Slurp It Up: Maggi
1. After boiling the Maggi, put it aside. Take a fresh pan and add the tastemaker in cold water to avoid lumps.
2. Put the tastemaker pan on the gas and add the boiled Maggi to it.
3. Pour the cheese from the top or put the cheese while preparing the Maggi. The latter is preferred, as the cheese will blend in well.
Handy Hints for cooking regular Maggi
1. For soupy Maggi, make sure that the noodles are put as soon as the tastemaker is added to cold water – before it is put on the gas for the boil.
2. For dry Maggi, boil the tastemaker first, and then remove the excess water. Once you’re adding the noodles, there will be no extra water and thus, the Maggi will be dry.
Butter Masala Maggi
1. This Maggi is all about vegetables and butter. Boil the vegetables and fry them in butter. Add the tastemaker and Maggi preparation to the same, as this way it can be cooked along with the remaining ingredients.
2. When serving, add a hint of butter to the final preparation, so that the whole dish has a creamy essence.
1. Take the egg and fry it slightly, but make sure it is not over-cooked.
2. Add the eggs after the Maggi is completely prepared.
3. Do not let the egg stay in the Maggi for a long period as the strong egg smell may get into the Maggi, which is not always pleasant.
1. Boil the chicken pieces first. When they become soft, fry them.
2. As chicken has to be cooked along with the Maggi, make sure you don’t over-fry it beforehand, else they might taste burnt.
3. After boiling the tastemaker, add the chicken pieces and then the noodles. By doing this, the flavour of the chicken remains throughout the dish.
1. The pieces of paneer have to be thin and small, as they need to be cooked properly.
2. While frying the paneer, add some spices to give a better taste.
3. After frying, add in water, tastemaker and noodles and cook until ready.