Ingredients :

4 potatoes
½ cup grated cheese
2 cups frozen corn or 1 tin corn
1 small cup fresh cream
1 tsp ground green chillies
salt and pepper to taste

Method :

- Cube and boil potatoes
- Mix potatoes with the rest of the ingredients
- Braise 1 sliced onion and 1 tsp jeera with 1 tbsp ghee
- Mix this in the corn mixture.
- Set in a casserole dish. Spread a little grated cheese on top.
- Bake on 180 degrees for 15 – 20 minutes.



  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" .