Friday, November 1, 2013

Top 5 Flavour Boosters for your Maggi

Everybody loves a piping hot bowl of Maggi noodles. What's great about Maggi is that it is easy and quick to prepare, and you need NO cooking skills to perfect the noodles (my 8-year-old cousin makes it ;)
Is it just me, or do you also think that Maggi's signature masala has lost some of its bang? You know me, I have always added more magic, more masala to my Maggi. At the end of the day we're talking about 2-minute noodles and if you really don't have the time or the patience to follow my Maggi recipes, simply use 1 additional ingredient and watch the flavours boom.
Here are my top 5 flavour boosters for Maggi... pick one!

  1. CHEESE.... need i say more? Cheese can make the dullest dish shine. Grate some cheddar on top of the noodles before you turn off the heat.
  2. OREGANO... What do you do with those extra packets from Dominos, anyway?
  3. CELERY... If there was just one fresh ingredient I could pick from the supermarket, this would be it. Clean the stalks and chop them finely, mix away
  4. CARROT AND PEAS.... and if you have the choice for 2 fresh ingredients, pls try carrots and boiled peas. If you notice the Maggi packet, carrots and peas are the suggested garnish for all the right reasons
  5. BUTTER... this is unusual, but good ol' Amul butter can add loads of flavour to Maggi. Melt in a teaspoon of butter while cooking, no more, no less.
Leave your comments and ideas below :)

Sunday, January 20, 2013

A Maggi recipe you must not miss!

So my mom did something very innovative with Maggi recently, here's a recipe worth sharing.
My sisters and I love Maggi. I know it isn't the healthiest thing around, but a quick snack of Maggi never hurt anyone. In fact, it reminds me of life's simple pleasures and cheers up my inner child ;)
It isn't unusual to find leftover Maggi at my place, because we always make extra. One morning, my mom found a bowl of Maggi in the refrigerator. It had gone sticky, but adding hot water to loosen it up would dilute the flavours. So she decided to make tikkis out of it. I was the first person to try them and fell in love instantly.
Here's an outline of the recipe...
  • Grate 2 medium boiled potatoes
  • Roughly chop up your leftover Maggi, mix it with the potatoes
  • Add vegetables of your choice: boiled carrots and peas, or sweet corn
  • Adding bread crumbs is optional, but nice. My friend and an excellent chef Kinjal Darukhanawala says that the crumbs help absorb the moisture of the veggies, help in binding the tikkis which otherwise break while shallow-frying. And hey, they give a nice crunchy texture. Don't wana use bread crumbs? Try soaked poha.
  • Add salt, pepper, chaat masala, ginger-garlic paste, lime and chopped coriander
  • Taste, and adjust, as all good chefs do 
  • Make flat tikkis, shallow fry and enjoy!
  • Pro Tip: While serving, add a pinch of Maggi masala on the tikkis