Easy Samoosa Dip


1 Cup Tomato Sauce
1 Cup Chilli Sauce (Crosse and Blackwell)
1 Cup Chutney (Mrs Balls)
1 desert spoon Pickle masala (Spice Shop)
1 Teaspoon whole cumin
1 Teaspoon Sesame seeds (White)
2 Green Chillies

Add all ingredients together in a blender and liquidise. Heat 2 desert spoons of oil and add to mixture.
Bottle when cold.

Tamarind Sauce


1/2 Cup Tamarind Pulp
1/2 Black Vinegar
1/4 Cup Warm water
2 Green Chillies
1/2 teaspoon Salt
3 desert spoon Crushed Chillies
3 desert spoon Sugar
1 desert spoon Green Dhania (Coriander)
2 cloves Garlic

Liquidise all ingredients in blender. Add 3 desert spoons heated oil to ingredients.
Bottle when cold.

NB. Tamarind Pulp is made by soaking tamarind in 1cup of hot water and strained. Remove the seeds.
Remember all Sauces must be kept refrigerated.

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  Origin of the humble samoosa.

The deep-fried,triangular pastry  is India’s great contribution to the world of fast food, the product of a thousand years of culinary heritage.Food historians have established, however, that the samoosa originated not in India, but in Persia. The sanbusaj, originally a Persian term for any stuffed, savory pastry,started showing up in Persian, Arab and Turkish literature in the 9th century, when poet Ishaq ibn Ibrahim-al-Mausili wrote verse praising sanbusaj.The first mention of the proper samoosa was in Amir Khusrao’s 13th century work "Memoirs of Delhi's royal court" .