Maggi noodles have been an all time favourite dish of almost every person across India. Be it a school-going kid, college teen staying away in a hostel, or even adults, there has hardly been a person who would say no to Maggi.
Each one of has so many memories attached to Maggi. And now our same beloved 2-minutes noodles is in serious trouble, as it has been declared harmful due to the presence of excess amount of lead in it.
After the Maggi controversy has taken a hike, Maggi is now getting banned in many cities of the country including the capital.
Maggi noodles had always turned out to be a great saviour in times of hunger because it was quick and easy to make.
So as Maggi noodles Manufacturer Company Nestle is now facing legal issues and is also getting banned in some states, we bring to you some easy-to-make recipes that can be your satiate your hunger pangs that too in no time.
Bread Pizza
Ingredients:
Bread, Tomato Ketchup, Onion, Tomato, Capsicum, Mozarella Cheese (Optional), Salt, Pepper, Oil
Method:
Take finely chopped onion, tomato and capsicum (one each) along with salt and pepper (as per your taste). Mix them well. You can also add oregano if you want.
Also grate some Mozarella cheese. (This is optional/Normal cheese can also be used)
Now toast your bread from both sides after applying oil to it. Apply a thin layer of tomato ketchup and then place the chopped vegetable on it.
Add lots of grated cheese on it.
Now place the bread on tawa and cover it with lid. Cook it on low flame till the cheese melts.
You can even grill the bread pizza in the oven.
Paneer Sandwich
Ingredients:
Grated Paneer, Bread, Butter, Green Chutney (optional), Onion, Green chillies, Cumin (jeera) Powder, Red chilli powder, Garam masala, Salt, Chopped coriander leaves
Method:
Take one cup grated paneer along with finely chopped onion and 2 green chillies in a bowl.
Add ½ tsp cumin powder, ½ tsp red chilli powder, ¼ tsp garam masala, salt as per taste and 1 tbsp chopped coriander leaves. Mix it well.
Take 4 slices of bread, and apply butter on it. You can apply green chutney also if you want on the opposite side.
Now spread the paneer mixture on two of the bread slices and cover it with the other. Make sure the butter applied slice is faced upwards.
Place the bread slices in sandwich maker and cook for 3-4 minutes till it turns golden brown. Alternately, you can also make the sandwich on ‘tawa'.
Paneer sandwich is ready to be served.
Upma
Ingredients:
Sooji, onion, green chilli, ginger, ghee, salt, mustard seeds (rai), red chillies, curry leaves.
Method:
Take 1 cup of sooji and dry roast it. Also finely chop onion, ginger and green chilli (one each).
Now take 3 tsp oil in a pan along with 1 tsp mustard seeds. When the mustard seed splutters, 1 red chilli and few curry leaves to it. Mix it well.
Add chopped onion, green chilli and ginger when the daal turns golden brown.
Sauté the mixture till the onion turns pink.
Now add 2 cups of water along with ¾ tsp of ghee and salt (if needed).
Add roasted sooji to the mixture gradually after the water starts boiling. Keep stirring while adding sooji.
Once the sooji absorbs all water, cover and cook on low flame for 6-7 minutes. Do stir in between.
Garlic Bread
Ingredients:
Ready made garlic bread, grated mozzarella cheese (if not available you may also use the commonly used cheese), chilli flakes
Method:
All you need to do is get ready made garlic bread.
Spread loads of grated mozzarella cheese on it. Add some chilli flakes to it.
Now you can cook it in a pan with close lid till the cheese melts. You can even cook it in oven.
Poha
Ingredients:
Thick poha, oil, black mustard seeds, crushed onion; curry leaves, minced green chilli, diced potato, turmeric powder, lime juice, coriander leaves.
Method:
Take 2 tbsp oil in a pan along with ½ tsp black mustard seeds and heat it.
Now add ½ cup minced onion along few curry leaves and minced green chilli and fry them on a medium flame till the onion turns pink. Add ½ cup of diced potato and stir it.
Now add ½ tsp turmeric and salt as per taste and stir it for some time.
Take 2 cups of thick poha in a colander (‘chaani'), wash it under cold water and leave it aside for 10 minutes. Do remember that you may not wash it too much. Just take it under the tap once and then away.
Now add this drained poha in the ‘tadka' that you have prepared, mix it well and cook it for 3 minutes on low flame.
Take 2 tbsp of coriander leaves and garnish the poha before serve.
