Maggi! Needless to say, those who were born and grew up during 80’s and 90’s in India, have a strong nostalgia attached with this yellow pack of love. For those kids (who are quite grown up now 😉), it was not just a mere snack, but a best friend and a true companion.
It was Maggi, who had comforted those kids away from home when they were missing their home badly. Also surprisingly, away from home, it was only Maggi who had helped those kids from different geographies (within country as India is a vast country with varied cultures) to find a common ground amidst differences, and take the first step towards friendship and converting strangers to friends.
Maggi had been a constant companion. As a kid, Maggi was the first recipe we had tried successfully in the kitchen. Who can forget those nights after a long working day, when Maggi was the only solace to find, or in a secluded highway trip, you suddenly found a small stall serving Maggi and hot chai. Yes, for people like us, Maggi has always been there through thick and thin, just like a true companion.
Even today the love for Maggi prevails, and can be seen in every household. Even today, Maggi is mostly a Sunday treat for kids. There is an inherent smile when the aroma of Tastemaker reaches them from the kitchen and the next moment you will find them at the dining table, admiring the bowl of Maggi. Also, every household in India has learnt their own way to provide a subtle twist to our regular Maggi. Vegetable Maggi, Chicken Maggi, Schezwan Maggi, Chilli Maggi, Paneer Maggi, Cheese Maggi, Anda Maggi…. Phew! The list is never going to end.
Hence, with time, me and my family have also learnt different ways to tweak our favourite Maggi, just like any other household. In this post I am going to share two of them. The first one is Potato Maggi, which my mother used to make when we were kids and became our favourite. The second one is Coconut Milk Maggi, which I had discovered while trying to find a rescue for the left over coconut milk in the kitchen.
Both the recipes taste yum! So, next time when you are treating your kids with Maggi, you can surprise them with another twist to their favourite snack.
So, here we go!
Recipe: Fried Potato Maggi
Preparation Time: 3-4 minutes (includes cutting potato and peeling & chopping garlic) Cooking Time: Around 10 minutes Yield: 1 Bowl Equipment used: A pan to boil Maggi, a pan to fry, a turner and a strainer
Ingredients:
- 1 packet Masala Maggi Noodles
- 1 potato
- 6-8 garlic cloves
- 2 tablespoon and 1 teaspoon vegetable oil
- 1 and ½ cup water
Method:
- Set 1 cup water to boil
- In the meantime, peel and chop the garlic cloves and keep them aside
- Peel and cut the potatoes into thin slices and keep them aside
- When the water is boiled, break the Maggi Noodles in a pan and add boiled water and 1 teaspoon oil into the pan
- While Maggi is getting cooked, heat another pan and add 2 tablespoon oil into the pan
- When oil is hot, add chopped garlic pieces and allow them to sauté
- Add sliced potato into the pan once the garlic pieces are sautéed
- Add Maggi Tastemaker on potato and garlic and mix them well
- Cover the pan and let the potato slices cook on low flame
- While the potato slices are getting cooked, strain the hot water from Maggi Noodles and rinse the noodles with cold water
- Add the noodles to potato and garlic mix
- Remove from heat and enjoy the hot bowl of Maggi
Break the Maggi Noodles into a pan and add hot water and 1 teaspoon oil.
Heat oil in another pan.
Add garlic to hot oil.
Add sliced potatoes once the garlic pieces are sauteed.
Add Maggi Tastemaker on potato and garlic, mix them well and cover the pan.
Strain hot water from Maggi Noodles and rinse the noodles with cold water.
Add Maggi Noodles to potato and garlic mix. Mix and remove the pan from heat.
Recipe: Coconut Milk Maggi
Cooking Time: Around 7 minutes Yield: 1 Bowl Equipment used: A pan to boil Maggi noodles
Ingredients:
- 1 packet Masala Maggi Noodles
- 1 cup water (in this recipe we will use less water as we are going to add coconut milk)
- ½ cup coconut milk
- 8-10 curry leaves
- 1 teaspoon oil
Method:
- Cook Maggi Noodles with 1 cup boiling water, Maggi Tastemaker and 1 teaspoon oil
- When the noodles are almost cooked, add coconut milk and stir and mix them well
- Once the noodles are cooked properly, add curry leaves
- Serve in a bowl and enjoy the hot Maggi Noodles
Cook Maggi Noodles with hot water, Tastemaker and oil
Add coconut milk to Maggi Noodles.
Add curry leaves and remove the pan from heat.
Tips:
- For convenience, keep boiled water ready
- While cooking the noodles, keep the pan on running stove and keep stirring frequently so that the noodles do not stick to the pan
