Maggi has been one of the favourite breakfast option for kids and adults alike since the time it was launched (in 80’s) in India. With its simple preparation and lingering taste, the instant noodles often came to the rescue for hostel students and also for those who were least interested in cooking.
What I like: It is one of the best comfort food, it just takes 2 minutes to cook – best food for all the hungry souls. It can be customized too like you can add any ingredient that appeals to your taste buds like veggies, cheese, chicken, eggs etc in order to add on its nutritive value. You also get maggi cup noodles which can be carried while travelling.
What I didn’t like: Maggi noodles has never been the epitome of a nutritious snack! It has traditionally been made from refined flour or maida – known to be linked to obesity and digestive problems. In recent times, the markets are abound with atta and oats variants of the noodles. While these are definitely healthier, the taste-maker still comes with too much salt and this can cause unnatural water retention in the body.
Well, in the past few years, Nestle – the parent company of Maggi – and the Uttar Pradesh Food Safety and Drug Administration have been involved in a tussle over the alleged finding of “MSG” (monosodium glutamate) and lead in the noodles which have been reported to cause some health problems like heart irregularities, depression, migraine etc.
Worth the choice: Reasonably priced, maggi is obviously one pocket-friendly meal. There are many variants now available in the market like veg atta maggi, maggi oats noodles, magi chicken noodles etc which are all reasonably priced.
Alternatives: There are many other alternatives and many other brands of noodles which can be cooked in no time. But I would suggest to eat something freshly cooked which is more nutritious and healthy but that doesn’t mean a complete no to maggi. Anything in limit is never a harm so one can enjoy maggi by adding lots of veggies in it.
Recipe: Atta maggi cutlets
- One pack maggi
- One cup mix veggies(carrot, peas, corn, capsicum)
- 2 boiled potatoes
- 1/4tbsp red chilli powder
- oil for frying
- Boil atta Maggi in one cup water
- Mix mashed potatoes, boiled mutter, corn, blanched carrot, chopped Capsicum, green chilli chopped, coriander, Maggi taste maker,and all masalas, ready the Maggi in a mixing bowl
- Don’t over mix it or Maggi will loose it’s texture
- Make cutlets from the mixture of desired shape
- Make sure cutlets are not too thick or it will take time to cook
- Heat some oil in a pan
- Shallow fry cutlets till it becomes crispy
- Serve hot with schezwan sauce or tomato sauce
– Dipika Singhal