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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.

Chicken Moussaka

Posted by on Jun 9, 2013 in International, missions, NonVeg | 0 comments

Couple of months back,i borrowed a Greek cooking book from a friend of mine.As i was flipping through the book,i came across Moussaka.It has been in my to-make list for very very long time.So i finally decided to give it a try. Moussaka is type of Greek Lasagna,just to give you a visual.Pasta is replaced by thin eggplant slices.I grew up with eggplants,we call it ‘brinjal’ in Indian english.My mom prepared it many ways and i like them all.But here is a challange,i am the only one in a family who likes it.I knew,i was making this meal with complete anticipation of rejection and yes they picked out the eggplants and ate the meat.I served it with pasta. Looking back,there are couple of things,i would change about this dish,when i remake it.(not a matter of ‘if’) If you do not like eggplants at all,don’t make it. If you do dare make it, make sure, you slice the eggplants very very thin.I fall in this category 🙂 Do not be lazy about roasting the eggplant, like i was.It needs to be thin and well roasted.If you skip this step,it will be picked out and eggplants leaves water as it cooks,if it is not well roasted. Replace eggplant with zucchini,if you rather prefer. Lamb and beef are the choice of filling,i stayed with chicken.You can even make it vegetarian by adding chick peas.You take a pick. So,even if the dish wasn’t hit at our home,i will dare making it again with some adjustments.I think it is totally worth it. Our kids are accustomed to asking where the dish is from?We talked about prosperous Greek history.As well as present day of economic turmoil.We prayed for wise leader for Greece.We prayed that gospel takes strong root in the heart of the greek people.   You can use this recipe as guideline,it has step by step pictorial description.Mine is  adapted  from “The Complete Book of Greek Cooking”. PrintChicken Moussaka Ingredients2 Italian eggplants Salt Meat mixture 1 Lb ground chicken 1/2 onion 1 tablespoon tomato paste 1 (15 Oz) can of tomato Puree 1/4 tsp Oregano handful of fresh parsley and Basil Salt to taste 1/4 cup fresh breadcrumbs 2 egg whites White Sauce 2 Tablespoon butter 2 Tablespoon Flour 1-1/2 cups whole milk nutmeg 2 tablespoon freshly grated parmesan plus more for topping 2 egg yolks salt and pepper InstructionsSlice the Italian eggplants as thin as you can and sprinkle with salt. Let it sit for 20 mins.Wash the salt away. Meanwhile in a pot,add oil.Brown onion. Add chicken and cook it until it is no longer pink. Add tomato paste,tomato puree. Season it with salt,pepper and oregano. Let it cook for 15 mins.Take it out from the stove and let it sit for 15 mins. Meanwhile make white sauce. In a pot,add 2 tablespoon of butter and 2 tablespoon of flour. Stir it for 2-3 mins. Add milk,slowly and keep whisking the milk to flour butter mixture,as you add. Let it come to boil and simmer it down,until it is thick. Add parmesan cheese. Let it cool a bit. Ready to assmble Preheat oven to 350F Add breadcrumbs,parsley,basil and egg whites to cook down meat mixture. Add egg yolks to cool down white sauce. Spray the 9 by 9 baking dish. Layer eggplant...

