Anshu's Food Odyssey

If you ever go to a North-Indian restaurant, you would most often find Dahi ke Kebab listed on top of the snacks & appetizers section. Crispy on the outside and super-soft and melt-in-mouth on the inside with a delicious creamy texture, no doubt, they are every food lover's delight.  Authentically, if you talk about kebabs, you would not find bread crumbs used in them originally. And this held true even for the Dahi ke Kebab because as far as I remember 4 to 5 years back, if we ordered for these kebabs at a restaurant we would get the super soft textured kebabs without a crisp outer shell.  However, with time, I guess chefs modernized and tweaked the recipe a bit to give it that crispiness on the outside, which I believe makes these kebabs even more delectable. So, on the blog, today is that very same modernized recipe of Dahi ke Kebab...do try it out and I am sure you would be hooked to them.   Dahi Ke Kebab | How to Make Dahi ke Kebab | Dahi k...

Hi everyone, sorry for being away from the blog for quite sometime...was busy at the workfront so, could not catchup with you all.  Anyways, I wanted to share this post for a while as my gratitude to the lovely sponsors of the BarishKaChaiNashta contest that happened on Instagram a couple of months back. I just casually participated in the contest and to my utter surprise, was declared amongst top 3 winners for the same and was sent a beautiful hamper of Kehwa Tea as a gift by the hosts and sponsors. Loaded with almond flakes, dried rose petals, saffron strands, herbal tea leaves and whole lots of aromatic Indian spices, I was simply bowled over with its fresh, warm and comforting fragrance that decided to come up with an interesting recipe with it. Being an ardent tea cake lover, baking a warm aromatic tea cake with this beautiful Kehwa Tea was something that struck me instantly. The cake came out absolutely wonderful and got over in just under an hour. Still have a packet le...