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.

Mas Fen

Things needed

Valho mas/ tuna can
coconut milk (thick, and dilute)
onion
chillies
lemon
salt

How to make it

slice the valho mas very thinly, and give it a good mix with your hand to make it into fine pieces.
chop the onions, chillies, and squish them all well with lemon juice with a pinch of salt. Add the fish, mix it thoroughly, and add the thick coconut milk first, and then the diluted half. gently mix it together.

serve with rice or roshi.

cooking tip: when cutting onions to make short eats, always cut the onion in quarters, and start slicing from the top end to the base.

Rihaakuru Dhiya

Things needed

Rihaakuru
Coconut milk
6-7 curry leaves
1/2 an onion
2 chillies, or folhi kuri hiki mirus (dried roasted red chillies)
1/2 lemon
water

How to make:

chop the onions, chillies and the curry leaves finely. squish them well with the lemon juice.
Add 2-3 tbspns of rihaakuru. mix it well. Add 1 mug of coconut milk ( if u are using coconut milk powder, make a mug of it with 1 and a half tbsp of it; if u are using the liquid one in the can, add half the can in a mug and dilute with water)

if you like some colour, simply roast the dried red chillies in some oil in fry pan. it would take only 5 minutes!

NB: best served with hiki mas or valho mas

Carrot Roll

things u need

bread loafs
1 grated carrot
1 beated egg
chilli
onion
lemon
salt

Make the mas gandu as you would make for other short eats, adding the grated carrots before mixing the tuna chunks.

Remove the edges of the bread loafs, and roll them nice and thin. Place some fish mixture on it, and roll it tightly. Dab the finishing edge with some water so that it would stick nicely to a roll.

Rub the beated egg using a brush all over the rolls, and put it in the oven (10 mis pre heated at 200 degrees).

Havaadhuli Bis

Things u need:

2 onions
chillies
lemon
tumeric powder
tuna fish can/ valho mas
dessicated coconut
tomato paste
tomato puree (the ones with peeled tomatoes or tomato chunks in it)
chilli powder
pandan leaves
curry leaves
salt
dough

Make the dough like u make for roshi and pinch it off in small balls.

mix the onions, chillies, lemon juice together, and add 1/2 teaspoon of tumeric powder. add the dessicated coconut and the tuna chunks and mix it all well.
make small balls and stuff them into the dough balls, ans shape them like thin eggs. (make sure you close the end tightly, otherwise it will open up when you cook them later)

Once u are done stuffing all, boil some water and add the "bis" once the water is hot ( should be fine when u see start seeing the little bubbles)
Cook it till the dough is well cooked. (about 10-15 mins)

meanwhile, in another pan, fry thinly sliced onions with curry and pandan leaves till it wilts and becomes light brown. add half of the tomato puree (with 3-4 tomatoes), 2 tbsps of tomato paste, and 1 teaspoon of chilli powder. Mash the tomatoes in the fry pan while cooking it, till it becomes a nice slick paste. (reduce the amount of chilli powder if u are not a spice lover)

Add the boiled "bis" into the paste, mix it together, and serve!

tip: it might be a good idea to seive the flour before making the dough.

Pudding Foalhi

Ingredient 
6 eggs
1 condense tin
1 tsp rose essense


Method
Mix eggs, condense tin and rose essense in a bowl. Heat a pan, rub margarine on a cloth. Pour mixture on the pan and let it stiff and then slowly roll it and take it out. Enjoy!

*Rub margarine before placing each mixture on the pan

Egg Puff

Things u need:

1 can of tuna
2 small potatoes
3 eggs
1/2 an onion
1 chillie (or more if u are a spice lover)
1/2 a lemon
salt
flour
olive oil
hot water

to make the dough:

take 2 and a half cups of flour, add 3-4 tbsp of olive oil, and 1/2 a tbsp of salt.
mix it as much as u can and slowly add bit by bit of hot water till u mix it into a dough. pinch off small pieces and roll them. cut the rolled piece of doughs in a 4"x4" square.

to make the stuffing:

first boil 2 eggs and the potatoes. (once the potato is boiled mash it, once the eggs are boiled, cut them in quarters)
finely chop the onions and the chillies and squish the mixture well with lemon juice and a pinch of salt. add the mashed potato and mix it all together before addding the tuna. mix the whole thing thoroughly.

Now, take one of the 4"x4" square dough, put some fish stuffing in the middle, place a piece of egg on the top, and enclose the stuffing by taking opposite corners of the square. (i.e. take the first opposite corners, stick the tips together, like wise the last opposite corners). when its closed, it should look something close to a 4-petaled flower.

beat 1 egg, use a brush to apply the egg all over the puff.
Stick it in the oven, 10 mins pre-heated on 200 degrees

Cooking time: 20-30 minutes.

NB: how do u know its cooked? the puffs will be nice golden brown in color.

Barabo mas huni (Pumpkin Salad)

Things u need:

quarter of a pumpkin (should do for 2 ppl)
dessicated coconut
1 tuna fish can
chilli
an onion
lemon
salt

boil the pumpkins. drain the water, and then mash them.
cut 1/2 onion (or less if u think its too much) and the chillies finely,squeeze 1/2 juice of lemon. add a pinch of salt.
squish the mixture well and thoroughly.

add half of the tuna can and a hand ful of dessicated cocunut. mix it all together. and finally add the mashed pumpkin and mix it well.

served best with roshi! :)

NB: (u can add more or less of anything u want, its al personal preference

Cream buns

Ingredients

Small buns
Sugar 3 table spoons
Condensed milk 3 table spoons
Vanilla essence
food colouring

Method

Mix the sugar, condensed milk and a pinch of vanilla essence. Add half a tea spoon of food colouring and mix it into a paste. cut the small buns into half and apply the cream on the inside. Close it up and repeat for all the buns.

Pirini

Ingredients

Corse rice flour
Pandan leaves
Condensed milk
Rose water (optional) (but its good if you do, coz it gives the nice fragrance and the nice flavour)Sugar
cinnamon and sugar mix

Method

Boil some water with pandan leaves, once you see the small bubbles, start slowly adding the rice flour mixing it thoroughly while u add to make sure u dont get any lumps. if u dump too much, it gets pretty lumpy easily.

Reduce the stove heat a lil bit just so it will kinda simmer. Keep adding the rice flour until it gets a little thick add sugar, about 2 cups (u can taste while u mix, and add if u want it more sweetened)

Add 2-3 teaspoons of condensed milk. But its all personal preferance, so is the sugar limit.

Make sure u dont stop stirring other wise it wont b soon before it goes all lumpy.

Add a bottle cap of rose water, cook it for a while and then pour it on a tray or a shallow tray like thing, and then sprinkle the cinnamon and sugar mix over it as a thin nice cover. Add some corse ground kanamadhu aswell.

Cool it for a while under the fan and then serve it chill. Enjoy your Pirini :)

Roast Toast

Ingredients:

• 2 eggs
• 1 condense milk tin
• 1/2 cup of water (measure in condense milk tin)
• 3 tbp sugar
  
• 3 teaspoon vanilla extract
• 1 loaf bread

Directions:

In a bowl, beat eggs; add milk, water and vanilla. Soak bread on each side. Dip the sandwich in the egg-milk mixture. Fry in butter in a pan.  Turn till bread browns on both sides.