It would have been a fatal error to start Instant Noodle Me with any other instant noodles other than MAGGI!!
Yes, I know I cannot do justice to this review because come on, there is no right or wrong way of making Maggi! Everyone has their own quirks and methods and ways of making their kind of Maggi, so sharing mine as well.
Maggie has been synonymous with instant noodles in India for as long as I can remember. When we don’t know what to eat, we eat Maggi as a nation!
It’s a great deal at Rupees 12/- ! No wonder it’s a favorite!
Maggi manufactured in India carries a green dot on the back of the pack catering the huge vegetarian population here, however (according to Wikipedia), this is not the case for Maggi manufactured outside of India. Unless imported from here.
Cooking instructions as on the pack –
1. Break the noodle cake into 4 parts.
2. Add noodles and TASTEMAKER to 210ml (approx 1.5 tea cups) of boiling water.
3. Cook for 2 minutes in an open pan. Stir occasionally. Do not drain remaining water.
I never break the noodles and rather put the whole block into boiling water. I also use much lesser (about 1 tea cup) water rather than what is suggested on the pack to get a good texture on my noodles. Also i add the “tastemaker” or seasoning once the noodles lose their hardness. Use a pair of chopsticks to stir and do not stir too much. And i prefer to cook Maggi on high flame throughout. The entire process will definitely take more than 2 minutes though.
The noodle block.
The “tastemaker” or seasoning sachet.
Absolutely love this seasoning! The aroma gets me drooling every time. It is not too spicy yet it has a lot of spice flavor. You know what I mean?
Sachet contents in a small bowl.
At home we add this “masala” or seasoning to a lot of other dishes to enhance their flavor. This masala is however not your conventional “garam masala” which is used a lot in cooking Indian dishes.
The noodles have a good texture, which I credit to the fact that I used lesser water than suggested. They soaked up the water well and have a nice even coating of the seasoning and it definitely has a unique “masala” kick to it!
Pro tip: add a blob of salted butter just before you finish cooking the noodles.
Also sharing another secret, I have never been able to click a decent picture of Maggi unless I have the Himalayas as a backdrop…but for now enjoy this buttery, slithery bowl of goodness.
Order your Maggi right here – Maggi 2-Minutes Noodles Masala, 70g – Pack of 12
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