4 Simple Tricks to make your Maggi Noodles Better!

Maggi has been the lord and savior of our generation's hunger pangs. From having it for lunch in school, for dinner when you just don't want to cook, for breakfast when aloo ke paranthe or poha seemed too boring, to just about any outing to the hills for that "pahado waali Maggi yaar". These 2 minute noodles, that are honestly NEVER made in under two minutes, have never failed to disappoint.

Making (and eating) Maggi is probably the easiest task in the world, other than just boiling water. You take the same old noodle cake, put it in boiling water, add the tastemaker and that's that. That is essentially what you pay Rs. 50 for when you go to the chai-wala outside your college/office who makes Maggi too. Sure, he may put in some extra shabang in it like his khoon and paseena but it's just Maggi!

So how can you make this age old classic...better? Sure, you can go on eating the same thing for ages or like the absolute laziest of people, you can add some Domino's se churaya hua oregano and chili flakes to it, or add a knob of butter, or you may just add some ketchup to it LIKE THE LUNATIC YOU ARE, YOU KETCHUP LOVING FREAK. I BET YOU PUT KETCHUP ON PIZZA TOO, YOU MANIAC.

But here's 4 simple and easy ways how you can make your Maggi taste like the "supple and smooth noodles in a blend of exotic and aromatic Indian spices" like it was meant to be!

1. SCHEZWAN MAGGI

Remember the leftover Domino's chili flakes I talked about? Turns out, they come in handy a LOT when it comes to Maggi recipes. The same is the case with Momo Chutneys! That spicy, thick, blood red chutney is the epitome of a South Delhi Girl. But that liquid gold is absolutely perfect to use as a dipping sauce for anything and everything at all AND is perfect to spice up YOUR Maggi!

Simply add a heaping ton of this chutney to you Maggi while you're cooking it, add some red chili flakes and well, you're done. This spicy Schezwan Maggi gives you that familiar spicy momo-esque taste and leaves you gasping for air with all that spice! Ever had that Samyang 2X Spiciest Noodles in the world? This version ain't half bad!

2. CREAMY MAGGI ft. DOODH

No. Do NOT throw this idea out by claiming this to be doodh and Maggi. No, this is NOT a mistake, this is a GENIUS move by yours truly. So, I first came across this recipe on a YouTube channel from Japan where they showed a number of ways to improve Ramen. And as Aamir Khan said in Dangal, hamari Maggi Ramen se kamm hai ke? (Don't quote me or him on this)

Lo and behold the creamy Maggi noodles! Instead of cooking your noodles in all water, add half and half of water and milk. You can even go full milk but don't be a mad lad just yet, work you way up to full milk slowly and gradually. The milk gives your Maggi a wholesome and heavy appeal. Add some black pepper and it would make your Maggi high end! Thick, creamy, almost like a white sauce spaghetti (which isn't far off really).

3. HOTEL WAALI MAGGI

Before you go on to throw you judgement and shade all over me, just remember this isn't my gareebi, this is just thriftiness because I am a street smart genius prodigy. So, this comes from my trip to Andaman, where there is close to nothing when it comes to good hotels. The food there is good, but nothing that would really satiate your need for that EXTRA over the top carbohydrates. Also, you just want to have Maggi at times yo!

So... use their kettle! The kettle that they give for boiling water for tea and coffee? Use THAT brilliant technological NASA approved device to boil some water, and add that to a cup that contains the Maggi noodle cake and tastemaker. Let it sit for 2-3 minutes and voila! You can also cook the noodles right in the kettle but getting it out may become a hassle.

4. CAFE STYLE CHEESY MAGGI

This last one isn't really a trick, but it's just to call out the scam that all those "chai" bars and cafes are running in the name of Maggi. They put up an entire section of Maggi on their menu, and offer crazy items like Schezwan Maggi, Cheesy Maggi, Italian Maggi, Vada Pao Maggi...I think I got a little carried away there.

But ALL they do is what I've been suggesting all along! Just 1-2 more ingredients and they shoot the prices up! And just because we crave Maggi and we are blinded by the false sense of economic freedom that capitalism provides us, we satiate these cafes nonetheless.

Just add the bare minimum amount of cheese to your when it's boiling away, and garnish it with some grated cheese. And that's that. That is IT. THIS IS WHAT WE PAY 70RS FOR? ARE YOU FOR REAL CHAAYOS?

Well, this was how to make your everyday Maggi noodles just a bit more interesting. This lazy man's guide to gastronomic perfection will not really make you a chef, but you can claim to your friends that you learnt new recipes, when the only thing you actually did was add leftover ingredients to you Maggi. Which is essentially what a good chef should do! More Power To You!