One of the most straightforward kitchen appliances to use is the microwave. We don’t merely mean to reheat food when we say that. The time you save when cooking in a microwave is another significant benefit, in addition to its simplicity of usage. It is the quickest method to prepare something unique and delectable. Therefore, a microwave is your knight in shining armor if you’re a novice cook, have unexpected guests, or don’t want to spend too much time stirring the pot.
We’ve chosen some extremely fantastic microwave recipes to show you all the beautiful things a microwave can achieve. Decide to give them a try for yourself now.
HERE’S A LIST OF 20 MICROWAVE RECIPES YOU CAN TRY AT HOME:
1. MAC & CHEESE
You’ll need macaroni, 2% milk, cheddar cheese shredded, and flour. Why use a powdered product when you can quickly prepare your mac and cheese at home? It’ simple! Just mix 1/4 cup water, 1/2 cup pasta, and salt in a bowl. Add 1/4 cup of water after the first two minutes and microwave for six minutes, stirring every two minutes. Once the pasta is cooked, combine it with a tiny amount of flour to help thicken the sauce, some cheese, and enough milk to cover the pasta. Cook for another 30 seconds while stirring. This simple meal has a lot of calcium to support good bone health.
2. CHOCOLATE FUDGE
You’ll need 3/4 cup semi-sweet chocolate chips, 1/4 can (14 ounces) sweetened condensed milk, 1 Tbsp butter, 1/4 cup + 2 Tbsp chopped walnuts (optional) In a large microwave-safe dish, combine chocolate chips, sweetened condensed milk, and butter or margarine. Stirring once or twice throughout cooking, zap in microwave on medium for about 3–5 minutes, or until chips are melted. If desired, stir in the nuts. Pour into an appropriately oiled baking dish. Refrigerate until set.
3. SPINACH OMELET
Two eggs, 2% milk, spinach, salt, and pepper are required. This spinach omelet is the ideal option if you’re seeking healthy breakfast options. Want to avoid dirtying a pan? Simply zap it in the microwave. This is how: Mix two eggs, two tablespoons of milk, and salt and pepper in a small bowl. Pour the mixture into a dish with a high edge or an omelet pan, such as the Microwave Omelet Pan from Nordic Ware, and divide it evenly between the two sides. Cook for 2 minutes, then remove from microwave, top with spinach on each half, and cook for an additional 1 1/2 minutes, or until the eggs are set. Enjoy your split-in-half omelet!
4. GAJAR KA HALWA
Microwave-cooked carrots with condensed milk with almonds and raisins on top. An exquisite Indian dessert ideal for a chilly evening. Condensed milk and carrots should be combined thoroughly in a dish. Stirring once after five minutes of heating on high with the dish covered. Cook for 10 minutes with the top partially closed while moving briskly twice. Up until the carrots start to seem somewhat shiny and the liquid has disappeared, keep cooking and stirring every two minutes. Cook at Hi for a minute after adding the cardamom, ghee, and half of the almonds and raisins.
5. POTATO CHIPS
What You’ll Need: 1 potato (choose a sweet potato to increase your immune-boosting vitamin C intake!), olive oil, and salt. You won’t need to purchase another bag of unhealthy, deep-fried potato chips after trying this recipe. A cleaned potato may be quickly sliced on a mandolin, rinsed adequately, and dried thoroughly. Sprinkle salt over each chip after lightly oiling it with olive oil. Spread out and microwave for three minutes on a dish coated with paper towels. After turning the chips, give them three more minutes to cook. How crispy these chips get will amaze you!
6. DHOKLA
Dhokla is a classic Gujarati dish that is popular not only in India but also in many other countries as a treasured snack. When unexpected visitors show up, just whisk up the batter and this fast and healthful Dhokla will rescue the day. The light yet satisfying snack is ideal for evening snacking. You’ll need 1 cup besan, tsp ginger paste, green chilli paste, 1 tsp salt & turmeric, 1 tsp sugar, 1 tbsp oil, 1 cup sour curd, 1 cup water, 1 tsp fruit salt, 1 tsp rai, 4-5 Kadhi patta, 2-3 green chillies, julienne, 1 tbsp Oil, Dhania, Coconut. Salt, turmeric, sugar, oil, besan, and other ingredients are combined before curds are added. Until smooth, beat. Remix well after adding the water. Add the fruit salt, whisk it in gently, and then pour the mixture right away into a greased microwave-safe dish. Cover the dish and cook at HI for 6 to 8 minutes, turning it once. Green chilies, rai, and kadhi patta are added to the heated oil for the tadka. Add 1 cup of water after gently colouring the food in the pan. Pour the tadka over the dhokla after cutting it into the appropriate size. Serve after adding the coconut and dhania garnish.
