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 – 3 veesam 3/16 padi

Green Chillies – 2 palam

Coriander Leaves – 1 palam

Salt – palam

Ginger – ½ palam

Asafoetida – 3 ku.a

Grated Coconut – 1½ palam

Lemon – 3

Ghee – 2 palam

Tamarind – ¾ palam

Red Chillies – palam

Coriander Seeds – ¼ palam

Cleaned Sesame Seeds – ½ palam

Ghee -½ palam

Red Chillies - palam

Mustard Seeds - palam

Asafoetida -2 ku.a

1. Soak pigeonpea in water for half an hour and drain the water after cleaning it thoroughly.

2. Mix green chillies, green coriander leaves, salt, ginger, asafoetida and grated coconut to the dal. Grind it well and squeeze the lemon into the pigeon pea mixture.

3. Flatten it to palm size and to the thickness of the finger. Steam cook it in the idli cooker by placing it in the banana leaf and applying ghee or oil on that leaf. Cut it into smaller pieces.

4. Boil ghee in an iron pan. Add the cut dal pieces and fry it well. Add tamarind to 1 padi water in a lead coated vessel and remove the seeds.

5. Add ½ palam salt to the tamarind pulp. Fry red chillies, coriander seeds, cleaned sesame seed. Fry these in ghee separately.

6. Then mix it and grind it smoothly and add it to the tamarind pulp. Boil it well and when it thickens, put the fried dal pieces and boil again.

7. Refer to recipe no. 22 method for seasoning. Dissolve asafoetida in 2-rupee coin size water and put 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.