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MAGGI Green Beans and Battered Mushrooms Recipe

Cooking Time

15 Minutes

Serves

4-6

Share with:
  • MAGGI Coconut Milk Powder 1 tbsp
  • MAGGI Rasamusu 1 Packet
  • Green Beans 150g
  • Curry Leaves 6-8 leaves
  • Pandan Leaves 4 pieces
  • Mustard Seeds 1 tsp
  • Red Onion 25g
  • Oil 1 ½ tbsp
  • Water ¼ cup
  • Green Chilies 2
  • Vinegar ¼ tsp
  • Oyster Mushrooms 150g
  • Corn Flour 3 tbsp
  • Pepper 1 tsp
  • Eggs 2
  • Salt to taste

For the Battered Mushrooms:

  • 1. In a bowl beat 2 eggs. Next, add a teaspoon of pepper along with half a packet of MAGGI Rasamusu.
  • 2. Add 3 tablespoons of corn flour gradually into the egg mixture and beat well and make sure the batter is thick.
  • 3. Next, dip the mushrooms into the batter and stir well.
  • 4. Deep fry the mushrooms in hot oil until it turns golden brown and set aside.

 

For the Green Beans:

  • 1. Mix a tablespoon of MAGGI coconut milk power with ¼ cup of water and set aside.
  • 2. Heat oil in a pan and sauté the pandan leaves, curry leaves, mustard seeds, green chillies, red onions and the remaining half of the MAGGI Rasamusu packet.
  • 3. Next, add the green beans and mix in ¼ tsp of vinegar.
  • 5. Finally, add the prepared MAGGI coconut milk into the mixture and stir well.
  • 6. Once the green beans are cooked, add the battered mushrooms, mix well and serve warm.

MAGGI Panna Cotta Recipe

Cooking Time

10 Minutes

Serves

4

Share with:
  • MAGGI Coconut Milk Powder 50g (2 sachets)
  • Water 200ml
  • Fresh cream 200ml
  • Sugar 60g
  • Pandan leaves 4-5 pieces
  • Gealtine 10g
  • Hot water 30ml
  • Vanilla 1 tsp
  • Green Coloring few drops
  • Add water in to a pan and mix 2 sachets of MAGGI Coconut Milk Powder. Next, add fresh cream, sugar, pandan leaves and bring this mixture to boil on medium heat.
  • In a separate bowl, mix gelatin along with hot water and add in to the cream mixture.
  • Finally, add the vanilla and green coloring to the mixture.
  • Strain the cream mixture in to a bowl and refrigerate for four hours before serving.

MAGGI Savory Rice Recipe

Cooking Time

15 Minutes

Serves

4-6

Share with:
  • MAGGI Rasmusu 1 pack
  • Basmati Rice 500g
  • Water 750ml
  • Onions 75g
  • Tomatoes 75g
  • Lemongrass 2 stalks
  • Curry Leaves Handful
  • Pandan leaves Few
  • Salt 1 tsp
  • Green Chillies 10
  • Chopped Ginger 1 tbsp
  • Chopped Garlic 1 tbsp
  • Oil 4 tbsp
  • Coriander Leaves 15 g
  • Mint Leaves 15 g
  • Fried Sliced Onions 50g
  • In a pot heat the oil and sauté curry leaves, pandan leaves and lemongrass until fragrant. Next, add chopped ginger and garlic to this and sauté for a few more minutes until golden brown.
  • Then add the onions, tomatoes, a packet of MAGGI Rasmusu and salt to the mix and stir well.
  • Next, add water to this pot and allow to boil by closing the pot with a lid on high heat.
  • When the water is boiling, add the pre- washed rice and cook on medium heat until the water evaporates.
  • Once the rice is perfectly cooked, add some green chillies that have been spilt from the middle and allow the rice to cook for a few more minute until all the water is evaporated.
  • After a few minutes, give the rice a quick stir and sprinkle the chopped mint and coriander leaves on top and turn off the heat. Close the pot with a lid for another 5 minutes before serving. Give the rice a good mix and serve by garnishing with fried sliced onions.

