.","Add pepper and ½ tsp salt and then mix in the chopped-up vegetables and tuna. Stir to mix so most of the liquid is evaporated.","Finally, add the mashed potato and carefully mix it through, taste and adjust seasoning and then cool the mixture.","Once the mixture is cooled using wet hands, take a small piece of the mixture and flatten it,( see above pictures) then place a piece of mozzarella cheese in the centre and carefully fold the mixture around the cheese. Give a slight squeeze to shape and tighten the ball into an oval shape and flatten the ends slightly. Repeat with the rest.","Make a batter by mixing the flour, egg, and water.","Spread the breadcrumbs on a plate( about 1 cup).","Dip each croquette in the batter, then roll in the bread crumbs.","Heat the fryer with oil for deep frying, once hot, bring the heat to medium and carefully add the croquettes into the oil and deep fry until dark golden brown.","Fry in batches, drain on kitchen paper.","These are best enjoyed while still hot or warm as you want the cheese to ooze out and go stringy when you bite into them, just don’t burn your mouths."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4646541018910" data-ccmcardnum="5" data-ccmcopat="1646541529724" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-22031666550636434612022-04-20T10:38:00.016+05:002024-03-09T17:25:06.497+05:00Pizza Lasagne<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhzb4-0pcjhOVT2MbNQ8CWaexoccixVokc07Sum1VY7uWB2z_IzZgQ6lto89yjsnPb3q4kGrpUtD3MVywXNtduTzX2oCKs2P1YogfjvlUpdz76KO8bU4_UDr2fMhor_c4KbFMNghoJj4zndYosKy8JDdxMAE-OcX3HWF-jDNKG4No67NX6ZrS7b4jokwQ=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhzb4-0pcjhOVT2MbNQ8CWaexoccixVokc07Sum1VY7uWB2z_IzZgQ6lto89yjsnPb3q4kGrpUtD3MVywXNtduTzX2oCKs2P1YogfjvlUpdz76KO8bU4_UDr2fMhor_c4KbFMNghoJj4zndYosKy8JDdxMAE-OcX3HWF-jDNKG4No67NX6ZrS7b4jokwQ=w300-h400" width="300" /></a></div><br /><p>In my home, there are two favorites, one is pizza and the other is lasagne. While working on recipes for this Ramadhan, I wondered what I could do to put a pizza on a lasagne. After playing around with different ideas I came up with this. <span></span></p><a name='more'></a>I wanted to use ingredients that are easily available and easy to assemble. I took the shortcut by using store-bought marinara sauce ( can use any tomato-based pasta sauce) and cream cheese instead of bechamel sauce.<p></p><p>I used luncheon meat, chicken and parsley flavour, you can use either that or pepperoni. Cut it into thin slices and then cook on a hot dry frying pan until it is lightly brown, cut into smaller quarters and set aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhd4nO5XMrQ7ge6hEGDFzQACIRFIqWxOhafMTvxE66tU9Xd9cjB0t8yK5BvmXbiSaFYrAEItC1xd53dWUggU0Yr_cKQKrxbstKoSdpRs_nMnHCRvBlNAZrF9Hugl1pzzK5195OVETH8etqKEDDPXs3UvLg60HVL8sOUMuaVNg5dAw6cSQfx1hXjmoF3ng=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhd4nO5XMrQ7ge6hEGDFzQACIRFIqWxOhafMTvxE66tU9Xd9cjB0t8yK5BvmXbiSaFYrAEItC1xd53dWUggU0Yr_cKQKrxbstKoSdpRs_nMnHCRvBlNAZrF9Hugl1pzzK5195OVETH8etqKEDDPXs3UvLg60HVL8sOUMuaVNg5dAw6cSQfx1hXjmoF3ng=w300-h400" width="300" /></a></div><br /><p>Next was a pepper layer of sauteed peppers, onions, garlic, a little chilli and dried herbs. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIAnq8Aw1t35EICxP6Owmh9kecj94buCzz3iMTjoOOlCx1eIgkpUPwd2x1M0Ve8hSq9X2SaLryBLvhuQUSYVNOS-gIwjNBijRyvB3ZgdBkUuEtTt6YfVf__5ewVfN0WDfvXyEZEVmt5F9PV21ir7iq3qRjSz_Goux2mKpyoqR-J2hQ3VCN0oTjO8AGkg=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIAnq8Aw1t35EICxP6Owmh9kecj94buCzz3iMTjoOOlCx1eIgkpUPwd2x1M0Ve8hSq9X2SaLryBLvhuQUSYVNOS-gIwjNBijRyvB3ZgdBkUuEtTt6YfVf__5ewVfN0WDfvXyEZEVmt5F9PV21ir7iq3qRjSz_Goux2mKpyoqR-J2hQ3VCN0oTjO8AGkg=w300-h400" width="300" /></a></div><br /><p>The Store-bought pasta sauce needs to be heated or warmed. I tried making this without warming but the reason for warming is warm sauce helps to soften the dried pasta sheets and also speeds up baking time. </p><p>Instead of bechamel sauce, I used Emborg cream cheese, for a small lasagne, half the tub is used, mixed with a few tablespoons of milk to make a thick creamy sauce. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgy73UTiaupuOWfwEIZYx0dCpBtTzq9Flt_BNg1-Ga9PI78Ur2L7UYWSHoQthyPMNW1M5OnOmX0B7OEd_AOwGwOuaNZfskRUxGRdu4PonKaVnfu6rdI3zYlzcPvIALDhQkMXNu_yNj_IR9zXsHe71kxhh7X8-z3-j3Kq0YwLS8eO7r24rVilePSi2EHgQ=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgy73UTiaupuOWfwEIZYx0dCpBtTzq9Flt_BNg1-Ga9PI78Ur2L7UYWSHoQthyPMNW1M5OnOmX0B7OEd_AOwGwOuaNZfskRUxGRdu4PonKaVnfu6rdI3zYlzcPvIALDhQkMXNu_yNj_IR9zXsHe71kxhh7X8-z3-j3Kq0YwLS8eO7r24rVilePSi2EHgQ=w300-h400" width="300" /></a></div><br /><p>Then a couple of slices of black olives and lots of cheese. Use either the pizza cheese mix or a mozzarella. I like to mix a little cheddar into the mozzarella.</p><p>Note: If making ahead, cover with foil and keep in the fridge and take it out about 30 minutes before baking so it comes to room temperature. Then bake in the oven.</p><p>Bake covered with aluminium foil for about 45 minutes, remove the lid after 30 minutes, check if the pasta is cooked, remove the foil if cooked, and cook a further 10 to 15 minutes so the top is golden and bubbling. </p><p>It is important to let the lasagne rest for 15 minutes. This helps the dish to cool and settle. Otherwise everything will ooze out.</p><p>Enjoy! with a big helping of green leafy salad. </p><p><br /></p>