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Peanut Butter Candy

Posted by on Jun 9, 2013 in Kids, missions, Snacks | 0 comments

Couple of morning back,as i walked by my kitchen counter,i noticed freshly opened peanut butter jar.I also noticed the tracks of small finger in  peanut butter.It was time to make peanut butter candy 🙂 Seems like Ugandan children like peanut just as much mine do. Not surprising knowing the fact that groundnut,as what peanut is called in Africa , is popular crop . Uganda has been in our mind for some time .We had the opportunity to watch  mwangaza  children choir on Resurrection Sunday at our church.Stellar performance. My daughter had the opportunity to briefly meet the sweet little girls who were part of this choir afterwards. So as we were making this candy, we were talking about that day. You should must use heaping help from your kids.Its a requirement.Mine had so much fun mixing and mesuring and rolling it into small candy balls.Of course followed by eating 🙂 It is super sweet and chewy. I keep it refrigerated so it stays that way. I used malted milk powder instead of regular milk powder, though I think wheat germs would have been healthier choice. After candy making, I showed my kids some of the African crafts.They chose to make African masks.   Thriving fun summer program does not have Uganda listed.It was not a problem for us though. We talked about the video we had watched during mwangaza choir which shows the immense need in the community.My daughter started off with reciting John 3:16 and we dwelt in John 3:17 from there on, followed by interactive questions such as ,’Why people do not know about Jesus?   One more thing,if you feel like midnight snacking,you may just have one of these sweet and chewy goodness..i am just saying 🙂 Recipe is from “The Multicultural Cookbook for Students”. PrintPeanut Butter Candy Ingredients1 cup peanut butter chunky or creamy(I used creamy) 1 cup honey,slightly warm 1-1/2 to 2 cups malted milk powder *1 cup finely shredded dry coconutInstructionsWarm honey in a glass bowl,just so it is easy to mix. Add peanut butter to it.Add malted milk powder gradually,just enough to roll it into stiff peanut balls with clean hands. Roll each peanut ball in coconut. Let it refrigerate for 30 mins or so. Enjoy.NotesI ground the dry shredded coconut,just so it is finer and adheres...

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Chana Masala(Choley)

Posted by on Jun 3, 2013 in Indian, missions | 1 comment

Couple of weeks back,i came across this very neat resource from Thriving family fun.I am planning on using this as we make international meal.Kids get to stamp the passport with the respective country stamp.Each stamp has a specific verse for the country.It is not meant for ‘cooking’ around the world per se  but this is one of the visual,I would be using to bring the world to our dinner table with gospel message. One of the most asked Indian dish by my friends is ‘chana masala’ or spiced chick peas curry.We called it ‘choley’ growing up and still do.Irony is,i was not too fond of ‘chole’ growing up.It was one of those special treat kind of dish.Not reserved for festive occasions but not the everyday dish either. Fast forward couple of years,actually lots of years and i have started liking this dish.No that would be wrong to say.I have come to love this dish.So i make it time to time.Looking at the thick rich gravy,my daughter first reaction was,”it is spicy”.You would think,after tasting my cooking,she must have gotten use to it.Not the case,i should say.My son has no problem trying it and asking for more.I had to convince Ms A to try and gladly she approved it.My hubby..hmm..has yet to join the ‘approval’ group and thats ok 🙂 I have tasted ‘chana masala’ served at Indian restaurant here.It is quite spicy hot for my palate.We didn’t make spicy back at my mom’s home and i don’t either at my home.You can adjust the spicy pepper to your taste or not add. I have seen ‘garam masala’ being used in this dish.My mom never used it.I think,the dish is good just by itself.It does not need the lift of ‘Garam masala’.It is just my personal preference.If you want to add,you can add touch of ‘garam masala’ on the top of your main spices. Back home,when my mom makes this dish,she uses dry garbanzo bean(chick peas),soak and boil to make it soft enough to cook with.I am thrilled that i have can version available here.I would recommend using the can garbanzo beans. You can eat chana masala  just as it is with squeeze of lemon juice or chopped onions.You can also make it a meal with rice/tortilla/paratha/poori etc to make it a meal.   Did you know that Coriander seeds are the seeds of Cilantro?In Hindi,we call the leaves ‘Dhaniya Patti’ or coriander leaves in Indian english .Chick peas are ‘Kabuli Chana’ in Hindi and Garbanzo beans here in US   As we were getting ready to eat our meal with Chana masala,i asked our kids who should and how should we pray for the people in India?My daughter immediately responded,we need to pray for ‘your’ family in India,{and her family too,silly girl :-)}.Our son added ,’and for Ms A,(our girl,we are sponsoring in India).My husband lead us into the prayer.Before we headed out to the bed.We did family devotion by reading India verse( Mark 16:15,Proverbs 3:5-6) from the passport stamp. PrintChana Masala(Choley) Ingredients2 cans (14 Oz)Garbanzo beans(chick peas) 1 Onion chopped 3 cloves garlic 1 can(10 Oz) Tomato 1 tablespoon Tomato paste(optional) 1 teaspoon grated ginger Handful of chopped cilantro Salt to taste Spices 2 Teaspoons Cumin seeds 4 Teaspoon Whole Coriander seeds 1 Bay leaf(optional) 1/4 Tespoon Turmeric(optional)...

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