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:
Flattened Rice – ½ padi
Lemon Juice – veesam 1/16 padi
Red Chillies – ¼ palam
Asafoetida – veesam 1/16 r.e
Fenugreek – ¼ palam
Salt – 1 palam
Turmeric Powder – 1/16 r.e
Chana Dal/Bengal Gram – veesam 1/16 padi
For seasoning:
Ghee – veesam 1/16 padi
Red Chillies – ¼ palam
Urad Dal – ½ palam
Mustard – ½ palam
Curry Leaves – ¼ r.e
Method:
1. Pound flattened rice to cracked rice consistency in a pounder. Soak it in water for some time. Fry red chillies, asafoetida and fenugreek in oil and powder it. Add powdered salt and turmeric powder to the lemon juice and mix it with the flattened rice.
2. Soak chana dal in water for some time and dry it in the shade. Fry this in little ghee and add it to the flattened rice. Refer to the seasoning recipe and use ghee, red chilli, urad dal, mustard, and curry leaves. Add the flattened rice to this seasoning and remove from
fire after 2 or 3 minutes to use. This dish can also be prepared without cracking the flattened rice in the pounder.
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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