Rainy Day In Kathmandu

Its raining since morning and I have been writing the food items name to remember the best moments of these seasons.The best-try cuisines and sweets of Kathmandu are Dal Bhat, different Momos specials, Newari cuisine, Jelabi, Chatamari, Sel roti, Aloo chop, Sekuwa, and many more varieties. Whenever you visit Kathmandu never miss these delicacies in your food plan.I bet you didn’t wonder just to the moment. To your surprise, the answer is uncountable!! With 500 types of different plants, more than 100 types of meats, thousands of herbs, and millions of spices, the number of foods you can prepare from it is countless.

 

Over the year, food has been an identity of a specific location that works as a bridge to connect travelers with the local culture, historical background, and the availability of natural ingredients of the place. No matter where you travel in the World, there is something else in the tastes of the street foods that is unbeaten by the elegantly presented restaurant meal. However, there are times of disappointment when you order a dish without even knowing their names and ingredients and regretted later.

 Dal Bhat Power 24 hours as they say in Nepal, Dal Bhat and Tarkari is the staple food that Nepalese savor twice a day. Other than the regular Nepali Dal Bhat, the Thakali Khana originated from Mustang consists of rice, lentils, and vegetables with meat (chicken or mutton) for non-vegetarians together with spicy fried potatoes, spinach, offered with Timur and hot chili pepper as condiments.

 

Popular for the rich flavors, the Thakali Khana set utilizes local resources such as ghee, garlic, Jimbu, Timur, and dried red chili to enhance the taste and color of the regular meal. The long grain Basmati rice served with the creamy lentil soup fragranced by the wild Himalayan herb, and freshly prepared tomato pickle is believed to make you hungry just with the aroma.  

 

You can also opt for the Dhido, a Himalayan staple food prepared from the bucket wheat served with the same side dishes together with Gundruk ko Aachar. With all the main dish and side dishes served on your table, don't forget to spread melted ghee on the top of Dhido or rice before you relish in the unique taste of the Nepali dish.

The Nepali doughnut, Sel roti is a sweetened rice flour that is deep-fried until reddish brown in color. The ring-shaped sweet bread has a crispy texture and is eaten as breakfast or the afternoon snack in many households. Prepared by grinding the soaked rice to create a thick batter, it is mixed with sugar, and ghee and later poured into the bubbling oil till deep fried, to make it crunchy and crispy. The crunchy taste of the Roti makes this a delightful snack and is available in the sweet shops around Kathmandu. Hindus also prepare the Sel Roti in major events like Marriage, and festivals like Dashain and Tihar as a Prasad for the God and Goddesses.

If you love having a dish with lots of spices, then Laphing is a must have. It is a cold noodle dish made from flour starch or potato. Many restaurants serve it with chili sauce. Ingredients like onion, coriander, garlic, and vinegar enhance the flavour, and make it spicier. Since it is quick and easy to serve, you won’t have to wait long for it to arrive. It is a popular street food available in Kathmandu.

Chatamari is perfect for the time when you prefer having something light. It is paper thin Newari pancake which uses rice flour as its main ingredient. Many eateries in Kathmandu sell this food item. Other versions with different toppings are also available. The toppings consist of minced meat and eggs. Nepalese people often refer to it as Nepali Taco or Newari Pizza.

I have been travelling in Kathmandu corner for many years and love the items by heart hope you too.

 

My Granny And Nagpanchami

 Anybody that realizes my grandma realizes that she has a magnificent ability – sewing. There’s really nothing that she can’t sew. Now that she is more established, she can’t sew also in light of the fact that her eyes don’t have a similar accuracy as when she more youthful and her hands are filled with joint pain. At the point when she sewed however, she would sew for individuals locally and by contract that was the manner by which she made her living. She was particularly great at beading, flawless as a matter of fact. She made beaded moccasins, satchels, gloves, shoes and so on and she could string a dab on it. She could sew a parka in several days. She showed a customary sewing class once seven days locally. Everybody needed her beadwork. Once specifically she was decided to make a beaded band for the Pope. That was an extremely extraordinary task for her as she is a catholic lady which distraught her vibe exceptionally respected. However, despite the fact that she was awesome at what she did, she was exceptionally unobtrusive. She would get a kick out of a decent commendation, stealthily.We present you a collection of best Grandma Stories. All, mostly present in the bedtime stories and afternoon later, are the ones told by our Grandparents.My granny always believed in God she celebrated festivals by heart.I love her narratives.Nag Pachami is the day of snakes. Nags are worshiped this day in Nepal. Nags are snakes and Panchami means the fifth day after no-moon day.