<!--START The Recipe Box--> <script class="ccm-schema" type="application/ld+json">{"name":"Pizza Lasagne","prepTime":"PT45M","cookTime":"PT1H","totalTime":"PT1H45M","yield":"4","author":{"@type":"Person","name":"Nammi"},"recipeIngredient":["6 dried lasagne sheets","250g luncheon meat ( chicken and parsley ) or pepperoni","1 bottle, tomato based pasta sauce (420- 450g )","1/2 a red bell pepper ( cut into small squares) ( use one whole if small in size)","1/2 a green bell pepper ( cut into small squares) , use one whole pepper if small","1 medium onion, thinly sliced","2 cloves garlic, finely chopped","2-3 green chillies, thinly sliced.","1/2 tsp dried oregano or dried mixed herbs","1/4 tsp ground black pepper","1/4 tsp chilli flakes","olive oil","1/2 tub cream cheese","1-2 tbsp milk","grated mozzarella cheese or pizza cheese mix","4-5 black olives, sliced","fresh basil ( if available)","salt","extra chilli flakes, ground pepper and dried herbs."],"recipeInstructions":["Cut the luncheon meat into thin slices and cook on a hot dry frying pan. Turn it over and cook the other side, remove and cut into quarters, set aside. ( See note)","Lets cook the peppers now, (Reserve a few slices of peppers to put on top) heat a frying pan with a few tablespoons oil, saute the onions, when soft, add the garlic, then the peppers and chillies. Saute untill the peppers start to go slightly soft. Then season with salt, chilli flakes, dried herbs or oregano, and pepper. Switch off and cool.","Then the cheese sauce, mix half the tub of cream cheese with a little milk, 1-2 tbsp to make a thick sauce, add a little more milk if too lumpy.","Warm the tomato sauce.","Take an 8x8 square tin or oven dish. Drizzle a little olive oil, then spoon a few tablespoons of tomato sauce. Then a layer of lasagne sheet ( 2 sheets).","Then top the lasagne sheet with tomato sauce, a tablespoon of the cheese sauce, then some luncheon meat, and half the peppers.","Top with cheese.","Then a layer of lasagne sheet (2) then tomato sauce and the same as before. Finish with the last layer of lasagne sheet, add tomato sauce. Then dot with luncheon meat, peppers and olives and cheese. Sprinkle some chili flakes, ground pepper and dried herbs.","Cover with foil and if you are going to serve soon, pop into a preheat oven at 180 to 200 Degrees C oven and bake for 45 minutes to 1 hour. check for doneness of pasta after 30 minutes, by lifting the foil and sticking a sharp knife into the pasta. It should cut in without much resistance. If cooked , remove the foil and cook a further 10 to 15 minutes so the cheese is golden and bubbling.","Remove from the oven and let it rest for 10 to 15 minutes before serving. If using fresh basil finely slice a few leaves and sprinkle on top before serving."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4645162920909" data-ccmcardnum="5" data-ccmcopat="1645165088589" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-9712340326473162892022-04-16T11:07:00.012+05:002024-03-09T17:23:16.346+05:00Oreo Blondies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgA7kgWoG_etGvoUzKqQ59R0bzsEmCmdgnuv_klLPxTdx785kIqHSgHHYiE79ulZjah_qYeVA4U5tq-DWPVRxpXmna7eks40EhHDvIsmYiDMTmwjXfl3_CdaRH56FAhm1BBrgV58wIPqx4TRULxwDghHUkyHyXa42ACkBrogOsSAIAgBahNxqQ7HVYfkA=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1123" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgA7kgWoG_etGvoUzKqQ59R0bzsEmCmdgnuv_klLPxTdx785kIqHSgHHYiE79ulZjah_qYeVA4U5tq-DWPVRxpXmna7eks40EhHDvIsmYiDMTmwjXfl3_CdaRH56FAhm1BBrgV58wIPqx4TRULxwDghHUkyHyXa42ACkBrogOsSAIAgBahNxqQ7HVYfkA=w281-h400" width="281" /></a></div><br /><p></p><p></p><p>Oreo desserts seem to be a favourite with a lot of people I know. In my home oreo is a staple inside the snack cupboard in the kitchen. I wondered if I could add the oreo to a cake and after searching around I saw a few recipes where Oreo was added to brownies. But I didn't want to add it to brownies but I wanted to use it in blondies, which is like the "white" version of the brownie. Am I going to get in trouble over this now? <span></span></p><a name='more'></a>Anyway, I used the blondie recipe from Gordon Ramsey's Ultimate Cookery course book and added a pack of broken Oreos to it. The result is this chewy delicious goodness. It is quite easy to make and the only tricky part is melting the butter and the sugar together. My advice would be to keep the butter outside for a few minutes to bring it to room temperature so it melts quickly.<div><br /></div><div><br /></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Oreo Blondies","prepTime":"PT45M","cookTime":"PT40M","totalTime":"PT1H25M","yield":"about 9- 10 pieces","author":{"@type":"Person","name":"Nammi"},"video":null,"recipeIngredient":["170g butter, at room temperature","250g sugar","tiny pinch salt","2 small eggs ( I used white eggs)","1/2 tsp vanilla essence (depends on how strong the essence is)","210g plain flour, sifted","1/2 tsp baking powder","1/8 ( pinch) bicarbonate soda (baking soda)","1 pkt Oreos"],"recipeInstructions":["Place sugar in a small saucepan along with butter and a tiny pinch of salt. Place on low heat and whisk often and let the mixture melt. Do not leave it alone. Once the sugar and butter are mixed and have melted, let it cool slightly.","Sift flour, baking soda, and baking powder into a bowl. Set aside.","Mix Vanilla, then pour the mixture into a mixing bowl.","Now to keep the bowl stable you can keep the bowl on a kitchen towel.","Whisk in one egg, remember the mixture is still hot, so whisk while adding the egg.","Then add a few tablespoons from the flour mixture into this mixture, mix well.","Then whisk in another egg, then mix the remaining flour