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Maldivian Food

Maldive Fish Sambol
This is a typical accompaniment to the mutton biriyani during the Eid-ul-Fitr festival.
1. 150 g Maldive Fish, chopped into small pieces
2. 20 - 25 red onions, finely sliced
3. Oil for deep frying
4. 1 tbsp, chili powder
5. 1 tsp salt
6. 1 lime
  1. Deep fry the Maldive fish. Drain on kitchen paper.
  2. Deep fry onions in batches. Remove from oil as the onion turns golden or it will burn. Drain on kitchen paper.
  3. Mix the fried ingredients and then add the rest of the ingredients. Taste and adjust chili, salt and lime accordingly.
Fried Chicken
This is a typical accompaniment to the mutton biriyani during the Eid-ul-Fitr festival.
1. 1 whole chicken
2. 3 tbsp tamarind
3. ¼ tsp turmeric powder
4. 1 tbsp chili powder
5. 1 tbsp freshly ground black pepper

6. Oil for frying Serves 4 - 6
  1. Mix chicken with all ingredients and par-boil.
  2. Heat the oil and deep fry.
Red Rice Soup
Red Rice Soup (or congee) is a staple of Ramadan. This is made everyday for breaking the fast - usually not plain, but with beef or chicken added.
1. ¾ tin red rice
2. 3 - 4 pods garlic
3. 1 ½" cinnamon stick
4. ½" ginger root, chopped
5. ¼ tsp dill seeds
6. 5 - 7 curry leaves
7. 2" pandan leaf
8. 3 cups water
9. 2 cups thick coconut milk
10. Salt to taste
Serves 6
  1. Boil rice, garlic, cinnamon, ginger, dill seeds, curry leaves and pandan leaf with 3 cups of water.
  2. When rice is boiled, mash it with a wooden spoon.
  3. Add the coconut milk and salt and bring to boil again. If too thick, then add a little diluted coconut milk. Remove from fire before kanji over-boils.
Note: 1 Tin is a general measure used by Sri Lankans. This holds 250 g of grain.
Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights

ibu's Smoothie Mocktail

Banana Turmix with Honey


  • 1 banana
  • 2 tbsp. honey
  • 400 ml milk


  • 1. Put all the ingredients in a blender and it's done!
  • Banana-Date Energy Drink 



    • 2 banana
    • 6 seedles dried dates
    • 300 ml milk
    • ----- cinnamom


  • Put everything in you blender and blend it until it's smooth. Pour the drink in glasses and garnish with some cinnamon as you like it.
  • Wake-me Up-before-you-go-go 



    • 240mls mineral water
    • 2 big handfuls cranberries
    • 3 oranges
    • ½ pineapple juiced
    • 4-6 crushed ice cubes 


  • Juice the fruit, pour into 2 glasses and top up with the mineral water and crushed ice.
    great for energy /detox/ immunity/ digestion/ skin or just a killer hang-over!

Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights

My Fruit Smoothie



  • 1 piece banana
  • 200g fresh berries (ie: raspberries strawberries logan berries tay berries blueberries)
  • 200ml orange juice - or vary with full-fat milk apple juice pineapple juice


  • 1) Peel the banana and break into pieces, put into a blender (or bowl, if you have a hand-held blender).

    2) Add the berries and juice (or milk), and blend until smooth.

    3) Add more juice to make the desired consistency - some prefer it thicker than others.

    4) Enjoy!

Super ibu's Mocktail 



  • 75g fresh raspberries
  • 2 tsp freshly squeezed lime juice
  •  Chilled bottlegreen Pomegranate & Elderflower Pressé


1. Press the raspberries through a sieve to make a puree.
2. Discard the seeds.
3. Add the lime juice and then pour into a large glass.
4. Pour in the bottlegreen Pomegranate Pressé and serve.

    Avocado Milkshake 


    • 1 ripe avocado
    • litre cold milk
    • 5 tablespoons sugar


    • Take 1 ripe avocado, peel,remove the stone. Cut roughly and put in the blender.Add half a litre of cold milk and about five tablespoons of sugar. Blend them all together for about three minutes or until smooth. The mixture should be quite thick but still drinkable. Use more milk if needed and check the amount of sugar. This drink needs to be quite sweet. Refrigerate if necessary. Pour into a tall glass and drink with a straw. If you want a really cold milkshake, add some ice and blend before serving.

      Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights

      Newsweek Hails President Nasheed Among “World's Ten Best Leaders”

      Newsweek magazine has fêted President Mohamed Nasheed as one of the “world's ten best leaders.”
      In this week's edition of the magazine, President Nasheed is ranked 2nd in a list of “ten leaders [who] have managed to win serious respect.”
      Newsweek lauds the President a “green guru” and a “hero among environmentalists” for his efforts to prod the world into action against climate change, which threatens the Maldives and other vulnerable nations.
      “In the run-up to last year's United Nations climate-change meeting, Nasheed attracted global attention by hosting a cabinet meeting underwater. In Copenhagen, he shamed rich governments by pledging to make the Maldives the world's first carbon-neutral nation,” reads the Newsweek article.
      “Al Gore likes to quote him on the human cost of climate change. And in April, the U.N. elected him one of six '2010 Champions of the Earth,'” Newsweek continues.
      The online version of the magazine includes a video of the President's address to the United Nations General Assembly last year, in which he calls on fellow heads of state to drastically curb greenhouse gas emissions, which cause global warming.
      Britain's new Prime Minister, David Cameron, tops the list of best world leaders. Newsweek also names President Nicolas Sarkozy of France, Prime Minister Manmohan Singh of India, President Lula da Silva of Brazil and President Lee of South Korea in its roll of honour.
      Newsweek, which sells over 1.5 million copies every week, is one of world's most popular political magazines. In 2009, President Nasheed was named a “Hero of the Environment” by Time magazine, Newsweek's main competitor.
      More details

      Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights

      I'm waiting for blue skies.

      Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights

      Tanzil : Quran Navigator

      Tanzil : Quran Navigator

      Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights

      Todays Perfect Recipe

      Perfect Steak Recipe

      Perfect Steak

      How to make Perfect Steak

      Jeez I've been eating a lot of steak recently...

      This is a very simple method of cooking steaks that gets absolutely fantastic results.  Next time you cook a steak, don't just fry it in oil, try this.  What you get at the end is a steak with miles more flavour, and not dried out on one side which can happen if you're just nuking it in the pan without much thought.  Treat your meat well!

      1. Season the steak generously with salt and pepper.
      2. Heat a glug of olive oil in the pan until it is hot.  You want thesteak to sizzle as soon as it hits the pan.  If it doesn't, that means you're just boiling the meat in oil and too much oil will penetrate the meat, making it greasy.  If it doesn't sizzle, just take the steak out and wait a bit longer.
      3. Seal the steak on one side in the hot oil.  Turn the steak over and add the garlic cloves around it to perfume the meat.
      4. Lay the rosemary sprigs on the steak and add the butter to the pan.  Let the butter get nice and hot, then with a metal spoon start spooning up the butter and meat juices and basting the top side of the steak(pouring it over the rosemary to allow the flavour to permeate the meat).  Tilt the pan slightly to make it easier for you to spoon up the oil.  Careful as you do this, mind.  Keep basting.
      5. Remove the rosemary temporarily with tongs.  Turn the steak over, put the rosemary back on and resume basting.  The oil should sizzle in a satisfying manner when you pour it on the meat.  Numnumnum.
      6. Continue for as long as you like your meat done.  I'm a medium / medium-rare type of guy and like it pink.  Remove the steak from the pan and let it sit for a few minutes before slicing and serving.

      I served mine with a garlic mash (so easy, I just grated a clove of garlic, sizzled it in a bit of olive oil and added it to mashed potato with salt and pepper) and some steamed green beans.  A really simple, yet totally delicious dinner.  For one.  Ho hum.

      Black Pepper Beef Tagliatelle Recipe

      Black Pepper Beef Tagliatelle

      How to make Black Pepper Beef Tagliatelle

      I absolutely love dishes like this.  For some reason, pasta works incredibly well with robust Asian flavours - here a delicious peppery, garlicky sweet sauce.  The combination of Asian flavours with fresh (or good quality dried) pasta is something I thoroughly enjoy experimenting with.  Makes 2 generous portions.