Nags are worshiped on the fifth day following the no-moon (aushi). Hence, the day is called Nag Panchami. Aushi means no-moon day in Nepali. As per Hindu traditions, Nag Panchami holds great significance and is dedicated to the worship of snakes. They are considered the most powerful creatures and are worshipped as deities mainly by devotees from the Naga tribe. It is believed that any worship offered to snakes reaches the serpent deities.People make snakes out of clay, giving them different forms and colours. These serpent models are placed on a dais and offered milk. In some parts of Maharashtra and Karnataka, there are permanent temples of Serpent-Gods and special pooja is performed with pomp and grandeur. There is special importance of snake-charmers too on this day, as they are offered milk and money. Digging of the earth is strictly forbidden on this day. In West Bengal, the Hindus worship ‘Devi Manasha’ with ‘Ashta Naag’, the Snake-Goddess on this tithi.

The Story Behind The Nag Panchami Festival

There are many stories behind the observance of Nag Panchami. The story mentioned below may interest you.

Once upon a time, there lived a peasant who had two sons and one daughter. One day, while the peasant was ploughing the field, the plough ran over three baby snakes, eventually killing them. On seeing the death of her sons, the mother serpent lamented her sons’ death and decided to take revenge on the peasant. In the middle of the night, when the peasant and his family were asleep, the mother-serpent entered their house and bit the peasant, his wife and two sons. As a result, all of them died except the daughter.

Next morning the mother-serpent again entered the house to kill the peasant’s daughter. She was very intelligent and hence, to propitiate the mother-snake offered her a bowlful of milk, and with folded hands requested her to forgive her father for the death of her beloved sons. She welcomed the serpent and asked for it to forgive her parents. Mother serpent was very pleased by this gesture and brought back to life the peasant, his wife and two sons whom she bit the previous night. Also, mother serpents gave blessings with a promise that on Shravan Shukla Panchami, the women who will worship a snake shall be protected for seven generations.

That was the day of Nag Panchami, and since then snakes are worshipped to avoid snake bites. This tithi is also celebrated as ‘Kalki Jayanti’. On this special day, people influenced by Kaal Sarpa Dosha of Rahu and Ketu should also worship ‘Ashta Nag’ with ‘Sarpa Sutra’ and ‘Nag Gayatri’ to get rid of ill effects of this Dosha.

All devotees offer milk to the idols of Nag Devta. Sweets like rice kheer are also offered as bhog. Some devotees also offer eggs to the snakes. Those who are fasting can make kheer with vrat-special samwat ke chawal. 

Here is  recipe for Nag Panchami bhog. 

Here is a recipe . 

It is also said that cooking and eating in iron utensils should be avoided on this day.  

Travel Narratives,Blogging foodie life ,Fashion nd Social Life in Syangja Nepal and Delhi India

We have been been creating quite a buzz lately with her culinary journeys .A Lifestyle Blog for Women Family Fashion Food Travel covers topics like family, fashion, food, and travel. The goal is to provide readers with information and tips on how to live a happy and fulfilling life. Topics may include articles on parenting advice, relationship tips, budgeting hacks, style inspiration, recipes, and travel destinations.There are a few key things you need to do in order to start a food and lifestyle blog. First, come up with a clever and catchy name for your blog. Next, create some delicious recipes that you can share with your readers.

