Yes it’s possible … in an IFB Microwave Oven!

With its super-moist texture, buttery banana and brown sugar flavors, try this quick banana bread recipe in your microwave oven.

Prep time: 15 mins

Baking time: 35 mins

Servings: 4 portions

Ingredients

• 3 ripe bananas, peeled & mashed
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 1 cup brown sugar 
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1.5 cups of all-purpose flour

Preparation:

1. Preheat the microwave oven on convection mode at 180°C, and grease a loaf tin.

2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the brown sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Pour the batter into your prepared loaf pan. Bake for 35 mins at 180°C, or until a toothpick inserted into the center comes out clean.

5. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve.

Yes it’s possible … in an IFB Microwave Oven!

It’s Bread week! And we have an interesting recipe for you to try out in your microwave oven.

Prep time: 01 hour

Bake time: 25 mins

Servings: 04 portions

Ingredients:

• 250 gm all purpose flour
• 10 gm active dry yeast
• 10 gms  regular salt
• 5 tbsp olive oil, plus extra for the tin and to serve
• 2 tsp flaky sea salt
• ¼ small bunch of rosemary, sprigs picked
• 2 tbsp browned garlic
• 2 tbsp slice black olives
• 30 gms sundried tomatoes halves
• 4 sprigs fresh basil

For filling :

• 04 – 05 nos. any cream cheese
• 100 gms caramelized Onions
• 50 gms cheese spread

Preparation:

1. Add flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial separation prevents the salt from killing the yeast.

2. Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough.

3. Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a muslin and leave to rest for 1 hr until doubled in size.

4. Oil a rectangle, shallow tin (25 x 35cm). Transfer the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.

5. Pre-heat the microwave oven on convection mode at 180*C. Press your fingers into the dough to make shallow cavity or dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary, garlic, sundried tomatoes, basil, and black olives into the dimples in the dough.

6. Bake for 25 mins until golden at 180*C. When the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil.

For assembly:

1. Mix cream cheese, cheese spread and caramelized onions together place this filling aside.

2. Once the focaccia is completely cooled, slit it horizontally and stuff with the above filling.

3. Cut the focaccia slab into small pieces and serve.  

Yes it’s possible … in an IFB Microwave Oven!

It’s Bread Week and we have an interesting recipe for you! Try this easy microwave oven recipe for Baguette cream cheese sandwich.

Prep time: 1 hr

Bake time: 20 mins

Servings: 4 portions

Ingredients:

For Baguette:

• 120 gms all purpose flour
• 5 gms yeast
• 5 gms salt
• 5 gms sugar
• 5 gms olive oil
• 75 ml lukewarm water

For sandwich filling:

• 50 gms cream cheese
• 50 gms plain cheese spread
• 10 slices of tomatoes
• 10 slices of cucumber
• A few romaine lettuce
• Salt and pepper powder for seasoning

Preparation:

For Baguette:

1. In a clean glass bowl add all the ingredients for the baguette and knead for 15 mins until it forms a soft dough.

2. Let the dough rest for 35 mins.  Now knead once again for 05 mins and shape it into an elongated loaf.

3. Pre heat the microwave oven at 180*C on convection mode. In the baking tray sprinkle some all purpose flour and gently place the bread for resting for 30 mins in a warm place.

4. Once the bread has doubled its size, give 3 diagonal slits on the top surface of the bread with a sharp knife. Now place the bread tray on low rack in the oven for baking at 180*C for 20 mins. Once done apply olive oil and let the bread rest for 10 mins.

For assembling the sandwich:

1. Once cooled completely, slit the baguette with a knife and apply olive oil, spread cheese spread and both sides.

2. Place the lettuce leaves, cream cheese, sliced veggies, seasoning.

3. Cut the baguette sandwich into 2 pieces, wrap with butter paper and serve instantly with ketchup and fries.

Yes it’s possible … in an IFB Microwave Oven!

Try this quick recipe for Chocolate Fudge in a mug to surprise your valentine this year!

Mug Size: 250 ml

Serves: 1

Cooking time: 1 minute

Ingredients:

• 1 tbsp chopped dark chocolate
• 3 tbsp All-purpose flour
• 2 tbsp cocoa powder
• 1/4 tsp baking powder
• A pinch of baking soda
• 3 tbsp condensed milk
• 4 tbsp milk
• A few drops of vanilla essence

Preparation:

1.Combine the plain flour, cocoa powder, baking powder and baking soda in a microwave safe mug and mix well using a fork.

