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

Thenkuzhal Murukku is a popular savory snack usually made for festivals especially for Diwali and Krishna Jayanthi. It’s a crispy and tasty snack made using rice flour and urad dal flour.

Murukku derives from the Tamil word for “twisted”, which refers to its shape. Murukku is typically made from rice flour and urad dal flour. Murukku is especially popular in the states of Karnataka (where it is called chakli), Tamil Nadu,
Kerala, Andhra Pradesh. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including Singapore, Fiji, and Malaysia.

Murukku is typically made from rice and urad dal flour. The flours are mixed with water, salt, chilli powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep fried in vegetable oil.

Depending on the region, there are several variations of the thenkuzhal murukku. Manukuppu Ma is the basic flour made out of lentils such as moong dal and chana dal along with rice and stored to make various types of murukkus.

Following ingredients are required for making Salted Cheedai :

  • Urad dal/black gram – veesam 1/16 padi
  • Rice – 1 padi
  • Crushed til/sesame seeds – 1 and ½ palam
  • Cumin seeds – 3/8 palam
  • Asafetida – 1/8 palam
  • Salt
  • Clean one padi rice and wash it well. Drain the water well. Grind it in the stone grinder. Remove the husk from the rice flour by sieving it. Fry urad dal and the rice husk separately until golden brown. Mix both in a vessel and grind it to flour.
  • Then mix it with the above stone ground rice flour. Add crushed sesame seeds, cumin seeds to the rice flour mixture. Dissolve asafoetida in water and mix it in the flour.
  • Add salt, crushed sesame, jeera and asafoetida. Add grated coconut 10 palam and knead it with enough water. Make small sized balls (slightly bigger than a pea size). Spread a cloth and keep all the balls separately without touching each other. Dry it in the air.
  • Fry 20 to 30 balls in ghee or oil until slightly red in color. Repeat this procedure for the rest of the flour 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.

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