The last few days have been crazily hectic for me. First my daughter was unwell, then the erratic weather caught up with me and post that the Navratri and Durga Puja celebration. I somehow feel all energy has been drained out of me. Do you feel so too?
I have realised that taking it easy as well as having comfort food helps during such lethargic days. So, today I am sharing my comfort meal with you guys. It never fails to cheer me up during those low-energy days. It is quick to whip up and can be made in many ways from a quick snack to a hearty meal. Any guesses?
It is our age-old favourite MAGGI!
I remember I was in 2nd or 3rd grade when Maggi was introduced in our school and the taste and flavour had taken some getting used to. But as we grew older, it became a part of our growing up. I and my brother have numerous memories of making Maggi for evening snack, fighting to divide it so that we get just equal amounts and also making it as a late-night snack while studying. It was also one of the first things that I learnt to cook independently. It was also our saviour when I stayed by myself as a paying guest, as I started working. With Maggi at hand, my mother knew that we will at least have something in our stomachs.
My daughter too loves her Maggi and while it is not something we have regularly, we love it as an occasional treat to lift our moods and on days when mommy is in a hurry. The reason Maggi gets cooked so fast is because a Maggi Noodles cake goes through 5 step cooking process before they are packed. First, they are steamed, then they are baked and the 3rd step involves quick frying of about a minute and a half which reduces the moisture in the noodle and cooks the noodles cakes enough for them to remain stable for several months before they reach consumers. This also ensures that you can cook your MAGGI noodles in boiling water in just 2 minutes. Finally after drying and cooling the noodles are packed.
Only couple of weeks back, Aanya had severe cold and cough and she did not feel like eating anything I offered. I was quite worried as she also had to take medicines. Finally, Maggi came to rescue and I was relieved to see some food going in her tummy and to see her enjoying it too. I had kept the consistency soupy and added lots of pepper and grated ginger and garlic to it, all of which are great for relieving cold and cough but she wouldn’t want to have otherwise. Here is how I made the soupy Maggi for cold.
Soupy Maggi to lift your spirits when you have a Cold
1 pack Maggi noodles
1 tsp oil
1/4 tsp freshly grated ginger
1/4 tsp freshly grated garlic
pepper powder to taste
Heat oil in pan.
Saute ginger and garlic for a few seconds.
Add 2 cups of water.
When water comes to a boil, add the tastemaker and noodles.
Cook for 3-4 minutes. Yes, I cook it longer than recommended as I like the noodle soup to be soft.
Once ready, add pepper powder to taste and mix well.
Enjoy this hot, soup to soothe the throat.
One more way that I make noodles, when we want to make a meal of it is by adding lots of vegetables and eggs. I will share my recipe with you.
Vegetable, Egg Maggi Noodles ( serves 3)
2 pack Maggi noodles
1 cup diced vegetables( carrots, capsicum, peas, corn, broccolis)
2 tbsp onions
2 tsp oil
Salt and pepper to taste
Break eggs in a bowl, add salt and pepper and whisk.
In a pan, heat 1 tsp oil and fry the eggs to scramble them. Once cooked, keep aside.
Heat remaining oil in a pan and salute onion.
Now add the vegetables, and salute for a couple of minutes.
Add tastemaker, 1 and half cup water and bring to a boil.
Cook vegetables for 2-3 minutes, then add Maggi noodles.
Cook for 2-3 minutes.
Vegetable Maggi is ready.
Serve hot topped with scrambled eggs.
So, these are two of my favourite Maggi recipes, do you have your own favourite Maggi recipes?