Here’s how I make Maggi noodles – and my preparation is preferred by my wife(the chef at home) and my kids as well, so I guess I pass the test!
This is comfort food (for when I am real tired at the end of a long day), filling food (for when I am hugely hungry, and impatient to make anything else) and spicy food (my pet love!)
I have also tried out noodles from Maggi(Nestle), Top Ramen, Feaster’s(More), Wai Wai(Nepal) and various North East noodles. Somehow Maggi turns out best, in both looks and taste. Maggi noodles are also fluffiest – that’s important to my kids!
Preparation time: 15 minutes; great for amateur bachelor cooks as well, cos there’s nothing great involved!
1. Put a Wok to boil over the gas stove. Add 3 cups water (for 2 packs of Maggi noodles). Put a teaspoon of salted butter (tastes best) or vegetable oil in this. Add a pinch of salt & half a teaspoon of turmeric powder. Throw in a handful of thawed frozen green peas. Cut open the Masala packets that come with the Maggi and chuck in the Masala powder. Add some ginger-garlic paste (available off the shelf in food stores) and a teaspoon of any other masala powder you like (that’s not very hot) – Kwality Noodles masala works well for me.
2. While you wait for the water to boil, in another shallow pan, fry (in a couple of teaspoons of oil) slices of carrots, potatos and onions. Add this when slightly browned to the boiling water. Half a carrot and potato each, and one medium-sized onion would do.
3. The water would have boiled by now. Break up the Maggi slabs into quarters and throw them in. Stir till the noodles are immersed in the water. Put the flame down to simmer. Cover the wok with a plate so that steam cooks the noodles better. (This is what makes them fluffy!)
4. Now add a bunch of chopped-up coriander leaves, stir the noodles again, and cover up. When nearly all the water has been absorbed / evaporated, switch off the flame and carry the wok off to the table. Don’t wait till all the water is gone and the pan is dry – the noodles stick to the bottom of the vessel and are difficult to scrub off! And if you or your friend like noodles soup, (like my wife does), ladle some into a bowl with the water before most it is gone, and then do the rest till dry.
5. You can even get adventurous here, try adding some garnish (I have even used cashews and raisins, fried potato wedges, bhujia etc: you name it, I have tried it!)
Note: if you don’t like it spicy, go slow on the masalas. Or you can add half teaspoon of sugar to the boiling water – makes the noodles look more golden too!
This is comfort food (for when I am real tired at the end of a long day), filling food (for when I am hugely hungry, and impatient to make anything else) and spicy food (my pet love!)
I have also tried out noodles from Maggi(Nestle), Top Ramen, Feaster’s(More), Wai Wai(Nepal) and various North East noodles. Somehow Maggi turns out best, in both looks and taste. Maggi noodles are also fluffiest – that’s important to my kids!
Preparation time: 15 minutes; great for amateur bachelor cooks as well, cos there’s nothing great involved!
1. Put a Wok to boil over the gas stove. Add 3 cups water (for 2 packs of Maggi noodles). Put a teaspoon of salted butter (tastes best) or vegetable oil in this. Add a pinch of salt & half a teaspoon of turmeric powder. Throw in a handful of thawed frozen green peas. Cut open the Masala packets that come with the Maggi and chuck in the Masala powder. Add some ginger-garlic paste (available off the shelf in food stores) and a teaspoon of any other masala powder you like (that’s not very hot) – Kwality Noodles masala works well for me.
2. While you wait for the water to boil, in another shallow pan, fry (in a couple of teaspoons of oil) slices of carrots, potatos and onions. Add this when slightly browned to the boiling water. Half a carrot and potato each, and one medium-sized onion would do.
3. The water would have boiled by now. Break up the Maggi slabs into quarters and throw them in. Stir till the noodles are immersed in the water. Put the flame down to simmer. Cover the wok with a plate so that steam cooks the noodles better. (This is what makes them fluffy!)
4. Now add a bunch of chopped-up coriander leaves, stir the noodles again, and cover up. When nearly all the water has been absorbed / evaporated, switch off the flame and carry the wok off to the table. Don’t wait till all the water is gone and the pan is dry – the noodles stick to the bottom of the vessel and are difficult to scrub off! And if you or your friend like noodles soup, (like my wife does), ladle some into a bowl with the water before most it is gone, and then do the rest till dry.
5. You can even get adventurous here, try adding some garnish (I have even used cashews and raisins, fried potato wedges, bhujia etc: you name it, I have tried it!)
Note: if you don’t like it spicy, go slow on the masalas. Or you can add half teaspoon of sugar to the boiling water – makes the noodles look more golden too!
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