Ingredients :

1 kg sausages
pinch of salt
dash of pepper
1 egg
½ pt. Milk
1 tbsp lemon juice
1 tsp chilli powder
1 cup flour

Method :

- Cut sausages into 1cm pieces.
- Remove outer skins and place in a shallow pan with ¼ cup of water.
- Add lemon juice, chilli powder and boil till moisture evaporates.
- Sift flour add salt and pepper.
- Break egg in centre of flour, add half of milk and beat for 7 minutes.
- Add rest of milk and beat for 3 minutes.
- Pour sausage with any oil in the pan into batter. Blend well.
- Pour mixture into a greased pie dish and bake at 180 degrees for ½ an hour.



  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" .