History & Origin of Diwali
The Story of Rama and Sita
Lord Rama was the seventh incarnation of Lord Vishnu. He was a great warrior King who was exiled by his father Dashratha, the King of Ayodhya, along with his wife Sita. Lord Rama returned to his Kingdom Ayodhya after 14 years of exile, in which he put an end to the demon Ravana. After this victory of Good over Evil, Rama returned to Ayodhya.The people welcomed them by lighting rows of clay lamps. Great celebrations were held and everyone was happy for Rama to be the King of Ayodhya. So, it is an occasion in honour of Rama's victory over Ravana.
Krishna and The Mountain
According to Hindu mythology, Lord Krishna persuaded the people of Gokula to worship the mountain Govardhan instead of God Indra . Indra sought revenge. He sent thunder and torrential rain down on the village. Lord Krishna saved the villagers by lifting the top of the mountain with his finger .The people gathered under it until the storm passed away. The offering of food to God on this day of Diwali is a reminder to Hindus of the importance of food and it is a time for being thankful to God for the bounty of nature.
Lord Krisna and Narakasur
When people got the news of destruction of Narakasur by Lord Krisna on the day before Diwali , they celebrated Diwai .
The Story of King Bali and the Dwarf
The Diwali origin also lies in the story of Lord Vishnu and King Bali. Vishnu came to earth in the form of a dwarf. King Bali was send to the underworld.
Swami Dayananda Saraswati
Diwali history says Swami Dayananda Saraswati, that leonine sanyasin who was one of the first to light the torch of Hindu Renaissance during the last century, passed into Eternity on this day. The lights kindled on this day also mark the attempt of their followers to immortalize his sacred memories. The passage of these great men have indeed brought the national-cum-spiritual tradition of Diwali right up to modern times.
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diwali Recipe of Cabbage Carrot Bhujia
- 4 tablespoons oil
- 1-tablespoon whole black mustard seeds
- 1 dried red chili
- 1 cabbage, finely sliced
- 350 grams carrots, coarsely grated
- 1 green chili, cut into thin strips and seeds removed
- 1/2-teaspoon sugar
- 4 tablespoons chopped, fresh coriander
- 1-tablespoon fresh lemon juice
- Heats oil in a frying pan
- Saut mustard seeds and dried red chili 1-minute
- Add cabbage, carrots and green chili.
- Reduce heat to low, stir-fry the vegetables for about 30 seconds.
- Add sugar and coriander, stir-fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chili before serving.