MAGGI Polos Devilled Recipe

Cooking Time

25 Minutes

Serves

4-6

Share with:
  • Maggi Rasamusu 1
  • Polos (Baby jackfruit) 250g
  • Goraka (Camboge) 2 small pieces
  • Pepper 1 tsp
  • Tomato Sauce 100g
  • Tomato 1
  • Big Onion 1
  • Capsicums 2
  • Chopped Ginger 1 tsp
  • Chopped Garlic 1 tsp
  • Curry Leaves 6-7
  • Sugar 1 tsp
  • Chilli Flakes ½ tsp
  • Corn flour 1 tsp
  • Water ¼ cup
  • Add Polos in to a pan along with pepper, goraka (Camboge) and half a packet of the MAGGI Rasmusu and add water to cover the polos. Boil the polos until it is cooked, and the water is evaporated.
  • Deep fry the polos in oil and keep it aside.
  • In a separate pan add oil, once the oil is heated add ginger and garlic and sauté for a while. Next add curry leaves, chilli flakes, remaining half of the MAGGI Rasamusu and tomato sauce. When this mixture is simmering add corn flour mixed with water and sugar.
  • When this sauce thickens, turn off the flame and add sliced onions, capsicum and tomatoes along with the fried polos and serve.

MAGGI Noodle Burger

Cooking Time

30 Minutes

Serves

2

Share with:
  • MAGGI Daiya Cheese Noodles 1 Packet
  • Egg 1
  • Milk 50ml
  • For the Vegetable Patty :
  • Carrot 30g
  • Beans 20g
  • Chili Flakes ½ tsp
  • Green chilies 2
  • Salt & Pepper to taste
  • Potatoes 40g
  • Chopped Onions 10g
  • Garlic 5g
  • For the Chicken Patty:
  • Minced Chicken Breast 300g
  • Chili Flakes ½ tsp
  • Chopped Onions 10g
  • Garlic 5g
  • Salt & Pepper to taste
  • Green chillies 2

1.Soak the noodles in water, strain and keep aside  

2.To the soaked noodles, add the MAGGI tastemaker, milk, an egg, pepper and mix well.  

3.Mould the noodle mixture to a circular shape and grill on low fire till golden brown, make two for one burger. 

4.To make a vegetable patty, add oil to the pan and add beans, carrots, potatoes, ginger & garlic and spices and mix well until everything is cooked. Grill this patty till golden and set aside.  

5.To make a chicken patty, add the minced chicken to a bowl along with salt & pepper to taste and mix well. Grill this patty till golden and set aside.  

6.Assemble the noodle burger with the patty of your choice.  

MAGGI BBQ Chicken Noodles

Cooking Time

20 minutes

Serves

2

Share with:
  • diced Chicken 150g
  • MAGGI Chicken Noodles 2
  • chopped Onions 2 tablespoons
  • Garlic 1 ½ tablespoons
  • Ginger 1 tablespoon
  • Tomato Sauce 4 tablespoon
  • Jaggery 2 tablespoon
  • Butter 1 ½ tablespoons
  • Chilli Flakes ½ tablespoon
  • Pinch of Pepper
  • Soya Sauce 1 tablespoon
  • Water 50ml

1.Season the diced Chicken with Salt and Pepper

2.Heat a saucepan and add Butter, add the seasoned Chicken, sauté and set aside.

3.For the BBQ sauce, heat a pan with Butter and add chopped Onions, Garlic and Ginger and mix 

well.

4.Add the Jaggery and sauté the mixture until the Jaggery dissolves. Next, add Tomato Sauce, Soya 

Sauce, Chilli Flakes, Pepper and Salt to taste. Add water and simmer. 

5.Soak the MAGGI Chicken Noodles in cold water for 15 minutes and strain.

6.Heat a pan with Butter and sauté the Noodles. Next, add the tastemaker with a little water and 

mix well.

7.Add the sautéed chicken to the BBQ sauce. 

8.Next, add the Chicken and BBQ sauce on top of the noodles and serve hot.

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