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

Sukiyan (or sukhiyan or sugiyan) is a fritter food made by pulses with jaggery and maida flour. A popular food item in South Indian cuisines, it is generally eaten as a breakfast or a snack. All these items are formed into a small ball, and deep fried in edible oil. This snack is often found in small tea shops in Kerala and Tamil Nadu.

Basic ingredients for sukiyan are jaggery, grated coconut, green gram dal, and a flour to dip sukiyan in, to deep fry and an edible vegetable oil.

Sukiyan is prepared by cooking green gram in enough water. Water is drained out. Boiled Jaggery is mixed with grated coconut and this green gram. To this mixture cardamom powder, cumin powder and dried ginger powder. Small balls are made out of this mixture and kept aside. This is further covered with a mixture of refined flour, rice flour and a pinch of turmeric. Turmeric gives the yellow hue to this snack. This is then deep fried in a vegetable oil or a nut oil such as
sesame oil.

Following ingredients are required for making Coconut Poorna Sukiyan :

  • Grated coconut – 12 palam
  • Jaggery – 9 palam
  • Cardamom powder – ¼ palam
  • Put grated coconut in a pan and fry well. Powder jaggery and add to the fried coconut. When this thickens, remove from fire. Add powdered cardamom. Mix this well and mash. Make gooseberry sized balls and set aside.

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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