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 Sweet Poori :

  • White semolina – 6 palam
  • Butter – 4 palam
  • Brown sugar – 6 palam
  • Cardamom powder – ¼ palam
  • Green edible camphor – veesam 1/16-rupee coin size
  • Add water or milk to white semolina and knead well. Soak this for 30 minutes and grind it in a grinder. Keep 4 palam of butter near the grinder and grind the kneaded semolina. Then add the butter little by little until all the butter is used.
  • The flour will become soft like cotton. Take lemon sized balls and flatten it in the palm in round shape evenly. Then fry it in ghee until golden brown and turn the sides. Remove it in a sieve and set aside.
  • Powder and mix brown sugar, cardamom powder and green edible camphor. After removing the pooris, pat this powder on either sides and set aside. Repeat this procedure for the rest of the pooris 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.