2.Add the condensed milk, milk and vanilla essence and mix well using a fork till no lumps remain.

3.Add the dark chocolate, mix gently and microwave on high for 2 minutes. Serve immediately.

Yes it’s possible … in an IFB Microwave Oven!

Try this quick recipe for Mug Cheesecake to surprise your valentine this year!

Mug Size: 250 ml

Serves: 1

Cooking time: 1 minute

Ingredients:

• 75 gm cream cheese (room temp)
• 150 gm sour cream / hung curd
• ½ tsp vanilla extract
• 1 egg white (slightly beaten)
• 1tbsp refined flour
• Few sprinkles
• 2 nos. oat biscuits

Preparation:

1.In a bowl, whisk together cream cheese, curd, vanilla, sugar, egg whites (veg option: condensed milk) and flour until light and fluffy.

2.In a mug, sprinkle a layer of cookie crumbs in the bottom of the mug to make the cheesecake base.

3.Pour in the cheesecake mixture on top.

4.Microwave for 1 minute on 100% micro power, remove it and cool it to room temperature and place in the refrigerator.

5.Serve chilled with some whipped cream on top with sprinkles.

Yes it’s possible…in an IFB Microwave Oven!

Try this quick recipe for Mug Cheesecake to surprise your valentine this year!

Mug size: 250 ml

Serves: 1

Cooking Time: 1 minute

Ingredients:

• 75 gm cream cheese (room temp)
• 150 gm sour cream / hung curd
• ½ tsp vanilla extract
• 1 egg white (slightly beaten)
• 1tbsp refined flour
• Few sprinkles
• 2 nos. oat biscuits

Preparation:

1.In a bowl, whisk together cream cheese, curd, vanilla, sugar, egg whites (veg option: condensed milk) and flour until light and fluffy.

2.In a mug, sprinkle a layer of cookie crumbs in the bottom of the mug to make the cheesecake base.

3.Pour in the cheesecake mixture on top.

4.Microwave for 1 minute on 100% micro power, remove it and cool it to room temperature and place in the refrigerator.

5.Serve chilled with some whipped cream on top with sprinkles.

Yes it’s possible…in an IFB Microwave Oven!

Wish to make your Valentine’s Day a little more special? Try this super easy and fun microwave oven recipe for Crème Brulèe.

Prep time: 30 mins

Cook time: 38 mins

Servings: 4 portions

Ingredients:

• 6 egg yolks
• 6 tbsps castor sugar
• ½ tsp vanilla extract
• 2½ cups heavy cream
• 2 tbsps brown sugar

Preprations:

1. Beat egg yolks, 4 tablespoons castor sugar and vanilla extract in a mixing bowl until mixed well.

2. Pour cream into a microwave safe glass bowl and heat with 60% micro power level for 2 mins until it almost comes to a boil. Stir cream into the egg yolk mixture; mix until combined.

3. Pour cream mixture into microwave safe glass bowl. Heat for 3 mins at 100% micro power level while stirring with a gap of 30 seconds until mixture lightly coats the back of a spoon.

4. Preheat microwave oven on convection mode at 160°C.

5. Now pour the thickened custard inside the ramekin molds and bake in preheated oven at 160°C for 30 minutes on a low rack with water in the magic tawa.

6. Remove from the oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.

7. In a small bowl combine remaining 2 tbsp castor sugar and brown sugar. Sift this mixture evenly over custard.

8. Place sugar topped custard inside the microwave oven and heat at 190°C for 3 mins until the sugar melts and caramelizes on top. Remove from heat and allow to cool.

