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

Pigeon Pea – ½ padi

Ghee – 1 palam

Turmeric Powder – palam

Red Chillies – palam

Coriander Seeds – ½ palam

Pepper – palam

Cumin Seeds – 1/16 palam

Fenugreek Seeds – palam

Grated Coconut – 2½ palam

Cloves – palam

Tamarind – 3 palam

Salt – 2¼ palam

Rice Flour – 1½ palam

For Seasoning :

Ghee – 1 palam

Red Chillies – ¼ palam

Mustard Seeds – ¼ palam

Asafoetida – 2 ku.a

1. Boil 4 Padis of water in a pot that has capacity to hold 6 paids. Add toor dal or pigeon pea, ghee, turmeric one by one and close the cover.

2. Fry red chillies in ghee or oil.

3. Fry coriander seeds, pepper, cumin seeds, fenugreek seeds, grated coconut, cloves (optional) separately in ghee or oil.

4. Add the fried chillies, mix well and grind it in the grinder. Dissolve tamarind in ¼ padi water and remove the seeds.

5. Add the ground mixture and the powdered salt to this and keep it on fire. After it boils, test the consistency of the curry.

6. If it is still watery, mix 1/8 padi water to rice flour. Dissolve it in water and pour it in the curry.

7. Then refer to recipe no. 22 to learn the seasoning method for seasoning. Dissolve asafoetida in water and pour it in the curry. Keep stirring.

8. After it boils, remove the vessel from fire.

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

HCS has the copyright of all its publications.  No part of these publications may be reproduced in any form without the prior permission in writing to HCS. This does not preclude the free use, in the course of implementing standard, of necessary details mentioned above. Enquiries related to copyrights to be addressed to KAILASA.