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(cooked) – 2 ladle full

Tamarind – 1½ palam

Salt – ½ palam

Castor Leaves – 12 palam

Colocasia – 12 palam

Red Chillies – ¼ palam

Coriander Seeds – ½ palam

Pepper – palam

Copra – 1 palam

Cleaned Sesame Seeds – ½ palam

Rice Flour – ½ palam

Ghee -1 palam

Red Chillies - palam

Mustard Seeds - palam

Asafoetida -2 ku.a

1. Add tamarind to 2 1/4 padis of water. Put this in a lead coated vessel and remove the seeds. Add salt and castor leaf. Adding castor leaf controls, the itching sensation caused by the root vegetables or tubers.

2. Add colocasia to the tamarind pulp along with the castor leaf and keep it on fire and boil well. After it is cooked, remove the tuber and wash it with water and remove the skin and cut it lengthwise.

3. By doing this, the itchiness of the tuber is removed. Mix 2 ladles full of boiled toor dal to the cooked tubers and close the lid.

4. Fry separately in ghee, red chillies, coriander seeds, pepper, copra, cleaned sesame seed. Grind it smoothly. Dissolve it in ¼ padi water and pour it in the curry.

5. Dissolve rice flour in little water and mix well. Add to the curry. Refer recipe no. 22 (seasoning recipe) method for seasoning.

6. Dissolve asafoetida in one-rupee coin size water and pour it in the curry.

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.