Street Maggi
Tuesday, March 10, 2015
Maggi is a brand name that has become a synonym for noodles actually.
I am showcasing the recipe of "street masala maggi", here which is normally available in small street side restaurants/vendors outside offices in India. I am trying to re-create the same taste and flavor.
Do share your comments and suggestions and your version of maggi..I would love to try your version.
Ingredients:
1 packets maggi (I used oats masala flavor)
1-1/2 cups water
1 small tomato, roughly chopped
2 tblsp green peas
1-1/2 cups water
1 small tomato, roughly chopped
2 tblsp green peas
2 tblsp carrots chopped
3/4 tsp red chilly powder
3/4 tsp red chilly powder
1/2 tsp ginger garlic & green chilly paste
1/8 tsp salt or to taste
1/4 tsp garam masala (any mixed spice will work) - optional
1/2 tsp chaat masala
1 tblsp coriander leaves, roughly chopped
2 tsp oil
1/8 tsp salt or to taste
1/4 tsp garam masala (any mixed spice will work) - optional
1/2 tsp chaat masala
1 tblsp coriander leaves, roughly chopped
2 tsp oil
Method:
1. Heat oil in a small pan. When the oil heats up add ginger garlic green chilly paste and saute for a min.
2. Add the tomatoes. Mix well and cook till the tomatoes soften up.Now add carrots and peas. Add maggi tastemaker masala, red chilly powder,garam masala, mix well and turn off the heat, keep aside.
3. In another pot, heat 1&1/2 cups of water. Once the water boils, add in the noodles and cook till they are done and the water is soaked up. Do not dry out the maggi too much.
4. Mix the tomato mixture from Step 2 into the cooked noodles. Sprinkle chaat masala over it and serve immediately.
Maggi is best enjoyed hot or warm. It gets too glu-like once you let it sit. So cook only when you are ready to eat.
2. Add the tomatoes. Mix well and cook till the tomatoes soften up.Now add carrots and peas. Add maggi tastemaker masala, red chilly powder,garam masala, mix well and turn off the heat, keep aside.
3. In another pot, heat 1&1/2 cups of water. Once the water boils, add in the noodles and cook till they are done and the water is soaked up. Do not dry out the maggi too much.
4. Mix the tomato mixture from Step 2 into the cooked noodles. Sprinkle chaat masala over it and serve immediately.
Maggi is best enjoyed hot or warm. It gets too glu-like once you let it sit. So cook only when you are ready to eat.
Maggi is best enjoyed hot or warm. It gets too glu-like once you let it sit. So cook only when you are ready to eat.
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