Manasollasa
is a book of encyclopaedic nature in Sanskrit Language which deals about all
the essential things of royal people of the old era. The author is Somesvara
who ruled the Southern India in 12th century AD. He has explained about political issues,
governance, economics, architecture, astrology, zoology, food and its
preparations, amusements, perfumes, literature and music and dance in detail.
The structure of the book is of five volumes with
twenty chapters in each volume. Totally there are 100 chapters.
Meaning of Manasollasa:
It is termed with two words Manasa and Ullasa
which means the things that rejoice the mind.
Especially the fourth volume of this book is called “Bhartur
Upabhoga Karana” which means food and entertainment to the King (Bharta
= leader i.e, King; Upabhoga = Entertainment or enjoyment; Karana = reasons)
In this volume, the 13th chapter deals
about the varieties and preparations of food. At the end of the chapter, the
author insists that the particular food needs to be consumed in the particular season.
“Vasante Katu chaasneeyath Greeshme madhura
seethalam
Varshaasu cha thathaa kshaaram madhuram
saradhi smrutham
Hemanthe snigdham ushnam cha sisire
(a)pyushnam amlakam
Evam bhunjeetha yadh Bhoopo Annabhogas sa
kathyathe
In the spring season (Vasanta), one should
consume the hot food i.e prepared with chillies and peppers; in the summer
(Greeshma), sweet and cold food like fruits, Payasam tender coconut etc.; in
the rainy season (Varsha), the saltish and pungent food; in the autumn (Sarad),
food with pleasing sweet; in the winter (Hemanta), food with oil, hot and worm
and in the cold season (Sisira), food with sour, hot and worm.
Preparation of rice:
(Verses 1350 – 1357)
After having removed the husk of chaff of the paddy,
the rice should be soaked in the water for a while. Then the copper or mud-made
utensil is to be used for cooking rice. The ratio of the water and rice is 3:1
before cooking. By keeping on the stove or oven, the cooking vessel should be
covered the whitened cloth with weight or covering plate. In the stove or oven
the fire should be kept in the sim mode and maintained without smoke. When it
boils with bubbles one should check the perfection of the rice form and filter
the ferment with the help of cloth.
Preparation of Roti/Chappathi, Poori and
Poli: (Verses 1376 – 1392)
After getting the wheat flour from the grinding stone,
it should be refined with sieve, mix with ghee, salt and thick milk and is to
be pounded with hands by keeping the wooden vessel. Then it is to be made many with ball shape
and spread like a soft cloth with the rolling pin. Then it is to be put on the
frying pan and turn it by tongs. Then the cooked roti is to be taken from the
pan with a spatula before it turn into black.
The same method is to be practised for making Naan, Poori and Poli.
Preparation of Dosas(Dhosakas) and Vada:
(Verses 1393 – 1394)
Mixing the rice with Urud dhall and is to be soaked in
the water, and should grind it with water and make a thick liquid. In the next
day it is to be mixed with salt, Cumin and asafoetida powder and to be poured
on the frying pan in the circle shape.
Meanwhile little drops of oil to be applied around it when cooked.
Preparation of Idli and Vadagam: (Verses
1401 – 1410)
Mixing the rice with Urud dhall and is to be soaked in
the water, and should grind it with water and make a paste. In the next day it
is to be cooked as idlies. Then the
cooked idlis can be fried in the oil which is named by Gharikaas.