Qur'anugaivaa Baeh Nishan thakuge dheyha (1)

Participatory Community Perspectives (PCP) Project in Ungoofaaru

- Total host population: 1360 (as of 21 January 2009)
- Number of international displaced people (IDPs) families: 274
- Number of transitional shelters: 262

Nine young people, from the five main islands where beneficiares from the Kandholhudhoo island have been living in temporary shelters, were selected to film the lives of the IDP and the host community in the months just before the Kandholhudhoo community was relocated in their new homes in Dhvaafaru.

This is the fifth of a series of 7 videos retracing the relocation of an entire community of nearly 4000 people, that lost their island home after the 2004 Indian Ocean Tsunami.

The Red Cross Red Crescent helped them by building a new community on the deserted island of Dhuvaafaru.

Discover more about this project and the achievements of the Red Cross Red Crescents tsunami operation: http://www.ifrc.org/dhuvaafaru

Year : 2009
Lenght: 8 minutes 29 seconds

“Haftha Naseyhai" is a series of video clips produced by Jamiyyath Salaf, highlighting various religious and social issues, delivered by prominent scholars of Maldives.

Language: Dhivehi (Maldives)
www.jamiyyathsalaf.com
Email: admin@salaf.mv

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⁣Theluli Banbukeyo

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⁣Kulhudhuffushi North harbor lagoon Clean-Up by Beleaf

⁣Dheenee Naseyhai: Nafsu Hisaabu Kurun
Masjid Al-Sultan Muhammad Thakurufaanu Al-Auzam
Sheikh Ali Zahir Bin Saeed Qasim
27 May 2022

Thafseer Class - Dr. Muhammad Iyaz
Masjid Al-Sultan Muhammad Thakurufaanu Al-Auzam
31 October 2021

#MVIaffairs #ThafseerClass

SHADEED

⁣(1) (1) Rasoolaa Bayaankurahvaafaivaa Jaamiu Basfulheh :Sheikh Hussain Thoarig

Interview or 'basdheegathuh' - Historical recounting of Maldivian culture by informed citizens. In Dhivehi by MMH featuring: Well known historian late Uz. Mohamed Ibrahim Luthfy on 'ziyaaraiy thakaai maqbaraa thah'.

3 Maldivian iftar snacks / bajiyaa (samosa) / fuh kavaabu / bis keemiya / Ramadan recipes / iftar snacks
........................
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.
................

Iftar snacks / easy iftar snacks / Ramadan recipes / iftar recipes

Maroshi Documentary

Sharks in Maldives, Under water

ސޮލިޑް ސްޓޭޓް ޑްރައިވް (އެސްއެސްޑީ) އަކީ މިހާރު ހަލުވިކަމާއެކު އާންމުވަމުންދާ ޑްރައިވްއެކެވެ

Interview 3 or 'basdheegathun 3' - Historical recounting of Maldivian history and culture by informed citizens. Narrated in Dhivehi (maldivian) by MMH featuring: First maldivian women cabinet minister, Madam Moomina Haleem.

⁣Al-Jannath: Suvarugeyge Vanumuge Kurin
Delivered by Sheikh Ali Zahir bin Saeed Qasim

Dheenee Naseyhai: Hajju Mahuge dhiha duvahuge Maaikan
Masjid Al-Sultan Muhammad Thakurufaanu Al-Auzam
Sheikh Nimaal Mohamed
10 June 2022

#MVIaffairs #DheeneeNaseyhai

⁣Haraam Halaal Neyngey - Den Hadhaanee Kihineh
Kithaabu'Al jaamia (Adhab,Rivethi Akhlaaq)
Buloogul Maraam
2010 08 22
sheikh mohamed ibrahim (naifaru)
Source:- Fathis Media

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