mixture. Let the mixture cool some more.","Break the Oreos into chunky pieces, and gently fold this into the mixture.","Preheat oven to 180 Degrees C.","Butter and line an 8x8 inch square tin. Pour the mixture into the tin and smooth the top.","Pop this into the hot oven and bake on the middle shelf for about 30 to 40 minutes, until the top is crusty.","Cool in the tin.","Cut into squares and enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4639895705651" data-ccmcardnum="5" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">about 9- 10 pieces</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button></div></div><div class="ccm-flex-b"><div class="ccm-info-wrapper"><h3 class="ccm-name">Oreo Blondies</h3></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>170g unsalted butter, at room temperature</li><li>250g sugar</li><li>tiny pinch of salt</li><li>2 small eggs ( I used white eggs)</li><li>1/2 tsp vanilla essence (depends on how strong the essence is)</li><li>210g plain flour, sifted</li><li>1/2 tsp baking powder</li><li>1/8 tsp ( pinch) bicarbonate soda (baking soda)</li><li>1 packet Oreos ( regular packet)</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Melt the butter in a small saucepan, over low heat. along with butter, once it melts stir in the sugar and whisk, constantly to mix the sugar into the butter. Add a tiny pinch of salt. </li><li>Sift flour, baking soda, and baking powder into a separate bowl. Set aside.</li><li>Mix Vanilla into the butter mixture, then pour the mixture into a large mixing bowl.</li><li>Now to keep the bowl stable you can keep the bowl on a kitchen towel.</li><li>Whisk in one egg, remember the mixture is still hot, so whisk while adding the egg.</li><li>Then add a few tablespoons from the flour mixture into this mixture, and mix well.</li><li>Then whisk in another egg, then mix the remaining flour mixture. Let the mixture cool a little, about 5- 8 minutes. Otherwise, the oreo pieces will melt into the batter.</li><li>Break the Oreos into chunky pieces, and gently fold them into the mixture.</li><li>Preheat the oven to 180 Degrees C.</li><li>Butter and line an 8x8 inch square tin. Pour the mixture into the tin and smooth the top.</li><li>Pop this into the hot oven and bake on the middle shelf for about 30 to 40 minutes, until the top is crusty.</li><li>Cool in the tin.</li><li>Cut into squares and enjoy!</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on instagram and hashtag it #chilliesandlime</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: capitalize;font-size: 14px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;margin-top: 25px;border: 1px dashed rgba(0, 0, 0, 0.25);}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="5"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="5"] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; 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s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1639897654778" type="text/javascript"></script><script async="" class="ccm-card-u-script" src="https://cdn.recipesgenerator.com/IjJHbWv6KofnePC9JMXzXwNdV2F3/code.js?v=1639897654778" type="text/javascript"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-35805896110404942662022-04-14T12:04:00.024+05:002024-03-09T17:22:02.784+05:00Fish Roti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdVThp6Q9pwILwfhDxd4o1G8YGboSfzffWjzqft99rcD5iYZgGu9kmsE92-CX5GCsSXN33_6dif6Im_xhKdxw8ZXC6DYUySy9v5sm0YqFdCwCnRh8YoASj9BuIuwyD2OAgx6hqireuWm2/s1600/fish+roti.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGdVThp6Q9pwILwfhDxd4o1G8YGboSfzffWjzqft99rcD5iYZgGu9kmsE92-CX5GCsSXN33_6dif6Im_xhKdxw8ZXC6DYUySy9v5sm0YqFdCwCnRh8YoASj9BuIuwyD2OAgx6hqireuWm2/w300-h400/fish+roti.jpg" width="300" /></a></div><br /><p>The situation in Sri Lanka breaks my heart. I love the food and the country and the people. So praying things turn for the better. So keeping them in my prayers along with locals who are living in Sri Lanka and going through a really tough Ramadhan. </p><p>On our visit to Sri Lanka a few years back, I noticed these rectangular-shaped pastries in some of the tea shops and eateries. Even the Sri Lankan food stall on our road here in Male' had these during the afternoon tea time. I never tried them but was curious about the taste so I googled it. I found some Sri Lankan videos and also on Jehan's blog, <a href="https://www.islandsmile.org/" target="_blank">Island Smile</a>. <span></span></p><a name='more'></a>I have often wondered how they turned it into a rectangle and discovered that it was the way it was cooked. The dough is kept in oil for a few hours and it makes the dough so pliable that you can spread it out with your fingers on a smooth surface. ( I did not throw the oil away, but strained it and used it when making curries.<p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3WeyXG5uuiTgMLANSXa8BqGgxohtekAKuhsBM4jHNUy1t8QxogjQBeukp_HRaLWB2TQc0qsj7YHUKwRAw2PN5ttxfYOHhml_V_V0p-mW3f0DCao4otVvABivY8epn-J_cMsysQcGNHfk/s1600/fish+roti+%25281%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3WeyXG5uuiTgMLANSXa8BqGgxohtekAKuhsBM4jHNUy1t8QxogjQBeukp_HRaLWB2TQc0qsj7YHUKwRAw2PN5ttxfYOHhml_V_V0p-mW3f0DCao4otVvABivY8epn-J_cMsysQcGNHfk/w300-h400/fish+roti+%25281%2529.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnf2SH3ZOFOZMQPvUwPf3RF7FD76vvtrD7Xlxi3HJEiEVJzBfgycbA02Px4rRkfMqI8RSFQeoqWw2Dot58bWMSEdJCK7gpeRTzzXQfFaeNne4CrDwtiYCIqU2fYjhZGASrkADlxxPJBIW/s1600/fish+roti+%25282%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnf2SH3ZOFOZMQPvUwPf3RF7FD76vvtrD7Xlxi3HJEiEVJzBfgycbA02Px4rRkfMqI8RSFQeoqWw2Dot58bWMSEdJCK7gpeRTzzXQfFaeNne4CrDwtiYCIqU2fYjhZGASrkADlxxPJBIW/w300-h400/fish+roti+%25282%2529.