IFB Recipes

Eggs in clouds


Tired of having same old breakfast everyday? Start your day with this low calorie breakfast with fluffy eggs, cheese and chicken.

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  • 3 eggs
  • ¼ cup cheddar cheese, shredded
  • ¼ cup spring onions, chopped
  • 2 nos steamed chicken sausages, chopped
  • Pepper to taste


8 Mins 06 Mins 2 Servings Easy


  • Place parchment paper on greased tawa and pre-heat for 2 minutes on PHI mode.
  • In the mean time, whip 2 egg whites until stiff peaks form.
  • Mix chopped chicken, spring onion and cheese together. Blend well.
  • Spread the mixture on preheated tawa for 6 mins on H2 mode.
  • Spread whipped egg on the dish to give a cloudy look.
  • Place egg yolk in center, add salt and pepper and cook for the remaining cooking time.
  • Your dish is ready. Serve hot.

IFB Recipes

Eggless cookies

Eggless Cookies Recipe

Easiest cookie recipe found!! Here’s the list of ingredients, mix it, bake it, eat it.

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  • 11/2 cups maida
  • ¼ cup milk
  • 1 tsp vinegarr
  • 1 cup butter
  • ½ cup powdered sugar


10 Mins 16-18 Mins 4 Servings Easy


  • Mix flour, sugar, butter, vinegar and milk together. Make round balls of mixture.
  • Mix flour, sugar, butter, vinegar and milk together. Make round balls of mixture.
  • Bake eggless cookies dough for 16-18 minutes on convection mode.
  • Allow the cookies to cool down and serve.

IFB Recipes

Crisp cucumber pickle

Crisp Cucumber Pickle Recipe

Learn to pickle cucumbers the simple way so you can make the best dill refrigerator pickles you've ever had.

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  • 1 large cucumber
  • Salt to taste
  • 2 tbsp pickle powder
  • 1 tbsp lemon juice
  • 1 tbsp oil


05 Mins 03 Mins 4 Servings Easy


  • Mix chopped cucumber, salt and 1 tbsp pickle powder with oil. Stir it well to have an equal taste.
  • Microwave the ingredients for 3 minutes on PHI mode.
  • Add lemon juice and 1 tbsp pickle powder.
  • Mix it well and your pickle is ready to serve.

You can have it with your daily food to add taste, or just add on with your favorite roasted sandwiches or burgers.

IFB Recipes

Chocolate Halwa Recipe

Chocolate Halwa Recipe

Bored of those boring old recipes of sooji and aata halwa? Try this all new chocolate halwa. A quick and easy to make sweet dish. Tastes great and takes hardly any time to prepare it.

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  • 1 cup whole wheat flour
  • ½ cup powdered sugar
  • 1 tbsp baking powder
  • ¼ cup refined oil
  • ½ cup nutella
  • 1 egg, whisked


08 Mins 3-4 Mins 4 Servings Easy


  • Mix whisked egg and nutella with oil. Stir it well for few minutes.
  • Mix Maida, sugar and baking powder in the mixture to form a paste.
  • Microwave the mixture for 3 minutes on PHI mode.
  • After taking it out, crumble the mixture and give shape with a cookie cutter or as you may like.
  • Garnish with fresh fruits and serve hot.

IFB Recipes

Caramel Custard

Caramel Custard Recipe

Caramel custard is a custard dessert with a layer of soft caramel on top. This easy and delicious course is a must try for everyone.

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  • 7 tbsp sugar
  • 4 eggs
  • 2 tbsp cornflour
  • 450 ml milk
  • 1 tsp vanilla essence
  • 1 tbsp sugar caramel


15 Mins 25-30 Mins 8 Servings Medium


  • Mix Milk, Cornflour and Sugar together. Stir it well to form a paste. Keep in the microwave for 10 minutes in PHI mode. Don’t forget to stir in between.
  • Mix eggs and vanilla essence in the above mixture.
  • Pour caramel into the mould first, and then add the mixture. In a preheated oven, bake at 200 degree Celsius for 25-30 mins.
  • Take it out of the mould, refrigerate and garnish with fruits and honey.

IFB Recipes

Beetroot Rolls

Beetroot Rolls Recipe

Out of ideas what to feed yourself in an evening snack? Here’s the recipe that combines the goodness of health as well as taste!! Let’s make it today!!

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  • 1 boiled potato
  • ½ beetroot grated
  • ½ carrot grated
  • 1 onion chopped
  • 1 spring onion chopped
  • 1 tsp cumin powder
  • Salt to taste
  • 1 tsp garam masala
  • 1 tsp chaat masala
  • 1 tsp lemon juice
  • 1 tbsp bread crumbs
  • 1 tbsp oil, oil for frying


15 Mins 18 Mins 4 Servings Medium


  • Mix Onion, spring onion, grated carrot and beetroot in oil and microwave the mixture for 3 minutes in PHI mode.
  • Mix cumin powder, salt, garam masala, chaat masala and lemon juice with mashed potato.
  • After this, Mix Step I and Step II together.
  • Make balls out of the paste and roll them in bread crumbs.
  • Preheat the oiled tawa n low rack for 2 minutes on H2 Mode. Place beetroot rolls on tawa and cook for 15 minutes.

