Today, hundreds of cookery books are available in the market. They contain various recipes. These books give no consideration to preserving and enhancing sattvikta in the food while cooking. Hindu culture stresses not only on the ingredients of diet being sattvik, but the process of cooking being sattvik too. These articles elaborates on various conducts such as how to sit on a cutter (a blade set obliquely on a stock for cutting vegetables), the vegetables should be cut to what size, why should Shri Annapurnadevi & Upasyadevata be remembered.
In the current era vessels made of various kinds of metalware are used for cooking and serving the food. Actually, at spiritual level there are benefits and harms depending on what kind of metal is used to make the vessels. In this article we will understand the same.
Various types of fuels are used in the kitchen to cook food. Like – coal, wood, kerosene, petroleum gas. In this article today we will see the special characteristics of these fuels and how these fuels work.
Let us see the precautions required to be taken at the physical level, psychological and at the spiritual level while the food is actually being cooked.
In the earlier times, women would sit near a chulha (An indigenous stove that uses firewood) to prepare food. The contact with the fire that was kindled in the chulha would purify their body.
Kitchen should be clean and well-lit. Only where there is cleanliness and tidiness, Shri Annapurnadevi and God reside there. Also, it is essential to maintain sattvikta in the kitchen so that cooking can be sattvik. Some measures to be followed are given in this article.
In today’s modern times there are various gadgets available for cooking, like pressure cooker, microwave oven etc. In the earlier times, food used to be cooked on a low flame. Benefits of such cooking are given ahead.
We all cook vegetables every day. Do we ever introspect before cutting the vegetables as to how we should cut them so the food prepared with them is sattvik ! Let us learn the rules related to vegetables.
Grains, pulses and vegetables have most important place in our kitchen. With their use; Sattvikta can be increased in our kitchen. We will learn some fundamental ingredients of food. After understanding them and by putting them into practice, we will definitely be benefitted by their sattvikta
