Haluvedha

Ingredients
6 cups of water
2 ramba leave
4 cinnamon
4 cardomon
4 cloves

Extra
Haluvedha (one packet)
1 Condense milk tin
Sugar (your choice of sweetbud taste :D)
Food coloring

Method
Mix ingredients in a pot until its steaming hot. Then add haluvedha until it dissolves. Next add condense milk tin and sugar  until the sugar dissolves completely. Then add food coloring into it and mix it well. Strain into a dessert plate and cool it in the fridge till its nice and firm.
Enjoy!

Rolls

Things you need

Flour
3 eggs
2 small potatoes
1 tuna can
Onions
chillies
lime
salt
pepper (ground)
bread crumbs

How to make the folhi

add 2 cups of flour (seived) with 1/2 mug of water in a large bowl. mix it well. Add 1 beated egg. keep adding more water if the mixture is too dry. It should be thick and syrupy.
Heat a fry pan well, once heated take large spoonful of flour mixture, as soon as u empty the spoon to the pan, quickly spread the mixture in a circular motion to make the folhi even.
Repeat as many times as u can, as this isnt an part.
Note: if u think 2 cups of flour is less or more, change the measurements accordingly, so long as you keep the mixture fluidy, and thick.

then, make the fish mix as how you would make cutluts. place some of the fish mix in a folhi, align nice and neatly. Fold the 2 edges of the folhi, to secure, dabb with some water. then fold the side closest to you, and roll all the way, once again dabbing the end with water to finish.

Beat the remaining 2 eggs, apply all over the rolls, and then cover it with bread crumbs. Deep fry in pre- heated oil.

Enjoy!

Sausage Roll

things you need:

a packet of your desired type of sausage
bread loafs
bread crumbs
beated eggs (2 eggs)
Oil

How to make

Roll the bread loafs thinly using a rolling pin. Place the sausage in place, and roll it tightly, dabbing the end of the bread loaf with water to finish it. cut the rolled sausage in small pieces, put in the beated egg and apply the bread crumbs.
Finally, deep fry it.

best served with some sort of dipping sauce.

Falho Baiy (papaya rice)

things needed:

1/2 papaya (when picking the papaya, look for one that is green and hard, with little yellow patches, that shows signs of ripening, i.e, "risseyolee falho"
rice
coconut milk
salt

How to make

Cut the papaya in about 1 cm thin cubes. Cook the rice with 1 mug of not-so diluted coconut milk and some salt. just when u start seeing the ccoked rice grains below the bubbling liquid, add the chopped papaya and give it a gentle mix.
The remaining fluid will cook the papaya along with the rice.

Best served with rihaakuru dhiya, and hikimas/valho mas.

Cooking tip: in a haste to boil potatoes? peel and cut them in medium cubes, put in a plastic bag, punch a few holes, and put in the microwave! takes about 5-7 minutes! If the bag keeps bloating up, keep punching more holes.

Faloodha

Things you need

Rose syrup

Water

Condensed milk

Sugar

Vanilla ice cream

Haluvidhaa (cut into tiny pieces)

Isbagul

How :

Mix the condensed milk, water, a little sugar and rose syrup to taste.

Add the pieces of haluvidhaa and some isbagul in it.

Pour them into glasses and put a scoop of vanilla ice cream into each glass.

Serve squickly. Enjoy the drink :)

Bis Keemiya

Ingredients:

Hard Boiled Eggs (diced)

Onions (chopped)

Lime (squeezed)

Pepper

Chillie

Cabbage ( chopped coarsely)Dough

Method:

Make the dough like how you make for roshi or other shorteats, pinch off in bits and make little balls out of it. Roll out the balls and put aside seperately.

Mix the onions, squeezed lime and chillie first. Add the diced hard boiled eggs and mix it all in. Finally add the cabbage and mix it in.

Place some of the mixture on the rolled out dough as shown below.

Place opposite sides of the dough on top of each other and stick it with a drop of water, as shown below

.

Roll the side where the filling was placed, onto the opposite side. (See diagram(s) below)

Finally it should look like this.

Deep Fry till golden brown.

Bajiya

Ingredients:

For the dough;

2 cups flour

1 & 1/2 cups water

1 tablespoon oil

salt

For the filling;

2 cans tuna fish

1 large onion (sliced thinly)

1 lemon (squeezed)

2 green chillies (chopped) '

Cinnamon

5 curry leaves (chopped finely)

1 tsp sugar

2 tsp curry powder

Cardamon

Oil

Method:

For the dough;

First, mix in the flour, oil and salt. Add in the hot water and mix the dough. Roll it into a ball and leave aside.

For the filling;

Mix the half the chopped onion, lime juice and chillies thoroughly. Add in the tuna. In the meantime heat a saucepan, add oil and onions. Cook till soft. Add the cardammon and cinamon.

Stir them all together, and add the mixed tuna fish mixture and curry powder. Cook them all for 3 minutes. Finally add in the sugar. Leave for a few minutes.

Take a piece of the dough and roll it out flat. Cut a triangle out. Place some of the fish mixture in the centre. Pull the bottom two corners of the triangle together to the centre and stick together with a bit of water. Stick the topmost corner to the centre. Repeat for the rest. Deep fry till golden brown.

Note: You can substitute the Tuna with chicken or vegetables according to personal preference.