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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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What does Missional cooking means to me?

Mission : Make the gospel of Christ known to whom it is unknown.

Where is the mission field? Everywhere that you can walk.

With Food ? Yes,since it is a common denominator  among all of us to survive in this world.

How : It is a constant quest to me.Let me start with what it is not.It is not the food in itself which makes the cooking missional.Thought process which goes behind the dish from planing to execution is what makes it so.Chain of thoughts:

  • Be a dinner table missionary.Click the link to read all about it.
  • There are some 200 plus countries in the world.Will i ever be able to eat the food from each one of these country?I do not know.
  • Will i ever be able to visit even 1/8th of these countries,again i do not know.
  • Can  I at least PRAY for the unreached?In each of these countries?We sure can.Don’t you?
  • How can i reach the unreached?One neighborhood to another,region by region,country by country.I am figuring it out.

I can not do it all  alone but we all can,if we are intentional about glorying the gospel of Christ in whatever that we do,even if it just plain old cooking.

Algerian Fruit Medley (Chalda Fakya)

Posted by on Oct 23, 2013 in Fruits, missions, Salad | 93 comments

We are in the second ‘A’ country and it is: Algeria. Yay!! This country has been in mind lately.Thanks to Noel Piper talking about Lilias Trotter in her book “Faithful Women and their Extraordinary God.” As I continue to research on Algeria, one people group which I never knew until know is sticking out to me: Berbers of Algeria. ‘Berbers’, this name was given by early Romans who came to the country centuries ago, to the native Algerians of that time. Berbers have been historically nomads and preferred themselves to be called “Imazighen” (Free people).Islam is the religion of the land however Christianity had blossomed here centuries ago. Berbers have identified themselves with Islam, old rooted tradition as well as Christianity over the time. Many Kabyle Berbers are seeking Christ today. Pray that Christ will reveal Himself to Kabyle Berbers. Pray that Bible will be accessible to them in their language. Pray those evangelists who are reaching to this people group will be strengthening. As i was looking for the food of this country,i came across the fruit salad.I learnt that in most Algerian homes, eating fresh fruit after the meal is very common.Fruit bowl is placed at the dinner table.It is customary for  each person sitting on the table to peel their fruit and eat.So we started our Algerian tour with refreshing fruit bowl ! What makes this fruit salad “Algerian” fruit salad ? Algerians prefers aromatic fruit salad with touch of cinnamon and vanilla 🙂  Original recipe idea  from : Holidays of the Wold Cookbook for students ..And if you are like me,you can top it with dollop of whipped cream to take it to heavenly level 🙂 PrintAlgerian Fruit Medley (Chalda Fakya) IngredientsFruits *1/2 honeydew 5-6 mandarin oranges 1 cup strawberries 1 Apple 1 banana Aromatic mix 1/2 Teaspoon Cinnamon 1/2 Teaspoon Vanilla 2 Tablespoon Sugar 1/3 cup Orange Juice Juice of 1 Lemon InstructionsWash and cut the fruits in bite size pieces. In a separate small bowl, mix the aromatic ingredients. Pour the aromatic mix to fruit bowl. Toss it gently and let it refrigerate for at least 30 mins. Enjoy !Notes*You can use other melons...

