Interview 5 or 'basdheegathun 5' - Historical recounting of Maldivian history and culture by informed citizens. Interviewed in Dhivehi (maldivian) by MMH featuring: well known author and public servant Medam Habeeba Hussain Habeeb.

11 December 2020

#MVIaffairs #DheeneeDhauwath

This video shows how to write Dhivehi in CorelDRAW easily. Many people facing difficulties to write Dhivehi in CorelDRAW. I will show a very easy way to write. Please comment below for more information.

⁣⁣mujrimun Video Clip
by sheikh fareed

⁣Allahu alhaku dheke loabivevodigenfi nama... | Sheikh Ahmed Sameer

⁣MAGEY LOABI MAMMA (Madhaha)

K. Huraa island tour.

Huraa Island is inhabited island situated in Kaafu Atoll, between Himmafushi and Thulusdhoo islands. It is located just 21 km away from Male, the capital of Maldives. (Approximately 30 Minutes speedboat ride)
The population of the island is 750 people. Its size is 850 x 300 m.


Music: Thinking of us - Patrick Patrikios

Thafseer Class 54 - Dr. Muhammad Iyaz
Masjid Al-Sultan Muhammad Thakurufaanu Al-Auzam
25 September 2022

#MVIaffairs #ThafseerClass

⁣Nethumuge Therein Mi Aalam

Madhaha - Mammaa thee aslee By Shalabee

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ލައިލަތުލް ޤަދްރި ވިލޭރޭ
⁣Sheikh Hussain Thoarig

⁣Islaamee Sharia ga Hifumah {LIVE}

⁣Zuvaanunge Haalathu by Sheikh Ahmed Sameer

Drone footage of Ga.Kolamaafushi Island (part-a)

⁣Sahaabeen askolhu thakugai koaru huraskurevvi vaahaka by Sheikh Mohamed Ibrahim

⁣Theluli Banbukeyo

⁣EPISODE 15 Siyarath dhivehi bahun

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Credit:jamiyyath salaf | sheikh adam shameem
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Surah imran (3:104) And from among you there must be a party who invite people to all that is good and enjoin the doing of all that is right and forbid the doing of all that is wrong. It is they who will attain true success.

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3 Maldivian iftar snacks / bajiyaa (samosa) / fuh kavaabu / bis keemiya / Ramadan recipes / iftar snacks
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RECIPE 1: Bajiyaa / samosa
Ingredients:
For mixing by hand:
- 1 1/2 nos. onion (medium)
- 15 nos. curry leaves
- 1/2 tsp salt
- 1 tbsp lime juice
- 1 canned tuna
- 1/2 cup smoked tuna

For cooking:
- 3 tbsp cooking oil
- 1 1/2 nos. onion (medium)
- 4 nos. pandan leaves (3")
- 3 nos. garlic cloves
- 12 nos. curry leaves
- 1/4 nos. scotch bonnet chilli (according to spice preference)
- Salt to taste (1/2 tsp)
- 1/2 tsp cumin powder
- 1/4 tsp chilli powder
- 1 tbsp curry powder
- 1/4 tsp cardamon powder
- 1/2 tsp cinnamon powder
- 1/4 tsp black pepper powder
- 1/8 tsp tumeric powder (pinch)
- 1 tbsp sugar

For dough:
- 2 cups flour
- 1 tsp salt
- 2 tbsp cooking oil + 1 tsp cooking oil
- 1 cup hot water (approx.)

For flour paste:
- 3 tbsp flour
- 1/4 cup water

Directions:
- Slice the onion, finely chop garlic cloves, slice curry leaves and smoked tuna.

- In a mixing bowl, add 1/2 of the sliced onion (1 1/2 nos. onion), curry leaves and lime juice. Mix well while squeezing as much as possible. Add canned tuna and smoked tuna and mix everything well. Set it aside.

- In a pot, add cooking oil, rest of the sliced onion, pandan leaf, chopped garlic cloves, curry leaves and scotch bonnet chilli. Saute till onions are tender/translucent.

