Turning Maggi into a gourmet meal

For a long time there has been a myth about instant noodles being harmful for our body but isn’t it more a question of enjoying things in moderation? I honestly believe having a balanced diet along with regular exercise is the way to go, rather than completely cutting of your favourite foods like a household favourite like Maggi noodles from your diet. The focus should be on hygiene, high nutrient concentration, low refined foods, optimal calorie intake, balance between taste and convenience.

Fats are as important for our bodies as much as protein, carbs, vitamins, minerals and calcium. A balanced diet is one that gives our bodies the nutrients it needs to function correctly. Fats are essential for the growth, development and functioning of our bodies when there is a shortage of food supply. ICMR recommends that the total amount of fat in an Indian diet should be 20-30% of the total calories consumed. So the consumption of your favourite packet of instant noodles only contributes to 1/5th of the total fat requirement for your daily diet. Consumption of fats in one bowl of instant noodles like Maggi is in fact lesser than consumption of fats in foods like Vegetarian Biryani, Cheese Veggie Toast or Aloo Paratha. Most people think that packaged food is processed and thus harmful for the body. The reason packaged food goes through a number of processes is because it needs to stay stable before it is consumed by the end customer. For example Maggi noodles goes through a five-stage process, which includes – steaming baking, quick frying to remove moisture, drying and cooling.

I used Maggi’s Hot Heads Green Chilli noodles to create a wholesome Thai Curry Noodle Bowl loaded with veggies. Follow this recipe to turn your Maggi into an even more delicious meal.

Ingredients:

2 packs of Maggi Hot Heads

1 pack of Coconut Milk

1 stalk of Lemongrass

1 Chilli sliced

1 cup coriander leaves

1 tablespoon lime juice

½ teaspoon Sugar

3 to 4 Garlic Cloves

1 small Onion

1 thumb sized piece of Ginger

Salt to taste

2 tablespoons olive oil

4-5 basil leaves

Lemon Zest of 2 lemons

Your favourite veggies (I used carrots, zucchini and broccoli)

Process:

  1. In a food processor, place green chili, onion, garlic, ginger, lemongrass, coriander, sugar, lime juice,1/4 can coconut milk and maggi hot heads chilli masala.
  2. Process to a paste and set aside.
  3. Simultaneously, boil your maggi noodles in water until cooked.
  4. Warm a wok or large skillet over medium-high heat. Add oil and swirl around, then add the green curry paste. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add remaining 3/4 can coconut milk.
  5. Add in your veggies, salt to taste and lemon zest. Cook for 5-10 minutes. Do a taste test. If it’s too spicy add more coconut milk. This curry should be a balance of salty, spicy, sweet and sour.
  6. Add the boiled maggi to this mixture and mix well

Garnish with burnt garlic, basil and spring onion. Serve Hot.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s