Grain & Bread Dishes
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Yield: 4 portions
Preparation time: 20 - 30 min
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Ingredients
450 g Patna Rice (excess starch washed off)
4 Onions (large, sliced thinly)
3 Garlic Clove (sliced)
2 pcs Cinnamon (soaked in hot water)
5 Cardamoms (soaked in hot water)
50 g Ginger (grated)
1 tsp Fennel Seed (soaked in hot water)
100 g Ghee
2 ltr Coconut Milk
2 Curry Leaves
Salt to season
Method
Crush the onions with ginger and half of the garlic. Put some
water into it, cover and keep. Melt the ghee in a pot. Add in the water from
soaked cinnamon, cardamom, and fennel seed into the pot and stir until all
the water has evaporated.
Add in the onions mix, garlic, cinnamon, cardamom into the ghee and fry
until the onions are transparent. Add in the rice and fry until rice is
slightly dried up. Add in the stock and seasoning. Stir once and bring to
boil.
When the water has boiled down to the top of the rice reduce the heat, cover
the top of the pot. Stir.
Simmer until all the water has evaporated. Remove from heat. Stir the rice
after 10 minutes from removal from heat to separate the grains.
Note: In the earlier
times it was customary for the Atoll Chiefs to send this dish to the Palace
during the month of Ramazan for breakfast. This dish was prepared using 20
Naalhi rice and was accompanied by Gulhamas, Ushakuru (fine caster sugar
imported in a woven container called Moodu), Lonu Lunboa and a bunch of
coconut. This whole preparation was called “Kullaabu Theli”.
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Yield: 20 roshi
Preparation time: 30 min
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Ingredients
600 g Strong flour
100 ml Coconut oil
300 ml Tepid water
100 g Onion (sliced thinly)
Pinch of salt
Flour for dusting.
Method
Place the sliced onions in the water. Leave for half an hour. Crush the
onions in water. Sift flour. Add in the salt. Form a bay and pour oil and
some onion water and commence mixing/forming the dough whilst adding the
remaining water as required. Add in the onion flakes as well.
Knead thoroughly to form smooth elastic well-developed dough. Divide the
dough into 50 g pieces and shape into round balls. Dust the work surface;
place the dough ball and using a rolling pin roll out the dough thinly to
approximately ¼ cm thickness to form a circle.
Heat a thick-bottomed non-stick saucepan. Place the rolled dough and cook on
both sides. Serve hot.