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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.

A Compassionate Meal – Kolhapuri Tambda Chicken

Posted by on Feb 13, 2013 in missions, NonVeg | 2 comments

I was telling you earlier about our compassionate meal.We make the meal from the state where our girl,we are sponsoring in,is living.It is also one of our way to remember her and let our family connect with her. So in an effort to do so,i prepared chicken  Kolhapuri .Now, Kolhapur is a name of city in a state of Maharashtra.It is famous for the  footwear around the world.If you ever visit India,you have to get some “Kolhapuri sandles” 🙂 I have spent a month or longer in Maharashtra more then a decade ago and i  hardly recall eating non-veg meal.I get the impression that Marathi meal is very simply prepared.As i was researching i found out  Tambda means red.So the dish is suppose to be red in color.It is generally prepared using mutton. Dish is also spicy hot.Color red comes from the native chili pepper used in prepping this dish. Marathi also use peanut oil.Its called groundnut in Indian english.Which imparts red color.My dish was rather yellow but i am sticking with the name.I added paprika,cayenne pepper and mace later. Marathi cuisine uses coconut in spice mix or coconut milk in gravy based dishes.Of course,their coconut milk does not comes from a can. This dish has unique blend of spices.I hardly use poppy seeds in cooking.I used black but white is preferable. PrintKolhapuri Tambda Chicken Ingredients3 chicken breast 6-7 cloves of garlic 1 teaspoon grated Ginger 1/4 teaspoon Turmeric salt to taste 1/4 cup coconut milk Spices to ground 1 Tablespoon coconut flakes 1 tsp cumin 1/4 tsp Fenugreek seeds 2 tsp Coriander seeds 1 tsp seasme seeds 1 tsp black peppercorn seeds 3 Cardamoms 3 Cloves Other spices pinch of asafoetida 1/4 tsp mace 1 tsp Cayenne pepper 2 tablespoon paprika Paste 1 2 medium Onions 1 tablespoon Poppy seeds(white preferable) Paste 2 2 medium Tomatos 1 bunch of Cilantro InstructionsCut the chicken breast in cubes. Marinade this in garlic ,ginger,some salt and turmeric for at least an hour. Grind the onion and poppy seeds together. Grind tomatoes and cilantro,keep it aside. Grind the spices listed under ground spices. In a pan,heat oil. Add the marinade piece of chicken and brown it. Once brown,take it out in a plate. In a same pan,add onion and poppy seeds and cook it until its brown. Add the ground spices.Add the additional spices to it as well. Add the ground chicken back.Add tomato and cilantro paste. Add coconut milk and simmer it down until chicken is done. Serve it hot with...

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Red-Red Stew

Posted by on Jan 2, 2013 in Legume, missions | 2 comments

If you are puzzled to see the title of the post.Puzzle no more.I will explain it to you shortly :-). So let me ask you,How did you spend the first day of the year?Is there a New Year tradition you grew up with? I was thinking about it .Tradition which i remember growing up we had on New Year day was to go picnic-ing somewhere with friends /family.It is very much of an Indian tradition or at least in the part that i grew up at.I ABSOLUTELY LOVED it.Sometime we will get together with other family,gather the paraphernalia to cook by some river or a park and eat and enjoy the rest of the day.Sometime,I just went to some friend’s house and did pseudo potluck sort of picnic lunch.I remember my girl friends and moments we shared like that back then.It was NICE,REALLY NICE. I was talking to my mom other day and asked if people still do it that way and she said,it has been kicked up a notch,all park and scenic places are crowded ,hotels are booked in advance for this Jan 1st,picnic day.I feel the popularity of ‘celebrating’ new year by mingling with family  and friends takes strong center stage in India then i have experienced here.Celebratory emotions and intensity which prevails during new year in the form of sending cards  and greeting’Happy New Year’ to each other has resemblance of  saying ‘Merry Christmas’ and sending Christmas Cards around Christmas time here.I didn’t quite understand when i was new to US that why people don’t greet ‘Happy new year’ as vigorously as they do in India.  My guess is,it is because,most Indian festivals are over by mid Nov.Though Christmas is celebrated,it does not ring in the heart of very Hindu country of India.So Jan 1st,starts the beginning of celebration for the year. So this year,hubby and I decided to take an hour trip down to visit my in-laws and spend the day at the ranch.And let our kids run wild in the field.We are fascinated by hay bales and we get mesmerized by the sound of passing train and did we experienced both or what? I know we are half the post and you are thinking,when is she going to tell us about the dish? Well,as i was researching the food around the world,i came across this beans stew from Ghana ,which is served with spicy plantain fry.So it was sitting in the back of my head.Then recently,we heard about a missionary friend,who is battling some very tough circumstances in Africa,as trying to spread the Gospel there.So she has been in my mind a lot lately too.Then new year came and i remember couple of years back my mother-in-law telling me about the tradition this part of the country has to eat black eyed peas with cornbread.Are you getting the connection now?Its not a mystery,is it? Though i don’t buy on the good luck charm of eating black eyed peas on new years day but i thought,it fits perfect in my menu plan.African dish i was telling you about is traditional dish of Ghana. It is black eyed peas cooked in Red palm oil with spicy chili and tomatoes,which gives this dish the distinct red -color.Now you know why it is called ‘red-red stew’. Smoked fish or shrimp paste is  the...