7. PARMESAN CHICKEN
What you’ll need: 2 skinless, boneless pieces of chicken breast (4 ounces each), 1/8 teaspoon pepper, 4 teaspoons reduced-sodium soy sauce, 1/4 cup grated Parmesan cheese, 1 teaspoon butter, 1/4 teaspoon garlic powder. Put the chicken in a dish that can be microwaved. Add soy sauce, pepper, and garlic powder over top. Add cheese and butter, then sprinkle. For 4-5 minutes on high, with the lid on, or until the internal temperature reaches 170°.
8. DRESSED-UP MEATBALLS
Ingredients: 2 pounds frozen fully cooked homestyle meatballs, thawed, 1 garlic clove, 2 medium carrots, 1 jar (10 ounces) sweet-and-sour sauce, 1 small onion, 4- 1/2 teaspoons soy sauce, Hot cooked rice, 1 small green pepper. In a 3-qt. microwave-safe dish put the meatballs; then add the carrots, onion, pepper, and garlic. Mix soy sauce and sweet-and-sour sauce in a small container; drizzle over meatballs. Cook the meatballs in the microwave, covered, on high for 6 to 8 minutes, tossing twice, until they are well cooked. Serve alongside rice.
9. PANEER TIKKA
Infused with rich spices, soft paneer tikkas are created by microwaving crisp cottage cheese (paneer) slices. Any dinner gathering would win from paneer tikka as a beginning! You’ll need 1 kg of paneer cubes (approximately 3 cm/1.5″), 2 teaspoons of garlic and ginger paste, 1 teaspoon of chaat masala, 2 teaspoons of chilli powder, 1 teaspoon of powdered black pepper, 1 tablespoon of salt, a few drops of red food coloring, and 3 teaspoons of vinegar. for brushing, oil 1 quartered lemon, 1 ring-sliced onion for garnish, and 2 tablespoons yoghurt.
Mix the yoghurt with the masalas, then set aside for 20 to 30 minutes. Place a greased saucer-shaped dish within a larger plate. Place the paneer chunks around the edge and cook on HI for 4 minutes with the lid off. Turn over, lightly oil, and cook on HI for an additional 4 minutes before serving.
10. PEANUT BUTTER FUDGE
It’s the ideal dish for holiday get-togethers, family gatherings, or a sweet and creamy midnight snack with only 3 ingredients! The fact that this microwave peanut butter fudge can be made without an oven is the finest part. For this traditional and delicious treat, all you need is creamy peanut butter, powdered sugar, and unsalted butter.
Butter and peanut butter should be combined in a microwave-safe bowl. The combination needs one minute of microwave cooking. Stir the mixture again, and then microwave it for one more minute. Stir until everything is combined. Blend in the powdered sugar until smooth. When the batter looks thick and paste-like, it is ready. Put the batter in a baking dish that has been parchment paper-lined. Spread the fudge evenly throughout the pan by placing a layer of parchment paper on top of it and beginning to press with your palms.
Place for at least two hours in the refrigerator. Using a sharp knife, remove the fudge from the pan and cut it into little squares.
11. POACHED EGGS
What You’ll Need: Eggs, water, Ezekiel bread (or your favorite whole grain loaf), avocado, tomato.
Poach your eggs to get the most out of them! According to researchers, this strategy provides the most significant nutrients. Why? The yolk is kept runny, helping your body to absorb its vitamins and minerals more quickly, which have been found to enhance your metabolism. The egg whites are boiled, which denatures the protein to aid with digestion. Fill a bowl made for use in a microwave with hot water to make our version (tap is fine). While the bowl is heating up in the microwave, add a little salt and a splash of white vinegar before adding one egg carefully. 3 minutes on high in the microwave. Serve with sliced tomato, mashed avocado, and sprouted bread on top.
12. EGGLESS COOKIES
What you’ll need: 1 1/2 Cups Flour, 1/4 cup Milk, 1 tsp Vinegar, 1 cup Butter, 1/2 cup Sugar, powdered, 1 tsp Vanilla essence.
Butter, sugar, vanilla, vinegar, milk, and flour should all be combined. To form a smooth dough, combine the flour. Make 24 little balls, then use a fork to flatten them. Depending on the size of the cookies, place six at a time on a microwave baking sheet or lightly oiled greaseproof paper and cook at 100% for 1 1/2 to 2 1/4 minutes. Halfway through the cooking period, flip the tray once. Lay out on a wire rack to cool. The leftover mixture should be used again.
13. MUG PIZZA
Ingredients: 4 tablespoons all-purpose flour, 1/8 teaspoon baking powder, 1/16 teaspoon baking soda, 1/8 teaspoon salt, 3 tablespoons milk, 1 tablespoon olive oil, 1 tablespoon marinara sauce, 1 generous tablespoon shredded mozzarella cheese, 5 mini pepperonis, 1/2 teaspoon dried Italian herbs (basil or oregano will work).
In a cup that can be microwaved, combine the salt, baking soda, baking powder, and flour. Mix in the milk and oil after adding them. There may be bumps, but that is alright. Spread the marinara sauce over the batter's top using a spoon. Cheese, pepperoni, and dry herbs should be added. 1 minute 10 to 1 minute 20 seconds in the microwave, or until it rises and the toppings bubble (timing is based on my 1200W microwave so your timing might vary). Enjoy immediately!
