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

Maggi masala tikki


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


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

Mag n Cheese


1 packet Maggi

1 tablespoon butter

1 cup of grated mozzarella cheese

Half a cup grated cheddar cheese

Half a cup boiled corn


Salt to taste


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

Maggi poha


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


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

Maggi noodle bhajiyas


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


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


1 packet Maggi

1 cup thick mango syrup (made with mangoes and sugar)

2-3 tablespoons caramelised sugar

1 cup chopped mangoes


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

 Maggi noodle soup


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


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!

Hello Mommies! Do you have many big boxes of extra cornflakes that your kids refuse to eat? Well, not every child is a fan of milk-and-cornflakes because it is tagged as “healthy” food. TV commercials be damned! But don’t worry; in a way that’s interesting food calling. Cook these amazing yet healthy recipes using cornflakes and cheat your family into health, without feeling guilty, of course!

Scroll down for some scrumptiousness…

Yummy granola bars:

Cornflakes granola bars are a healthy option to snack on


1 cup crushed corn flakes

1 cup quick cooking rolled oats

½ cup chopped nuts

2 tbsp sweet melon seeds (charmagaz)

1 tbsp raisins (kismis)

½ cup sugar

Method: Roast the nuts, oats and cornflakes on a low flame, and keep aside. In a heavy bottomed pan, caramelise the sugar with a few drops of water and keep stirring to avoid burning. As soon as the caramel is ready add it to the roasted mixture with raisins and melon seeds and mix well. Lightly grease a flat surface, pile the mixture on it and roll it out until it’s as thick as your index finger. While it’s still warm, cut out small squares or rectangles and let it cool. Store it in an air-tight container. These yummy granola bars are so healthy yet so tasty, and make a delicious snack-time fix.

Cheesy cornflakes:

Cheesy cornflakes make for a yummy 5 minute snack


1 bowl cornflakes

¼ cup roasted almonds

1 tsp low-fat margarine

2 tbsp grated cheddar cheese

A pinch of salt

¼tsp white vinegar

Method: Combine all ingredients in a microwave safe bowl and mix well. Microwave for 5 minutes or until the cheese melts and coats the cornflakes well. Garnish with more grated cheese and serve immediately. Is your mouth watering yet? Mine is!

Crispy chicken/paneer balls:

Crispy chiken balls


1 cup boiled shredded chicken or grated paneer

1 potato boiled, peeled and mashed

1 tsp ginger-garlic paste

1 tsp cumin-coriander powder (zeera-dhaniya powder)

1 tsp red-chilli powder

½ tsp dry mango powder (aamchoor)

1 cup cornflakes

½ cup flour (maida)

¼ cup lukewarm water

Salt as per taste

1 tbsp oil

Method: In a large bowl, mix the first 6 ingredients, make 10 equal sized balls and keep aside. In another bowl, make a smooth paste out of flour and water with a pinch of salt. Crush the cornflakes to a coarse powder and spread it onto a plate. Now dip the balls in the flour paste and then in the crushed corn to coat it well and place them on a baking tray. Lightly drizzle the oil on the balls and bake in the oven for 10 minutes. Vegetarians can follow the same recipe by substituting chicken with crumbled or grated paneer. Trust this recipe to make your children give you a big hug every time they find this in the lunchbox!

Tell me which recipe was a favourite with your family. Happy cooking, mommies!

I think I speak for all when I say Gingerbreads are synonymous with “holidays are approaching”. Can you think of a scent so warm, comforting and ah!, so delicious that your mouth start watering. Gingerbread was first baked in Europe around the 11th century when Crusaders brought ginger as well as other new and exotic spices back from the Middle East. At first, gingerbread was mainly baked by Catholic monks and used in religious ceremonies, but over time it became more and more popular throughout the continent. 

The Germans started the tradition of baking a house out of gingerbread around the holidays in the 16th century, but the practice didn’t become as popular as it is now until the publication of a certain fairy tale a few centuries later. German immigrants to America brought the gingerbread house tradition across the ocean with them, and now we see it everywhere, from home kitchens to department store holiday window displays. 

People in Europe had been eating gingerbread for centuries, but we can thank the Brothers Grimm for the popularity of gingerbread houses. They published Hansel and Gretel in the 19th century—remember that one? It’s the fairy tale where a witch lures a brother and sister duo into captivity with her house made out of gingerbread and candy, and then tries to fatten them up to eat them. The story became immensely popular in Germany, and people started baking gingerbread houses at the holidays as a result.

