Any kid would tell you this – Maggi noodles is the best food on planet Earth! The fondest memories of my childhood are watching TV and enjoying my own hot bowl of mouth-watering Maggi noodles. And very honestly even as an adult, I can’t seem to get enough of Maggi. Nobody can! But you can do so much more with your favourite Maggi; here are some recipes. Enjoy!
Maggi Masala Tikki
Ingredients:
1 packet Maggi noodles
2 boiled potatoes
1 finely chopped onion
1 cup of vegetables of your choice
Bread crumbs
Salt to taste
3 tablespoons ginger-garlic paste
1 teaspoon chaat masala
Chopped coriander leaves
Oil for frying
Method:
Make Maggi as per instructions on the pack making sure to keep it dry, if you have leftover Maggi you can use that too. In a big bowl, grate the boiled potatoes, add the vegetables to it and mix it with Maggi. Add bread crumbs to help form tikkis. Add the chopped onion, ginger-garlic paste, salt, chaat masala and coriander leaves. Make round tikkis with the mixture and shallow fry in some oil.
Mag n Cheese
Ingredients:
1 packet Maggi
1 tablespoon butter
1 cup of grated mozzarella cheese
Half a cup grated cheddar cheese
Half a cup boiled corn
Water
Salt to taste
Method:
Bring 1 cup of water to boil, now add Maggi and the masala tastemaker to it. Also add boiled corn and 1-2 pinches of salt. Half-cook the noodles and turn the flame off. Grease a baking tray with butter, transfer the noodles to the baking tray and add the mozzarella and cheddar cheese to cover it completely. At this stage you can choose to add your choice of vegetables however, that is optional. Place the baking tray in a preheated oven for 5 minutes on 150 degrees.
Tip: Make sure when you cook your Maggi noodles, it isn’t too watery.
Maggi Poha
Ingredients:
1 packet Maggi
2 tablespoons oil
1 boiled potato
1 finely chopped onion
1 cup boiled green peas
Half a teaspoon finely chopped green chillies
A sprig of curry leaves
Half a teaspoon mustard seeds
Salt to taste
A pinch of asafoetida (hing)
Coriander leaves to garnish
Method:
Cook Maggi noodles without adding the tastemaker to it. Once cooked, drain the excess water. In a heavy bottomed pan, heat oil and add mustard seeds, curry leaves and onions. When the seeds crackle, add asafoetida and green peas and chillies. Finally add the remaining ingredients along with pre-cooked Maggi and its tastemaker. Fry for 5-10 minutes. Serve hot garnished with coriander leaves.
Maggi Noodle Bhajiyas
Ingredients:
200 grams paneer
Half a cup corn flour
Half a teaspoon finely chopped green chillies
1 packet Maggi
Salt and pepper to taste
Oil for frying
Method:
Break the Maggi cake into small pieces and boil until half cooked (without adding the tastemaker). Make small cubes of the paneer and add them to a big bowl. Now add green chillies, salt and pepper, Maggi masala tastemaker and corn flour to the paneer and mix well, making sure not to break the paneer. Finally, coat each paneer cube in the half cooked noodles and deep fry until golden brown. Serve with delicious mint chutney.
Quick Recipe For Mint Chutney: In a blender, add 1 cup each of mint leaves and coriander leaves, salt to taste, 1-2 teaspoons of sugar, juice of one lemon, and blend with 2-3 tablespoons of water. Drain and serve.
Mango Maggi Surprise
Ingredients:
1 packet Maggi
1 cup thick mango syrup (made with mangoes and sugar)
2-3 tablespoons caramelised sugar
1 cup chopped mangoes
Method:
Boil Maggi until fully cooked (we don’t need the tastemaker for this recipe) and drain out the excess water. In a heavy bottomed pan, caramelise the sugar with
Boil Maggi until fully cooked (we don’t need the tastemaker for this recipe) and drain out the excess water. In a heavy bottomed pan, caramelise the sugar with a little bit of water and two drops of oil. In a bowl, add the cooked Maggi, caramel, and mango syrup and mix well. Add the chopped mangoes on top of the noodles and refrigerate for 2 hours before serving.
Mango Syrup: In half a cup of water, add chopped mangoes and 2-3 tablespoons of sugar. Cook until syrup boils and forms a layer of shine on the top. Cool and use.
Maggi Noodle Soup
Ingredients:
1 packet Maggi
1 can of creamy sweet corn
3-4 cups of vegetable or chicken stock
1 cup chopped vegetables
1 cup shredded boiled chicken
2 tablespoons corn flour
1 teaspoon sugar
Salt and pepper to taste
2-3 tablespoons spring onions finely chopped
Method:
In a heavy bottom vessel, cook the creamy sweet corn in the stock for 5 minutes. Add the vegetables, chicken, salt and pepper, and sugar and simmer for 10 more minutes. In a separate vessel cook Maggi as per instructions; let it be partially soupy. Mix the corn flour with half a cup of water and add to the soup. Now add the Maggi to the simmering soup and mix well. Garnish with spring onions and serve in separate bowls.
So there you are! Do give these recipes a try. Bon appétit!