The festival season ends here and I won't be having any festive celebration for a year now. There are many more other small festivals but they are not celebrated with more enthusiasm than this festival of Diwali. You get on average a paid leave of 3-5 days, a bonus on your salary from your workplace. I personally had a great time enjoying this one with my family at home and my nearest relatives. Yesterday was the last day of Tihar in which sisters put seven colored tika on their brother's forehead and in return, they exchange money, gifts, chocolates, clothes and many more.
These were the gifts from my sister for the same day. It is pre autumn season right now here and winter is on the way. So, all these warm and cozy clothes were given as a gift: a purple hoodie, purple trouser and a purple sweater.
For the celebration during the night, we decided to make chicken sekuwa, one of the traditional dish of Nepal. I had posted many times about this dish, the main ingredients and the cooking method as well. So, I won't bother to post the same things multiple times. The above was when chicken was left to be marinated for about an hour.
After marinating, it was pierced into a skewer. We had a huge member for a night so we made that of 1.5 kg of chicken.
Left the skewer to be cooked in a coal grill. We also had bought a briquette charcoal as we didn't find natural wood coal in the nearby shop. Its just that briquette charcoal takes long time to burn than the natural wood coal.
Another dish that can go for every dish: salad. The above had apple, tomato, green chili, lemon, carrot and cucumber.
The final dish, sekuwa accompanied by another Nepali dish: furundana(beaten puffed rice), three pickles(from left to right: hog plum pickles, tomato pickle and potato-green peas pickle).