7 Maggi Recipes to Try This Monsoon

Ingredients

• 7 packs instant Maggi noodles (Use one pack for each variation; seasoning packets reserved for the corresponding recipes.)
• 1 slice processed cheese (For cheesy masala Maggi.)
• 0.5 cup mixed vegetables (Finely chopped; for cheesy masala Maggi.)
• 2 tbsp tandoori mayonnaise or yogurt (For tandoori Maggi.)
• 1 tsp tandoori masala (For tandoori Maggi.)
• 0.5 cup gram flour (For Maggi pakoda batter.)
• 0.5 medium onion (Finely chopped; for pakoda.)
• 0.5 cup cooking oil (For deep-frying pakoda; actual oil absorbed will be lower.)
• 2 tbsp Schezwan sauce (For Schezwan Maggi.)
• 4 cloves garlic (Minced; for butter garlic Maggi.)
• 1 tbsp butter (For butter garlic Maggi.)
• 3 cups vegetable stock or water (For monsoon Maggi soup bowl.)
• 1 tsp ginger (Grated; for soup bowl.)
• 100 g paneer (Cubed; for paneer Maggi.)
• 0.5 medium green bell pepper (Diced; for paneer Maggi.)
• 14 cups water (Approximately 2 cups per noodle pack, adjusted as needed for the desired consistency.)
• salt (To taste; instant seasoning and sauces are already salty.)

Steps

1. 1

   For cheesy masala Maggi, sauté the chopped mixed vegetables in a little oil until slightly softened. Add water and the noodle seasoning, bring to a boil, then add one noodle cake and cook until tender. Stir in the cheese slice just before serving so it melts into the noodles.

2. 2

   For tandoori Maggi, cook one noodle cake with its seasoning until just tender and allow excess liquid to evaporate. Stir in the tandoori masala and tandoori mayonnaise or yogurt, then heat briefly until hot and well coated.

3. 3

   For Maggi pakoda, cook one noodle cake until tender, drain thoroughly, and cool it. Mix the noodles with chopped onion, gram flour, salt, and enough water to form a thick batter. Heat oil to about 175°C / 350°F, drop in small portions, and fry until crisp and golden; drain on paper towels.

4. 4

   For Schezwan Maggi, sauté a little minced garlic or onion if desired. Add water, the seasoning packet, and Schezwan sauce, bring to a boil, then add one noodle cake. Cook for 2–3 minutes, stirring, until the noodles are tender and coated in the spicy sauce.

5. 5

   For butter garlic Maggi, melt the butter in a saucepan over medium-low heat. Add the minced garlic and cook for 30–60 seconds until fragrant but not browned. Add water, seasoning, and one noodle cake; simmer until tender and finish with black pepper or spring onion if desired.

6. 6

   For the monsoon Maggi soup bowl, bring the vegetable stock or water to a boil with grated ginger and the noodle seasoning. Add one noodle cake and simmer until tender while keeping plenty of broth in the bowl. Serve immediately with chopped vegetables, spring onion, or chili if desired.

7. 7

   For paneer Maggi, sauté the paneer cubes and diced bell pepper until lightly golden. Add water and the seasoning, bring to a boil, then add one noodle cake. Cook until the noodles are tender and the paneer is heated through.

Notes

The supplied Instagram description lists only the seven dish names and does not provide measurements, ingredient lists, or instructions. Quantities and methods are estimated for one serving of each variation. For the pakoda, use only enough oil to fry and expect actual absorption to be substantially less than the amount placed in the pan.

Nutrition per serving

• main
• snack
• Indian
• vegetarian
• instant noodles
• comfort food
• monsoon
• fried