Recipe: Kulhi Hadhiyaa

INGREDIENTS:

• 2 medium-sized onions, finely chopped
• 2 garlic finely chopped
  
• 1/2 ginger, finely chopped
  
• 8 curry leaves finely chopped
  
• 1/4 cup coconut
  
• 1.5 cup flour
  
• 3 Scotch bonnet (Githeyo Mirus) lime juice (to taste)
  
• Salt (to taste)
  
• 1/4 cup Rihaakuru
  
• 1/4 cup dried fish (Hiki Mas)
  

METHOD:

1. Mix onions. garlic, curry leaves, chilies, lime juice and salt.
2. Add Rihaakuru, coconut and Hiki Mas and mix well.
   
3. Add flour and make it a dough. if it is too sticky, add some more flour.
   
4. Make balls from the dough.
   
5. Roll each one to make a Roti and cut into small pieces (diamond shape).
   
6. Then fry it, with vegetable oil.

 

Recipe: Panzanella

 

Ingredients Of Panzanella

• 1 Kg fresh juicy tomatoes, large
• 1 medium cucumber
• 100 gms small mild olives
• 1 medium onion, sliced
• 100 gms sun dried tomatoes and their oil
• Handful of oregano, chopped
• Handful of parsley, chopped
• 2 garlic cloves, finely chopped
• 2 tbsp good balsamic vinegar
• A pinch of sugar
• Salt and pepper
• 1 loaf Italian cibatta or French baguette (torn into pieces)

 

How to Make Panzanella

• 1.Chop the tomatoes and cucumber roughly into 1 cm cubes, and place in a large bowl.
• 2.Stir in all the remaining ingredients except the bread, and taste for seasoning.
• 3.Add some lemon juice if you want a more tart salad.
• 4.Put the salad in the fridge and leave, covered, overnight until you are ready to eat. The flavor will melt into something magical.
• 5.Immediately before serving, tear the bread into small pieces and stir into the salad.

RECIPE NOTES

You can even toast the bread lightly and also add some red and yellow bell peppers to the salad. The key to this salad is that the tomatoes have to be juicy. If they aren't, just add a few spoons of tomato juice to the salad.