IFB Recipes

Masala Dal Paratha (made with Leftover Dal)

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

Make a healthy Indian flat bread with leftover dal (lentil stew) using this easy microwave oven recipe by IFB Spice Secrets.

Preparation time: 12 mins

Baking time: 12 mins

Servings: 8-10 nos

Ingredients:

  • Leftover dal (toor/moong/masoor) – 1 cup
  • Atta (whole wheat flour) – 2½ cups
  • Curd (dahi) – 25 gms
  • Chopped onion – 20 gms
  • Chopped green chillies – 10 gms
  • Coriander powder – 5 gms
  • Red chilli powder – 5 gms
  • Chopped curry leaves – 1 tsp
  • Amchur powder – ¼ tsp
  • Turmeric – 1 tsp
  • Salt to taste
  • Ghee for brushing

Preparation:

1. In a clean bowl, add leftover dal, atta, curd, chopped onion, green chillies, curry leaves, coriander powder, red chilli powder, amchur powder, turmeric and salt. Combine thoroughly with a little water at a time into semi-soft dough. Cover the dough with damp cloth and let rest for 15 mins. 

2. Divide the dough into 8 even-size portions and make balls. Cover with damp cloth and prepare for rolling.

3. Dust atta on a flat surface and roll out a paratha with approx 8 cm diameter. Now apply ghee on the top and dust atta. Fold into a semi circle and fold it further into half to create a triangle.

4. Now roll out the paratha into 12 cm diameter; keep it a little thick.

5. Grease the magic tawa with ghee and place it on high rack, select H2 Programme of OFC Mode and let the microwave oven preheat for 2 mins.

(In convection microwave oven, select convection mode and pre-heat the oven at 180°C for 5 mins and follow process from step 7).

6.After 2 mins of preheating, place paratha on hot tawa.

7. Place the tawa in the MWO and set the timer for 10 mins. Turn the parathas after 7 mins.

8. Apply ghee and serve hot parathas with pickle or curd.

IFB Recipes

Dahiwala Bread Chaat

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

Enjoy tasty Chowpatty Chaat made at home with leftover bread with this easy microwave oven recipe by IFB Spice Secrets.

Preparation time: 10 mins

Cooking time: 15 mins 

Servings: 8-10 nos

Ingredients:

  • 6 slices Leftover bread
  • 100 gms Boiled potato
  • 25 gms Curd (dahi)

For topping:

  • 20 gms Onions
  • 20 gms Sweet curd
  • 20 gms Tomato
  • 20 gms Tamarind & jaggery chutney
  • 5 gms Red chilli powder
  • ¼ tsp Chaat masala
  • 1 tsp Coriander chutney
  • 1 tsp Yellow sev
  • Salt To taste
  • Oil For brushing

Preparation:

1. In a clean bowl, add leftover bread, mashed potato, curd and salt; combine all thoroughly.

2. To shape into small tikkis, divide into 8 evenly sized portions; make balls and gently press.

3. Grease the magic tawa with oil and place it on high rack, select H2 Program of OFC Mode and let the microwave oven preheat.

(In convection microwave oven, select convection mode and pre-heat the oven at 180°C for 5 mins and follow process from step 5).

4. After 2 mins of preheating, place tikkis on hot tawa.

5. Place the tawa in the MWO and set the timer for 15 mins. Turn the tikkis after 7 mins.

6. In a bowl, place the tikki, gently mash it, top it with the sweet curd, tamarind chutney, coriander chutney, chopped onions, tomatoes and yellow sev.

7. Sprinkle red chilli powder, salt and chaat masala to taste.

8. Garnish with chopped coriander leaves and serve immediately.

Akshay Tritiya special: Orange Almond Barfi

IFB Recipes

Akshay Tritiya special: Orange Almond Barfi

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

This easy microwave oven recipe for Orange Almond Barfi is sure to make the occasion of Akshay Tritiya special.

Ingredients:

  • 50 gms orange segments
  • 5 gms orange peel
  • 80 gms almonds meal
  • 50 gms desiccated coconut
  • 30 gms fresh coconut (grated)
  • 80 gms powdered jiggery
  • 25 gms sunflower seeds (chopped)
  • 5 gms cardamom powder
  • 50 ml coconut milk
  • Coconut oil for greasing
  • For garnish: Candied oranges and almond slivers

Preparation:

1.In a microwave-safe bowl, mix desiccated coconut, fresh coconut (grated), almond meal, powdered jaggery and cook for 5 mins at 100% micropower level, stirring once after 2.5 mins.