14. GRANOLA
What You’ll Need: 1 tsp maple syrup, 1 tsp coconut oil, 1 tsp water, 1 cup rolled oats, shredded unsweetened coconut, salt, nuts, seeds, cinnamon, and nutmeg.
All that is required is to put the items in a dish and whisk. Stirring in between, microwave in two-minute intervals until the oats are crispy. It ought should take about 12 minutes. You won’t believe how crispy this microwaveable granola becomes!
15. OATMEAL BARS
You’ll need 2 cups quick-cooking oats, 1/4 cup corn syrup, 1/2 cup packed brown sugar, 1 cup semisweet chocolate chips, 1/2 cup butter, melted.
Oats and brown sugar should be combined in a big basin. Add corn syrup and butter and stir. Press onto a greased 9-in. square dish that can be used in a microwave. For 1-1/2 minutes, cook uncovered in the microwave on high. Microwave for a further 1-1/2 minutes after rotating once. Add some chocolate chips on top. Spread chocolate evenly on top after microwaving at 30 percent power for about 4-1/2 minutes, or until chips are shiny. Cut after 15 to 20 minutes in the refrigerator.
16. CARAMEL CUSTARD
Ingredients: 3/4 Cup Sugar, 2 tbsp Water, 4 Eggs, 2 tsp Cornflour, 2 cups Milk, 1 tsp Vanilla Essence.
Cook uncovered for two minutes at HI after adding 1/4 cup sugar and water to the dish. Cook, stirring often, for a further 3–4 minutes, or until the mixture is a deep brown. Set apart. Eggs, cornstarch, sugar, and vanilla are all combined. While continuously pounding, trickle the milk in. Fill the pan with the mixture, cover it, and cook it at 30 percent for 10 to 12 minutes, rotating the pan halfway through. Cool, remove the mold, and serve. After one or two tries, you might need to alter the timing.
17. CARAMEL POPCORN
Ingredients: Popcorn, brown sugar, butter, corn syrup, salt, vanilla extract, baking soda.
Put the popped popcorn in a large bag made of brown paper. Stir together the brown sugar, margarine, corn syrup, salt, and vanilla in a 2-quart casserole or heat- resistant glass dish. Stir thoroughly between each minute of heating in the microwave for 3 minutes. Add the baking soda and mix well. After adding the syrup to the popcorn, roll the top of the bag shut. Shake the bag vigorously to evenly distribute the syrup among the popcorn—Cook the bag for 1 minute and 10 seconds on high power in the microwave. After a thorough shake, microwave the bag for an additional 1 minute, 10 seconds.
18. STEAMED ASIAN CHICKEN
What You’ll Need: ¼ pound chicken breast tenders, soy sauce, rice vinegar, sugar, sesame oil, ginger powder, garlic powder, scallions, sesame seeds, thin vermicelli noodles, red pepper, snap peas.
In a bowl, combine the liquid ingredients with the chicken and fork-poke it. Chicken should marinate for 30 minutes in the refrigerator with the bowl covered. Vermicelli rice noodles should be soaked in water for 20 minutes in the meantime. Lay chicken so that they don’t overlap, either in a steam basket like Magic Chef’s Microwave Cookware or in a dish that is microwave-safe. Microwave for two minutes while covered with a lid made for microwaves. After turning the chicken over, add the red pepper and snap peas, and microwave for an additional three minutes. Add noodles and toss. Garnish with sesame seeds, chopped scallions, and almost two days’ worth of copper from a single serving of copper, a mineral that supports the body’s anti-inflammatory and antioxidant reactions.
19. SWEET POTATO
Ingredients: Whole sweet potato, Cinnamon, brown sugar, a little salt, black pepper, and Butter. To start, wash the potato under cold water to remove any dirt. After that, use a paper towel to pat them dry. Leave the skin on and make four to six tiny punctures with a fork or paring knife. After that, place it on a dish made for the microwave and cook for 5 minutes at high power. Cook for an extra 30 seconds if the food is not fork-tender. Utilize oven mitts to remove from the microwave. On a chopping board, place the potato, then cut it in half. Add kosher salt, black pepper, sugar, and thinly sliced butter after that. Finally, top with a dusting of cinnamon and serve hot.
20. MACHHLI LAL MASALA
You’ll need 500 gram Fish fillets, 1 tbsp Lemon juice, 2-3 Whole red chilies (soaked in vinegar for 1 hour), 2 tbsp Vinegar, 2 tbsp Bhuna channa, 1 tbsp Garlic, chopped, 1/4 cup Onion, chopped, 1/2 tsp Salt, 4 Cloves, 4 Peppercorns, 1 tsp Cinnamon (broken to small pieces), 1/2 Javitri, For garnishing Mint leaves.
