The 2-minutes-wonder that has been a life saver since we were kids, yes MAGGI! From eating a bowl full of it at night while studying for exams, to heading outside Pune station to satiate the post party hunger cravings, Maggi has forever been the ‘go-to’ 4 am and 4 pm friend alike. In an ode to our best buddy for years, here are five recipes to make it simply more awesome!
Who doesn’t love momos? Even better when it has you favourite Maggi in it. For the dough, take some maida, add a little bit of oil and salt. Use water to make a pliable dough. Now the stuffing, cook Maggi (masala and all) to an ‘al dente’ consistency. In a bowl, mix chicken mince (or vegetable mince), finely chopped carrots, soy sauce, a hint of tabasco and salt to taste. Mix well. When you make Maggi, make sure you crush it to bits before adding it to the water.
Add a dash of chopped green chillies. Make coin-sized balls of the maida dough, roll it up fairly thin. Add one tablespoon of the filling and seal with a fork. Steam for 10 to 15 minutes and Maggi momos are good to go.
Maggi Crunchy Rolls
This is one for leftovers. Too many carbs? I think not. Crush a packet of Maggi and deep fry it. Don’t add the masala to it. Now, take the masala and add it to any leftover vegetable. Now into a chapati, place the vegetable on one side, sprinkle with a generous helping of fried Maggi and some shredded cheese. Wrap it up to secure it. Seal the edges with beaten egg or a cornflour slurry. Put some butter in a pan and seal and secure the rolls. We’re good to go without complaints about wasting food and elevating leftovers!
Too many good things at a go? Well sometimes it sure is too good to be true. Make your Maggi like you do. Now take a circular mould or make one out of foil and take Maggi and press it down to form a circle. Take the cooked Maggi and place it into the mould. (About an inch, thickness wise). Now remove the mould and deep fry the Maggi circle of love. Place the deep fried Maggi circle in a slightly wide, deep bowl.
Add chopped onions, tomatoes, chillies and grated raw mango (if you can find it), on top of the fried Maggi. Now add spicy chutney and a bit of tamarind chutney (slightly sweet). Let it soak in for five minutes and serve. Chaat at its best with all our favourites!
The Turkish got it right, but missed out on a few things that impress our palette. Get puff pastry sheets from the market. Then, make a sugar and water solution with one part sugar and one part water. String consistency. Now add raw Maggi to the sugar and water solution. Leave it in for 10 minutes and sieve the Maggi out of the solution. Chop some nuts of your choice and add to it the sugar soaked Maggi.
The base of the Bakhlava will be about three layers of puff pastry sheets with generous brushing of butter between the layers. Add the filling (Maggi and dry fruits) in 1 tablespoon filling across the length of the puff pastry. Which you are to place on a greased oven tray. Cover with 2 more layers of puff pastry sheets doused in butter. Make individual cuts (into squares) to ensure each square has a generous filling. Now take the leftover sugar syrup and pour it evenly over the layered and covered pastry. Bake in a pre-heated oven at 180 degrees for 45 minutes or until the puff pastry has turned golden brown. And voila! You will thank me for this one.
Maggi Stuffed Capsicum
Take capsicum of the colour you fancy (red, green, orange or yellow). Knock off the top and the seeds. Make Maggi noodles the way you would. Add julienned vegetables of your choice and a generous helping of cheese. Stuff capsicums with the filling and encase in foil. Bake at 200 degrees for 20 minutes. Then take off the foil (with mittens) and add another sprinkling of cheese and a dash of pepper. Bake for 10 minutes. Serve. People will love you for this diversion.
Now that you are equipped with Maggi being the most loved and versatile fast food, live it, love it and savour it.
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