So, let’s celebrate this day with baking loads of Gingerbreads with the help of this traditional Gingerbread recipe: 


150g Unsalted butter, cubed
1/2 cup (125ml) golden syrup
1/2 cup (110g) firmly packed brown sugar
1 teaspoon bicarbonate of soda
3 cups (450g) plain flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1 egg, lightly whisked
Writing fudge, to decorate
Rainbow choc chips, to decorate


Preheat oven to 180°C. Line 2 large oven trays with baking paper.

Place butter, golden syrup and sugar in a medium saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Bring to the boil. Remove from heat. Add bicarbonate of soda and stir to combine. Transfer to a large heatproof bowl. Set aside to cool.

Sift flour, ginger, cinnamon, nutmeg, cloves and baking powder over butter mixture. Add the egg and stir until combined. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes or until firm.

Roll one portion between 2 sheets of baking paper until 5mm thick. Using a 6-7cm Christmas pastry cutters, cut shapes from dough, re-rolling scraps. Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.

Bake in the preheated oven, 1 tray at a time, for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Decorate gingerbread using writing fudge and rainbow choc chips, if desired.

Now, you can use these Gingerbreads to make your own cute little or big house and celebrate this day with your family and friends.

Happy National Gingerbread House Day to all <3

When it comes to eating right, one of the worst things to do is treat it like a chore. And because our mentality has it that healthy food is boring, we don’t even take a minute before calling for pizza. But guess what? Comfort foods, like everybody’s favourite pizza, burger, or fries, can be made healthy too!

Also read: Tips to keep your kitchen healthy and clean

Of course, you’ll have to do away with all the bucket loads of oil and fattening ingredients that are not doing any good for your waistline. Today I’m going to share a few recipes for healthy homemade everyone’s favourite junk food, which will not give you a reason to worry about your weight!

Hot’n’crispy French fries:

Who loves hot crispy fries? I do! And because I can never satiate my cravings for a huge bag full of French fries I decided to make them healthier. Here’s how…

Baked french fries are a tasty yet healthy option to calm your junk food craving

You will need:

4 large potatoes or sweet potatoes if you want extra, extra healthy

One tablespoon olive oil

Salt as per taste


Method: Wash and cut the potatoes into thin long slices (you may keep a little bit of the skin on for taste and health benefits). In a large pan, boil some water and dunk the potatoes in with some salt. Once they’re done, drain them on a piece of clean cloth and give it a shake to make the edges a little rough. Drizzle a baking tray with olive oil and spread the potatoes out on the tray. Bake for 30-40 minutes or until golden brown and crisp. Yummy, crispy and healthy French fries are ready to serve. Don’t forget the salsa dip!

Also read: Are you obsessive about healthy food

 The massive hamburger:

Hamburgers top everybody’s favourite foods list. When it comes to burgers, bigger is always better. But the best burger and the current favourite of mine is my mom’s recipe of a good healthy homemade one. It’s a must try.

When it comes to burgers, it’s always the bigger the better

You will need:

Whole grain burger buns/Sesame buns/Multigrain buns

Fresh lettuce



Cabbage leaves

Many slices of juicy grilled chicken ham/vegetable patties

Tangy homemade salsa sauce

Low fat mozzarella cheese/ fat-free cheddar

Tomato ketchup

Mustard sauce

One teaspoon of either low fat mayo or olive oil

Also read: 6 awesome Maggi noodle recipes

Method: This one is no less than a food extravaganza. Get your chicken ham slices/veg patties and the burger buns grilled. Wash and slice the tomatoes and onions. Wash the lettuce and cabbage leaves thoroughly and pat them dry with a soft kitchen towel or simply spread them on a plate and put them in the freezer for 5-10 minutes.  Now, once you’ve got all your ingredients handy, start piling them up in 2-4 layers however you like it. For a fun food session, let your family members do the stacking themselves! Vegetarians can make the same by using veg patties instead of the chicken.

Crunchy crust pizza: Pizzas may be a takeout speciality but once you try this pizza-made-healthy option you’ll definitely know why it’s better. Most times, the chewy pizza crust adds to the inches on our belly; so in this homemade variety I used the ever so healthy whole grain chapattis with a twist!

Whole wheat pizza can also be yummy! Try it to believe it.

