Hello Friends!
One of my friends mentioned in her blog recently that we were the “Maggi generation” (I am talking about people born around 1980). Nestle had introduced a novel food called Instant Noodles under the brand name MAGGI. It was a new thing in India and Nestle had to really struggle to make Maggi popular. They used to distribute free packets of Maggi to schoolchildren in major cities (my wife was one such recipient!). We gradually became used to its unique taste and started loving it. It was our “go-to” food. Today, the scenario is very different. You have tens of brands selling instant noodles. But Maggi remains special. In fact, its name has become synonymous with all instant noodles (just like the Xerox machine!).
I have never liked the bland taste of Maggi. I mean, when you cook it the way it is mentioned on the pack. So from a very young age, I have been experimenting with the basic recipe.
I am going to share some interesting tweeks that I do to Maggi.
1. Maggi with Indian “tadka”
The simplest recipe to make Maggi more palatable is to temper it with the quintessential “tadka.” How do you do it? Well, its pretty elementary.
Before you begin, cut a pack of Maggi noodles, remove the noodle slab and the Masala Mix pack. What remains in the pack are broken noodles. Remove them and keep them aside.
In a pan, take a teaspoon of cooking oil. When it is hot, add a few mustard seeds. Once they start crackling, add a pinch of cumin seeds and asafoetida. You can also add a slit green chilly and 4-5 curry leaves.
To this, add the broken noodle pieces and roast lightly on low flame. When the noodle pieces turn brown, add the required amount of water (as mentioned on the pack), add the noodle block and the masala mix and cook till done.
Garnish it with a few basil (tulsi) leaves and add a dollop of butter. Enjoy!!
cookingwithjitendra 
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