Be sure to take beautiful photos of the finished dishes to make your blog visually appealing. Once you have a few recipes under your belt, start writing informative and engaging posts about food, cooking, and healthy living. Share tips on everything from meal planning to grocery shopping on a budget.

If you’re passionate about fitness, be sure to include workout routines and healthy living tips as well. Before long, you’ll have built up a loyal following of readers who appreciate your tasty recipes and helpful advice. Keep the content coming regularly, and pretty soon you’ll have established yourself as an expert in the food and lifestyle space!

Fashion bloggers are a dime a dozen these days. But what separates the successful ones from the rest? It takes more than just wearing great clothes — it takes style, personality, and an ability to connect with an audience.

If you’re thinking about starting a fashion blog, or if you’re already blogging but want to up your game, here are some tips:

1. Be yourself. The most successful bloggers are those who have a strong point of view and their own unique voice. Don’t try to be someone you’re not — readers will see through it.

2. Take good photos. This is essential! People are visual creatures, and even if your writing is great, if your photos are bad they won’t stick around. Invest in a good camera (or make friends with someone who has one), and learn how to use it well. Natural light is always best, so try to take advantage of that when possible. And don’t be afraid to get creative — there are no rules when it comes to fashion photography!

3. Post regularly. Consistency is key when it comes to blogging; if you want people to keep coming back, you need to give them new content on a regular basis. That doesn’t mean you need to post every day, but aim for at least once or twice a week.

4. Engage with your readers. Responding to comments and emails shows that you care about your readers and value their opinions.

It also helps build a community around your blog — which can lead to loyal followers who keep coming back for more!

Blogger Meaning

A blogger is someone who writes a blog, which is an online journal or diary. A blog is typically a personal account of someone’s life, thoughts, experiences, and opinions. Bloggers often write about their daily lives, interests, and observations.

Conclusion

Assuming you would like a summary of a Lifestyle Blog for Women Family Fashion Food Travel: The blog is called “Lifestyle Blog for Women Family Fashion Food Travel” and it’s a lifestyle blog for millennial women. The site covers everything from fashion and beauty to career advice and tips for living a well-rounded life.

There are also sections on motherhood, health, travel, and food. The content is all written by contributing writers who are experts in their respective fields. And while the focus is on helping women live their best lives, there is something for everyone on The Everygirl.

You should be warned that by travelling in a small group, you’ll make connections – with locals, fellow travellers, and the destinations themselves – which expand your mind in a way you can’t quite prepare for. That your leader’s insider knowledge of the places you visit will make you feel more like a local than a tourist. That the generosity, kindness and contentment of people who have so little will make you question the way we do things in Western culture.From an unassuming street vendor in Jaipur known by our Intrepid Travel leader Ajay, freshly blended Lassi, uncorrupted by artificial flavours. From the stall of a rickshaw driver we befriended during a free afternoon in Agra, the best masala tea I would have, with the perfect cinnamon to ginger ratio. From a hole-in-the-wall stall in Kathmandu, momos that would put all future dumplings to shame.

 

Cooking Sprouted Mixed Beans

 I just love cooking and making mixed sprout beans is enjoyable.How to make sprouts at home without a sprout maker. Sharing a detailed step by step photo tutorial to make sprouts at home with mixed beans. This is a very basic for making sprouts that you can try with any beans like moong beans or mixed beans as done here. These homemade sprouts are so easy, delicious, healthy & hygenic. These bean sprouts com very handy in daily cooking and a healthy vegetarian protein option.This Mixed Sprouts method is going to be so handy to you, that after referring to this you’ll probably bid adieu to the store-bought ones forever! Not just another ‘how to,’ but quite a useful hack as it is best to sprout beans at home, with ease and at your convenience. Go ahead with this way of making mixed sprouts at home and then use it for lovely homely delicacies.

I began by making homemade. It became an instant hit with my regular home cooking at the personal front as well as the ones that I created professionally.

Moong beans are really easy to sprout and the process also happens quickly. However, the same is not obvious with other beans.

