Stir Fried Sausage Rice

Yesterday I did not know what to make for lunch. I have run out of meat. Without some kind of meat our lunch or dinner cannot be complete and these days my son has become a fussy eater, he was little chubby until last year November. He started changing he said he wants to look thin and he stopped eating like before and started going to play football & swimming almost every day with his friends. I and his dad have to keep our eyes on him always and now he has lost all the fat, he has become thin. Now if I make a cake or something sweet and give him he will say I am trying to make him fat, heheh… well I am the mother I do not like him to be too thin so now every day I am trying to make something which he will like to eat, it is not that I am avoiding my daughter she is like me she loves all kinds of food that is why I do not have any worries about her. About my son… may be his age has brought these changes he is going to be 15 this march so I guess this is the time boys like to start looking good & don’t like them to be treated as the baby boy.

I had a sausage packet and two days back my mum has made fried fish paste(theluli rihaakuru) , so I thought why not make a sausage rice, my son and daughter loves sausages and I cooked this rice praying to god that my son will likes it. And so to my surprise he ate his lunch without fish paste until his stomach cannot take any more………am happy..happy…happy, below is this delicious rice recipe.

 

Ingredients:

2cups cooked rice

5sausages (chopped)

1leeks (cut thinly)

1carrot (chopped)

6curry leaves

Maldivian chilly (Githeyo mirus)

1/2tsp ginger garlic paste

6tbs vegetable oil or olive oil

Salt

Method:

In a wok or a sauce pan heat oil and add leeks, chilly(you can add as much you want) carrot & curry leaves fry for five minutes, now add sausage and ginger garlic paste again fry until sausages turns light brown color.

 Add rice mix everything very well. Season with salt and serve with fried fish paste(theluli rihaakuru) or with a vegetable curry……………………………..enjoy!

Githeyo Boakibaa (Ghee Cake)

Ghee is not an ingredient which I like at all to use in my cooking, but this ghee cake is heaven in mouth, this is the only food I like with ghee. This cake we eat when we have tea, mostly afternoon tea or sometimes even morning for breakfast if we eat “Hedhika” means short eats. Cake will be sliced or cut in to bite size pieces. 

I don't know why this cake is named ghee cake as not much ghee is used while cooking the batter, just only the nuts and onions are fried in ghee and only to apply inside the baking tray good amount of ghee is used.

Ingredients:

1cup rice flour  

11/2cup sugar

21/2cup thick coconut milk

1/2cup pandan flavored water (cook 11/2cup water with some pandan leaves unti water reduces to 1/2cup) (11/2jodu fenan raanbaa fai alhai gen 1/2jodu fenan vanden kahkaa lavaa)

1/2cup maafen (jasmine flower infused water or 2tsp rose water)

2tbs cinnamon & cardamom powder

2medium onion sliced

1/3cup Sea Almond (Kanamadu)(each cut in to half)

1/2cup Ghee or Githeyo

Method:

In a sauce pan heat about 4tbs ghee, fry the onion until golden brown, take fried onions on to a plate, leave aside, fry the Sea Almonds in the same pan until slightly darker in color, if more ghee is needed add enough ghee, set aside.

Now preheat your oven to 160C, apply a good coating of ghee inside a 7 to 8inch baking round tray, set aside. In another sauce pan mix powdered rice, coconut milk & sugar start cooking on low flame stirring constantly. When the rice mixture gets thick enough to coat back of a spoon, add cinnamon & cardamom powder, jasmine water or rose water & pandan flavored water. Again stir until the mixture comes to same thickness, add 1/2 of the fried Sea almond & 1/2 of fried onions give a stir , take away from flame and pour mixture in to the prepared baking tray, sprinkle rest of fried onions & sea almonds on top.

Bake for about 1hour or until cake turns light brown color. Serve with a cup of tea or coffee………………….enjoy!

Chewy Chocolate Cup Cakes

I made these cakes in paper liners but I would advise to use ramekins as cake gets stick to the sides of paper liners & very difficult to remove, but if you do not have ramekins try by applying some butter & dusting with some flour inside the cupcake liners, this way it may help the cake not sticking into the cupcake liners. 

 

Ingredients:

150g semisweet chocolate

1cup unsalted butter

3/4cup powdered sugar

2 eggs

2egg yolks

6tbs flour 

Method:

Preheat your oven to 170 C, arrange about six to seven paper cups in a tray or about 5 ramekins set aside. Melt butter and chocolate in a microwave or on a double boiler, now mix sugar add egg and egg yolks mix very well, until all sugar is dissolved.

Whisk in flour, stir from the bottom of your bowl, make sure all ingredients are mixed very well.

Now divide the cake batter in to the paper cups or ramekins, about each 3/4 filled, bake for 30 to 35minutes.

Serve with whipped cream, Chocolate sauce or syrup …….............................……enjoy!

Kanamadu Gulha (Sea Almond balls)

Each Friday I try to prepare a special lunch at my home, today I prepared Masbai, Theluli Rihaakuru (spiced fish paste), cucumber & carrot salad and as a sweet  Kanamadu Gulha. Something totally new & so yummy…………. 