Your beetroot rolls are ready to serve. You can dish it with chutney or ketchup as your tastebuds like 😉

IFB Recipes


Baklava Recipe

Baklava is a rich, sweet dessert pastry made of layers of phyllo filled with chopped nuts and sweetened and held together with syrup. These are just few simple steps, so let’s gather all the ingredients and serve it tonight.

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Key Ingredients:

  • 10 phyllo pastry sheets
  • 2 sticks, unsalted butter, melted

Ingredients to make Sauce:

  • 2 tbsp lemon juice
  • 1 cup granulated sugar
  • 1 cup water
  • ½ cup honey

Ingredients to make nut mixture:

  • 1 cup peanuts, roughly chopped
  • 1 tsp ground cinnamon
  • ½ cup raisins
  • ¼ cup honey


1 Hour 35-40 Mins 4 Servings Medium


  • Place Phyllo sheet in the pan and brush it with butter. Do it repeatedly for 3-4 times
  • 1 cup of nut mixture on the butter sheets. This will give a syrupy flavor to your baklava
  • Place Phyllo sheet over the nut mixture and brush it with butter. Do it for 3-4 times again
  • Cut your uncooked baklava into 3 pieces
  • Bake for 35-40 minutes in pre-heated microwave oven at 180 degrees Celsius
  • After taking it out, pour the already prepared sauce over it and let it soak for 1 hour. Garnish it with sugar and your baklava is ready to serve.

Kitchen Solutions

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The oil-free way to good health

IFB Health Chef

The oil-free way to good health

Eating isn’t just about munching on delicious food. We need to ensure our bodies also receive the right nutrients in a balanced amount to live a healthy life. For this, one must master the art of using ingredients in ways that make the dish both wholesome and tasty. Using too much of any one ingredient can ruin a dish – an excess of spices will make it bitter, or overuse of oil can cause indigestion.

The world today is becoming increasingly health conscious owing to the rise of lifestyle-related diseases. We know that excessive use of oil leaves us with weight problems and skin disorders. Yet, we use copious amounts when cooking, assuming it will contribute to the flavour of the dish.

It is important to understand that most oils are high in fat, sodium and calories. A single gram of fat contains 9 kilo calories, more than double that of carbohydrates and protein. Most oils also add no flavour to food. Opting for a minimal or oil-free diet means your food will not only taste better but also be healthier to consume.

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It might seem baffling to think of cooking with minimal or no oil, but this has its benefits. Begin by opting for other cooking mediums such as water or broth or alternative techniques including grilling, steaming or baking.
The market today is flooded with kitchen appliances that can help you with your new method of cooking while simultaneously preserving the nutritional value of your dish. IFB has introduced its Health Chef Ovens that can even fry your food with little or no oil, while also providing you options to bake, toast and grill dishes in the same appliance. They are simple to use and incorporate a variety of functions in the same oven to help you cook nutritious, oil-free meals that make you feel good.


So how do we move to oil-free cooking? Here’s a 3-step guide to help you:

1. Understand the enemy: Oil is 100% processed fat that is unhealthy in large amounts. It consists of unsaturated, saturated and trans fats. Unsaturated fats are considered healthiest, and come in two forms – monounsaturated (such as oils made from olives, sesame seeds, canola, avocado and nuts) and polyunsaturated (such as oils from sunflower, fish, cottonseed, flaxseed, soybean and safflower). Saturated fats are considered bad for the body and tend to be higher in calories. They come from oils made from palm, coconut, dairy products and meat. The most harmful category is Trans fats, found in partially hydrogenated oils.

Cholesterol, also found in oil, has developed a bad reputation. While good cholesterol or high density lipoprotein (HDL) helps the body, bad cholesterol or low density lipoprotein (LDL) promotes health issues. Trans fats are responsible for greatly raising LDL levels in the body while reducing HDL levels. So consider the amount of excess fat we eat per meal when using oil in our cooking.

Research has also shown that repeatedly heating oil also changes its properties in a way that is hazardous for vital organs and increases associated risks of hypertension, hypercholesterolemia, atherosclerosis, osteoporosis, neurodegenerative diseases and cardiovascular issues.