You will need:

For the crust:

1 cup whole wheat flour

1 cup all purpose flour (maida)

2 teaspoon yeast

1 teaspoon salt

Hot water

1 tablespoon olive oil

For the toppings:

Black/green olives

Red/Yellow bell peppers




Dried Oregano/Dill leaves

5 sprigs of parsley/fresh coriander leaves

200 grams cottage cheese/soya chunks/chicken breast/lean minced chicken (steamed)

Boiled baby corn/corn kernels

One bowl of grated feta cheese/goat’s cheese

One bowl of grated fat-free mozzarella cheese

Salsa pizza spread

Salt and pepper to taste

Method: Combine the whole wheat flour and the all purpose flour with yeast, salt and hot water in a food processor, to make a light and fluffy dough. Knead well so that the dough is soft. Lightly flour a flat surface covered with plastic wrap; let the dough rest for 30 minutes maximum. Meanwhile, chop the olives, tomatoes, onions, jalapenos, and the herbs. Roll out the dough in circles or rectangles and use a fork or toothpick to prick it. Spread a thick layer of salsa spread on each rolled out crust. Top the pizza crust with the chopped veggies, herbs, and cottage cheese/chicken (or whatever you are using as a main ingredient) and season it with salt and pepper. Sprinkle the feta and mozzarella cheese on top and bake in a pre-heated oven at 450 degrees C for 10-12 minutes. Serve immediately.

Also read: Tips to resist junk food

We all hate oats equally. Sure, it’s good for us, but anything that’s healthy cannot taste good. Or can it? I was surprised when my granny cooked up a 3 course meal for me recently; and all the dishes had one main ingredient – Masala Oats! Can’t wait to know how she cooked up the magic? Read on…

Also read: Junk food made healthy

Masala Oats Tikki:

Masala Oats Tikki

Yummy scrumptious tikkis are everybody’s favourite breakfast. They really put a smile on my face. Make this simple dish and relish it with your family almost every morning!


1 pack Masala Oats

1 cup cooked yellow moong dal

1 finely chopped onion

1 grated orange carrot

1 teaspoon red chilli powder

Oil for shallow frying

Salt and pepper as per taste

Chopped coriander leaves

2 tablespoons corn flour

Method: In a mixer-grinder, add Masala Oats and cooked yellow moong dal and grind coarsely. Transfer the contents to a big bowl, and add salt, pepper, chilli powder, chopped onions, grated carrots and chopped coriander leaves. Mix the ingredients well and form round tikkis. Dust each tikki with a little bit of corn flour and shallow fry in oil. Your quick 20-minute yummy Masala Oats tikki is ready!

Also read: Foods that can cool you down this summer

Masala Oats Upma:

Healthy Oats Upma

Another breakfast staple in most Indian households is the upma. Now make the upma healthier with Masala Oats and enjoy this spicy tangy upma without worrying about your waistline.


1 cup Masala Oats

1 finely chopped onion

½ a cup mixed chopped boiled vegetables

Salt as per taste

½ cup water

2-3 green chillies

2 tablespoons oil

A pinch of mustard seeds

1 teaspoon each of urad dal and chana dal

A sprig of curry leaves

Method: Sauté the chopped vegetables in one tablespoon oil until the onions change colour. Now add chopped green chillies and salt, and fry for some more time. Finally add the Masala Oats with water and cook on medium flame while covered. In a separate pan, heat the remaining oil and add mustard seeds, curry leaves and dal to temper. When dal seems to be fried well, turn off the flame and transfer the oats to the temper and mix well. Serve immediately.

Masala Oats KFC:

Home made fried chicken

Yay! KFC at home! And it tastes better than anything I’ve ever tasted that qualified as KFC-wannabe. My mom’s recipe of fried chicken legs is simply heavenly. It’s crisp on the outside and tender and juicy on the inside. Mouth watering yet? Here’s the prizewinning recipe:


½ kg chicken legs partially covered with skin

2 eggs

2-3 tablespoons milk

2 cups of all purpose flour

2 teaspoons garlic paste

3 teaspoons onion paste

1 teaspoon red chilli powder

Salt and pepper as per taste

2 tablespoons bread crumbs

½ cup Masala Oats

Juice of 1 lemon

Oil to fry

Also read: 6 awesome Maggi noodle recipes

Method: Wash and clean the chicken legs without removing the skin entirely. Pat them dry with a kitchen tissue. Prepare a marinade with lemon juice, salt, pepper, red chilli powder, onion paste, garlic paste and marinate the chicken overnight. In another bowl, beat the eggs with milk to obtain a smooth consistency – this is dip number one. In a separate flat dish, mix together, all purpose flour, bread crumbs, red chilli powder, Masala Oats, salt and pepper – this is dip number two. Now bring the marinated chicken legs and first dip them in dip number two – that is the flour mixture. Now coat the legs in dip number one and again in dip number two. Fry the chicken pieces until golden brown. And don’t even pay money to KFC.