Kachori

4 potatoes
4 hot green chili
1 tsp red powder chili
2 lemon
1 1/2 tsp of salt
2 eggs

First boil potatoes until soft then mash;
Cut chilis into small pieces;
Then mix chili, red chili, salt, and squeezed lemon (juice) into the mashed patatoes;
Take the mash potatos mix with previously mixed ingredients and make round shapes out of them;
Beat the eggs then soak the round shaped potatos in the eggs;
Finally fry the soaked round potatos until it turns yellow, ready to serve.


Tahini Dip

100 g; 4 oz; 1 cup sesame seeds
300 ml; 1/2 pt; 1 1/4 cups water
Juice of 2 lemons
2 garlic cloves, crushed
2 sliced green chilies (chilis)
2.5 ml; 1/2 tsp salt
15 ml; 1 tbsp white wine vinegar
Finely chopped (snipped) chives

First toast the sesame seeds very lightly for a better flavor;
Place all the ingredients except the vinegar and chives, in a food processor to form paste;
Then add the vinegar with the chives and, if necessary, more water depending on the consistency required.

(preparation time 3 minutes, no cooking necessary)


Hummus (Omani and Arabian Recipe)

450 g; 1 lb chick peas (garbanzo beans), boiled or canned
1 garlic clove, chopped
Juice of 1 lemon
225 g; 8 oz; 1 cup Tahini Dip
Salt and chili (chili powder)

First mash or mince (grind) the chick peas;
Place in a bowl and blend in the tahini dip;
Season with salt and chili powder
After that serve with raw vegetables such as celery, fennel, radishes, mouli or spring onions (scallions), or spread on lettuce leaves, or use as a filling for pitta bread.