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>I used a plate to spread it out</i></td></tr></tbody></table><br />If you don't have a smooth surface like a Formica-topped counter or metal counter or anything like that, then spread some cling film on a clean surface and spread the dough on the cling film-covered work surface. Or use a plate, simple!<p></p><p>Then once the filling is added, then rolled into a regular roll, by folding the sides in first, then rolling it up and sealing it. Then on a clean dry frying pan, the roti rolls are cooked over medium-high heat turning the roti's every 2-3 minutes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hsGwuioqKuc2IWQAe_5nrpakWRzxrm5qohh-bEl1JyuyzfnKYUS3VZLacK-zp9YY6sBKNytCLW8Akog8kFf2r_wadbcEXFB5L3hQedxSWv5KZXhmq5-fmoX16rIkoLZ-lnb69MvCzSuw/s1600/fish+roti+%25284%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8hsGwuioqKuc2IWQAe_5nrpakWRzxrm5qohh-bEl1JyuyzfnKYUS3VZLacK-zp9YY6sBKNytCLW8Akog8kFf2r_wadbcEXFB5L3hQedxSWv5KZXhmq5-fmoX16rIkoLZ-lnb69MvCzSuw/w300-h400/fish+roti+%25284%2529.jpg" width="300" /></a></div><br /><p>This is how the rectangular shape is achieved. It does take time and I did get the urge to just chuck it into the oven and bake but seriously the taste is so nice and it is worth the little effort. </p><p>The recipe was adapted from these recipes found on <a href="https://www.youtube.com/watch?v=cM0lxQ19eZw" target="_blank">YouTube </a>and also from Jehan's fish roti recipe.</p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Fish roti","prepTime":"PT1H","cookTime":"PT45M","totalTime":"PT5H45M","author":{"@type":"Person","name":"Nammi"},"video":null,"recipeIngredient":["1 ½ cup flour","2 tbsp oil","½ tsp salt","Hot water","Extra ¾ cup oil","1 leek, finely sliced","1 fat clove garlic, grated","8 curry leaves, chopped","¼ - ½ scotch bonnet pepper, sliced","50g carrot, grated","½ tsp ground black pepper","½ tsp dried red chilli powder","1 can tuna, oil or brined drained","230 g potato, boiled and mashed","A little lime juice","salt to taste","4 tbsp oil"],"recipeInstructions":["Sift flour into a bowl or work surface, mix salt and then make a well in the centre. ","Add oil and add water a little at time, mixing as you add. Once the dough starts to come together, knead to a smooth dough and shape into balls. ","Flatten it and add these into a small bowl or container. ","Pour the extra oil over the dough balls , until all dough balls are submerged in the oil. Set aside for about 2-4 hours.","To make the filling, heat oil in a frying pan , add the leeks and garlic and saute’ till softened. ","Add the curry leaves, and carrots and tuna. Stir fry for a few minutes. Add scotch bonnet peppers, chilli powder and pepper and a little salt. ","Cook stirring for 5 minutes until you get the lovely aroma.","Stir in the mashed potato and mix everything together. Taste adjust salt and squeeze in lime juice and switch off. Cool completely.","To shape the roti, Take a piece of dough, spread it out on a smooth smooth surface. Use your fingers to smooth it out, no need for rolling pin.","Spoon some filling on to the side closes to you, fold the sides and then roll it up tightly. Repeat with the rest of the dough.","Once all the roti’s are done, take a frying pan ( no oil, a clean dry pan) place it over high heat and heat it up. Once hot, bring the heat down to medium. Place a few roti’s on the pan and cook for 2-3 minutes. Using a pair of tongs, turn it around , cooking each side, until the roti’s get a shape of a rectangular cube. Cook the two ends too by standing it upright.","Remove and repeat with the rest of the rotis.","Enjoy with a nice cup of tea."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="154" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button></div></div><div class="ccm-flex-b"><div class="ccm-info-wrapper"><h3 class="ccm-name">Fish roti</h3></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Dough</div><ul class="ccm-section-items"><li>1 ½ cup flour</li><li>2 tbsp oil</li><li>½ tsp salt</li><li>Hot water</li><li>Extra ¾ cup oil</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Filling</div><ul class="ccm-section-items"><li>1 leek, finely sliced</li><li>1 fat clove garlic, grated</li><li>8 curry leaves, chopped</li><li>¼ - ½ scotch bonnet pepper, sliced</li><li>50g carrot, grated</li><li>½ tsp ground black pepper</li><li>½ tsp dried red chilli powder</li><li>1 can tuna, oil or brined drained</li><li>230 g potato, boiled and mashed</li><li>A little lime juice</li><li>salt to taste</li><li>4 tbsp oil</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Dough</div><ol class="ccm-section-items"><li>Sift flour into a bowl or work surface, mix salt and then make a well in the centre. </li><li>Add oil and add water a little at a time, mixing as you add. Once the dough starts to come together, knead to a smooth dough and shape it into balls. </li><li>Flatten it and add these into a small bowl or container. </li><li>Pour the extra oil over the dough balls, until all dough balls are submerged in the oil. Set aside for about 2-4 hours. ( do not throw the oil away, strain and use the oil for making curries and even roshi)</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Filling</div><ol class="ccm-section-items"><li>To make the filling, heat oil in a frying pan, add the leeks and garlic and saute’ till softened. </li><li>Add the curry leaves, and carrots and tuna. Stir fry for a few minutes. Add scotch bonnet peppers, chilli powder and pepper and a little salt. </li><li>Cook stirring for 5 minutes until you get a lovely aroma.