Koki
Koki ,a typical sindhi flatbread,made by using wheatflour is my entry for sri’s Rotimela.
Actually i had already posted it on my site long back(it’s here),but as per the rules if i wish to participate in the event i have to re-post it.
Lots of people,specially those who are not much aware of blogging world are confused as what does this ENTRY for particular blog means?
Well to put it in simple way,there are many wonderful food blogs on internet which are nothing but food sites where one can find fantastic recipes from all over the globe,with snapshots that will make u drool,some gossips and ofcourse loads of info.There, bloggers share not only their wonders in kitchen ,but also blunders in kitchen.yes ,these bloggers are those honest people,who will not only share the secret recipes ,but will also scream from rooftops about their failed culinary attempts.
Some brave bloggers announce an event for a particular month(or week),wherein they provide a theme,based on which you have to make a recipe,and post it on your site .Also a link is send to the host site.At the end of given period all entries are listed on host site and best ones win a blog award(sounds wonderful,isn’t it?)Then what about those who wish to participate but don’t have a site of their own?Well these generous souls ,still allow you to participate,all one has to do is to mail the recipe …..thats it!
so here is my contribution ;
Koki
Ingredients:
- 4 cups wheat flour (makes 2 koki)
- 1 onion large finely chopped
- 3 green chillies finely chopped
- 1 tbsp. coriander leaves finely chopped
- 2 tbsp. ghee or oil
- 1/2 tsp. cumin seeds
- 1/2 tsp Annardana
- salt to taste
- Oil for shallow frying
Method:
- Chop onions very fine.
- Sieve flour ,add salt,onions,annardana(optional),cumin seeds,onions,chopped greenchillies,coriander leaves and oil(excluding oil for shallow frying)
- Mix well add very little water, knead into a stiff dough.
- Take half portion ,Roll into a thick small round
- Slightly roast it on both sides on hot tawa again roll it with rolling pin till it reaches thickness of paratha
- Place it on tawa again,cook on each side,adding little oil or ghee from sides,on medium flame,till very small brown patches appears on surface
- Repeat for remaining dough.
- Serve hot with Curd or tea or Papad
- It has a shelf life of about 24 hrs,so is ideal for picnics or while travelling long distances
June 1st, 2008 at 12:11 pm
I would love to make this bread. So we first make a small round put it on the tava, then roll and cook again. Just want to make sure.
June 1st, 2008 at 8:48 pm
Hi Indo(sorry i m unable to address u with any other name)
yes u got it right,u need to first roll it a bit and cook it a little(just a bit)
then take it off the fire,roll it again and cook it
But two things should be kept in mind,one don’t compromise with the amount of oil(less oil will make it dry and hard,more will make it crumbly)and second thing is that if u r making thick ones,dont forget to prick it here and there,so that it cooks up properly
June 4th, 2008 at 7:33 am
DearAlka,
I came across your website recently while searching for Sai bhaji to cook for my grand children and was delighted to find original Sindhi recipes. I stayed in Bombay in the 60s and 70sin a predominantly Sindhi neighbour hood and liked their food. The lotus stem recipes were new to me.
Happy blogging!
June 4th, 2008 at 9:01 pm
Hello leila aunty,
Thanks for ur precious comments,I feel blessed when visitors like u, take out time and put efforts to express their views about this humble blog of mine
Next time u need a recipe belonging to sindhi (or other Indian)cuisine,just leave a comment here or mail me at sindhirasoi@gmail.com
I will try to the best of my capabilities to provide u with the same
Take care and keep cooking for ur grandchildren ,coz they will always cherish such memories
June 4th, 2008 at 10:41 pm
Hi Alka,
If I may suggest, why don’t you add your site feed to taste of india(http://connect.sailusfood.com/), run by the veteran blogger Sailu. which is an aggregator of indian food blogs, and would share your recipes with lots of other bloggers who I am sure would love to know them.
June 5th, 2008 at 3:01 am
Hi rashmi,
thnks a lot for ur concern and suggestion.
I had been trying to do that since past many days,but there was some tech. snag due to which i was not successful in doing so.But then Medha of cook with love came to my rescue and did that on my behalf
So hopefully my blog will join u all there soon !
June 5th, 2008 at 5:56 am
Hi Alka,
this is a pretty cool blog. nice detailed reciepes will show them to my mom to get inspiration from you. thanks for leaving a message at my mom’s blog.
June 6th, 2008 at 12:25 pm
hi alka, i liked your sindhi kadi and koki recipe,im a sindhi but new to cooking and am loving it learning this way through your blogs,your recipes are very lovely plus the comments and suggestions help in preventing mistakes people already have made.
happy cooking.
June 7th, 2008 at 12:28 pm
Hi vinod,
That is really sweet of u,to make sumthing like that for ur mom
I appreciate the efforts u have put,and i really feel gr8 that there are some more people like me who are doing their bits to contribute for spreading the aroma of sindhi cuisine
Hi Barkha,
Good to hear that u r trying to make use of blog ,and please count on me ,if u need any help.I wud try my best to reply any queries of yours
June 29th, 2008 at 5:01 am
Hi Alka
Interestingly enough, I didn’t realize this and am hoping that you can shed some light on it for me. I was told that the term ‘koki’ is for the bread that has only salt and black pepper and ‘loli’ is the term for the bread with onions, chilis, coriander etc. Is that correct or there is also a regional/cultural difference between us sindhis as to how we call things (bhaibands, amils etc)
Thanks again! Love your site.
June 29th, 2008 at 6:35 am
Hi Shalini,
Thanks for stopping by,let me welcome u to my kitchen(virtual)
Well ,i had known sindhis around me calling koki to both type of flatbreads,be it one with salt and pepper or be it with onion ,coriander etc.
I have heard many calling it loli too,so i guess it could be cultural variation or maybe we took it easy ,not bothering about what it is actually called.
For me and sindhi people living around me there is koki and there is lola(sweet flatbreads) And since there is hardly any detailed info avlbl on internet,and my unability to find and read books on authentic sindhi cuisine,i cannot enlighten u upon that
I just present few recipes on this site which i had seen being cooked and loved in my and neighbouring kitchens,relatives and sindhi friend’s home
I had previously also mentioned that i don’t stamp these as authentic sindhi recipes,coz, with passing generations lots of flavours had been altered /added/substracted from original authentic recipes,to suit the appetite,likings,and availability of ingredients around
So i wish u guys don’t take it in wrong way,it’s just my attempt to bring about the various delicasies that are cooked on regular basis in our homes
Hope u will enjoy coming back here!
July 26th, 2008 at 6:19 am
The picture is mouth watering. I would love to see the winter breakfast signature dish Gur jo bitto phulko. We the lower Sindh people call it Gurhaari.
August 14th, 2008 at 6:31 am
I just love Indian food. Once i visited India along with my parents and the food culture there was really amazing and very diversified. Varied languages and food habits are India’s identity.
There we enjoyed many food there like naan, aloo ka parantha, tandoori chicken etc.
I would definitely like to visit there as soon as possible