Sanwiches are easy snacks that can be made with anything you get in your fridge or pantry.

Make it fun and easy by using your imagination as a key.

I am a cake and cookie decorator during my free time or when I crave to try a design so my tool box is filled with loads if cookie cutter in various shapes and patterns. Sometimes I feel like selling them but at times I wonder if i should really sell them and thise are the times I thing of different ways to use the cookie cutters.

That is how I began making sandwiches of different shapes and sizes. You can see a variety of sanwiches and many more to come in the near future on my posts of instagram. Check me on pinterest too for my sandwich feed.

It’s a new creativity in my mind that has turned into shape.

Ideal way to feed your picky eating kids and the best way to adore your party  tables.

Do share a picture on instagram if you do happen to make a sandwich inspired by me. Hashtag #sandwichEWM OR #sandwichwithmafaza

Ideas to fill the sandwiches,

Eggs go well in circle shapes or even ovals

You can make peanut butter or nutella for butterfly shapes

Make trains with vegetables and cheese

Use cheese to stick the wheels or anything to make your design.

Colored Stringhopper Biriyani a feast In Lankan Style

a long awaited short post.

we make string hopper buriyani in sri lanka for most of our dinners and even here in Dubai I find it easier to make a string hopper buriyani than rice buriyani as it’s easy and tasty.

i just cook the chicken following the instructions like a normal hydrabadi buriyani and later mix the string hoppers.
to color the string hoppers use any prefered food coloring and mix with milk.
break the stringhoppers into 4 and pour the colored milk over. mix to incorporate and layer with the chicken curry. warm over a low heat and serve.











In My Kitchen ; Lunch time cooking: colors and ingredients

In My Kitchen

It was time to start cooking lunch when I read sarah Waltons blog post on holi colors. I was walking over to the kitchen thinking of an idea to get some images and post. Lunch time cooking is the most exciting task. We cook a few vegetables with a meat and rice as per our sri lankan menu. Whoever is at home enjoys the lunch, Sometimes leftovers are served at dinner. While getting the ingredients from the refrigerator I was attracted by colorful vegetables I saw on my drawer. I soon started pitching up a story and taking photographs of my ingredients.
I love sri lankan food and enjoy cooking it while trying out new recipes and ingredients as a result I started of cooking the chicken curry for lunch using ma’s curry spice.
I followed the instructions and prepared accordingly.
I then decided to go ahead and capture the colors in cooking up a chicken curry amd here is my story in pictures.

The colors I found in my refrigerator


The chicken curry in four steps


The MA’s chicken curry spice mix

I should say a bit about this spice mix.
1. Easy
2. Affordable
3. Delicious
4. Smells good
5. Helps get a delicious sri lankan chicken curry in just 4 steps.

4 step chicken curry using ma’s spice mix-
1. Wash, clean chicken and mix with some chicken curry mix.
2. Temper onion, curry leaves and green chillies.
3. Add the chicken and mix well.
4. Stir in some coconut milk and let it cook, take off when tender.


Maldive fish devilled with eggs


my memories with Maldives fish

I remember the days when I get back home after school and find the maldives fish sambol or the coconut sambol bowl is empty. I and my sister used to to make it and have our lunch. Yes, our lunch was basically just plain rice with a sambol of maldives fish or coconut. It was a time of difficulty. We call it the budget meal.
We used to place the Maldives fish in a motar with some salt, chillie powder and flakes and grind it to a paste by hitting with the pestal. Sometimes we add a few french onions which adds it’s flavor to give a bit of softness.
Lunch was delicious and we enjoyed eating while grinning over a few uncrushed salt crystals sometimes.
We also used to cook the maldives fish with some onions, capsicum and tomatoes which makes it more softer. It’s called devilled maldives fish and served with a hard boiled egg.



1 cup maldives fish flakes
1 large onion (chopped)
2 medium sized capsicums
1 medium tomato
A handful of curry leaves
A small piece of cinnamon
1 teaspoon chillie powder
1 teaspoon chillie flakes
A pinch of turmeric
Salt to taste
2 teaspoon oil
2 teaspoon coconut milk

6 hard boiled eggs to serve.

Cooking instructions

1. Head oil in a pan and sauté the onions and curry leaves for a minute or until you get the aroma of curry leaves.

2. Stir in the maldives fish with salt, turmeric powder, chillie powder and chillie flakes.

3. Add the cinnamon stick with a teaspoon of water and mix.

4. Leave the pan closed over a low flame for five minutes.

5. Open and stir letting the contents spread evenly and cook through.

6. Once the water is evaporated and the contents start to dry out pour 2 teaspoons of coconut milk and cook over a high heat stirring continuously.