</li><li>Stir in the mashed potato and mix everything together. Taste adjust salt and squeeze in lime juice and switch off. Cool completely.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Shaping and cooking the roti</div><ol class="ccm-section-items"><li>To shape the roti, Take a piece of dough, and spread it out on a smooth surface. Even a plate will do. Use your fingers to smooth it out, no need for a rolling pin.</li><li>Spoon some filling onto the side close to you, fold the sides and then roll it up tightly. Repeat with the rest of the dough.</li><li>Once all the roti are done, take a frying pan ( no oil, a clean dry pan) place it over high heat and heat it up. Once hot, bring the heat down to medium. Place a few roti on the pan and cook for 2-3 minutes. Using a pair of tongs, turn it around, cooking each side, until the roti’s get the shape of a rectangular cube. Cook the two ends too by standing it upright.</li><li>Remove and repeat with the rest of the rotis.</li><li>Enjoy with a nice cup of tea.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on instagram and hashtag it #chilliesandlimeblog</div></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; 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} var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () { if (!document.querySelector(".ccm-card-e-script")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1615030458062" type="text/javascript"></script><!--END The Recipe Box-->Nammihttp://www.blogger.com/profile/16131262192954970044noreply@blogger.com1tag:blogger.com,1999:blog-4104341976702470584.post-86052418233605561152022-04-12T12:11:00.013+05:002024-03-09T17:19:46.945+05:00My version of Lahmacun ( turkish pizza)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg2Bt7YAiKgtBPmt_6bn9bbhye7R24328jRhqtovdcFUyGu7NiIEMzO04ksZ2G09_NtKIbXYo8anX-t7uMGufHVaOqOXRZyJpsXnDWzqngbZ0vXOy6_-dQsiv_iQg7ZpqY1iuIW89RANAxRtY_xaSrrC_pYVECfzlWozf17egus4Vjh05wEzbeVRCET0g=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg2Bt7YAiKgtBPmt_6bn9bbhye7R24328jRhqtovdcFUyGu7NiIEMzO04ksZ2G09_NtKIbXYo8anX-t7uMGufHVaOqOXRZyJpsXnDWzqngbZ0vXOy6_-dQsiv_iQg7ZpqY1iuIW89RANAxRtY_xaSrrC_pYVECfzlWozf17egus4Vjh05wEzbeVRCET0g=w300-h400" width="300" /></a></div><br /><p></p><p>What's Ramadhan without pizza? I have shared so many pizza recipes that I have lost count. But this year I wanted to do something different. I have heard of this Turkish pizza and watched Rick Stein <a href="https://www.youtube.com/watch?v=l93IOeo-rEM" target="_blank">make it</a> on his Venice to Istanbul series. <span></span></p><a name='more'></a><p></p><p>Unlike the regular pizza, this one does not have any cheese. The original recipe uses raw meat but since we don't get good meat I decided to use corned beef. Yes, you heard me, that disgusting stuff in a can. But trust me when I say it tastes so good and with the addition of some greens, tomatoes and onions, this one was a winner with my family. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEguZ2_91iyhvzgdQCbnlYhIMy3aLYMND8CAKoSe6z8nwnSJitgoJtyl0sLe4r_j9FxQKei5oBTlCKi6ZrfGnenAFbhtM7Wlxna0O8QzrsWZCPe4zbOvQSjLbYExncOe-WutQjHOQbpZNZhlzElCcT5wjhpFKXwMAM3wJDTuERigkMnQW2rHJznrJWO-RA=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEguZ2_91iyhvzgdQCbnlYhIMy3aLYMND8CAKoSe6z8nwnSJitgoJtyl0sLe4r_j9FxQKei5oBTlCKi6ZrfGnenAFbhtM7Wlxna0O8QzrsWZCPe4zbOvQSjLbYExncOe-WutQjHOQbpZNZhlzElCcT5wjhpFKXwMAM3wJDTuERigkMnQW2rHJznrJWO-RA=w400-h300" width="400" /></a></div><p><br /></p><p>The key thing to remember is to give a good mix and not get the mixture too wet. It should be spreadable. It is cooked on the frying pan, covered and then turned onto a plate. The next cooked lahmacun is placed upside down so the meat sides are touching. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBx34M2pOcWR27t2jiu3UH0VRzURwhZ_kW4cyVsC76cvsyf5Q-ScRnVfVjE1EOWcKMgRkOB4HPSH7iABwtpFh9Bg1J9iaZyYEulmjLmKpSuVg25pcEnZuR06E4uZ4kDULpjnSyWcQkPEa1ZXIz23iwGGObXKuz-TchPKr3rFQls96kd7Gqin7dBIPtUg=s1600" style="margin-left: auto; margin-right: auto;"><i><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBx34M2pOcWR27t2jiu3UH0VRzURwhZ_kW4cyVsC76cvsyf5Q-ScRnVfVjE1EOWcKMgRkOB4HPSH7iABwtpFh9Bg1J9iaZyYEulmjLmKpSuVg25pcEnZuR06E4uZ4kDULpjnSyWcQkPEa1ZXIz23iwGGObXKuz-TchPKr3rFQls96kd7Gqin7dBIPtUg=w300-h400" width="300" /></i></a><br /><br /></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Stack them like so, the two meat sides facing each other</i></td></tr></tbody></table><br /><p>Now if your meat mixture is wet, when it is time to eat the two flatbreads will end up stuck. to each other. Another way to keep it would be to arrange them in a large tray. So remember to make the spread a spreadable consistency and not too liquid, and a thin layer and cook on low heat so it takes time to cook. </p><p>Make these when it is close to serving time as it is delicious when served warm.