List of Recipes

Welcome to the Khojicook blog. Below is a list of recipes that are available on the blog (A-Z).  To view the recipes posted by date please visit the blog roll.



Aakhi Dar nu Saag (Split Yellow Pea Curry)

Split Yellow Pea Curry

Split Yellow Pea Curry


Badam nu Siro/Almond Breakfast Halwa

Badam Siro/Almond Halwa

Badam Siro/Almond Halwa

Baked Tilapia

Baked Tilapia

Baked Tilapia

Baked Burgers

Baked Burgers

Bateta nu Saag (Tangy Potato Curry)

Tangy Potato Curry

Tangy Potato Curry

Bateta Vara (Spiced Potato Fritters)

Bateta Wara

Bateta Wara

Bhaji nu Saag (Spinach Curry)

Spinach Curry

Spinach Curry

Bhajia (Savory Potato, Cabbage & Onion Fritters)



Bharazi (Pigeon peas in Savory Coconut Sauce)



Bhinda ne Bateta Tarela (Okra and Potato Fry)

Okra and Potato Fry

Okra and Potato Fry


 Calzones-Khoja Style

Stuffed Lunch Pockets

Stuffed Lunch Pockets

 Channa Bateta (Tangy Chickpea and Potato Curry)
 Chicken Kebabs
 Chilli Paneer with Zucchini




















42 responses to “List of Recipes

  1. Its really nice, but all those who are making efforts for posting recipies also try to put recipies which can be cooked on a MICROWAVE as well. Thanks

  2. You talking to a khoji cook, Rossy…we use Sufuriyas and karais for our cooking, never a microwave! We use microwaves solely for warming or heating up the already cooked food. I am sure there are microwave cooking cookbooks out there, but this ain’t the place for it.
    : )

  3. Excellent accomishment. I hope I will be able to try some of these dishes with your improved version. Congrats on your brilliant endeavor.

    • Thank you for the encouragement. If you have any recipes to share, I can post them.. I’m sure there are plenty of people looking for recipes that are not online yet :)

  4. Congratulations on a wonderful accomplishment to preserve not just our cuisine but our way of life, because you are what you eat, something very important to do as we are dispersed all over the world and do not have the luxury of house help to do the kap-kut. In some cases even the authentic ingredients are missing. Given that and given the fact that our ladies got on the job market even before our menfolk, short-cuts were innovated. A cookbook such as this has the noble objective of preserving our traditional recipes but given the above contexts it would not be sacrilegious (sacreligious?!!) to also give short cuts with the appropriate recipe. One of the short cuts our ladies devised was to serve the biryani separate as rice and a thick curry, instead of layering the two. I think that was unnecessary. I don’t think anyone does the dhoongar anymore. Some dishes I am sure could be cooked in the micro – ondhwo, dhokra – and I think a modern-day cookbook should be willing to accommodate that. We used to cook on the sigiri and some of our community in UK do so still, swearing that the food tastes different. I live back in Uganda again and my cooking is done on the sigiri and I think the food does taste different – better – that way, but in the West micro it often has to be. A cookbook should also go into the origins of our foods and how we East African Asians incorporated African ingredients in our cooking and how Africans modified their cooking because of us. I haven’t seen the whole book so some of my comments may be irrelevant.

    • Hello!
      Thank you for taking the time to comment on the website. I am glad that you do see the point of the website, I am trying to keep our traditions from east africa alive, just as many other cooks are too.. I am targeting the new cooks who find traditional recipes intimidating and time consuming. I hope in the future to provide context to the origin of our foods, but honestly I have no idea where to begin the research since I left Africa in my teens. We are not yet a book, but inshallah in the future..

  5. Good recipes , let us have some more, e.g. sheekh kebab, other meat and fish dishes – gajjar halwa exactly like the way pakistani’s make them – have tried it at almost every place but no good – had tasted it in
    Calgary at a Pakistani’s restaurant and it was delecious.

  6. A very good collection of E A Indian dishes, prepared the Ismaili-way. It’s great accomplishment on your part to compile the various dishes, their ingredients and how to make them – step by step. Thanks for sharing them with us. With kind regards.

  7. I love biryani in any shape deed or form. Although Persian in origin, Ismailis and our brethren, the Bohras, perfected the art of making biryani. Fellow readers, please submit your recipes.

  8. I am from madagascar and love our khoja fashion recipes ! Really great work ! I an enjoying a lot ! Keep up this wonderfull work !

  9. Amazing! You have completed the whole alphabet of our East African
    cooking! Bravo and keep it up! Somebody asked for China Grass Faluda recipe in this blog. Please refer to my cook book “Flavors of India & Africa” and check Agar Agar dessert. This is our E.African Faluda recipe. This book is available at Amazon.Com Also check my Website Thanks
    Khatoon Gulamani.

  10. Thank you for sharing these recipes memories of my mom’s cooking

    Did you post the optional way to makes bhinda saag without frying?

    Thanks again

    • Thanks for stopping by. Havent posted that recipe, but basically you stirfy the bhinda before hand in a little oil till its cooked and its not sticky at all. You boil the potato The tomato mix stays the same.

  11. Salaams,
    Ramadan Kareem sisters,

    I would like someone to share a beef filling one that be used in buns or in sandwiches. I do have my own recipe but i always like to try out other recipes.

    Thanks. With duas

  12. I have a few of your receipes so far and thank you so much because everyone has just loved them. This site now is my most favourite one as i come on to see what new dishes i could learn and impress my family with.

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