- Maggi - 140g
- Onion - 1/4 of a big one
- Carrot - 5 baby carrots / 1 big
- Green Peas - 1/4 cup
- Garlic - 2 cloves
- Butter - 1 tbsp
- Oil - 1 tbsp
- Water - 1/2 cup + 1/4 cup
- Milk - 1 cup
- Salt to taste
- Red Chilly Powder - 1/2 tsp
- Garam Masala - 1/2 tsp
- Fennel-Pepper Powder - 1 tsp
- Soya Sauce - 1 tsp
- Tomato Ketchup - 2 tbsp
Method:
- Transfer blocks of maggi in a pan followed by milk and water.
- Keep on medium flame till maggi is cooked well. Add a tbsp of oil (it is ok to replace with butter) so that noodles don't stick to each other.
- Switch off the stove and keep aside. Transfer to a serving bowl.
- Meanwhile finely chop onion, garlic and carrot.
- Heat butter in a pan to prepare sauce. Add finely chopped garlic to the melter butter.
- Saute it for a minute and add finely chopped onions. Cook till translucent.
- Add finely chopped carrots and grean peas to the onions. Cook for a couple of minutes.
- Further add red chilly powder, garam masala, vegetable masala, fennel-pepper powder and salt to taste.
- Cook till raw smell fades.
- Add soya sauce, tomato ketchup and 1/4 cup water to loosen the sauce.
- Bring it a slight boil.
- Pour the sauce on top of the prepared maggi.
- Give it a quick mix (preferably with fork).
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