Description/Taste

Mixed Bean sprouts consist of multiple varieties of germinated beans that have just begun to sprout shoots. The small beans widely vary in size and shape, depending on the variety, and range from round and plump, oval, to round, narrow, and flat. The germinated beans also vary in color from pale green, tan, brown, to green-brown and generally have a smooth surface with a slender, white shoot attached. Mixed Bean sprouts bear a crunchy, starchy, and tender consistency and contain a blend of sweet, mild, nutty, and peppery flavors with fresh green and grassy nuances.

Seasons/Availability

Mixed Bean sprouts are available year-round

Current Facts

Mixed Bean sprouts are a blend of germinated bean varieties belonging to the Fabaceae family. The beans, also sometimes known as seeds, are traditionally rinsed, drained, and soaked in water continuously for 2 to 5 days, depending on the individual variety. Many different legumes can be grown for sprouts, with the most popular being mung beans, red and green lentils, adzuki beans, garbanzo beans, soybeans, and peas. The Mixed Bean sprouts in the photograph above are a blend of organic peas and lentils. Sprouted beans have been cultivated since ancient times and are highly valued for their nutritional properties and easy-to-digest nature. The art of sprouting beans is primarily practiced in Asia, but in the modern-day, the practice has expanded into the Western world as more healthcare professionals are speaking to the small sprout’s benefits. Mixed Bean sprouts can be grown hydroponically through commercial corporations, or they are naturally sprouted in home kitchens. It is important to note that sprouting seeds in unsanitary conditions can produce dangerous and harmful bacteria. Sprouts should be purchased fresh from a trusted source, and if sprouting at home, the seeds used should be organic, non-GMO, or labeled as a certified sprouting seed.

Nutritional Value

Mixed Bean sprouts are an excellent source of fiber to stimulate the digestive tract and are rich in vitamin C to strengthen the immune system and reduce inflammation. The sprouts also contain antioxidants to protect the body against free radical damage, iron to build the protein hemoglobin to transport oxygen in the bloodstream, and calcium to improve bones and teeth. The process of sprouting the beans helps to increase nutrients such as zinc, folate, and magnesium, and the starchy endosperm is also broken down, making the beans easier to digest.

Applications

Mixed Bean sprouts have a crunchy consistency and a fresh, green flavor well-suited for both raw and cooked applications. Each sprouted bean variety will have a slightly different texture and taste, and the germinated seeds can be tossed fresh into salads, grain bowls, and sandwiches. Mixed Bean sprouts can also be incorporated into dips and salsas, layered into spring rolls, sprinkled over avocado toast, or mixed with light oils and vinegar as a side dish. In addition to using the sprouts fresh, Mixed Bean sprouts can be incorporated into curries and soups, lightly cooked into stir-fries, or combined into rice and noodle dishes such as pad Thai. The sprouts can also be quick pickled as a tangy side dish. Mixed Bean sprouts pair well with bell peppers, carrots, broccoli, cauliflower, zucchini, eggplant, tomatoes, meats such as pork, poultry, and beef, tofu, and spices including turmeric, chili powder, cumin, coriander, garlic, and garam masala. Freshly sprouted legumes should be consumed immediately for the best quality and flavor but will keep 2 to 3 days in the refrigerator when stored in a sealed container with a paper towel to absorb excess moisture.

Ethnic/Cultural Info

Sprouted beans are frequently incorporated into popular street foods in Mumbai, India. Mumbai is the capital city of the Indian state of Maharashtra and is one of the most populated cities in the country. Within the crowded streets, vendors line the roadways with easy-to-eat, on-the-go dishes that are favored as afternoon snacks and quick meals. Misal and usal is a favored street food curry dish in Mumbai consisting of Mixed Sprouted beans incorporated into a sauce filled with tomatoes, onions, garlic, and spices. The curry is traditionally served with a bread roll known as pav and is considered a filling and nutritious meal. Outside of street vendors, misal pav has become so popular that it can also be found at neighborhood restaurants and fine dining establishments as a typical breakfast dish. In 2015, misal pav at the famous Aaswad restaurant in Mumbai was awarded one of the best vegetarian dishes at the FoodieHub Awards in London. The 30-year-old, family-run establishment is a favorite restaurant among Mumbai residents and has received international fame for its vegetarian cuisine.