2. Add chopped orange segments, chopped sunflower seeds and coconut milk. Mix well. Cook for 5 mins at 100% micropower level, stirring once after 2.5 mins.

3. Add the orange peel and cardamom powder; mix thoroughly. Lightly grease a square baking tin and press the mixture in it.

4.Once the mixture cools down and sets, cut the orange and almond barfi. Garnish with dried candied oranges and almond slivers.

IFB Recipes

Leftover Chicken Tikka & Oat Parathas

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

Left with some chicken tikka? Make Chicken Tikka & Oat Parathas with a microwave oven recipe by IFB Spice Secrets.

Preparation time: 20 mins

Baking time: 14 mins

Servings: 8 nos.

Ingredients:

For dough:

  • 125 gms atta (whole wheat flour)
  • 100 gms oats
  • Water as required
  • Salt to taste

For filling:

  • 100 gms leftover chicken tikkas
  • Potatoes
  • 15 gms garlic
  • 10 gms green chillies
  • 10 gms red chilli powder
  • 10 gms amchur powder
  • 10 gms garam masala powder
  • 5 gms turmeric
  • Salt to taste
  • Olive oil for brushing

Preparation:

1. Combine rolled oats, whole wheat flour, salt and water in a bowl and knead into semi-soft dough.

2. In a bowl, combine chopped chicken tikkas with boiled potatoes, chopped garlic, green chillies, coriander leaves, red chilli powder, amchur powder, garam masala powder, turmeric and salt. Mix all ingredients well and place aside.

3.Stuff and roll out parathas into 10-inch diametre.

4. Grease the magic tawa with oil and place it on high rack, select H2 Programme of OFC Mode and let the microwave oven preheat.

(In convection microwave oven, select convection mode and pre-heat the oven at 180°C for 5 mins and follow process from step 6).

5. After 2 mins of preheating, place parathas on hot tawa.

6. Place the tawa in the MWO and set the timer for 12 mins. Brush the top side with olive oil after 8 mins and turn the parathas. Continue cooking.

7. Serve hot Oats and Chicken Parathas with curd.

IFB Recipes

Healthy Chicken Keema Samosas (Baked! Not Fried)

Yes it’s possible … in IFB Microwave Oven!

Samosas made healthy! Try this microwave oven recipe for baked Chicken Keema Samosas by IFB Spice Secrets.

Preparation time: 20 mins   

Cooking time: 25 mins

Servings: 6 nos

Ingredients for Samosa Dough:

  • 1½ cup whole wheat flour
  • ½ cup all purpose flour
  • ½ tsp salt (or to taste)
  • Water as needed
  • 3 tbsp olive oil (for dough and brushing)

Ingredients for Chicken Keema Stuffing:

  • 2 cups leftover chicken keema masala
  • 10 gms green chillies
  • 25 gms onions
  • 1 tsp ginger-garlic paste
  • ½ tsp jeera powder
  • ½ tsp haldi powder
  • 1 tsp dhaniya powder
  • ½ tsp garam masala powder
  • A few coriander leaves
  • 1 wedge lemon
  • Salt to taste

Preparation:

1. In a bowl, add all-purpose flour, wheat flour, salt and mix. Add oil and knead into soft dough by using water bit by bit. Wrap it in wet cloth and let rest.

2. In a microwave safe bowl, add oil, chopped onions, green chillies, ginger-garlic paste, leftover chicken keema masala, powdered masalas and combine well. Adjust seasoning and cook at 100% microwave power level for 5 mins. 

3.Add chopped coriander and lemon juice; let this chicken keema mixture cool.

4. Knead the dough again; divide into even-sized small balls. Dust the dough balls with wheat flour or all-purpose flour.

5. Roll the balls lengthwise as thin as possible and cut in two halves; the samosa covering or patty is ready.

6. Shape the samosa patty into a cone. Ensure that the cone’s edges are sealed with water. Now fill with keema stuffing.

7. Seal the open end of the samosas by folding it. Ensure that the bottom is sealed as well.

8. Grease the magic tawa with oil and place it on high rack, select H2 Programme of OFC Mode and let the microwave oven preheat.

              (In convection microwave oven, select convection mode and pre-heat the oven at 180°C for 5 mins and follow process from step 10).

