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

Vadam (Sandige in Kannada) is a fried snack, popular in Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals.

Basic ingredients used to make vadams include pure water, rice/beaten rice, chilli powder mix (karapodi), asafoetida, salt. To this basic mix a variety of other items such as pulses, banana stem, etc. are added to make delicious and wide varieties of vadams or fries.

These ingredients are combined and ground to a coarse or fine paste, depending on the recipe, made into small balls or flat circles and then sun dried for a few days. The resulting vadams are stored in airtight containers for months or even years, to be used as and when required for meals or as snacks. The vadams are deep fried in oil, to be served as a snack or accompaniment to meals.

Following ingredients are required for making Mixed Vadagam :

  • Pure water
  • Nel pori
  • Aval
  • Muttai pori
  • Chopped Bannana stem
  • Grated pumpkin
  • Finely chopped Green Chilies
  • Chopped coriander leaves
  • Rubbed Sesame seed
  • Karapodi
  • Soak Nel pori ¼ padi, aval ¼ padi and muttai pori ¼ padi in water and drain the water completely.
  • Put the drained aval, nel pori and muttai pori in a tin coated vessel (eeyam pattirum). Add the remaining ingredients chopped banana stem, grated pumpkin, finely chopped green chillies, chopped coriander leaves, rubbed sesame seed and karapodi into the mixture in tin coated vessel and mix nicely. Now make balls gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely.
  • After the balls are completely dried, they can be consumed by frying it in ghee or oil.

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.