9. Refrigerate until custard and the sugar crust is set again.

Preparation time: 45 mins

Cooking time: 54 mins

Servings: 02 nos

Ingredients:

For Pizza sauce:

• 2 tbsp extra virgin olive oil
• 350 ml tomato puree
• 3 medium-sized tomatoes (chopped)
• 3 garlic cloves (chopped)
• 1 small onion (finely chopped)
• ½ tsp sugar
• salt to taste
• ½ tsp oregano & basil each

For toppings:

• 1 Tablespoon olive oil
• 2 cloves roasted garlic, finely chopped
• 200 gms mozzarella cheese, sliced into 1/2 inch thick pieces
• 2 plum tomatoes, sliced (or any tomato you like)
• Handful of fresh basil
• Fresh ground black pepper, to taste

For the pizza dough :

• 120 gms All-purpose flour
• 05 gms yeast
• 05 gms salt
• 05 gms sugar
• 05 gms Olive oil
• 75 ml lukewarm water

Instruction:

For the pizza base:

In a glass bowl mix all ingredients and knead in a soft dough. And allow it to rest for approx 30 mins on ferment mode. When almost double the size, knead well. Now divide into 02 portions and roll out 01 portion into 18 cm diameter. Allow the base to rest for another 02 mins in the ferment mode.

For the sauce:

In a microwave safe glass bowl add the olive oil along with onions and garlic. Heat this mixture for 03 mins at 100% micro power level. Now add the balance ingredients. And continue cooking for 04 mins at 100% micro power level. Adjust the seasoning well.

For assembling:

Preheat the microwave oven by selecting convection mode at 180*C. In a metal pan or magic tawa place the uncooked pizza base gently. Dock it with a fork. Now gently fold the edges this will help to hold the sauce and toppings. Spread the sauce evenly and arrange the cheese over it. Place the sliced tomatoes and basil leaves on the pizza. Bake the pizza, in preheated oven at 180*C for 15 mins.

Serve hot.

Yes it’s possible … in an IFB Microwave Oven!

Nothing could beat the classic Mac and Cheese on International Cheese Day! Try its easy microwave oven recipe.

Preparation time: 30 min

Cooking time: 21 min

Servings: 4 portions

Ingredients:

• 1½ cups Macaroni pasta
• 3 tbsp olive oil
• 3 tbsp all purpose flour
• 2 cups milk 
• ½ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheese, like sharp cheddar and Swiss

Preparation:

1. Select convection mode and preheat the microwave oven at 180°C.

2. Boil water in a microwave-safe glass bowl for 4 min at 100% micropower. Add pasta and continue cooking for 4 min till it is cooked partially.

3. Drain pasta, mix olive oil and place aside.

4. In a glass bowl, add olive oil and heat at 100% micropower for 3 min.

5. Add the flour and stir over medium heat until the mixture is lightly browned; continue cooking at 100% micropower for 1 min.

6. Add the milk and whisk to remove any lumps and add salt and pepper.

7. Cook the mixture for 3 min at 100% micropower till sauce thickens.

8. Stir in the cheese and whisk until smooth and melted. Add drained pasta in the cheesy sauce.

9. Transfer the mixture to a shallow tin or ceramic pie dish. Bake at 180°C for 6 min on convection mode till the top browns lightly.

Yes it’s possible … in an IFB Microwave Oven!

This South Indian savoury-spicy dish is perfect to go with Pongal celebrations and is easy to cook using this microwave oven recipe for Ven Pongal.

Preparation time: 40 min             

Cooking time: 30 min                     

Servings: 4 portions

Ingredients:

• 1 cup raw rice (sona masuri)
• ½-1 cup split moong dal
• 4 cups water

For tempering:

• 2 tbsp ghee
• 1 tbsp oil
• 2 tbsp broken cashew nuts
• 1 tsp minced ginger
• 1 tsp pepper
• 2 tsp cumin seeds
• 2 green chillies, chopped
• 1 sprig curry leaf
• 1 tsp salt

Preparation:

1. Soak rice in water. Take split moong dal and dry roast it in a microwave-safe bowl for 6 min at 100% micropower. 

2. Now cook the dal and rice together in a glass bowl with 4 cups of water for 15 min at 100% micropower.

3. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.

4. In another glass bowl, heat ghee and oil for 2 min at 100% micropower. Add in the broken cashew nuts, ginger, curry leaf and green chillies; heat this mixture for 2 min at 100% micropower. Once the nuts are roasted, add the pepper-cumin mixture and heat for 2 min at 100% micropower.

5. Add the cooked rice-dal mixture and salt. Mix everything to combine, cook for 3 min at 60% micropower.

6. Serve hot topped with ghee.