Geography/History

Sprouting legumes has been practiced for thousands of years and was first recorded in ancient Chinese medicinal texts. Experts believe Chinese sailors carried sprouted mung beans on exploration voyages as a nutritional defense against scurvy, and over time, the art of sprouting legumes was shared along trade routes across Asia into the Middle East and Europe. Sprouted legumes primarily remained an Asian practice for centuries, but in the mid to late 20th century, the method of germinating seeds became assimilated into Western culture, valued in the health food sector for its nutritional benefits. Today, Mixed Bean sprouts are common in supermarkets, specialty grocers, and health food stores across the United States. The sprouted beans are also found through markets worldwide and are grown by home chefs as a fresh culinary ingredient.

Puroshattam Month and Krishna Bhog

Namste ,goodmorning and sasrikal .What about you ,I have been blogging throughout years about the relevant topics.this is the end of Puroshottam mash month in Nepal .Purushottama, the holy month, occurs once every three years - a period believed to be the most favourable for spiritual upliftment . It is also called mala masa (dirty month) by the performers of karma-kanda because they cannot get any material fruitive results from their worship during this month. Our acaryas elucidate that it is called mala masa because devotional activities performed in this month destroy the dirt and contamination caused by sins. 
It is called adhika (extra) masa because Sri Krishna has placed all His potencies, mercy, blessings in this month, and also because one gets more results from any pious act. Only devotional service (Krishna-bhakti) give results in this purusottama month. 
Krishna’s Favourite Month
Of all months, Purusottama is Krishna's favorite month.  In the Gita, Krishna says: "I am celebrated both in the world and in the Vedas as that Supreme person: Purushottama" (15.18). The Lord of the Universe, Jagannath, is also known as Purushottama. His abode, Puri, is known as Purushottama-Dhama. 
Just as Krsna is the supreme among all incarnations, Purusottama is the supreme and holiest among all the months. 
The Glories of Purusottama month based on authoritative bonafide Vedic scriptures (from Padma Purana and Skanda Purana) 
1. Lord Sri Krishna declares: "Purusottama month has all the power I have to bless its observer. One who follows Purusottama vrata will destroy all his past sinful reactions. Without performing Purusottama vrata, one cannot perform pure devotional service. The value of Purusottama month is far more valuable than all other types of austerities and religious activities mentioned in the Vedas. Anyone who observes Purusottama vrata will return to my abode, Goloka, at the end of his life". 
2. Durvasa Muni pronounces: "Just by bathing in a holy river during Purusottama month, one becomes sinless. The glory of all other months is not equal to one-sixteenth of the glory of the Purusottama month. By bathing in a holy place, giving charity and chanting the Holy Name of Krishna during Purusottama month, all miseries are destroyed, one attains all kinds of perfection and fulfills all his desires". 
3. Valmiki Muni remarks: "By observing Purusottama vrata, one attains more benefit than performing one hundred horse sacrifices. All holy places live within the body of a Purusottama month vrati. Anyone who faithfully performs Purusottama vrata will go to Goloka Vrndavana". 
4. Narada Muni vocalizes: "Purusottama month is the best of all months, vratas and austerities. Just by faithfully hearing the glories of Purusottama month, one attains Krishna-bhakti and immediately nullifies his sinful reactions. One who performs Purusottama vrata properly will attain unlimited sukrti and go to the spiritual world". 
5. Naimisaranya Sages unitedly speak: "Merciful Purusottama month acts like a desire tree to fulfill a devotee's desire". 
The Significance/ Benefits of Purushottam Month
Purusottama month is worshiped all over the universe by devotees, sages, demigods and even Laksmi Devi Herself. If one sincerely worships The Lordships  Radha and Krishna in Purusottama month, he attains everything, all pious credits and virtues. Purusottama month is the best month for all - for spiritual advancement because  in this highly auspicious month Lord Krishna overlooks all the aparadhas. Devotional practice during the month is said to bring to offenders the chance to be forgiven. One who observes Purusottama vrata, burns up the reactions of all his bad karmas and attains the direct service of Srimati Radha and Krishna.
 We are devotee of Shree Krishna and we worship and prepare bhog for krishna the lord ,Krishna Janmashtami is one of the most loved and celebrated festivals in India, which is mostly celebrated by Hindu devotees. On this occasion, people prepare a list of 56 special food items for Lord Krishna which is also known as Chappan Bhog. It is said that to prepare these bhog items, Krishna devotees wake up early in the morning and start their preparation. They believe that these 56 bhog items which are a mix of cereal, fruits, dry fruits, sweets, drinks, namkeen and pickles are Lord Krishna's favourites.
Here Is A List Of 56 Food Items 

