Spicey Masala Maggi

Every time I pull Maggi out of the kitchen cabinet, the jingle chimes somewhere in the background… “bade zor ki bhook lagi, Maggi chahiye mujhe abhi – bas do minute!” That one moment brings all the childhood hunger-memories back again.

Soupy Maggi, fried Maggi, Maggi with veggies etc. etc. In all the forms, this little noodle cake has been with us for years, celebrating the small joys of life. Now, having used the flashback moment, I want to know how do you like your Maggi?

For me, apart from the soupy one, this spicey masala Maggi is a real rescue. My colleagues from work, friends and family love the way I prepare it (I have had to sacrifice my lunch box, seriously). So, here is a simple recipe to my spicey masala Maggi.

Ingredients:

  1. Masala Maggi ……………………… 3 cakes
  2. Onion ………………………………… 1 medium (finely chopped)
  3. Tomato ……………………….……… 1 medium (finely chopped)
  4. Peas or veggies ………………….… 1/4th cup
  5. Coriander leaves ……………….… 1/4th cup (finely chopped)
  6. Turmeric …………….……………… 1/2 tsp
  7. Red chilli powder ………………… 1/2 tsp
  8. Salt …………………..………………… Just a pinch
  9. Oil ……………………………………… 3 tbsp
  10. 10.Water ………………..…………… 2 1/2 cups (250 ml each)

Method:

  1. Heat a non-stick wok or deep pan and pour in the oil.
  2. Once hot enough, turn the flame to low and then add the onions. Keep stirring to avoid burning the sides. 
  3. When the onions are translucent, add the chopped tomatoes along with a pinch of salt. The reason behind adding salt is to make the tomatoes tender and squishy
  4. Cook this with the lid on for about 2 minutes. Later, add turmeric and red chilli powder and mix well (I use turmeric because I don’t like the pale colour)
  5. When the mixture looks a bit curry like (without water), throw in your choice of veggies along with the 3 packets of Maggi masala. Mix everything well and cook it with the lid on for a few more minutes (you can sprinkle little water if the whole thing becomes sticky and starts to splutter)
    [Note: You are still cooking this on low flame]
  6. Check on the veggies every minute. Once they look done, add the 2 and a half cup water along with half of the coriander leaves and increase the flame (medium to high). Meanwhile, break the noodle cakes into whatever size you want
  7. The water should start to boil in less than 2 minutes. Carefully slide in the noodle pieces and give it a nice stir to make sure everything is dunk
  8. Put the lid on and occasionally stir it after every 30 seconds to avoid it from being clumpy
  9. When the water dries up (which should technically happen in 3 – 4 minutes), gently stir the noodles using a fork and separating them(I prefer chopsticks because they work really well with noodles). Turn off the flame and let it sit with open lid for a minute
  10. Serve with chopped coriander leaves

The whole method might look long here, but as you go about it you’ll barely take 5 – 6 minutes (of course, with the ingredients handy). I have used peas instead of veggies as you can see in the image, however, you can use carrots, French beans, colourful bell peppers, sweet corns or anything that you like. 

Try this and let me know how you liked it.

Bon Appetit!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s