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Sheer Pira

Posted by on Oct 21, 2013 in Dessert, missions | 0 comments

Last week i found out that Muslims around the world celebrated the Eid -ul-Zuha.I grew up in Hindu-Muslim community in India.Schools are out on this day there.I had the opportunity to witness the festivity growing up. My prayer through this : May the people worship one true god,The Lord. ‘Bakreed’ is the term that I am familiar with.Literally means “Bakra Eid” .”Bakra” meaning goat.On this day, Muslim faithful sacrifice the animal.One third of the meat is kept for the family, one third is distributed among family and friends and one third is given to the poor. So I decided to close out our Afghanistan tour on sweet note.Though “Firni” (thick milk pudding)is the most popular dessert of Afghanistan,I chose a candy like dessert  called “Sheer Pira”. Sheer Pira is very sweet cardmom scented candy like milk dessert, hard and chewy at the same time. Traditionally it is made with whole cream milk powder.All I could find was non-fat milk powder in my grocery store, so that’s what i used. Syrup is the part which requires time and attention.Also once the syrup is ready, mixing the milk powder and spreading it out in a sheet,needs to happen quickly,since it starts hardening as it cools. It is probably too sweet and hard for us.Our children took couple of bites of it.Too hard for them.For me, aroma of cardamom in every bite is defining. Original recipe idea : Afghan Kitchen Arts PrintSheer Pira Ingredients4 cups milk powder 2 cups water 2 cups sugar 1 teaspoon cardamom powder 1/4 cup crushed pistachios + 1/4 cup more for topping 1/4 cup silvered almonds InstructionsMake the syrup by cooking sugar and water at medium heat. While syrup is cooking,mix milk powder,cardamom powder,pistachios and almonds in a bowl. Prepare a tray or sheet lined with parchment paper. When syrup starts to thicken,it is done. At this point,turn the heat off. Add the milk powder to the mixture and mix it well. Spread the mix to the parchment paper lined sheet using spatula in a 1/4 inch layer. Top it with remaining 1/4 cup of pistachios. Cut it in diamond shape. Let it chill in refrigerator for 30 mins at least....

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Banjan Borani

Posted by on Oct 16, 2013 in missions | 0 comments

Sitting in a cozy corner of my home as i enjoy the sound of rain and cool morning,i go over the list of prayer and challenges for Afghanistan from Operation World.I look into the pictures and couldn’t help but  wonder how does rain feel like there?Is it cozy or uncomfortable? People of Afghanistan are facing  many challenges from recovery to rebuilding .To the very least you and i can do is to pray for the wisdom and courage among many other things for them.May we intercede for them. {Insert the name of the country,as you pray this prayer} Now this recipe which i am going to share with you, i made it as a side dish to go with Kitchadi,a comfort food,when i had sore throat couple days back. It is a layered dish of eggplant and bell pepper,topped with tomatoes and served with the spoonful drizzle of yogurt sauce. Eggplants or bell peppers can be fried or baked or grilled.I simply sauted it one after another.If you are going the baking route,you can bake the veggies on a cookie sheet and layer it in end in a casserole dish. I used Italian eggplants and peeled the thick skin off.If you are using the Chinese eggplants,you don’t need to. Many people season the eggplants with salt in the beginning and let it sit.It is suppose to take the bitterness away.I always skip this step.   Recipe Idea : AfghanCooking PrintBanjan Borani Ingredients1 Italian Eggplant 1 Red Bell pepper 3-4 Roma tomatoes 4-5 cloves of garlic crushed 1/4 Teaspoon Turmeric 1/2 Teaspoon Paprika Pepper to taste Salt to taste Oil Yogurt Sauce Mix 3/4 cup thick yogurt,salt,crushed garlic and fresh mint leaves.InstructionsPeel the eggplant and slice it in half then slice each half in thin circles. Don't crowd the pan,do it in batches,if you need to. Slice the red bell pepper thinly. In a pan,add oil,just enough to saute the eggplant,not cooked all the way.Season it with salt. Take the eggplants out. In a same pan,add red bell pepper and saute it lightly. Take the bell pepper out. In the same pan,add more oil,if you need to. Add garlic and tomatoes.Season it with salt,pepper,paprika,turmeric. Cook it half the way.Take it out. At this point,in the same pan,layer the half way cooked eggplants to the pan. Top it with bell pepper cooked earlier. Top it with tomatoes cooked earlier. Cook it covered for 15-20 mins at medium heat. To serve Spread a layer of yogurt sauce on the plate. Add the cooked eggplant-pepper-tomato mixture. Drizzle the yogurt sauce at the top with spoon. Serve it with Pita bread. 3.1

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