Ingredients:

1cup Kanamadu (sea Almond)

1/2cup sugar

1/2cup maafen (Jasmine flower infused water) or 1/2cup water and 1tsp of rose water

Method:

Powder the Kanamadu or Sea Almond (without adding water) in a blender/food processor. In a pan add powdered kanamadu & rest of ingredients, if using water do not add the rose water yet. Mix everything & start cooking on low flame. Stir constantly, when the mixture leaves side of pan at this stage add the rose water if using water otherwise keep on stirring when you see some dry powder sticking on the bottom of pan take the pan out of flame leave to cool until you can handle the dough. Now oil your hand very well & start making balls out of dough until all dough is finished. If you want the kanamadu Gulha not to stick on your plate powder some Kanamadu & roll the balls one by one in it  & serve with a cup of tea or coffee or just as a dessert………enjoy!

Soya Meat Curry

I think soya meat will be a new kind of food to Maldivians, but just it's so healthy that I want introduce soya meat in my blog.  Maldivians love to eat meat that it is difficult for us to have our meals without some kind of meat, so this is one of the vegetarian food that has the meat texture and similar kind of taste and healthy in lot of ways.

  

This is also one of the kind of food I eat when I really really want to loose weight so welcome to the world of vegetarian meat! Yes, it’s true! Soya Meat or Textured Vegetable Protein ? it is produced with the help of soya beans and has a very fibrous texture similar to that of meat. The protein content in soya meat is above 50%.  Here are some few health benefits of soya meat.

1.It is low on cholesterol.

2.There are fewer chances of you getting a disease due to ingestion of meat.

3.Recent studies conducted have found out that vegetarians live longer!

4.A low fat diet which can be achieved thanks to vegetarianism can help fight impotence.

5.Thanks to a high fibre intake, your digestion system remains fit!

  Soya Meat

Ingredients

1pkt (70g) soya meat

1big onion sliced

1/2tbs ginger garlic paste

10curry leaves

1big tomato (chopped)

2tsp chicken curry powder or roasted curry powder

1/2tsp chili powder or lonumirus curry powder

1tbs tomato paste

1cup coconut milk or low fat milk

3tbs olive oil or vegetable oil

Method:

First remove soya meat from packet and add a little salt and boil them for about 5minutes or some packets you may have to boil more than five minutes just see the instructions. 

Strain and squeeze out water. Soya meat which is available at the stores has a flavor sachet inside. If you have this flavor packet than mix with soya meat set aside. Heat oil in a sauce pan fry onion, curry leaves and ginger garlic paste until onion turns to light brown. 

Mix all the curry powder, tomato paste and tomato give a stir, mix the soya meat and add coconut milk. Cook for about 3 to 4 minutes. Serve with rice or roshi…………………………………….enjoy!

Ala kandhi (Yam dessert drink)

Today is 12th day of Rabi-al-Awwal, our Prophet Muhammad  Sal Allahu Alayhi Wasalam birthday. It is regarded as an auspicious day and on this day we used to cook special food and try to celebrate as much we can at our home. So today for dessert my mum cooked “Ala kandhi” yam sweet thick drink. While she was cooking I helped her to measure the ingredients and while she was preparing I took these pictures. Below is the recipe.

  Cubed yam or ala

Ingredients:

11/2cup boiled or steamed yam or ala (chopped in to small cubes)

7cups water

4cups sugar

5tbs corn flour

2cups thick coconut milk

1/2cup thin coconut milk

7piece 3inch pandan leaves (raanbaa fai)

3 cinnamon sticks

12cardomom pods

maafen (Jasmine flower infused water) Rahalaavarah 

Method:

Boil water, pandan leaves, cinnamon & cardamom until sweet smell of aroma is released.

Add about 3cups of sugar boil until sugar dissolve, while the water and sugar are cooking dissolve corn flour in thin milk set aside.

When all the sugar is dissolved add the yam or ala give a stir, now add the corn flour mixture slowly stirring constantly.

Cook this mixture until corn flour is cooked (turns white to translucent). Now taste and adjust the sweetness with rest of sugar, add coconut milk & jasmine water give a good stir and serve hot or cold……………………………………..enjoy.

Angry bird Strawberry Cheese Cake

 Another angry bird Strawberry Cheese Cake made for an order.....................................

Angry Bird Chocolate Cake with Chocolate ganache icing

 Angry Bird Chocolate Cake with Chocolate ganache icing, this also make for an order....

Milk & White Chocolate Mousse layered Chocolate Cake Bomb

 This is a Milk & White Chocolate Mousse layered Chocolate Cake Bomb which I made for an order.

White Chocolate Mousse

It is been some time since some of my friends have been asking me how to make white chocolate mousse. So I decided to post my version of white chocolate mousse today, this white chocolate mousse was made for a chocolate mousse bomb cake which I made for an order that is why I could not put any garnish on the mousse. I used white toblerone chocolate to make this mousse……………………..yummy..

Ingredients

175g white chocolate

1/3cup milk

2 egg whites

1tsp sugar

1cup double cream

Method

Melt the chocolate on a double boiler, stir in milk, set aside.

Whip the egg whites and sugar until stiff peaks, then fold into the chocolate mixture until well combined. Whip the cream until it forms soft peaks. Gently fold into the chocolate mixture. Refrigerate for about at least 1hour, sprinkle with grated chocolate or any kinds of berries to serve…………………………….enjoy!