9. After 2 mins of preheating, brush the samosas with olive oil and place on hot tawa.

10.Place the tawa in the MWO and set timer for 15 mins. Brush samosas with olive oil  after 7 mins (if needed).

11.Serve Chicken Keema Samosas hot with ketchup and pudina chutney.

IFB Recipes

Mix Vegetable Kebab (Crisp Patty made with Leftover Vegetable Dish)

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

Leftover vegetable dish lying in the fridge? Make Mix Vegetable Kebabs with a super simple microwave oven recipe.

Preparation time: 10 mins       

Cooking time: 15 mins           

Servings: 8-10 pcs

Ingredients:

  • 100 gms any leftover mix vegetables
  • 100 gms boiled potato
  • 25 gms rice flour (chawal ka atta)
  • 20 gms onion
  • 20 gms poha (puffed rice)
  • 10 gms garlic
  • 5 gms red chilli powder
  • ¼ tsp turmeric
  • 1 tsp chopped curry leaves
  • 1 tsp garam masala powder
  • Salt to taste
  • 20 gms sooji (rawa)
  • Oil for brushing

Preparation:

1. In a clean bowl, add leftover veg sabji, mashed potato and soaked poha (add water to poha, rinse water and let it rest); combine all thoroughly.

2. Add chopped onions, garlic, curry leaves, red chilli powder, turmeric, garam masala powder, salt and mix well.

3. To shape the kebabs, divide into 8 evenly sized cylindrical portions (just like vegetable croquettes).

4. Dip the uncooked kebabs into rice flour slurry (rice flour + 4 tbsp water) and coat them with roasted rawa.

5. Grease the magic tawa with oil and place it on high rack, select H2 Programme of OFC Mode and let the microwave oven preheat.

(In convection microwave oven, select convection mode and pre-heat the oven at 180°C for 5 mins and follow process from step 7).

6. After 2 mins of preheating, place kebabs on hot tawa.

7. Place the tawa in the MWO and set the timer for 15 mins. Turn the kebabs after 7 mins.

8. Serve hot with freshly made tamatar ki chutney (chopped tomatoes + browned garlic + curry leaves +sugar + salt).

Sugar Free & Vegan Kesar & Gulkand Phirnee

IFB Recipes

Sugar Free & Vegan Kesar & Gulkand Phirnee

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

Add a dash of healthy sweetness to your Baisakhi with this easy microwave oven recipe for Sugar Free & Vegan Kesar & Gulkand Phirnee.

Preparation time: 5 mins       

Cooking time: 12 mins

Servings: 2 Portions

Ingredients:

  • 2 cups almond milk
  • 3 tbsp rice, soaked
  • Saffron (a few strands)
  • 3-4 pistachios
  • 3 tsp powdered jaggery 
  • ¼ tsp green cardamom powder
  • 2 tbsp gulkand
  • Rose petals for garnish

Preparation:

1.In a microwave-safe bowl, boil the almond milk on 80% micropower level for 2 mins and set aside. Wash, drain and grind the rice coarsely.

2. Soak saffron in one tablespoon of almond milk separately. Blanch pistachios, peel and cut into slivers.

3. Add grinded rice to the milk; cook at 80% micropower level for 8 mins, stirring continuously after every 2 mins so no lumps are formed.

4. Add powdered jaggery, gulkand, green cardamom powder, saffron milk and mix; continue cooking at 80% micropower level for 2 mins.

5. Pour into soaked kasoras or earthen kullads and garnish with pistachio slivers, rose petals and served chilled.

Easter Bunny Carrot Cake

IFB Recipes

Easter Bunny Carrot Cake

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

Try this delicious yet healthy microwave oven recipe for Gluten-free Granola Bar to mark World Health Day.