      1. In a blender, pulse together the black peppercorns, mirin, oyster sauce, sesame oil and sugar to a thick paste.  You're looking for a sweet, peppery flavour.  Adjust to your liking - my measurements aren't exact, they are simply where I started off from... 
      2. Put some water on the boil in a pan for the pasta.
      3. Heat some olive oil in a wok.  When hot, stir fry together the sliced pepper and mushrooms.  Glug some kecap manis on them to give a little colour.  Season with a bit of salt.  When soft, tip them into a heatproof container and keep aside.
      4. When your pasta water is boiling, add the pasta.  It will cook in about 6 - 10 mins (depending on whether you opted for fresh or dry), and that's more than enough time to finish off the beef.
      5. In the wok, heat a little more oil.  Fry together the beef, garlic, ginger and shallots.  When the beef is cooked through, add the mushrooms and peppers you cooked previous.  Add the pepper sauce from the blender.  Mix well and turn down the heat.
      6. Drain the pasta and add to the beef wok.  Add the chopped coriander and spring onions, mix everything together well, and serve immediately.  Squeeze over fresh lime before eating.

      Favourite recipe for Ramazan Special.

      Spiced Chicken Pitas

      Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. Serve with: Grilled vegetables and a pilsner.

      Indian-Spiced Chicken Pitas Recipe


      • 1 pound boneless, skinless chicken breasts, trimmed
      • 1 1/2 teaspoons garam masala , (see Tip), divided
      • 3/4 teaspoon kosher salt, divided
      • 1 cup thinly sliced seeded cucumber
      • 3/4 cup nonfat plain yogurt
      • 1 tablespoon chopped fresh cilantro , or mint
      • 2 teaspoons lemon juice
      • Freshly ground pepper , to taste
      • 4 6-inch whole-wheat pitas, warmed
      • 1 cup shredded romaine lettuce
      • 2 small or 1 large tomato, sliced
      • 1/4 cup thinly sliced red onion


      1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.
      2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
      3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.

      Tips & Notes

      • Make Ahead Tip: Prepare through Step 2. Refrigerate the chicken in an airtight container for up to 2 days.
      • Tips: Garam masala is a blend of spices used in Indian cooking. It is available in the spice section of most supermarkets.
      • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)


      Per serving: 333 calories; 5 g fat (1 g sat, 1 g mono); 64 mg cholesterol; 44 g carbohydrates; 32 g protein; 6 g fiber; 637 mg sodium; 485 mg potassium.
      Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv), Magnesium (21% dv), Iron (20% dv).
      2 1/2 Carbohydrate Serving
      Exchanges: 3 starch, 1 vegetable, 3 lean meat

      Top 10 Chocolate Brands

      Lindt & Spugli Chocolates

      Lindt & Spugli is a swiss premium chocolate and confectionery company.Lindor is a type of chocolate produced by Lindt, which is characterized by a hard chocolate shell and a smooth chocolate fillingLindt also produces the 'Gold Bunny', a hollow milk chocolate rabbit in a variety of sizes available every Easter. Each bunny wears a small red ribbon bow around its neck, with a bell attached. The bunny also comes in dark and white chocolate. The dark chocolate bunny wears a dark brown ribbon and the white chocolate bunny wears a white ribbon. Also chocolates wrapped to look like carrots, chicks and lambs are made. The lambs are packaged with four white lambs and one black. At Christmas, Lindt produces a variety of items including, but not limited to a chocolate reindeer, which somewhat resembles the classic bunny, in addition to hollow European style santa, 'Snowmen' figures of varying sizes, bells, advent calendars and chocolate ornaments.


      The Ghirardelli Chocolate Company is a United States division of Swiss candymaker Lindt & spugli. chocolate is sold in bar version or is cut up into squares and individually packagedGhirardelli is one of the few chocolate companies in the United States to control every aspect of its chocolate manufacturing process,rejecting up to 40% of the cocoa beans shipped in order to select what the company calls the "highest quality" beans. The company then roasts the cocoa beans in-house by removing the outer shell on the bean and roasting the inside of the bean, or the nibs.

      Ferrero Rocher

      Ferrero Rocher is a spherical chocolate sweet made by Italian chocolatier Ferrero Spa.The sweets consist of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut cream and covered in milk chocolate and chopped hazelnuts and walnuts.Apart from the traditional hazelnut flavor, Ferrero Rocher comes in other flavors. There are several other flavors: Including coconut & dark chocolate also Pistachio, Strawberry, Coconut and Lemon are the Ferrero Garden Varieties. The original Ferrero Rocher is in a gold wrapper whereas coconut is in a silver wrapper and dark chocolate a brown log.