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCDpdg5cmWuAKXu1p9kdX85FacCOY0YFWo5a58zEaXWhDzGC17RrSNd-VOitpVCMdCsUzowncH9P2sU1ZfXSGms8rKmebPVam3v554lZhMwNb9l66tFTIaQ3_vDlJx5uL-du7k3E98hp7i1BbqJ7S559LBwqoCxzzmTqMIxOUxTjlQ8PeRqMo6uxPirg=s1600" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1238" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCDpdg5cmWuAKXu1p9kdX85FacCOY0YFWo5a58zEaXWhDzGC17RrSNd-VOitpVCMdCsUzowncH9P2sU1ZfXSGms8rKmebPVam3v554lZhMwNb9l66tFTIaQ3_vDlJx5uL-du7k3E98hp7i1BbqJ7S559LBwqoCxzzmTqMIxOUxTjlQ8PeRqMo6uxPirg=w310-h400" width="310" /></a></div><br /><p>I love this with Arugula, pickled onion slices, and sliced tomatoes. If you don't have arugula, regular lettuce leaves, finely shredded is fine. For more info and how to make you can check out <a href="https://www.youtube.com/watch?v=Z5Fi-Wxyo8Y" target="_blank">this recipe,</a> which I used to refer to. </p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Lachmacun","prepTime":"PT1H","cookTime":"PT45M","totalTime":"PT1H45M","yield":"makes about 10-12 (serves 4)","author":{"@type":"Person","name":"Nammi"},"video":null,"recipeIngredient":["2 1/4 cups flour","2 tbsp oil","1/2 tsp yeast","1 cup warm water ( apptoximate)","2 tsp sugar","1/2 tsp salt","1/2 can of corned beef, flaked","2 fat cloves garlic, grated","3-4 green chillies,","1/3 of a red bell pepper","1/2 can tomato paste","1 small onion, or shallot, finely chopped","a handful of coriander leaves or parsley","1 tsp paprika ( leave it out if you dont have )","1 tsp chilli powder (dried red chilli )","1 1/2 tsp ground cumin","1/4 tsp ground black pepper","salt to taste","shredded lettuce or arugla leaves","3-4 tomatoes, thinly sliced","sliced onion","pinch salt","pinch sumac (if available)","lime juice if you don't have sumac"],"recipeInstructions":["Dissolve sugar in the warm or tepid water, you should be able to hold your finger in the water, sprinkle in yeast and let it sit for a few minutes to froth.","Sift flour in a mixing bowl, stir in salt.","Make a well in the centre and add the frothy yeast mixture and oil ( use vegetable oil or olive oil)","Knead well to a smooth dough, cover with a damp cloth and leave to proove for an hour.","Punch down the dough and divide into 10 balls and roll into circles. Then top with filling.","Place the onion, garlic, chillies, coriander leaves, bell pepper into a food processor or chopper and pulse to a coarse mixture.","Place the corned beef into a bowl, add the chopped-up mixture into the beef. Then the spices. Mix with your hands.","Taste and adjust taste. I know its Ramadhan so","Now take the rolled rough, spread the meat mixture, thinly on the dough.","Heat a frying pan or crepe pan (roshi fihaa eche) and place the dough carefully dough side down. Cook on lowest heat, covered for about 2-3 minutes. Check the bottom of the flatbread, should be colored.","Remove to a plate. Repeat the same with the second dough but when placing it on the already cooked one, place it so that the meat side is facing down. The third one will be meat side facing up again, hope you get what I am saying here.","Repeat the same until all the dough and meat is used up.","Make the onion mix but mix with the salt and sumac if you using or with lime juice if you dont have any sumac.","Serve with lettuce and tomato and the onion mixture.","To eat place some lettuce, tomato slices and onion in the centre of the lachmacun, roll it up and enjoy.","These are best enjoyed warm , so cook them just an hour ahead of serving."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4640930421615" data-ccmcardnum="5" data-ccme="Y2hpbGxpZXNhbmRsaW1lMTIzQGhvdG1haWwuY29t" data-ccmuid="IjJHbWv6KofnePC9JMXzXwNdV2F3" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="border-color: rgb(27, 30, 62);"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">makes about 10 (serves 4)</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Nammi</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button></div></div><div class="ccm-flex-b"><div class="ccm-info-wrapper"><h3 class="ccm-name">Lahmacun</h3></div></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Dough</div><ul class="ccm-section-items"><li>2 cups flour + extra to dust</li><li>2 tbsp oil</li><li>1/2 tsp yeast</li><li>1 cup warm water ( approximate)</li><li>1 tsp sugar</li><li>3/4 tsp salt</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Meat spread</div><ul class="ccm-section-items"><li>1/2 can of corned beef, flaked</li><li>2 fat cloves garlic, grated</li><li>3-4 green chillies,</li><li>1/3 of a red bell pepper</li><li>2 tsp tomato paste </li><li>1 small onion, or shallot, finely chopped</li><li>a handful of coriander leaves or parsley</li><li>1 tsp paprika ( leave it out if you don't have )</li><li>1 tsp chilli powder (dried red chilli )</li><li>1 1/2 tsp ground cumin</li><li>1/4 tsp ground black pepper</li><li>salt to taste</li></ul></div><div class="ccm-section"><div class="ccm-section-title">To serve</div><ul class="ccm-section-items"><li>shredded lettuce or arugula leaves</li><li>3-4 tomatoes, thinly sliced</li><li>sliced onion</li><li>pinch salt</li><li>pinch sumac (if available)</li><li>lime juice if you don't have sumac</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Dough</div><ol class="ccm-section-items"><li>Dissolve sugar in warm or tepid water, you should be able to hold your finger in the water, sprinkle in the yeast and let it sit for a few minutes to froth.</li><li>Sift flour in a mixing bowl, and stir in salt.</li><li>Make a well in the centre and add the frothy yeast mixture and oil ( use vegetable oil or olive oil)</li><li>Knead well to a smooth dough, add a little extra flour if it looks too wet, cover with a damp cloth and leave to prove for an hour.</li><li>Punch down the dough and divide it into 10 balls and roll it into thin circles. Then spread the filling on top. ( read below)</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Filling</div><ol class="ccm-section-items"><li>Place the onion, garlic, chillies, coriander leaves, and bell pepper into a food processor or chopper and pulse to a coarse mixture.