If you’re Indian, chances are you grew up eating Maggi as a snack. Even now, I still have a desire for these Instant Noodles since I love them so much. Which, despite the fact that I’m 30 and find it strange, you can never be too old for Maggi Noodles!

And it goes without saying that you have experimented with it if you grew up eating Maggi. Everyone I know has a preferred method of consuming Maggi, therefore I was compelled to share my personal favorites with you all. How, exactly, am I supposed to be an excellent food blogger if I don’t? Because occasionally indulging in Maggi just feels so fantastic.

So let’s start


Two packets of Maggi Masala

5 cups of water needed to Boil Maggie

A teaspoon of minced garlic Two teaspoons of oil

1 teaspoon of red pepper flakes

Oregano, 1 teaspoon

1/4 cup thinly sliced yellow bell peppers,

1/4 cup thinly sliced yellow bell peppers,

1/4 cup thinly sliced carrots

2 teaspoons of maida or refined flour

Cold milk, one cup (240 ml).

2 slices of cheese

A cup of shredded mozzarella cheese

Salt to taste

Process For Making

Put water in a pan, place it over a medium flame, and bring the water to a boil.

Then, without adding the Maggi masala, add two packets of Maggi and heat for a further two to three minutes, or until the Maggi is 80% cooked.

Drain the extra water from the Maggi now using a strainer, and set it aside while the remainder of the ingredients is being prepared.

Put another pan over a low flame and add oil or butter to make white sauce Maggi.

Add the oregano, garlic, and red pepper flakes now. For two minutes, toss the herbs and garlic over a low flame, allowing the garlic to turn slightly golden and aromatic.

Add additional thinly sliced yellow bell peppers, capsicum, and carrots and stir-fry them for a short while. Add the cheese and spices once the vegetables have turned golden. Avoid overcooking them.

Now add refined flour and cook over medium-low heat for a few minutes.

Add the chilled milk gradually, and the grated cheese, stirring constantly, and cook for one minute.

Add a slice of cheese, salt, and Maggi Masala at this point, and boil for a short while.

The sauce will gradually thicken and become more creamy. Avoid overcooking the sauce since Maggi will cause it to thicken.

Maggi is added last, and everything is thoroughly blended after that.

Serve right away.

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