      Thorntons is a British Chocolate company.Over the next few years, as Thorntons got a name for itself, we created a uniquely rich and chewy ‘special’ toffee, that became so popular it became the fuel of the city’s steelworkers.Hand-finished dark and milk chocolates, created using cocoa beans from five regions around the world and selected for their individual characters, flavours and aromas.In the true style of Fusions Cuisine it has blended a new collection of chocolates, harmonising the smoothness of Belgian chocolate, made with cocoa beeans from Papua New Guinea, Tanzania and Sao Tome.


      Hershey's is one of the oldest chocolate companies in the United States, and an American icon for its chocolate bar.While his company was successfully selling sweet chocolate products, Milton Hershey knew that a fortune lay in creating and selling milk chocolate products. Milton built a milk-processing plant .later Hershey introduced a new candy, small flat-bottomed conical-shaped pieces of chocolate that he named hershey's kisses.Hershey's Symphony is a famous chocolate product of hershey's which contains less sugar and is creamier than "normal" Hershey's chocolate. The ingredients lists of it and its normal counterpart are identical;,so one can not know for sure how greatly the proportions differ in Hershey's Symphony.
      Guylian is a Belgian chocolate manufacturer.Guylian Chocolates are some of the finest available! Decadent, rich and perfect chocolates for your dining pleasureGuylian is most famous for their production of chocolate sea shells, with a praline filling.Following the success of the chocolate Sea Shells, Guylian now offers a wide range of premium gift boxes, individually wrapped chocolates and bars.A fine chocolate is velvety smooth without the graininess that comes from incomplete refinement. Roll the chocolate over your tongue, allowing the flavors to permeate your mouth.


      Godiva's assortment offers a great combination of Solid Milk Chocolate, Solid Dark Chocolate, Solid White Chocolate, Milk Chocolate with Smooth Caramel, Milk Chocolate with Almonds, and Dark Chocolate with Raspberry all-of-a-kind chocolate assortments are designed for those who know exactly what they want in milk chocolates. All with the intensity, silkiness and richness of Godiva chocolate.Godiva Dark Chocolate Pearls has an Instant dark chocolate decadence. The mini-tins are perfectly packaged to go with you.Godiva continually strives to create new, prestigious products. The Almond Butter Dome, similar to a peanut butter cup, utilizes almond butter instead of peanut butter, elevating it far above everyday peanut butter confections. The nutmeats used in the products are U.S. Grade #1. The milk chocolate gift box includes Cinnamon Blush, Coffee Feather, Open Oyster, Almond Praline Raindrop, Pecan Caramel Duet, and more.

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      The Neuhaus Chocolate offers comprehensive selection of our individually hand crafted Belgian chocolates. It celebrates history of creating the finest and best Belgium chocolateAt Neuhaus chocolate makers produce quality Belgian milk chocolates, white chocolates and dark chocolates, each delicately infused with a range of tantalising and indulgent fillings.Gift boxes with a variety of Belgian chocolate assortments including both pralines and truffles. For a strong cocoa flavour you can try out our dark Belgian chocolate collection.It provides a delicious selection of pure belgian chocolates from large bars to small bars and chocolate covered almonds to eat on the go.

      Forget Holidaying In The Maldives, I’d Be Happy At Their Future Airport

      Doesn’t that look tranquil? Even those scared of flying would feel at ease, surrounded by all that water and inside the hundreds of mini skylights. It’s part of a concept brief for the transformation of their Hanimaadhoo Island airport.
      Dreamed up by the Norwegian architectures Narud Stokke Wiig and UK agency Haptic, the island currently hosts a smaller domestic airport but will soon be revamped to make way for this stunning terminal.
      Haptic described the design as having the following:

      “The roof is formed as a timber diagrid structure with a lightweight, highly insulated skin. The terminal employs several passive design measures, from north facing rooflights and large roof overhangs, to minimise solar gain, to rainwater harvesting and roof mounted photovoltaics.”

      I love how all those sunlights dot sun patches across the floor. [Haptic via DesignBoom]

      Source from  GIZMODO

      Copyright © 2004 & 2007 Ibrahim Mohamed! Inc. All rights