1. Makkhan mishri

1. Kheer

1. Rasgulla

1. Jeera ladoo 

1. Jalebi 

1. Rabri

1. Mathri

1. Malpua

1. Mohanbhog

1. Chutney

1. Murabba 

1. Saag 

1. Curd

1. Rice

1. Dal

1. Kadi

1. Ghewar

1. Chila

1. Peda

1. Papad

1. Moong dal ka halwa

1. Pakoda

1. Khichadi

1. Brinjal

1. Bottle gourd

1. Poori

1. Almond milk

1. Tikkis

1. Cashews

1. Almonds

1. Pistachios 

1. Elaichi 

1. Panchamrut

1. Murabba

1. Shakkarpaara

1. Dalia

1. Ghee

1. Honey

1. Butter

1. Malai

1. Kachori

1. Roti

1. Coconut water

1. Mango

1. Banana

1. Shikanji

1. Grapes

1. Apple

1. Plum

1. Raisins

1. Channa

1. Sweet Rice

1. Bhujia

1. Supaari

1. Saunf

1. Paan

Blogging and The task of Editing

 I donot know how to blog properly as it is just a mere reflection of my updated pictures of summarized theories of mom who has been giving the ideas of blogging in Nepal and 
India.A blog (a shortened version of “weblog”) is an online journal or informational website displaying information in reverse chronological order, with the latest posts appearing first, at the top. It is a platform where a writer or a group of writers share their views on an individual subject. Its an appeal to write something which we do not know more now a days but it  has more effective to lessen my boredom.In recent times, bloggers have become famous for various reasons. Blogging has become an alternative career or side gig for many. Seeing this, even more, people are choosing to join the blogging ranks.

So who are bloggers? Bloggers are individuals who love sharing parts of their lives with you. They post on various topics from arts, home designs, carpentry, and finance articles. Bloggers are mobile and don’t need to be in one place. They live on the internet!

My attempt to write something which is known to me and can be researched is no more authorized to say silently we have to express our feelings day by day as it consists lots of messages about our own culture ,job and society.Nepal’s food is as culturally diverse as it is geographically and ethnically. But many of us are not aware of its richness and are more likely to be informed about the global cuisines than our own. Though food is an epitome of the culture and they have an intrinsic relationship, little attention is paid to understand, explore, and promote Nepali food culture, which defines who we are.

There are over a hundred ethnic communities in Nepal, every one of them with a food culture deeply rooted in the environment they live in. Although rice now seems to be a staple across all regions and ethnicities of Nepal, it wasn’t always the case, especially in the mountains. Even in hilly areas, only the elites who owned flat irrigated lands along the rivers had the luxury of eating rice as a staple food.