Oil Free Dishes

2. Take baby steps: It is important to be patient and gradually reduce the use of excess oil and fat. Old habits die hard, but they can eventually be changed. Check ingredient labels for partially hydrogenated oils and stop buying those products. Avoid eating too much processed meats like sausages and salami, and slowly cut down the amount of oil used when cooking – say from three tablespoons per dish to one. It’s even possible to fry an egg in water by adding just a drop of oil in it. When making chicken gravy, remember that the meat itself releases ample amounts of fat which is enough to make a tasty dish. Considering this, we do not need an external source of oil.
Look at saving calories by eliminating oil – instead of vegetable oil which contains 135 calories including 15g of total fat, try a cup of vegetable broth which is just 15-20 calories. Or simply use water.

3. Learn the art of substitution: Look for healthy substitutes to your favourite foods. To bulk up your meals, add nuts which are packed with heart-healthy nutrients and boost physical and mental performance. Rich in vitamins and minerals, coconut is anti-inflammatory, regulates your body’s vital processes and improves the immune system. Eggs are an excellent source of protein and essential fats, while avocado has heart-healthy monounsaturated fats and fibre. Soybeans are another great source of fats and proteins.

Meat lovers can opt for white or oily fish such as goldfish, whiting, red bream, hake and cod for omega-3 fatty acids and phosphorous. Clams, lobster, oyster, squid and spider crab are low in fat and carbohydrates, and rich in protein, iodine and zinc.

When making salads, substitute fatty dressings like mayonnaise with balsamic vinegar, salsa and lemon juice. Steam or grill vegetables, or sauté them using water, vegetable broth or vinegar instead of oils. Tomatoes and onions browned in the oven add excellent flavour over oil when cooking. Junk food like fries and nachos can be baked.
When baking, substitute half the amount of oil with curd, almond meal, mashed bananas or potatoes or avocado, puréed plums or tofu, flaxseed paste or buttermilk. You’ll soon discover umpteen ways to minimise the use of oil when cooking.

How cooking oil makes us unhealthy

IFB Health Chef

How cooking oil makes us unhealthy

Food may be necessary for survival, but what we put into our bodies has a profound effect on our well-being. For a healthy body, it is important to eat the right amount of food, that has been cooked the right way and at the right time.

Our hurried lives today make us vulnerable to bad eating habits, far from the path nature intended. In the wild, animals eat instinctively and mostly enjoy complete lives with no cholesterol problems whatsoever. Humans, on the other hand, suffer a vast number of lifestyle-related diseases.

To be healthy, we need to eat a balanced diet, of which fats play an important role. Cooking oil is one of the ways in which we consume fats, and it’s important to understand how it affects our health.

Oil & its composition

No oil by itself is good or bad. It is actually the composition of the oil – which changes during cooking – that converts it into unhealthy fats. Oils are made of a number of fatty acids, consisting of saturated fats and unsaturated fats – polyunsaturated fatty acids, monounsaturated fatty acids and trans fats.

Trans fats, which occur in very small quantities naturally but are widely present in processed foods, are bad for our health. They increase the chances of early heart attacks or strokes by clogging your arteries at a much faster pace than normal.

Heat can change an oil’s composition to create these trans fats. Although cooking methods like deep frying lend food that delicious taste we know so well, it also causes oil to lose a lot of its nutritional value.

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Oil & temperature

A process known as oxidisation occurs when oil is exposed to temperature, air, moisture, metals and even light. Temperature is the biggest contributing factor to oxidisation, which degrades the quality of oil to cause health problems. Different oils have varying temperatures at which their composition changes. This is called smoking point, and it helps to remember that the higher the smoking point of the oil, the better it is for cooking. Oils made from avocado, mustard, palm, groundnut, rice bran, sunflower and coconut have higher smoking points.

Oils that are healthy at room temperature can quickly become bad for us after they’ve been heated, depending on their smoking point. Generally, the more saturated fatty acid an oil contains, the more stable it is during cooking. Many people believe that saturated oils cause heart attacks and unsaturated oils are good for health, but when heating oil for cooking, the opposite is true.

All oils respond to heat, light and oxygen. Oxygen breaks down the oil, potentially producing harmful components particularly when heated. How resistant an oil is to oxygen is known as its oxidative stability. Oils from almonds, avocado, canola, coconut, palm, sesame and extra virgin olive oil have high oxidative stability and are therefore healthier to use during cooking.

Even the methods used to extract oils can affect their nutritional values. Oils are extracted using chemical solvents, decanter centrifuges or through pressing at high or low temperatures. Sometimes, all these methods are combined. The healthiest oils come from those pressed at cold temperatures which prevent them from heating.

Kitchen Care Tips

Oil-free cooking

Whichever way you look at it, the use of oils in cooking is not the natural way of consuming food. The ideal and healthiest way to eat it is with little to no oil. Cooking methods like boiling, grilling, baking and roasting involve very little or no oil altogether.

IFB’s Health Chef Oven is capable of frying with little to no oil in addition to baking, grilling and toasting. These ovens, make cooking healthier dishes easy through the use of little to no oil. These are easy to use and offer a combination of cooking functions in a single appliance, all for delicious but healthy, oil-free meals.