Last year, we had all our family over and I cooked a lavish spread to celebrate our Indian-style Thanksgiving. If you’d like to know what I cooked and served, I wrote it all up in a blog post, so you can read all about it here. Because it’ll only be just the three of us at the dinner table this year, I’ve planned a simple yet decadent meal – consisting of course, of one of our favourite types of kebabs – Shami Kebabs, which not only happen to be vegetarian but vegan as well! These little kebabs have a perfectly crispy exterior and just melt-in-your-mouth as you begin to eat them. I love making them slightly smaller in size so that they’re easy enough to pick up and relished in a couple of bites. Along with the Shami Kebabs, I’ll be making my Instant Pot Chicken Pulao (which honestly, is a super quick and easy recipe to a short-cut Biryani!), Achari Gosht and a large chopped salad on the side. For dessert, we’ll dig into some decadent Dark Chocolate Pecan Brownies with a scoop of icecream. And we’ll end our evening cosied up on the couch, huddled together, catching up on our latest obsession – KDramas! Tell me, how many of you are hooked to KDramas? We started watching them earlier this year and just can’t get enough – so much so, that I think I may have learnt a new language! If you enjoyed this recipe, you will surely like my Chicken Kebabs and Sukhe Kale Chane recipe as well. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
