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 Gaja Mandigai :
- Brown sugar – ½ veesai
- Wheat flour -2 and ½ palam
- Cardamom powder – one rupee coin size
- Poppy seeds – 2 palam
- Saffron – ¼ rupee coin size
- Gingelly oil – 1 palam
- Make gaja before making this item. Mix a spoonful of saffron in ghee. Press and mix well in the hand. Mix all other ingredients like brown sugar, wheat flour, white cardamom powder, poppy seeds, saffron. Put this in a coated vessel and add solid ghee in it and knead well. Press it with the palm of the hand and knead smoothly. This is called mandigai gaja.
- Knead semolina ½ padi, wheat flour 2 and ½ palam and salt ¼ rupee coin size loosely. Sprinkle salt water if the flour is tight. Soak this for one hour. Put rice flour 2 palam and sesame oil 2 and ½ palam in a coated vessel and press it with the palm of your hand. Make this frothy and apply it intermittently in the semolina mixture.
- Put the gingelly oil 1 palam in a tray and put the semolina mixture and close it with a wet cloth. Take another tray and put the rice flour 1 padi into it. Make 20 equal balls out of the semolina mixture. Sprinkle rice flour on top of it and keep it in the wet cloth covered.
- Make 10 equal balls of mandigai gaja. Take a semolina ball and keep it in the palm of the hand. Press it and place the gaja ball on it. Place another rava ball on it and seal the edges of the rava ball. Hide the gaja inside the ball. Smear rice flour on top of the wooden block and place the balls on it. Smear more rice on it.
- Keep this on a papad making block of wood and sprinkle rice flour on top of it. Make papad one fore hand size measurement (muzham). Spread it on top of the earthen pot. The earthen pot has to be on fire. When it rises above turn the mandigai. After it becomes hot, seal the edges and fold it like a pillow. Repeat this for the rest of the balls.
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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