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Jan 19, 2007


Oh, I love these soft and thick Kokis. My sindhi neighbor used to prepare these delicious Chapathis called Kokis. She will send a dozen Kokis to my house whenever I am visiting my Parents. Thanks to my Neighbor for sharing the recipe. Since I am diet conscious, I have slightly modified the recipe.


Chapathi Flour (Preferably Whole Wheat Flour) - 2 Cups
Oil - 1 tablespoon

Sonf - 1 tablespoon
Coriander Leaves – a bunch
Cumin Seeds – 1 tablespoon
Onion – 1 Large
Green Chillis - 3

Oil to Shallow-fry the Chapathis.


Using a Chopper, Chop finely Onions, Coriander Leaves, Green Chillis, Sonf, and Cumin Seeds together.

Add the Above Chopped Mixture to the Flour. Add Oil and Salt and Mix the flour. Knead very well using very little water. Adding Malai / Cream will enhance the taste. The Dough should be stiff.

Make equal size balls and Roll like the usual Chapathis. The Rolled Chapathis should be thicker than Usual. Shallow-fry each Koki both the sides using little oil. For Authentic Kokis use Mixture of Oil and Ghee generously. Serve Warm immediately with a Dollop of Yogurt or Thick Curd.

Jan 4, 2007

Patra - Curried Taro Leaves

Taro Leaves


Approximately 3 Taro Leaves

Rice – 1 Cup

Desiccated Coconut – 1/3 Cup

Dhania – 3 Teaspoon

Cumin Seeds – 1 Teaspoon

Urud Dal – 2 Teaspoon

Red Chillis – 1 Cup (Reduce the quantity if the Chillis are really hot)

Tamarind – 1 small lemon sized

Jaggery – 2 teaspoon

Turmeric Powder – ¼ teaspoon

Salt to taste


For the Masala:

Soak Rice for 2 hours and Drain the Water

Roast Dhania, Cumin, Urud Dal, and Red Chillis separately and Grind them together. Keep it aside.

Grind the Rice along with Desiccated Coconut and the Spice Powder.

Add the Jaggery, Turmeric powder, Tamarind and Salt and Grind Well.

for the Leaf Preparation:

Wash the fresh Taro, turn it around and scrap the midrib and all the veins. Do the Same for all the Leaves.

Take the Scrapped side of one Taro Leaf and apply the Masala, until the full leaf is covered.

Place a Leaf on top of it and Apply the Masala fully.

Roll the Leaf and Apply the Masala while rolling.

Steam Cook the Prepared Leaves like Steam Cooking the Idlis.

Take them out and Let them Cool.

Different Varieties it can be served:

Cut it into Pieces and Pour little Coconut Oil on top and Serve.

Cut them into Rings, Roast them in a Tawa like making Cutlets and Serve.

Cut them into small Pieces. Take a Kadai. Add the Pieces and Some Jaggery . Fry for a minute. Sprinkle Coconut in the end and Serve.

This recipe is Contributed and Photographed by SRK.

Our friend Nidhi on Food Network - Emeril Live show

Dear friends:

Our blogger friend Nidhi will be on the Emeril Live show on the 7th of Jan '07 at 8 pm. She is one of the four lucky winners of 'Emeril Live Scratch Contest'. Congratulations Nidhi. Hats off! to you.

Click Here for more details.


Jan 1, 2007


This is my Contribution to the JFI for Coconut hosted by Ashwini. Thanks Ashwini for hosting the Jihva for Ingredients .


Mixed Vegetables - 3 Cups - Diced Medium Sized

(Use Vegetables like Winter Melon, Potato, Carrot, Beans, Peas, Drumstick, Plantain, Yam)

Grated Fresh Coconut - 1/2 Cup

Green Chillis - 2

Cumin Seeds - 1 tablespoon

Beaten Curd/Yogurt - 1/2 Cup

Curry Leaves

Coconut Oil - 1 tablespoon


Cook Vegetables with Salt, until tender. (Do not over cook the Vegetables. Do not add more water for cooking the Vegetables as the Avial will become too watery)

Meanwhile, Grind Coconut along with Green Chillis and Cumin Seeds.

When the Vegetables are cooked, add the Ground Coconut and Stir gently.

When the content heats up, Reduce the heat completely.

Stir in the Curd/Yogurt.

Mix in the Curry Leaves and Coconut Oil. Keep closed.