MIDEA AND MY KITCHEN

MIDEA AND MY KITCHEN

Cooking is an integral part of my life, it makes me happy and I love to cook healthy meal for my family. My blog name is fuss free, keep it simple and keep it fuss free because I believe in simple and healthy life style. My cooking task is fuss free because I am using the helpers for my task; Midea makes my cooking fuss free. Cooking is divided in to two parts one is cutting chopping and another is cooking. Midea FOOD PROCESSOR simplify my task of cutting and chopping, I am using it every day  for making pesto, smoothie, whipping cream and grating the vegetables for salad. Very easy to use and fuss free.

For Cooking task I am using Multicooker and Microwave ; The stylish new Midea Microwave (AC042AHL) comes with convection and grill options as well. With 42 lts capacity provides wider space for the turntable to gold full size dinner plates and huge casseroles while ensuring the interior is always easy to clean. Powered with 1000 watts food is heated quickly and efficiently. Cook, bake, grill or just microwave the choice is yours and help is also available with 10 built in cooking menus to guide you as well. The microwave fits into my kitchen décor with a beautiful stainless steel body that makes it look elegant.

Come and watch me Live cooking at ADNEC, Abu Dhabi International Book Fair :

FRIDAY 28.04.2017 AT 5 O’ CLOCK and

SATURDAY 29.04.17 AT 10 O’ CLOCK

There are lots of surprises and give away, Please mark the dates and come to watch me live Healthy Cooking.

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DELONGHI AIR FRYER & ARABIC DESSERT UM ALI

DELONGHI AIR FRYER & ARABIC DESSERT UM ALI

Serve: 4-6

INGREDIENTS

6 Plain Croissants

½ cup Pistachio, coarsely chopped

½ cup Almonds, coarsely chopped

½ cup Raisins

¼ cup Coconut flakes

1 tbsp. Melted Butter

2 cups Warm Milk

½ cup Castor Sugar

1 ½ cups Whipped Cream

2 tbsp. Clotted Cream

Strawberries & raspberries for garnishing

Icing Sugar for dusting, optional

METHOD

Cut the Croissant in to big chunks or trimmed with scissors and place in the mixing bowl. Add butter and all the nuts. Toss well to mix.

Heat the milk with sugar till sugar dissolved.

Spread the layer of croissant mixture in the DeLonghi Air fryer. Pour the warm milk on the top of it. Set the fryer for medium high for 20 minutes. And cook for 10 minutes. By the time mix cream with clotted cream and pour on the Um Ali. Cook further for 10 minutes or till light golden brown. Serve warm with fresh fruits or nuts.

QUICK & SIMPLE VERMICILLI

QUICK & SIMPLE VERMICILLI
This dish is very simple and easy to cook, but good enough to fill the stomach. You can make this, to feed anytime hungry kids in less time without fuss. You can use your choice of vegetable or add any frozen vegetable to it, like boiled corn or peas.

INGREDIENTS-
1cup Vermicelli
2cup Water
1medium size Tomato chopped
1/2cup Carrot & French beans cubed & steamed
2tbsp. Tomato puree
2tsp. Oil
1tsp. Mustard seeds
2 whole red chilies
4-5 curry leaves
Salt to taste
METHOD-
1-Boil water in a pan with little salt and add vermicelli to it boil 2-3 minutes, remove.
2- Heat oil in a pan, add mustard seed & chilies to crackle, add curry leaves, carrot, French beans and chopped tomatoes. Cook for 2 minutes.
3-Add tomato puree and salt, mix well.
4- Add cooked vermicelli’s and mix it lightly. Serve Hot.

Lychee Yogurt Delight

LYCHEE YOGURT DELIGHT
LYCHEE YOGURT DELIGHT

LYCHEE YOGURT DELIGHT

INGREDIENTS-

4tbsp. Lychees, peeled, pitted & finely chopped

21/2 cups hung Yogurt (Greek Yogurt)

2tbsp. Fresh Cream

11/2cup sugar

1tsp. Cardamom powder

2tbsp. Pistachio nuts finely chopped

5-6 strands of Saffron soaked in 1tsp. warm milk.

METHOD-

Mix cream and yogurt in a bowl, add Sugar, cardamom powder, chopped pistachio and lychees. Whisk well and chill for 1or 2hours.Serve in a tall glasses and add soaked saffron on the top. Garnish with Lychee and Pistachio.

Seven secrets for making soups

spinachsoup

SEVEN SECRETS FOR MAKING SOUPS

1-Make it Healthy not Heavy

Soups are mostly water, don’t add too much butter or cream for texture, and use homemade stocks or fresh dairy products.

2- Add Aromatic Spices

Add Aroma by adding aromatic spices like cinnamon, nutmeg, mace, clove etc.

3-Salt in Layers –

Add salt less while cooking, taste before serving and add more if required.

4-Make it interesting by adding some Freshness –

Add a bit of something fresh right at the end like fresh herbs, fresh citrus juice, a dollop of cream or yogurt. A hit of something un-cooked and un-simmered will highlight the deep, delicious, melded flavors in the rest of the soup.

5Garnish like a Pro

Think beyond chopped parsley and freshly ground black pepper, although they both make great but the best soup garnishes offer a contrasting flavor or texture to both compliment and highlight the soup. Sometimes grated vegetable or micro herbs are also brilliant.

6-Use the right pan or pot

A large and heavy bottom pan is perfect for making soup. Powerful hand blender is also useful for mixing.

7-Boost up soup-

Add flex seeds or oats or grounded almonds for extra richness for soup. It may be tiny, but it’s mighty and full of Nutrition.

Cauliflower and Potatoes (Aloo Gobhi ki sabzi)

This is a traditional Indian dish that is cooked in almost every house and served with hot chappatis or else Rice and lentils. But you might be a little more familiar with it through the famous movie ‘Bend it like Beckham’. So try it and tell me whether it’s really easy or tough to please your mom!

Aloo fgobhi

Ingredients:

1 potato, peeled & cut into cubes
11/2 cup cauliflower floret
½ inch ginger
1black cardamom
½ tsp cumin seed
½ tsp turmeric powder
½ tsp coriander powder
½ tsp chili powder
½ tsp dry mango powder
Pinch garam masala powder
1tbs oil
Salt according to taste
Fresh chopped coriander for garnish

Method:

Peel, wash and cuts vegetable in salted water. Heat oil in a pan , add cumin seeds , black cardamom seeds and stir. Then add turmeric powder & chopped ginger. Stir & add washed & strained vegetable. Mix salt & cover with lid.

Let it cook for about five mins. on medium heat. Turn off theheat & let it remain covered for five mins. Mix well & heat again on slow fire .Check with a spoon if the potato becomes tender then add the rest of the ingredients. Stir & cook for another five minutes. Remove from fire serve in a bowl & garnish with chopped green coriander leaves,eat with bread.