Preparation time: 30 mins

Baking time: 25 mins

Servings: 18 slices

Ingredients:

For the Carrot Cake:

  • 2 2/3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon cinnamon powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1 1/3 cup coconut oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups freshly shredded carrots
  • 1 cup desiccated coconut
  • 1 cup chopped walnuts

For the decoration:

  • 12 ounces cream cheese, softened
  • 6 ounces unsalted butter, softened
  • 7-8 cups powdered sugar
  • 1 1/2 cups chocolate biscuit crumb
  • 1 teaspoon vanilla extract
  • 50 ml sweetened milk
  • 500 gms fondant icing

Preparation:

  • Preheat the microwave oven at 180°C on convection mode. Grease two 8-inch round cake tin and set aside. Pour the flour, sugar, cornstarch, cinnamon powder, baking soda and salt in mixing bowl. Mix lightly and pour in the melted coconut oil, eggs and vanilla. Continue mixing gently. Mix in the shredded carrots, coconut and chopped nuts.
  • Equally divide the batter between the two cake tins and flatten. Bake for 20-25 minutes at 180°C on convection mode, until a toothpick inserted into the centre comes out clean. Cool for 5 minutes in the cake tin, then flip the cakes out onto cooling racks and cool completely before frosting.

For the Cream Cheese Frosting:

  • In a clean mixing bowl, beat the softened cream cheese and butter together until very smooth. Scrape the bowl and beat again to be sure that there are no lumps and now add powdered sugar. Beat in the vanilla and salt and continue whisking.

To assemble:

  • Carefully remove the top crust from both the carrot cakes. Moisten them with sweetened milk.
  • Place the carrot cake on top of the other; align well. Now spread the frosting with spatula and level well on top and sides of the cake.
  • Roll out the fondant 0.5cm thick and cover the cake.
  • Garnish with chocolate biscuit crumb, fondant bunny and fondant carrots.
Gluten-free Granola Bar

IFB Recipes

Gluten-free Granola Bar

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

Try this delicious yet healthy microwave oven recipe for Gluten-free Granola Bar to mark World Health Day.

Preparation time: 20 mins         

Cooking time: 10 mins                    

Makes: 6-9 bars

Ingredients:

  • 1/2 cup rolled oats (gluten-free)
  • 1/2 cup quinoa
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon powder
  • Pinch of salt
  • 1 large ripe banana, mashed
  • 2 tbsp chopped cashew nuts
  • 2 tbsp raisins
  • 2 tbsp peanut butter
  • 2 tbsp desiccated coconut
  • 2 tbsp pure maple syrup or honey
  • Optional: 1/2 cup add-ins like chocolate chips
  • Coconut oil to grease baking tray

Preparation:

  • In a large bowl, combine rolled oats, quinoa, baking powder, cinnamon and salt. Cook for 5 mins at 100% micropower level while stirring after 2.5 mins.
  • Now add in mashed bananas, peanut butter, desiccated coconut and maple syrup or honey. Stir until well-combined.
  • Cook for 5 mins at 100% micropower level, stirring after 2.5 mins.
  • Grease a 9cm x 12cm baking dish with coconut oil.
  • Add banana quinoa mixture in greased tin. Spread chocolate chips on top.
  • Refrigerate for 20 mins or until set through.
  • Cut into 9-12 batons and allow to cool completely.

IFB Recipes

Khichdi Cutlets (Healthy Pattie made with leftover sticky lentil rice)

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

Not sure what to do with leftover khichdi? Try this easy and healthy microwave oven recipe for Khichdi Cutlets.

Preparation time: 10 mins        

Cooking time: 15 mins            

Servings: 8-10 pcs

Ingredients:

  • 100 gms leftover khichdi
  • 100 gms boiled pulses (any)
  • 25 gms chickpea flour/besan
  • 20 gms onion
  • 50 gms potato
  • 5 gms ginger
  • 10 gms garlic
  • 5 gms green chilly
  • ¼ tsp turmeric
  • 1 tsp chopped curry leaves
  • 1 tsp coriander & jeera powder
  • Salt to taste
  • 20 gms bread crumbs
  • Oil for brushing

Preparation:

  • In a clean bowl, add leftover khichdi, any boiled pulses, boiled and mashed potatoes. Mix well and keep aside.
  • In the above mixture, chopped onions, ginger, garlic, curry leaves, turmeric, coriander & jeera powder, and salt. Mix well and keep aside.
  • Shape into evenly sized cutlets.
  • Make thin besan batter to dip the cutlets, and coat them well with bread crumbs.
  • Grease the magic tawa with oil and place it on high rack, select H2 Programme of OFC Mode and let the microwave oven preheat.
  • After 2 mins of preheating, place the cutlets on the hot tawa.
  • Place the tawa in the microwave and set the timer for 10 mins. Turn the cutlets after 7 mins.
  • Serve hot with Burnt Garlic Yogurt Dip (for the dip: add 2 tbsp chopped browned garlic into 4 tbsp of hung curd).