⁣⁣Dhe Aalamah
Shalabee Ibrahim
Hidhaaee Nooru Madhaha Album
Release date: 30 June 2016

⁣Mongolian Rice

One day trip to nolhivaran

⁣Combine vacation in paradise and football skills was the best things ever! Plus i met Marcelo !
This football pitch in Maldives was magic, the atmosphere and the skills was perfect to have a good time.


Video Source:- ⁣https://www.youtube.com/watch?v=BdNi25ItrHg

Addu City, Republic of Maldives

Documentary of local island HDh. Kulhudhuffushi in dhevehi narrated and produced by MMH 2010

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Speaker: Sheikh Muhammad Ghalib Shahid
Language: Dhivehi
Series: Vakivumahfahu 02
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Language: Dhivehi (Maldives)
Report: Sheikh Muhammadh Sinan
Voice: Ali Rameez
Humming: Abdulla Fareed

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⁣Dhon Riha / fish curry / Maldivian fish curry / tuna curry
.........................................................................................
Dhon Riha is a fairly easy Maldivian curry. This a mildly spiced curry which falls in between kirugarudhiya and Maldivian spiced curry/ havaadhulee riha. There are different ways of making this curry. This is how my mom normally makes this curry. She also makes this curry without sauteing the onions in oil. I used yellow fin tuna for this recipe. Can use other types of fish as well.

Ingredients for grinding dhon riha paste:
- 1 onion (medium)
- 2 garlic cloves
- 1/2 cup grated coconut
- 1/2 tsp tumeric powder
- 1 nos. cinnamon stick (1.5")
- 3 nos. cardamom pods
- 1/2 tbsp cumin seeds
- 1 tsp black pepper seeds
- 1 tsp coriander seeds
- 10 nos. curry leaves
- 1/2 tbsp fennel seeds
- 4 nos. ginger, thinly sliced (1")
- 3/4 cup water, for grinding (or as needed)

Ingredients for cooking curry
- 2 tbsp cooking oil
- 1 nos. onion (medium)
- 2 nos. garlic cloves
- 20 nos. curry leaves
- 3 nos. pandan leaf piece (2")
- Salt to taste (2 tsp)
- 2 cups thin coconut milk
- 2 cups water
- 1/3 nos. scotch bonnet chilli (according to your spice preference)
- 500 gram fresh tuna
- 1/2 cup thick coconut milk

Directions:
- Grate 1 medium size coconut. Set aside 1/2 cup of the grated coconut. Use the rest of the grated coconut and take 1/2 cup of thick coconut milk and 2 cups thin coconut milk. You can also use the grinder to express more milk. I put the grated coconut in the grinder after setting aside 1/2 cup.

- Thinly slice 1 onion and roughly dice 1 onion. Finely chop 3 garlic cloves and roughly dice 2 garlic cloves.

- Cut tuna into 1" cubes or into your normal curry cut size.

- In a blender, add the ingredients listed above for grinding/ making the dhon Riha paste, except water. While grinding gradually add water as needed. I added 3/4 cups of water in total.

- In a pot on medium heat add sliced onion, chopped garlic, curry leaves, pandan leaves. Saute till onions are lightly golden browned.

- Add the grinded curry paste mixture and mix for 2-3 minutes.

- Maintain the heat low to medium.

- Add salt, thin coconut milk, water and scotch bonnet chilli according to your spice preference. Let it cook for 5-6 mins and stir occasionally.

- Add fresh tuna and cook for another 3-4 mins.

- Add thick coconut milk and cook for 1-2 mins and turn off the flame.

- Serve and enjoy with roshi/ Maldivian flat bread/ roti, paratha, parata, naan, plain rice, bread etc.

-Thank you for watching and supporting my channel.

- If you liked the recipe and video don't forget to like, subscribe and click the bell icon to see all the upcoming new videos every week, In Sha Allah.


