Category: IFB Recipes

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

Cooling forces that hydrate your body and calm your nervous system, giving you better concentration plus focus for yoga asana.

Preparation time: 5 mins 

Cooking time: 10 mins 

Serves: 4

Ingredients:

• 30 gm cucumber
• 10 gm mint
• 30 gm watermelon
• 5 gm rosemary
• 500 ml water

Preparation:

1.Dice cucumber and watermelon and place aside.

2.In a microwave-safe glass bowl, add cucumber, watermelon, mint and rosemary.

3.Place the contents in the microwave and heat the detox at 60% micropower level for 10 mins.

4.Leave it to cool for 30 min; consume as required.

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

Balanced, light and nourishing, khichdi is easy to digest and gluten free. It is proven to balance 3 doshas of the human body: vata, pitta, kapha.

Preparation time: 10 mins 

Cooking time: 4 mins 

Serves: 2

Ingredients:

• 100 gm rice
• 30 gm moong dal
• 5 gm cumin seeds
• 2 tbsp ghee
• 5 gm turmeric
• A pinch of hing
• Water as required
• Salt to taste

Preparation:

1.Pick, wash and soak the rice and dal for 30 min.

2.In a microwave-safe glass bowl, add ghee and heat for 1 min. Now add cumin seeds, hing, rice, moong dal and turmeric; mix well and put in the microwave oven for 2 min.

3.Add water up to a level that is at least 2 inches above the rice. Add salt to taste.

4.Continue cooking for 20 mins at 100% micropower level.

5.Serve hot.

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

Mildly sweet and power packed, with essential proteins and iron, these laddus rejuvenate the body, skin and hair with vitamin E after yoga asana.

Preparation time: 10 mins 

Cooking time: 4 mins 

Serves: 2

Ingredients:

• 150 gm peanuts
• 70 gm desiccated coconut
• 100 gm powdered jaggery
• 10 gm cardamom powder
• 30 gm almonds, chopped
• 30 gm cashew nuts
• 30 gm pistachio

Preparation:

1.In a microwave-safe bowl, add crushed peanuts and desiccated coconut. Heat at 100% micropower level for 1 min, remove and stir. Microwave for another minute.

2.Add all nuts and cardamom powder and mix well. Microwave again for 1 min, remove and stir. Microwave for another minute.

3.Once the mixture cools down to room temperature, add powdered jaggery.

4.Portion the mixture into 4 cm laddus and garnish with cashew nuts.

5.Store in an air-tight container.

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

Make the humble tea more aromatic and healthy with Tea Masala using this easy microwave oven recipe by IFB Spice Secrets.

Preparation time: 10 mins

Cooking time: 10 mins

Yield: 250 gm  

Shelf life: 6 months-1 year

Ingredients:

• 100 gm dried ginger powder or dried ginger (sonth)
• 50 gm cardamom
• 25 gm black pepper
• 25 gm cinnamon
• 25 gm cloves
• 1 nutmeg

Preparation:

1.In case dried ginger powder is not available, first make powder from whole dried ginger.

2.In a microwave-safe glass bowl, line a tissue paper on the base. Peel the cardamom and take out the seeds. Spread cardamom, black pepper, cinnamon, cloves and nutmeg, select 80% micropower level on solo mode (microwave mode) and heat up the whole spices for 10 mins.

3.After every minute, lightly stir the spice mixture. After heating, spread them on a paper for 10 mins. Grind the whole spices into fine powder in a grinder.

4.In a big mixing bowl, take dried ginger powder and all other spice powders and mix them well. It’s ready to use. You can make about 250 gm masala from these ingredients.

5. Transfer the masala into a clean glass jar or airtight container.

6. You can store this masala in an airtight container in a cool, dry place for about 6 months to 1 year.

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

Pack a punch in your dishes with South Indian Gun Powder. Make it at homeusing this easy microwave oven recipe by IFB Spice Secrets.

Preparation time: 10 mins

Cooking time: 10 mins

Yield: 250 gm  

Shelf life: 6 months-1 year

Ingredients:

• 1 cup split urad dal
• 1 cup chana dal
• 1 cup dry red chillies (more or less according to how spicy you want your chutney powder)
• ½ tsp hing (asafetida)
• Few curry leaves (optional)
• 1 tsp mustard seeds
• 2 tsp cooking oil (coconut or sesame oil)
• Salt to taste

Preparation:

1.In a microwave-safe flat bowl, line a tissue paper on the base. Spread all the whole spices, select 80% micropower level on solo mode (microwave mode) and heat up the whole spices for 10 mins. After 5 mins, add the lentils, curry leaves and continue heating this mixture.

2.After every minute, lightly stir the whole spices and dal mixture. After heating, spread them on a paper for 10 mins.

3.Grind the whole spices into fine powder in a grinder.

4.You can make about 250 gm masala from these ingredients.

5.Transfer the masala into a clean glass jar or airtight container.

6.You can store this masala in an airtight container in a cool, dry place for about 6 months to 1 year.

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

Savour the taste of coastal spices with fragrant Goan Fish Curry Masala, easily made with a microwave oven recipe by IFB Spice Secrets.

Preparation time: 10 mins

Cooking time: 10 mins

Yield: 250 gm  

Shelf life: 6 months-1 year

Ingredients:

• 3/4 cup shredded, unsweetened, dried coconut
• 1/4 cup thinly sliced fresh garlic cloves
• 8-10 quarter-size slices of peeled fresh ginger
• 3-5 fresh green chillies
• 1/4 cup coriander seeds
• 2 tbsp white poppy seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorn
• 1 tsp black cumin seeds
• 1 tbsp fennel seeds
• 1 tsp ajwain seeds
• 15 dried red chilli peppers, such as chile de arbol, broken
• 8-10 green cardamom pods, lightly crushed to break the skin
• 8-10 star anise seeds, broken
• 1 stick cinnamon (2-inch), broken
• 10 whole cloves
• 1 tsp ground turmeric
• 1 tsp ground nutmeg

Preparation:

1.In a microwave-safe flat bowl, line a tissue paper on the base. Spread all the whole spices, select 80% micropower level on solo mode (microwave mode) and heat up the whole spices for 10 mins. After 5 mins, add the coconut, fresh garlic, ginger, chillies and continue heating this mixture.

2.After every minute, lightly stir the spice mixture. After heating, spread them on a paper for 10 mins.

3.Grind the whole spices into fine powder in a grinder; now grate nutmeg and turmeric in the powder masala. Give a final grind.

4.You can make about 250 gm masala from these ingredients.

5.Transfer the masala into a clean glass jar or airtight container.

6.You can store this masala in an airtight container in a cool, dry place for about 6 months to 1 year.

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

This traditional and revered spice mix is made with five seeds. Use this microwave oven recipe by IFB Spice Secrets to make it at home.

Preparation time: 10 mins

Cooking time: 10 mins

Yield: 250 gm  

Shelf life: 6 months-1 year

Ingredients:

• 1 tbsp cumin seeds
• 1 tbsp brown mustard seeds
• 1 tbsp fennel seeds
• 1 tbsp kalonji (nigella seeds)
• 1½ tsp fenugreek seeds

Preparation:

1.In a microwave-safe flat bowl, line a tissue paper on the base. Spread all the whole spices, select 80% micropower level on solo mode (microwave mode) and heat up the whole spices for 10 mins.

2.After heating, spread them on a paper for 10 mins.

3.Grind the whole spices into fine powder in a grinder.

4.You can make about 100 gm masala from these ingredients.

5.Transfer the masala into a clean glass jar or airtight container.

6.You can store this masala in an airtight container in a cool, dry place for about 6 months to 1 year.