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
If the North has pancakes or rotis made of wheat flour, the Southern equivalent of it is the adai or rotti. Made from a mix of ground rice and a variety of lentils, this mouthwatering dish is protein rich and a great alternative for the experimental vegan, transitioning from a non-veg lifestyle and constantly worrying about, “where do I get my proteins”
Given its high protein content, the must-add ingredients in adai are the pungent asafetida, ginger and cumin seeds, to enable easy digestion.
Unlike in the roti of the North, the ingredients for adai/rotti are washed thoroughly, dried in the sun and then coarsely ground into flour. The dough is prepared by boiling pure water and pouring it over the measured out flour followed by the seasoning that is also poured over it.
Primary ingredients are rice and a variety of lentils (dal) such as chana dal/Bengal gram dal, toor dal/pigeon pea, moong/mung beans, etc. Other essential ingredients are asafetida, cumin seeds/jeera, ginger to enable digestion. And, for seasoning red chilies/oil, ghee, mustard, grated coconut, black gram dal, etc. are typically used.
Ingredients:
Cracked Wheat or Wheat flour – ½ padi
Ghee – 1½ palam
Method:
1. This dish is usually made in Mumbai, Pune and Maharashtra.
2. Knead cracked wheat or wheat flour with ghee and milk. Make lemon sized balls out of the dough. Make rotis in a papad making block of wood. Refer to previous Rott recipe to make rotis. Put this in a pan and cook the rotis.
3. This is also kneaded with water instead of milk.
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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