Category: IFB Recipes

IFB Recipes

Spiced Hot Chocolate

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

Give hot chocolate a spicy twist! Add Indian spices to make a delicious drink using this microwave oven recipe.

Preparation time: 30 mins   

Cooking time: 6 mins 

Serves: 2 cups

Ingredients:

  • 1½ cups milk
  • 40 gm milk chocolate
  • ¼ tsp cinnamon
  • 1 pinch cloves
  • 1 pinch cardamom
  • 1 pinch salt
  • 1 pinch white pepper
  • 1 pinch nutmeg

Preparation:

1.In a glass bowl, add milk, chocolate and other ingredients.

2.Heat the mixture at 100% micropower level for 6 min.

3.Serve hot with a pinch of cinnamon powder dusted on top.

IFB Recipes

Homemade Chyawanprash

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

Stay immune, stay healthy with this tasty and easy microwave oven recipe for Homemade Chyawanprash.

Preparation time: 30 mins 

Cooking time: 30 mins

Serves: 500 gm

Ingredients:

  • 350 gm Indian gooseberries (amla)
  • 1/3 cup ghee
  • 400 gms jaggery (gud)
  • A few saffron (kesar) strands

For spice powder:

  • 1 bay leaf (tej patta)
  • 1 inch cinnamon stick (dalchini)
  • 10 gm dry ginger (saunth)
  • 10 gm bamboo manna (vanshlochan)
  • 10 gm long pepper (pipli)
  • 5 gm cobra’s saffron (nagkesar)
  • 5 gm nutmeg (jaiphal)
  • 5-7 green cardamom (choti elaichi)
  • 5 gm clove (laung)
  • 5 gm black pepper (kali mirch)

Preparation:

1.Wash, de-seed and chop amla. Place in a glass bowl with 100 ml water. Cook for 10 min at 100% micropower level and grind to a smooth paste.

2.In a glass bowl, add the amla paste with chopped coconut jaggery, ghee and saffron. Stir and cook for 5 min at 100% micropower level.

3.Add all the spices in another glass bowl and heat for 10 min at 100% micropower level, stirring every minute. Grind to a fine powder and sieve.

4.Combine the amla mixture and spice powder. Cook for 5 min at 100% micropower level. Cool down completely and store in airtight bottles.

5.Refrigerate and consume a spoonful every day for a better immunity.

IFB Recipes

Cucumber and Watermelon Detox

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.

IFB Recipes

Khichdi

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.

IFB Recipes

Peanut and Coconut Laddu

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.

Father’s Day Special: Chicken Seekh Kebab

IFB Recipes

Father’s Day Special: Chicken Seekh Kebab

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

A father is a best friend, confidante, mentor and coach. Let him know how much he means to you with this easy microwave over recipe for Seekh Kebabs by IFB Spice Secrets.

Preparation time: 15 mins

Cooking time: 14 mins

Servers: 2

Ingredients:

  • 2 cups chicken mince

For marination:

  • 1 tbsp lemon juice
  • 2 tbsp fenugreek leaves, chopped
  • 1/2 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 1½ tbsp salt
  • 1/4 tbsp black pepper, powdered
  • 1/4 tbsp garam masala
  • 2 tbsp coriander leaves, chopped
  • 1 tbsp green chillies, finely chopped

Additional ingredients:

  • Oil for brushing
  • Chaat masala
  • Lemon wedge

Preparation:

1.Wash and clean the chicken mince. Add to a bowl along with all marination ingredients.

2.Mix and leave for 30 mins to rest.

3.On the wooden skewer, place the mixture by spreading it evenly throughout.

4.Pre-heat the microwave oven on OFC program using H2 mode.

5.Once pre-heated, place the seekh kebabs on the tawa and set for 12 mins.

6.After 7 mins, apply ghee on the seekh kebabs and turn them. Continue cooking.

7.Serve hot with mint chutney.

IFB Recipes

Tea Masala

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.

IFB Recipes

South Indian Podi

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.

IFB Recipes

Goan Fish Curry

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.

IFB Recipes

Paanch Phoran

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.