• 1 cup water per Maggi cake
  • ½ tablespoon Salt
  • ½ tablespoon Red Chilli
  • Peas
  • Corn
  • Onions
  • Tomatoes
  • French Beans
  • Protein (Paneer or Chicken)
  • Add the salt and red chili
  • Cook the chicken or paneer however you want it
  • Boil the water in a pot
  • Add the magic masala once the water starts boiling
  • Add the veggies in and let them stew for 4–5 minutes
  • Add the Maggi, cover the pot and cook on a low flame for 3–4 minutes
  • Once the noodles start softening, add the paneer or chicken (or both!)
  • Let sit for 5 minutes after turning off the gas
  • 2½ cups of water per Maggi cake
  • 1 extra pouch of magic masala per cake
  • Red chili powder
  • Garam Masala
  • Peas
  • Corn
  • After 1–2 minutes, add the peas and corn
  • Add the noodles to the pot without breaking them
  • Turn the flame on low and cover the pot for 3–4 minutes
  • It is easy to overcook the noodles so keep stirring and to check the noodles
  • Once they are soft, pour into a bowl and enjoy warm
  • ¾ cup of water per Maggi cake
  • ½ tbsp chili powder
  • Oil
  • Onions
  • Green chili
  • Peas or Carrots (optional)
  • Add water to the pan and bring it to a boil
  • Add the magic masala and chili powder
  • Break the noodle cake into 2 pieces and add to the pan
  • Add the peas and corn into the mix
  • Cover the pan for 3–4 minutes and then stir the noodles. It is really easy to burn the noodles or get them to stick to the pan, so it is important to keep them moving in the pan (Add a little bit of oil if needed)
  • Serve in a plate or bowl and enjoy hot
  • Add coriander to garnish
  • One cup of water for every Maggi cake
  • Break the noodle cake into 3 pieces and put one of the pieces aside
  • Add two pieces of Maggi into the boiling water and cook for 4–5 minutes
  • Once the noodles soften, turn the gas off
  • Add the Maggi you had saved before, and cover the pot for 1 minute
  • Serve in a plate and enjoy hot
  • 2 tablespoon water
  • Salt
  • Chilli Powder
  • Chaat Masala
  • Oil
  • Lemon juice
  • Tomatoes
  • Onions
  • Cilantro
  • Crush all the Maggi in the pack really well, no bigger than 2–3 cm pieces
  • Add all the Maggi in the pan and fry it till the noodle crumbs start to look a little brown. Be sure to keep stirring to prevent them from burning
  • You only need to cook them enough to get them crispy. Be careful to not burn them( a dark brown or black tone means it is burnt)
  • Once the crumbs are crunchy, turn the gas off, add ½ tablespoon of water per cake and put a lid on
  • Dice the tomatoes, onions, and cilantro and mix with the lemon juice, salt, chaat masala, and the chili powder
  • Mix in the Maggi noodles and enjoy
  • 1 extra sachet of magic masala per noodle cake
  • 1 cup of water per cake
  • Salt
  • Red chili powder
  • Oil
  • Soy Sauce
  • Tomato Ketchup
  • Chilli sauce
  • Onions
  • Carrot
  • Green Chilli
  • Green Bellpepper
  • Cook on a low flame for 3–4 minutes
  • Caramelize the onions and green chili in oil
  • Finely chop the carrots and bell pepper
  • Drain all the water from the noodles, and put them in a big bowl
  • Add all the other ingredients to the noodles and mix. Make sure to not break the noodles while doing so
  • Add 1 tablespoon of oil to the mixture
  • Mix well and enjoy hot
  • Boil an egg and mix it in the noodles
  • While boiling the noodles, break a couple of eggs in the pot and mix them in with the noodles
  • Make dry Maggi, and add the yolk while cooking the noodles in the pan
  • Make egg bhurji (savory scrambled eggs) and mix in cooked Maggi
  • Add a soft boiled egg to soupy Maggi
  • Poach an egg and lay it on top of Maggi
  • Add Maggi as a filling in an omelet
  • 1 cup water per noodle cake
  • Chilli Flakes
  • Butter
  • Shredded Cheddar or Pepper Jack Cheese
  • Peas
  • Corn
  • Drain the water from the noodles, and put them in a big bowl
  • Mix the Magic Masala in the noodles
  • Add the cheese, 2 tablespoon butter and mix well
  • Make sure the cheese and butter melt and add chili flakes for garnish
  • 1 cup of water per cake
  • Chilli powder
  • Oil
  • Schezwan sauce
  • Cheese
  • String beans
  • Carrots
  • Green Chilli
  • Green Bellpepper
  • Finely chop the chilies, bell pepper, carrots and beans
  • Heat oil in a pan and put all the veggies
  • Drain the excess water from the noodles and add them to the pan
  • Fry them with the rest of the veggies and add the masala
  • Be generous with the oil and schezwan sauce
  • Grate some cheese on top and serve in a paper plate
  • 1 cup water per noodle cake
  • Butter
  • Bread
  • Peas
  • Boil the noodles for 3–4 minutes and then turn off the flame and cover the pot
  • Toast a slice of bread and butter it generously
  • Put the Maggi on the bread and enjoy Maggi Sandwich
  • Have someone to fight over the Maggi with. That one extra noodle will taste so much better than the rest
  • Watch a rom-com with hot Maggi curled up in a blanket, with the lights off
  • Have your favorite drink ready to wash down the noodles

EAT🍎 SLEEP😴 DEBUG👨🏾‍💻 REPEAT🔁

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