</li><li>Place the corned beef into a bowl, and add the chopped-up mixture to the beef. Then the spices. Mix with your hands.</li><li>Taste and adjust the taste. I know it's Ramadhan so keeping the fact that corned beef can be salty, lets go with 1/2 tsp. Some of us have this talent of smelling and guessing the taste but I am more of a trial-by-error and hope-for-the-best kind of person</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Making and cooking the Lahmacun</div><ol class="ccm-section-items"><li>Now take the rolled dough, and spread the meat mixture, thinly on the dough.</li><li>Heat a frying pan or crepe pan (roshi fihaa eche) and place the dough carefully dough side down. Cook on lowest heat, covered for about 2-3 minutes. Check the bottom of the flatbread, should be coloured.</li><li>Remove to a plate. Repeat the same with the second dough but when placing it on the already cooked one, place it so that the meat side is facing down. The third one will be the meat side facing up again, hope you get what I am saying here.</li><li>Repeat the same until all the dough and meat is used up.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Serving</div><ol class="ccm-section-items"><li>Make the onion mix but mix with a pinch of salt and sumac if you using or with a little lime juice if you don't have any sumac.</li><li>Serve with lettuce and tomato and the onion mixture.</li><li>To eat, place some lettuce, tomato slices and onion in the centre of the lahmacun, roll it up and enjoy.</li><li>These are best enjoyed warm, so cook them just an hour ahead of serving.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/chilliesandlime" target="_blank">@chilliesandlime</a> on instagram and hashtag it #chilliesandlime</div></div></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: capitalize;font-size: 14px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;margin-top: 25px;border: 1px dashed rgba(0, 0, 0, 0.25);}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="5"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="5"] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; 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Gulha is a big favourite among almost all Maldivians. I have some really sweet memories of this particular snack. Love making these for afternoon tea and for iftar ( the time we break the fast at sunset).<br />
<a name='more'></a>Anyway, there are two types of Gulha or three if you include the fihunu gulha or baked gulha. One is Fuhgulha, where the dough is made using plain flour, while Handoo gulha is made using ground rice and hence has a crispier coating.<br />
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To make gulha the dough is prepared using a regular flour dough although I added some coconut for some extra taste and having seen it done in some recipes.<br />
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For the filling, I prefer smoked tuna but sometimes although this time I used canned tuna. Canned tuna needs to be properly drained rather than dumping the can into the mixing bowl using a fork to scoop out the tuna so you avoid using the oil found in the tin. I am not a fan of canned tuna in my local snacks. But I discovered this technique by drying out the canned tuna before adding it to certain " hedhika " or local snacks, especially mas roshi, gulha and havaadhuleebis. I add the drained can of tuna into a dry frying pan over medium heat and stir it around for 10 minutes or so. The fish will start to dry out. It is important to keep stirring continuously. Once its a bit dry, remove and use to make the filling.<br />
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The sliced onions are mixed with lime juice and salt and using the fingers, squeeze a bit so the onions go soft. Then add chillies, curry leaves, ginger, and turmeric. Then add tuna, and then add the coconut. Taste and adjust the taste.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-oBQId1Q3sAUhZBJ9zjtKBxhnb4Ary5WJzz8XTYBJpmdfldbVFGgByqAdvu6WtVahTU4l9s3ekPSnYhigYjZ21hNpzYXQIGICc5P0LpVvJd1oaRpns-KNuq8Lymni9zNDhzNAbHl7J_0/s1600/gulha+%25281%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-oBQId1Q3sAUhZBJ9zjtKBxhnb4Ary5WJzz8XTYBJpmdfldbVFGgByqAdvu6WtVahTU4l9s3ekPSnYhigYjZ21hNpzYXQIGICc5P0LpVvJd1oaRpns-KNuq8Lymni9zNDhzNAbHl7J_0/s400/gulha+%25281%2529.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">divide into small balls</td></tr>
</tbody></table>
<br />
To make a Gulha, divide the dough into small balls, and make a well in the center of the dough.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_bkiN0MUU4zDtMo_OxBgBMGBziJwGJf0d2dihuJgDw85UAjj9ym2KnO40lUS_Ya_1fAGiWtUJSSLDWp_dSc1h-eBIbKQVp6Qcf_L1M8UNPWJZkCbIRcn4BCXZB6EzOkfDZ91QoCnYwOP/s1600/gulha+%25282%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE_bkiN0MUU4zDtMo_OxBgBMGBziJwGJf0d2dihuJgDw85UAjj9ym2KnO40lUS_Ya_1fAGiWtUJSSLDWp_dSc1h-eBIbKQVp6Qcf_L1M8UNPWJZkCbIRcn4BCXZB6EzOkfDZ91QoCnYwOP/s400/gulha+%25282%2529.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">make a well in the centre</td></tr>
</tbody></table>
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Add a small spoon full of tuna mix into the well and carefully fold the open end of the well and tighten the dough by squeezing gently in the hand.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYDiGvYL1EV8VC7Zo0BtoZ61wteZLxplsW4OTUL1-aGLDbd4s2xCNykXdAti9ABI4ELFvhol900GlKnNpbBjqbS2gb5QwMacSFRwSoF_B0yC_fZAj4SUBjrkK7kJG2vBWX-9rLZzOnWSx/s1600/gulha+%25283%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYDiGvYL1EV8VC7Zo0BtoZ61wteZLxplsW4OTUL1-aGLDbd4s2xCNykXdAti9ABI4ELFvhol900GlKnNpbBjqbS2gb5QwMacSFRwSoF_B0yC_fZAj4SUBjrkK7kJG2vBWX-9rLZzOnWSx/s400/gulha+%25283%2529.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">add filling</td></tr>