- Turn heat to low and add cumin powder, chilli powder and curry powder. Mix 1-2 mins on low heat.

- Add the mixed onion and tuna mixture from earlier. Mix 2-3 mins on low to medium heat.

- Add cinnamon powder, cardamon powder, black pepper powder, tumeric powder and sugar. Mix 2-3 mins on low to medium heat.

- Turn of the heat and let it cool down.

- Add flour, salt, 2 tbsp cooking oil and hot water. Mix everything well and kneed a soft dough. I used hot boiling water and kneed till it cools down. Add 1 tsp cooking oil and kneed again.

- Divide the dough into small dough balls. It is a little bigger than the size normally used to make flat bread roti.

- Roll the doughs round using a rolling pin. Once tawa is hot on medium heat, add rolled roti and cook 3-5 seconds each side.

- Remove to a plate / cutting board. Stack them up on top of each other. Cut them into 4 pieces.

- Make a thick flour paste by mixing flour and water.

- Fold cut piece in the center, apply the flour paste and fold again. Press the corner to seal well. Make pockets like this to put the filling.

-Put around 1 tbsp of the cooked filling, tuck in, apply flour paste and then fold again as shown in the video. Do press corners to seal properly.

- On low to medium heat, fry it till golden browned.

- Enjoy!
....................

RECIPE 2: Fuh kavaabu

Ingredients:
- 1 nos. onion
- 1 nos. garlic
- 15 nos. curry leaves
- 1/2 scotch bonnet chilli
- 1/2 nos. lime juice
- 1 1/2 tsp salt to taste
- 1/4 tsp cumin powder
- 1/2 tsp black pepper powder
- 1/2 tsp tumeric powder
- 1/2 cup smoked tuna
- 1 can tuna (180g)
- 1/2 cup grated coconut
- 1/2 cup all purpose flour

Directions:
- In a mixing bowl, add fine diced onion, chopped garlic, sliced curry leaves, fresh chilli, lime juice and salt to taste. Mix well. Add cumin, black pepper and tumeric powder & mix well.
- Add smoked tuna & mix well. Add grated coconut and mix well. Add canned tuna, mix well.
- Gradually add flour and mix well. If the mixture is too dry, add little bit of water.
- Take around 2 tbsp and shape kavaabu as in video. Once oil is hot on low to medium heat, add it one by one and fry till golden browned. Fry it in batches till all done.
- Enjoy.

------------------------------
RECIPE 3 : Bis keemiya (egg rolls)
Ingredients:
- 2 tbsp cooking oil
- 1 nos. onion (small)
- 1/3 nos. scotch bonnet chilli
- 1 1/4 cup sliced cabbage
- 1/4 cup canned tuna (optional)
- Salt to taste (3/4 tsp)
- 1/4 tsp black pepper powder
- 1/2 tsp lime juice
- 2 nos eggs (hard boiled)

For dough:
- 1 cup flour
- 1/2 tsp salt
- 1 tbsp cooking oil
- 1/2 cup hot water (approx.)

- In a pot on low to medium heat, add cooking oil, fine diced onion, chilli, scredded and sliced cabbage and canned tuna. Mix 2-3 mins.

- Add salt to taste, black pepper powder and lime juice. Mix 2-3 mins and turn off the heat.

- Add hardboiled and diced egg pieces. Gently mix it in and let it cool down.

- In a mixing bowl, add the ingredients listed for dough and knead a soft dough. I used very hot boiling water and kneaded it till it cools down a bit.

- Divide it into small dough balls of around golf ball size pieces.

- Roll it, put around 2 tbsp of the cooked egg filling, fold the sides as shown in video, apply water and then fold again as shown in the video. Repeat the process, until no more filling.

- Once oil is hot, on low to medium heat, fry it till golden browned.

- Enjoy!
...............
Music credits at the beginning of the video goes to bensound.com.
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Iftar snacks / easy iftar snacks / Ramadan recipes / iftar recipes

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