Video Source: ⁣https://www.youtube.com/watch?v=h8x_47EvQ7U

Sheikh Ali Zaahir
Masjidh Al-Sultan Muhammad Thakurufaanu Al-Auzam
10 July 2020

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⁣Amaanaaiytherikamaai Masooliyyathu
Friday Khuthuba
24th November 2023

⁣4 roshi
1 tomato paste
Hanaakuri havaadh(masala)
Soya sauce
Salt
Tomato sauce
Carrots
Cabbage
Ginger(small piece)
4 cloves of Garlic
Chillies
1 tin of tuna
2 eggs
Oil


Video Source: ⁣https://www.youtube.com/watch?v=ZTXmbgQL1X0

⁣Mainbafain Visnaanulumuge Natheeja
{Kithaabul Hajj 11}
Sheikh Muhammad Ibrahim (Naifaru)
Source:- Fathis Media

⁣Masbai is one of our favourite picnic lunch meals. I love to eat masbai when on fishing trips, beach day lunch or a picnic in some uninhabited island of the Maldives. I love to eat it in the beach near the sea where I can see the beach. However, I do love to eat masbai at home just to make the day special.

Ingredients:
- 4 tbsp cooking oil
- 1 nos. onion sliced (large)
- 4 nos. garlic cloves chopped
- 1 nos. thin ginger slice
- 10 nos. curry leaves
- 3 pcs. rampa leaf (2 inch each)
- 1/2 of scotch bonnet chilli (according to your taste)
- 2 fresh green chilli (according to your taste)
- 1 tbsp black pepper seeds
- 2 cups smoked tuna (valhomas)
- 2 cups rice, washed and drained
- 1 tsp tumeric powder
- 4 1/2 cups water
- Salt to tast (1 tbsp)
- 6 nos. bilimbi

Directions:
- Wash the rice thoroughly until water runs clear. Let it drain in a strainer

- Cut the smoked tuna (valhomas) into 1cm chunks. Finely slice the onions, chop the garlic, cut the chillies and billimbi into 3 pcs each.

- In a pot add cooking oil, sliced onion, chopped garlic, ginger slice, curry leaves, rampa leaf and chilli according to your taste. (P.S. I forgot to add ginger slice earlier in the video, so added it later. I normally add it together with onions and ginger).

- Saute till onions are tender and lightly browned only. Once lightly browned, add black pepper seeds and smoked tuna. Stir fry for 5-6 mins on medium heat.

- Add washed rice and stir fry for another 5-6 mins on medium heat.

- Add tumeric powder and stir for 2-3 minutes until well combined.

- Now add water, salt, bilimbi and cook for 5 minutes on medium-high heat (lid off).

- Put the lid on and let it cook on low-medium heat for 15-20 minutes. After 5 mins on low heat check if salt is according to your taste and let it continue to cook.

- Open the lid after 15-20 mins and check if all the water is completely gone. If not let it continue to cook further. Mine was cooked between 15-20 mins.

- Once all the water is completely gone, stir the rice, turn off the heat and put the lid on let it simmer in the heat for 10 mins. After 10 mins, serve the rice.

- Enjoy it as it is or with theluli rihaakuru / normal rihaakuru, fried moringa leaves and fried chillies.


Video Source: ⁣ https://www.youtube.com/watch?v=1-j_LxhYZk0

Ruqya kurumuge Sharuee Minganduthah - Dharus Therein

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Ukulhas(Dhivehi: އުކުޅަސް), one of the inhabited islands of Alif Alif Atoll, is a uniquely featured, environmentally friendly island in the maldives, famed for its cleanliness, well-maintained waste management system and also known as first systematically waste managed Island in the history of Republic of Maldives. Ukulhas conducts several cleaning and planting programs each year and organizes several awareness programs on waste management, marine ecosystems, and biodiversity. As being recognized as an environmental role model island in the Rep of Maldives, Ukulhas achieved Green Leaf award in the year 2014 for its outstanding services on protecting and preserving the Island's environment

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⁣Alun dhiruvvey goiy | Qiyaamathuge Vaahaka | Muhammad Ghalib | dheenee dhivehi naseyhai

Eveylaa Series

Episode - Bodu Vissaaraige Handhaan
By -Mohamed Rashaadh
( Rashaadhbe)
Location - Raa Meedhoo

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