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

Its main ingredient is strained or hung curds. To sweeten it sugar or jaggery is required.

Firmly set curds, made from full fat milk is ideal for this recipe. When the curd has set firmly, it is broken and placed in a muslin cloth bag and hung for about 8-10 hours till all the water (whey) drains out. What remains is a solid mass called chakka. The chakka is mixed thoroughly with ground sugar and cardamom. For added flavor, crushed nuts such as cashew nuts and pistachio is added to the shrikhand. Mango is a popular additive to shrikhand which is referred as amarakhand.

Following ingredients are required for making Srikandam (Shrikhand) :

  • Thick curds – ½ veesai
  • Brown sugar – ½ veesai
  • Saffron – ¼ rupee coin size
  • Cardamom powder – ¼ rupee coin size
  • Green edible camphor- veesam 1/16-rupee coin size
  • Boil the milk and ferment it. Tie the curds in a cloth and hang its edges. After a day, all the water will be drained from the curds. The curd becomes thick and tight. Take ½ veesai of these thick curds.
  • Take a coated tray and add brown sugar to it and mix it well. Take a wide mouthed vessel and tie it with a cloth. Put the curds on top of the cloth and press it in circular motion. The dirt from this will stand on top of the cloth. Remove the cloth. Dissolve saffron in milk and add cardamom powder. Edible green camphor can also be added. Mix this well with yogurt. This is called srikandam.

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.