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

Following ingredients are required for making Pathar Somasi :

  • Peanuts – ½ padi
  • Fried poppy seeds – ¼ padi
  • Cardamom powder – ½ palam
  • Copra – 5 palam
  • Semolina – ½ padi
  • Ghee – 1 palam
  • Salt – ¼ rupee coin size
  • Brown sugar – 30 palam
  • Grind both peanuts and fried poppy seeds into a thin powder. Mix cardamom powder, dessicated coconut or copra 5 palam, brown sugar 30 palam in the groundnuts, khus khus mixture and grind again. This is called somasi kaja.
  • Knead wheat/semolina ½ padi and hardened ghee 1 palam by pouring water or milk. Set aside in a coated vessel for 15 minutes.
  • Grind the ghee 1/8 palam and salt in a grinding stone, mix the semolina kneaded above and turn it until it becomes soft like cotton.
  • Put unmelted ghee 5 palam and finely ground rice flour 5 palam in a coated vessel and knead it in a circular motion. This is called Saadi. Divide the semolina into 12 equal parts and keep it in a leaf and close it. Put ghee ½ veesai in a vessel and boil it. Take 2 balls of the semolina.
  • Make small papads out of it by pressing the balls flat. Take a little saadi and keep it on the papad and close this with another papad. Roll it lengthwise and cut it into four pieces. Make both the edges sharp and round it together and make papad shapes.
  • Keep the gaja 2 and ½ palam inside the papad, seal the edges with a wet cloth and press it with the thumb. Cut the excess portion with a cutter. Put the papad in the boiling ghee and pour the ghee on top of the papad. When it rises above turn it around. Repeat the process for the rest of the balls also.

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.