Delicio Recipe List

I know I posted this a long time ago but I took some of my old posts out due to some comments I got but then again , I realized  different people make their recipes differently, so why bother what people say. Anyway, the first time I heard of this recipe was from my husband. We had just been married and living in Kulhudhufushi as my husband was working there for 6 months.  I love screwpine fruit and its heady perfume. So there I was making, or rather trying to make, kashikeyo kandhi and hubby kept hovering around, going that's not how my mum used to make. Yes I know ladies,  there are lots of new weds, who read this who have heard this line LOL??. Anyway , a few years later,  I finally tasted the  dish , which by the way was a totally different  dish altogether, so my hubby was right???? .   My mum in law  showed me how to make  it and I love making this, especially during Ramadhan, as its not just a desert dish , it can even be eating...

"Nammi !,  I left a new kind of fruit in the fruit basket downstairs  " came   my father's voice,  as I  crossed his  clinic to go inside the house. My father loves to visit the market and now a days the market is brimming with  fresh fruits exported from abroad  and sold by an expat working( yes I am being sarcastic here)    " The shopkeeper said it was a kind of pear"  he added.  I discovered he had bought a whole bag of Quince. He wasn't very happy to find out from me that the fruit was inedible on its own eaten whole as it was pretty tart but best eaten cooked either in sweet or savory dishes.  Click here to find out more about Quince and how to cook it here Quince I have never cooked or seen a Quince before except online and in books so was pretty excited.  I discovered it was pretty difficult  to even cut through them  as they were pretty  hard fleshed.  I found a recipe for poaching  ...

Before I tell you what this post is about  I have to tell you about an old story behind the above picture.  There is a old saying in Maldives that when a person forgets his roots  they say just like " Kulhavafalhu Rani " or the queen from the Kulhavah grown area. Anyway the above picture shows a locally grown ? fruit? known as Kulhavah . It has a sweet sour taste and a very strong smell as it ripens. Now the story behind the food.  There was once this poor girl who lived  in an island in Maldives. These Kulhavah were grown in her house,  and she loved eating them. It can be eaten  in its slightly sour green green stage or overly ripe stage.  Anyway, one day the King discovered her and fell in love with her and took her to live in Male' in his Palace.  After years passed by one of the islanders went to visit the Queen, ( the girl)  and took a basket of Kulhavah as a present. She took the Kulhavah  and turned it around her hands an...

I  posted a recipe using Kulhafila fai , and promised you a post regarding the leaves , Kulhafilla fai , I used.  Ok, Kulha filla fai is a locally grown greens, which  grows wild around the beach.  It can also  be grown around the house but I have seen it growing wild  in some of the islands kulhfilla  spreads all over the place.  Its got a slight bitter taste, and is usually used in salads. They are sold in bunches and is finely shredded , mixed with onion , chilli and lime juice. The easiest way to shred  is to tie the whole bunch with rubber bands or piece of cloth at different intervals and remove them as you shred.

A few days  ago I was in the shop next door . No episodes today but I came across this rather strange looking greens.  The leaves were long, bright green with spines around the edges. The packet said it was parsley (!!!!),  I decided to buy it , it was pretty expensive too. Came home with a bunch and googled parsley. But when I googled parsley I got either  flat leaf parsley or the curly parsley.. a fter much digging I finally came across across Thai parsley..... Culantro . Its most commonly known as culantro , has a flavor going towards cilantro rather than parsley but you dont get that heady smell that you get as you get in cilantro.  Its usually used in Thai food and more often in Caribbean food. (I wish they brought regular parsley instead.) Cuban Oregano or Broadleaf thyme Ok,  next up, Cuban Oregano .  Its also known by various other names such as Spanish oregano, Broad leaf thyme as it says here .When I was still in Malaysia my sister  to...