</tbody></table>
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Roll into a smooth ball and repeat with the rest.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CWvV_wbiLip82fXifKT79-0IWp04XE-JXUhA_PTKerBcDTK0CugOET1G6aaLlqwOBS13af8vSpbJnpDtDK40ijXnHuphYskIYHPb-LtySaZmde9kRxcDS3B1LwhyphenhyphenDBp93iK-rdMYYlzy/s1600/gulha+%25284%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CWvV_wbiLip82fXifKT79-0IWp04XE-JXUhA_PTKerBcDTK0CugOET1G6aaLlqwOBS13af8vSpbJnpDtDK40ijXnHuphYskIYHPb-LtySaZmde9kRxcDS3B1LwhyphenhyphenDBp93iK-rdMYYlzy/s400/gulha+%25284%2529.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">close and tighten and smoothen out the ball</td></tr>
</tbody></table>
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Once all the Gulha are done its time to fry. Pour oil into a saucepan to deep fry. Let it heat up. Then lower the heat to low and then add the Gulha in batches. Fry until the Gulha turns golden brown, it will take a few minutes as the flame is low but don't be tempted to bring the heat up. Keeping the heat low gives you a crispier Gulha. Drain on kitchen paper and serve.<br />
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<strong>Author: </strong><span itemprop="author" itemscope="" itemtype="http://schema.org/Person"><span itemprop="name">Nammi</span></span></div>
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<h3 class="ccm-name" itemprop="name">
Fuh gulha (tuna-filled fried dough)</h3><h3 style="text-align: left;">ingredients:</h3><div class="ccm-section-ingredients ingredients">
<div class="ccm-section">
<div class="ccm-section-title">
Filling</div>
<ul>
<li itemprop="recipeIngredient">1 can tuna ( oil or brine drained well) or 1 fillet smoked tuna </li>
<li itemprop="recipeIngredient">1 small onion, thinly sliced</li>
<li itemprop="recipeIngredient">1/4 to 1/2 scotch bonnet, thinly sliced </li>
<li itemprop="recipeIngredient">10 curry leaves, finely sliced</li>
<li itemprop="recipeIngredient">1/2 ginger, grated</li>
<li itemprop="recipeIngredient">1 lime</li>
<li itemprop="recipeIngredient">1/4 tsp turmeric</li>
<li itemprop="recipeIngredient">1/4 cup coconut, grated</li>
<li itemprop="recipeIngredient">salt</li>
</ul>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Dough</div>
<ul>
<li itemprop="recipeIngredient">1 1/2 cup flour</li>
<li itemprop="recipeIngredient">2-3 tbsp grated coconut( optional)</li>
<li itemprop="recipeIngredient">2 tbsp oil</li>
<li itemprop="recipeIngredient">1/2 tsp salt</li>
<li itemprop="recipeIngredient">water</li>
</ul>
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Oil for deep frying</div>
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<div class="ccm-section-instructions instructions">
<h3 class="ccm-head">
instructions:</h3>
<h2 class="ccm-howto ccm-hide-on-print">
How to cook Fuh gulha ( tuna filled fried dough)</h2>
<div class="ccm-section">
<div class="ccm-section-title">
Filling</div>
<ol>
<li itemprop="recipeInstructions">Place the onions in a bowl. Add salt and lime juice, and using your fingers squash the onions till they soften and release the juice. </li>
<li itemprop="recipeInstructions">Add scotch bonnet pepper, curry leaves, and ginger and mix it well.</li>
<li itemprop="recipeInstructions">If using canned tuna, drain all liquid in the can, and use a strainer to make sure you have drained the liquid in the can. </li>
<li itemprop="recipeInstructions">Once the tuna is well-drained, flake it into the onion mixer. Mix well. Finally, add the coconut. Taste and adjust salt. Set aside till you make the filling. ( I prefer to dry the canned tuna a little by placing in a dry frying pan and stir-frying it constantly over medium heat until it starts to dry out and you get a distinctive smoke tuna smell.)</li>
</ol>
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<div class="ccm-section-title">
Pastry</div>
<ol>
<li itemprop="recipeInstructions">To make the pastry, sift the flour into a bowl. Stir in salt and add coconut if using.</li>
<li itemprop="recipeInstructions">Make a well in the center, add oil, and then add warm water. </li>
<li itemprop="recipeInstructions">Bring the flour together until the mixture starts forming a dough, then knead it to a nice smooth ball using your hands. Divide the ball into small balls. </li>
<li itemprop="recipeInstructions">Take each dough and make well in each dough ball. </li>
</ol>
</div>
<div class="ccm-section">
<div class="ccm-section-title">
Shaping and frying the gulha</div>
<ol>
<li itemprop="recipeInstructions">Place a small handful of filling into the well in the dough ball and carefully seal it by bringing the open ends together. Press it tightly in your palm and shape it into a ball. ( see photos above)</li>
<li itemprop="recipeInstructions">Heat oil for deep frying. Once the oil is hot, reduce the heat to low. Carefully add the gulha and fry in batches, till golden. Drain on kitchen paper. </li>
</ol>
</div>
</div>
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<h3 class="ccm-head">
NOTES:</h3>
<div class="ccm-notes" style="white-space: pre-line;">
Do not be tempted to fry the dough balls on high heat, if you want crispy gulha a low flame is the best way to achieve this.</div>
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