I was just relaxed after some work on that evening and now it was time to cook something for dinner. There were some Puris remained after the lunch and the Kantola Sabzi (Karatula Bhaji) was remained in a small bowl. So I decided to cook my favorite dishes. After cooking I served it on table.
The Kadhi made using sweet-sour buttermilk (tak) having flavour of asafoetida, cumin with littile pinch of turmeric, green chillies, curry leaves and coriander was served in a casserole.
The nutritious, moist Khichadi made of rice and moong dal was served and garnished with coconut shreads and coriander.
How can a dish of Khichadi will become complete without any pickle?
So the sour and spicy Mango Pickle was ready giving mouth watering feeling to tongue.
Kadhi, Khichadi, Mango Pickle all this combination completes with Papad.
So the Alu papad (Batata papad) were ready to serve with Puris and nutritious Kantola Sabzi (Karatula Bhaji) embellishing each other in the dish.
Also the Fruit Salad was kept in bowl to add more taste.
Cool water from earthen mataka was filled in glasses to quench the thirst.
Thus all my favorite dishes were ready on the table to make my dinner memorable!
Note - This post is written as an entry for the contest "My Beautiful Food - Round 2" on Indiblogger.