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.
Latest recipe: Mandazi/Mahambri
A
B
- Badam nu Siro/Almond Breakfast Halwa
- Bateta nu Saag (Tangy Potato Curry)
- Bateta Vara (Spiced Potato Fritters)
- Bhaji nu Saag (Spinach Curry)
- Bhajia (Savory Potato, Cabbage & Onion Fritters)
- Bharazi (Pigeon peas in Savory Coconut Sauce)
- Bhinda ne Bateta Tarela (Okra and Potato Fry)
C
- Calzones-Khoja Style
- Channa Bateta (Tangy Chickpea and Potato Curry)
- Chicken Kebabs
- Chilli Paneer with Zucchini
- Chewy Coconut Bars
- Chora Naryal Waru Saag (Red Cow Peas Coconut Curry)
- Chora Tarela (Fried Red Cow Peas Tomato Curry)
- Chunda ni Makati (Mincemeat Pie)
- Cilantro Chutney/Green Chutney
- Classic Chocolate Chip Cookies
- Cocotende (Crunchy Fortune Cookie Shaped Coconut Bites)
D
- Date Paak (Date Confectionary)
- Dar na Bhajia (Lentil Fritters)
- Dar nu Saag (Pureed Split Yellow Pea Curry)
- Dates Chutney
- Dhania ne Fudina ni Chutney (Cilantro and Mint Chutney)
- Dhebra (Spiced Millet Flatbread)
E
F
G
- Garlic and Ginger Paste
- Garlic Roll
- Garlicky Chicken and Vegetable Pot Pie
- Ghajjar ne Amba nu Athano (Fresh Carrot and Mango Relish)
- Ghee Kera (Caramelized Bananas)
- Gos nu Saag – Meat curry (Lazy version)
- Gos Pilau (Rice Pilaf with Meat)
- Gos Tarelo (Beef Curry)
- Gund Paak (Gum Acacia Confectionary)
I
K
- Khaja/pakwan (Crispy fried sweet pastry)
- Khichro (Spiced Barley, Lentil and Meat Mash)
- Katchumbar (Fresh Onion and Tomato Relish)
- Kadhi (Spiced Yogurt Soup)
- Kulfi (Creamy Indian Ice-Cream)
L
M
- Maachi Paka (Fish in Savory Coconut Curry)
- Machi Bhat (Coconut Fish with Biryani Rice)
- Mag nu Saag (Green Gram Curry)
- Makai na Bhajia (Spicy Indian Corn Fritters)
- Makai Paka (Corn in Coconut Milk)
- Mahambri/Mandazi (Sweet Fried East-African Bread).
- Masala Bateta (Potatoes in Spicy Tomato Gravy)
- Matoke (Plantain stew in coconut milk)
- Mayai Dungri nu Saag (Scrambled Egg and Onion Curry)
- Muesli
- Muthiya (Spiced Millet Dumplings in Coconut and Vegetable Stew)
N
O
P
R
- Rainbow Rice
- Ringra Bateta nu Saag (Spicy Stuffed Eggplants with Potatoes)
- Ringra Naryal Waru (Eggplant Coconut Curry)
- Rotli/Indian Flatbread
S
- Sambharo (Cooked Carrot, Mango and Chili Relish)
- Saucy Steak and Pepper Fry
- Shilo (Meat and Potato Dish)
- Siro (Semolina Halwa) with Sweetened Condensed Milk
- Siro (Semolina Halwa)
- Smoky Flavor/Dhwani/Fukiza
- Spicy Salmon Fillets
- Sweet, Sour and Spicy Curried Corn
T
- Tandoori Chicken Wraps
- Tandoori Tilapia
- Tamarind Paste (Ambli)
- Tareli Maachi Bateta (Fried Masala Fish with Potatoes)
The 'Khoji' Cook 
Do you have mohonthal recipe?
No
Thank you so much for sharing these tasty recipes. Was also wondering if you might know how to make my favourite veg dish called Undhiyun. Keep up the great work and God bless.
Hi shams!
You r welcome.
R you looking for undvo?
Try this:
http://chachiskitchen.blogspot.com/2007/05/hondwo.html?m=1
Do you have recipe for vitumbua/mkate mimina please
Not one im proud of lol
Hi do you have recipe for Mitha Sata?
Nope
Hi do you have recipe for plantain in coconut sweet desert?
http://www.nasimsrecipes.com/naryal-wara-gonjaplantain-banana/
This recipe is similar to mine. I don’t put saffron or nuts.
Can you do chocolate nankhatai?
No
Hi!
Can you do a proper khoja biryani please!
and the dry big orange gujrati laddu’s!
and badam sharbat?!
Thank you
Inshallah have added to my list.
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.
Thank you sukaina for your kind words? Where are you writing from? Which recipes have you tried?
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
Masoomah
Hi I need the receipe for topra Paak. If you have it please send it to me. Thkx
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.
I would like to be on your mailing list.
Do u have the receipe for Njugu(peanut) cake
Chachia kitchen has it. I dont generally repeat recipes that are on the web unless my recipe differs significantly.
Awesome Excellent Recipes,Thanks For Sharing,ASANTE SANA
Do u have the recipe called kharo gosh…bohra speciality..?
Nope
Thank you for some wonderful recipes.
Do you have a recipe for mahamri?
Thanks,
https://khojicook.wordpress.com/2019/02/28/mandazi-mahambri-sweet-fried-east-african-bread/
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 Khatoonskitchen.com Thanks
Khatoon Gulamani.
I’ve added a link your website, and posted your book on my resources page:
https://khojicook.wordpress.com/resources/
This is amazing, book published yet?
We haven’t reached that stage :)
I liked receipy
Do you a recipe for vermicelli pak? (Sevpak). Thanks
https://khojicook.wordpress.com/2013/01/04/sev-paak-vermicelli-sweets/
I am from madagascar and love our khoja fashion recipes ! Really great work ! I an enjoying a lot ! Keep up this wonderfull work !
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.
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.
Do u have recipe for kachori please.
No. Thnks
I read your book its very good and informative. I love cooking. I have passion for cooking. Keep the good work.
I would like to make those famous Samosas,as was only available in
Kampala made by Khoja’s.
pls read my comments above and send more recipies. Keep it up
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.
Excellent collections. Must try them …
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..
do have the recipe of the famous china grass pudding called faluda?
Not yet.
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 :)
wah maja aawi gay.Roj navu new randhwano problem solve. Thank u very much.
Thank youi
Great recipes thank you – do you have the recipe for gubbit?
I’ve asked our users for it. If it does get submitted, I will post it on the website :)
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.
: )
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
Great recipes… do you have a printed book for us to follow?
Thanks! A book is in the works! Will let u knw when i print!
You are doing such a fantastic job!!!!! Keep up the good work
Thank you! :)