7. Take of heat when the oil starts to seperate from the curry.

8. Hard boil the eggs and add on top.


* dont like hard boiled eggs? break the eggs on top and leave it for a couple of minutes and take off heat.

* hate eggs at all? Never mind serve it as it is with your favourite curry.

* use this curry as a filling for buns.

* serve this curry with bread, rotti or rice.

*like pickles? At a small piece of pickled lime to this dish and mix while it’s hot.

* dont like too much maldives fish? Sway the quantity of maldives fish with the onions by adding 1 cup of chopped onions for 1 tablespoon of maldives fish.

* are you a vegetarian? Omit maldives fish and add only onions.

* like french onions? Never mind. Buy them and add a handful instead of a large onion for extra taste.
Shallots healthy aren’t they?

* doesn’t seem kid friendly? Add a tablespoon of crystal sugar to balance the spiciness
We call it seeni sambol with the swapped quantity of maldives fish with onions.

* we use this dish on our kidu rice and curry with some lime pickle.
my mouth is watering isn’t your’s?
Then go try it soon and serve for lunch or dinner or even breakfast.

Hope you enjoyed this post.


Brinjal Pahi


500 grams brinjal

1 tblsp mustard paste

1/2 an inch lemon grass

a handful of curry leaves

1 inch pandan leaves

1 tsp sugar

1 tbsp maildives fish

1 medium onion

1 tsp garlic paste

1 tsp ginger paste

1 ripe chillie

1 small stick cinnamon

1 tbsp corriander powder (grounded)

1 tsp sweet cumin powder (grounded)

1 tsp cumin seeds(grounded)

1 tbsp vinegar

1 tsp tamarind pulp

1 tbsp coconut milk

1/2 tsp tumeric

1/2 tsp chillie flakes

salt to taste

oil to fry


Wash and slice the brinjal lenght wise.

Season with salt and tumeric.

Deep fry and drain the oil.

Mix grounded ingredients with tamarind and lime juice.

Temper onions and curry leaves, lemon grass, cinnamon stick and pandan leaves.

Add brinjal and the tamarind mix on to the tempered onions.

Stir in vinegar, chillie flakes, mustard paste, Ginger and garlic paste and Mix well.

Pour coconut milk and cook over a high flame.

Sprinkle some sugar and take off heat once the mixture starts to stick together.

Serve hot with lumprice, frickadales, lumprey curry and a hard boiled egg deep fried.



250 grams meat

1/2 a ccup bread crumbs

1 onion

1/2 teaspoon ginger

1/2 teaspon garlic

pinch of spices

1 teaspoon crushed black pepper

1 egg

1/2 teaspoon lime juice

salt to tatse

oil for frying


wash, clean and mince the meat.

Add all the ingredients except bread crumbs and oil.

mix well and make tiny balls the size of a measuring spoon of one teaspoon.

roll in bread crumbs and deep fry.

Serve hot with lumprice.


A traditional srilankan style rice cooked in a pot and baked in a banana leaf with a teaspoon of coconut milk. This rice can be frozen and stored for over a week. Warm it in a hot oven just before serving.


500 gms rice
4 cups stocks (chicken and beef/mutton)
1 medium size onion (chopped)
3 pods of cardamon
4-5 cloves
A teaspoon pepper seeds
1/2 teaspoon turmeric powder
1 tablespoon ghee
Salt to taste
A few curry leaves
2 inch long Rampa (pandan leaves)

Cooking instructions

1) temper onions in ghee and add the curry leaves and pandan leaves.
2) stir in cardamon, cloves, pepper seeds and sauté for a minute.
3) wash and drain the rice.
4) add rice and turmeric powder over the tempered onions and pour the stocks.
5) add salt to taste.
6) cook until the rice is done.
7) wash, wipe and warm banana leaf over light flame and keep ready to serve rice and bake at the last stage.

This rice needs to be severed with frickadales, lumprey curry, green peas curry and brinjal pahi.

Once the rice is cooked serve on the banana leaves and pour a teaspoon of coconut milk and serve the accompanying vegetables and meat.
Wrap into a neat parcel and tie with a thick thread or string and bake in a pre heated oven for 20 minutes and serve hot with the banana leaf.
The fresh baked aroma of the banana leaf combined with the unique flavours of the spices used in the vegetables and meat plus the aroma of the slightly tempered pandan and curry leaves will definitely not fail to provide an appetite to devour and have an unforgettable lunch.
I would recommend this for picnics.

The frickadales, lumprey curry and brinjal pahi recipes to follow in the next posts.


Thats a picture from a restaurant menu 🙂