Scope
The Hindu Compliance System gives direction on cooking science which is compiled from Bhaga Shastra. Bhaga Shastra classifies foods into rajasik, tamasik and satvik types. Rajasik food makes one feel agitated, aggressive, lustful and egoistic. Tamasik food makes a person lazy, sleepy and depressed. Satvik food gives clarity to the person and brings him peace of mind leading to bhakti (devotion), tripti (fulfilment) and ananda (bliss).
Six types of tastes are described in the Bhaga Shastra – salt, sweet, sour, hot, bitter and pungent. It states that every meal should include all these tastes so that the appetite is satisfied and the tongue is neutralized by all the tastes being together. As per the instructions in Bhaga Shastra, in order for all parts of the body, mind and brain to function properly, a balanced diet of all these tastes is a must.
Further, the purpose of having all six tastes is to balance the tridoshas in the body, namely vaata (acidic), pitta (alkaline) and Kapha (phlegm). Every ingredient used in Hindu cooking is classified as per its dosha properties.
For thousands of years, Hindus have been cooking food that is organic, nature friendly and with numerous benefits. This standard will help organizations, businesses like hotels, restaurants etc. to cook the food as mentioned in Hindu Scriptures.
Ingredient and Process of Cooking
The key aspect of breakfast food such as upma, poha, porridge is its quickness and ease of preparation – the whole process does not take more than 15 minutes, from start to finish. Hence, it is an ideal item to prepare when the number of people to feed is large or one is pressed for time.
As the recipes below will show, the basic ingredients are coarsely ground rice or wheat or flattened rice, seasoning with ghee and water as required. Nowadays, upma is also prepared using different kinds of millets, coarsely ground bajra, jowar, maize, etc.
Ingredients:
Ghee – ½ palam
Cracked Wheat – ¼ padi
Sour Butter Milk – padi
Powdered Salt – ¼ palam
For Seasoning:
Ghee – palam
Red Chillies – palam
Mustard – ¼ palam
Urad Dal/Black Gram – ¼ palam
Cumin Seeds – 1/16 palam
Curry Leaves – palam
Asafoetida – veesam 1/16 r.e
Method:
1. Heat ghee in a pan and after it boils, add cracked wheat in it and fry well until golden brown. The aroma of the ghee should emerge out of the dish.
2. Add sour buttermilk. Put this in a lead coated vessel and add the fried cracked wheat in it. This vessel should be clean and rust-free.
3. Add powdered salt to it and mix well.
4. Heat ghee in a pan and add red chillies, mustard, urad dal, cumin seeds, curry leaves, asafoetida and refer to the 22nd recipe for seasoning.Set aside the asafoetida.
5. Pour the cracked wheat into the seasoning and stir well with an iron rod continuously so that it is cooked properly. The buttermilk used here should be sour and thick.
6. This dish should be eaten hot. If necessary grated coconut can be added to the butter milk and used.
References
Hindu Bhaga Sasthiram: Click Here
Hindu Compliance Body
The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body
to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.
Copyright
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