Ingredients :

½ kg mutton mince
1 carrot – grated
1 green pepper – grated
1 onion – grated
1 egg
2 slices of bread – soaked in water than squeezed
green masala
dry dhana

Method :

- Mix all the ingredients together.
- Make patties and grill in oven with oil.
- When done, place in a pot and throw sauce over.
- Chop fresh parsley and sprinkle.

Sauce :

1 punnet mushrooms
250ml cream
- Boil together until sauce thickens.
- Add ½ cup grated cheese.



  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" .