While hilly communities save greens for the dry season, members of the Tharu and other communities in the southern plains preserve greens for the monsoon. Taro leaves are mixed with small dried fish to make sidhara and greens are mixed with lentil paste to make biriya. Their food culture is largely characterised by the flooded plains they live in, like ghonghi, a much-loved mud-water snail, fish, prawns, crabs, and mussels Sherpa, Tamang and other communities living in the cold harsh Himalayan region might have simple basic flavors but are highly nutritious to give sustained energy to survive the environment. In the Sherpa community, sun-dried, cooked green maize kernels are made into hearty winter soup with beans known as phalgi. Tsampa, flour made from roasted barley or naked barely, is one of the staples of mountainous communities. The Thakali community, inhabitants from Thakkhola in Mustang, has transitional cuisine adopted from both lower hilly and upper mountainous culture. Kirats, residing in the eastern hilly regions, have wild lichen known as yangben, which is usually cooked with meat to make Yangben faska. They also use the ash of burnt inner feathers of chicken as a flavoring to make wachipa.

Nepali Dal Bhat or Dahl Bhat, is a dish made of lentils and rice. It is considered to be the national dish of Nepal. One can see how this comforting combination of flavors and heat, would be perfect on a cold day.

The rice or bhat is either boiled or steamed.  It is often served in the middle of the dish and surrounded by the dal/lentils and perhaps some other curries, achar's or chutney's.Mom and granny always prescribe value of kodo or dhido but dal bhat loving culture is mine and I just become an addict of it .

 After all blogging about food and the task of editing is as under observation as my grandma is singing the chorus song of Othello as she gets the book to know about the main the idea of the drama in English.

Jestha Krishna Charturdashi

 Today is Jestha Krishna Chaturdashi and my mom has been cleaning the home throughout the day to organize her puja sessions by heart,she keeps on informing all about Krishna Chaturdashi .Krishna Chaturdashi is the name for the 29th Tithi (lunar day). It's the 14th Tithi of Krishnapaksha. It's nature is Ugra Prada, which can be interpreted as "increase of aggression and aggressiveness".Shiva is Devata which rules Chaturdashi (referring to Muhurta Chintamani and Poorva Kalamrita), who's the last deity of great Hindu Triad (Brahma, Vishnu, Shiva) holding a power of destruction. Everything that relates to destruction, death, overcoming any obstacles or limitations, Moksha (spiritual liberation) is good for this Tithi and no creative work should be done during it. As per Brihat Samhita and Purva Kalamrita classical texts, Krishna Chaturdashi is ruled by Kali that also shows Chaturdashi's destructive nature. Kali, translated as "She who destroys", also known as Kalika, is the Hindu goddess associated with eternal energy. The name Kali means "the black one" and comes from kāla, which means black, time, death and relates to Shiva, lord of death and transformation. Kali is represented as the consort of Lord Shiva, on whose body she is often seen standing. 

Since Shiva is called Kāla or Mahakāla - the eternal time, thus, Kali, his consort, also means "the Time" or "Death" and is considered the goddess of time and change of the state because of Moksha. Various Shakta Hindu cosmologies, as well as Shakta Tantric beliefs, worship her as the ultimate reality or Brahman. She is also revered as Bhavatarini (literally "redeemer of the universe"). Comparatively recent devotional movements largely conceive Kali as a benevolent mother goddess. She is associated with many other Hindu goddesses like Durga, Bhadrakali, Sati, Rudrani, Parvati and Chamunda. She is the foremost among the Dasa Mahavidyas, ten fierce Tantric goddesses. Thus all spiritual activity or just bad activity that moves to Moksha and destruction of Maya (illusion) as well as moving Ahamkara (ego) towards God is very good during Krishna Chaturdashi.

Being Rikta (that can be translated as "empty hands", "scanty", "destitute") and ruled by Shani (Saturn), the 14th Tithi of Krishnapaksha is suitable for following works: arresting, poisoning, uses of weapon, surgery, igniting fire. Travelling in any direction is strictly prohibited and should be avoided during Krishna Chaturdashi.

Mom or granny always worry for family and keeps on realizing value of panchanga and this batsabitra brata falls the next day after jestha krishna chaturdashi and I feel very relaxed to know the importance of our culture .People who observe this ritual keep a fast and eat only one meal. People avoid eating garlic, onions, fish, eggs and other food items on that day. In the evening, people visit the Pashupatinath Temple or shrines dedicated to Lord Shiva and chant hymns and prayers through the night.