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Doro Wat

Posted by on Dec 11, 2012 in missions, NonVeg | 0 comments

As the each day of anticipation pass by and we get closer to celebrating the birth of our Savior Jesus Christ.I see some stark differences in how i am approaching this Christmas.I want to say,i have matured a little,gained bit of new insight about the reason for the season ,learnt a little.As a result,we have started few things and hoping that it sticks with us long enough to become tradition.   One of the great idea,i came across from Jessalyn,who blogs at desiringvirtue,one of my Favorite blog.She wraps each book ,carefully chosen,Christ centered Christmas book meticulously and let her kids open one book every day,leading to Christmas.I instantly fell in love with this idea.However,i know i am not as meticulous as Jessalyn,though i did entertained the idea of two little hands tearing wrapping paper and opening book each day excitedly in my imagination. We don’t have 25 distinct Christ centered Christmas books.So i am supplementing from the library.I decided us to read two kinds of book.One,must read Christ centered  book.Second,a book about Christmas around the world,historical – cultural overview and some traditional Christmas stories,not on everyday basis like the first kind but as and when basis.I didn’t wrap the books.Why?Now the moment of truth,i  don’t enjoy ‘wrapping’ gifts/boxes.I am  impatient and sloppy that way. So i stumbled upon Ethiopia.Did you know that Ethiopia is one of two African countries which has never been colonized ?I found out some interesting facts about Christmas in Ethiopia. Ethiopian orthodox Christians follow Julian Calendar.So they celebrate Christmas on Jan 7th and not on Dec 25th like we do. Christmas is called ‘Ganna’ ,marking the birth of Christ,called ‘Leddat’.It is traditional for men to wear white ‘Shamma’ on Christmas.As they enter the church,they are given candle. Ethiopians fast on Christmas Eve and refrain from eating meat,dairy etc. Legend has it that the wise men traveled through Ethiopia,bringing gift to baby Jesus. Gift giving on Christmas is not the part of the Ethiopian Christmas tradition. When i found out about the most popular Ethiopian Christmas meal,“Doro Wot”,It  sounded all too familiar to Indian cuisine with the exception of Injera.Ethiopians eat spicey stew made out of chicken (Doro Wat) or other meat,scooped out with spongy Injera bread,no spoon and fork needed and homemade wine.Yes,that sounds very hardcore Indian to me with the exception of wine. Ethiopian cooking is hinged on the spicy concoction of  clarified butter  called “Nit’ir Qibe“.Clarified butter or Ghee  as i have known is something,i am all too familiar with growing up.And yes,just a touch of  simple “ghee” is sure to lift any food.I happen to have Ghee in my fridge,so i didn’t take the trouble of clarifying my butter using unsalted block of butter,we get here in grocery store.I adapted  the recipe from here. Omitted the wine and used just plain water,didn’t had stock. To keep the heat tamed,i did not add cayenne pepper at all.Paprika,white peppercorn in Berbere made up the balance for us.  I added tomatoes to it,just so it has familiar texture to it.Traditionally Doro wat is cooked slowly with NO tomatoes and  in lots of onion and is VERY SPICY.  I didn’t make “Injera” obviously ,so on the first day we had it with Indian Paratha.For next day leftover,i prepared Jollof rice.We liked it better with rice ! We talked about what we know about Christmas in Ethiopia and prayed for the people before we cleaned our plate with additional...

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