By Deviyani Srivastava
Sundays and Maggi are synonymous. It’s been like that since we were tiny. Of Course the quickest thing to eat is the two-minute version but we believe that if we amp up the noodles there’s a good chance we’re tucking in something delicious and nutritious all at one go. We’ve listed out 5 ways you can make your Maggi more wholesome. Barely 5 extra minutes can change the way these noodles taste.
1. Baked Maggi and Cheese: Half-cook the Maggi, add in a pinch of salt and the taste maker. Turn the flame off. Grease a baking tray with butter, transfer the noodles to the baking tray and sprinkle mozzarella and cheddar cheese to cover it completely. Place the baking tray in a preheated oven for 5 minutes at 150 degrees centigrade. Serve hot.
2. Maggi Bhurji: Boil the Maggi as per instructions on the packet. Add a pinch of salt and the tastemaker. Heat oil in a pan and carefully break the eggs into it. Stir continuously. Add salt and red chilli powder. Cook for 2 minutes. Remove the pan from the flame and add this egg bhurji to the Maggi. Mix well and serve.
3. Maggi Upma/Poha: While boiling the Maggi, add 2-3 drops of oil in the water. Cook for 2 minutes and drain the excess water with a sieve. Do not add the tastemaker. Prepare your upma as usual. After the vegetables are cooked, add the cooked noodles, mix well. Garnish with coriander.
4. Soupy Chicken Maggi: Take a deep-bottomed pan, add the vegetables, chicken, salt, pepper and simmer for 10 minutes. Boil the Maggi in a separate vessel as per instructions on the packet. Let it be partially soupy. Add the Maggi to the simmering soup and mix well. Garnish with spring onions.
5. Soya Maggi: Boil the Maggi as per instructions on the packet. Add a pinch of salt and the tastemaker provided in the packet. Boil soya granules in sufficient water. Drain and saute it in very little oil for a minute. Turn off the flame and add the soya granules to the Maggi. Stir well. Cook till the water is absorbed. Serve hot.