October 16, 2015

Friday with a friend Guest post by Nammi | Baraboa kandhi | pumpkin sweet soup | Maldivian recipes | sweet pumpkin soup with coconut milk


I have realized that,holidays means where the kids gets lots of time to play but mom`s spends much time in kitchen. Hahaha!!! This week school declared 3 holidays. So,home is quite messy,noisy.But,Iam busy in kitchen,spent extra time..I think the upto 2 years of child life is quite good to enjoy happily.now by the way,it`s friday. So,time for guest post..

I was the silent blogger in the starting,where i posted simple recipes with poor pictures..I was like kg student without any knowledge...After started checking indian food blogs one by one I was quite surprised first...But,it`s happy to see so many blogs where people sharing their lovely recipes.It is one of the best hobby to keep them selves busy,to learn different cuisines and recipes.

So,Today we are going to meet one more silent blogger called Nammi..Even though i know her space from long time,never chattered intensely..But,when I explained about doing guest post immediately she told me to sent the full details..Iam really happy to do this guest post where I can introduce her to many more bloggers..This kind of guest posts or events are really helpful to grow each other blogs with good viewers..by the way.check nammi space (chillies and lime) here,drop your comments please..:)

With this post,I decided to invite some more new bloggers to expose their blogs..(No..their passion and hard work)


1.Few words about u/some thing special which we 

don`t know??

About Me …
Hello, I am Nazeeha or Nammi to my friends and fellow bloggers,I am a stay at home Maldivian mom of two gorgeous boys.I live in Male’ city, the capital of the Maldives.I have been blogging for 5 years.

2. 3 Food photography tips or  3 useful kitchen tips??

I was asked to give either 3 tips on photography or kitchen tips , since I am still learning to get the hang of taking good photos I have three kitchen tips to share …

1.I hate peeling onions so usually peel onions in bulk leaving 

the root and top intact  and then store in an open container 

in the vegetable bin in the fridge. Keeps for quite some time 

and you don’t get the smell of onion in the fridge.
2.I like to plan my meals for the week so in that way when I do my weekly shopping I know what I need to buy and stick to a budget.
3.When rolling pastry dough’s its easier to roll them between two sheets of cling film or baking paper , remove one on top and just invert it onto the prepared try so the sheet underneath lands on top. So this way there is no fiddling with the pastry and breaking it up.

3. How to imporove fans n followers for food blog n food bog face book page??

During the past 5 years as a food blogger I have learnt that you gain followers if you visit them often but please don’t beg them to come and visit you, visit as often and leave comments and read whats written that’s what really makes the author notice you. As for facebook, you get more followers sometimes especially for me my own fellow country folk follow me on facebook cos most of them use facebook than blogger or google+.

4.How food blog changed ur life?How many recipes 


your posting in a month approximately and your 


memorable moments which related to blog??

 I think I have become a better cook, learning to  

try more recipes and making friends from all over the 

globes, some of them have stuck around with me for quite 

some time. I used to post quite often, maybe two three times 

a week but with two boys around the house, I know post on 

Thursdays or Fridays each week. But during the month of Ramadhan I post more often like twice  a week. 

Few words about Mahas lovely home?

I like visiting Mahaslovelyhome blog, because it has some lovely Indian recipes, and easy ones too. I have stopped buying Indian cookbooks because I have such lovely Indian bloggers such as Maha’s where the food is more authentic.

Nice to know about you dear..the tips are quite interesting and helpful.other opinions also, straight and honest..Liked the way you explained..:)

Now on with the recipe


Very excited to be posting a guest post for MLH . I rarely get the opportunity to do a guest post but when I do I love sharing a Maldivian recipe. So today the recipe I am going to share with you is called Baraboa kandhi. Baraboa means pumpkin , and kandhi is a sweet soup like dessert . Its not a heavy dessert and can be served warm or cold , and since its pumpkin season and for those living in areas where its starting to get cold its perfect little treat after a meal or even as a little sweet snack. Do not use butter nut squash you need a nice wedge of pumpkin for this recipe.


WHAT YOU NEED

250g pumpkin, peeled and chopped into  tiny cubes
200g sugar ( more or less )
1 pandan leaf, cut into strips and then tied up in a bunch so its easier to  fish it out once its done.
6-8 cardamon pods, ends snipped off
2” piece of cinnamon
3 tbsp corn flour
3 ¼ cups of water
150 ml canned or packed coconut milk
2 tbsp rose water

HOW TO COOK


Bring a pan of water ( not the one mentioned above) to a boil  once it starts to boil add the tiny cubes of pumpkin and let it cook till tender. About 8 minutes,remove and drain into a colander. Set a side.

Now we make the kandhi, bring the said 3 ¼ cups of water  

to a boil , add the sugar  ,start with 175 g of sugar and  add 

more if you like it more sweeter,  along with pandan leaf, cardammon and cinnamon.  Stir to dissolve and remove ¼ cup of the sugar solution.  Now it should be gently simmering not a full on boil.  You will get the heady smell of pandan and the spices and its such a happy smell….

Add the pumpkin and let it simmer for about 5 minutes to let the flavours mix into the pumpkin. Have a little taste, if you want it sweeter add a little more sugar.

In to the reserved  ¼ cup of sugared water mix in corn flour and then add this into the pan. Stir well till it starts to just thicken. This is not a big gummy thick mixture but a nice smooth and creamy pudding. Then add the coconut milk, simmer for another  1-2  minutes.  Finally stir in rose water. Taste  and switch off.  Enjoy  warm , luke warm or chilled.

First i thought it`s some soup..But now,came to know about it exactly..It looks light,healthy,specially easy to make..totally sounds interesting...Nice to know about new recipe from a new cuisine...Thank you for the lovely recipe dear..and thank you so much for the nice guest post..


Dear friends..as usually , I hope you guys loved today`s guest post too.Happy weekend to every one..enjoy and take care!!!!


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