My husband is Indian, I am Pakistani. For all the desi’s out there that should explain it all! Haha!
On a serious note, we come from similar but very different cultures and places which can get challenging enough but we also have some major differences in our upbringing. I came from a family where we ate burgers and nuggets growing up and my husband came from a household where he had dhebras and bhajiyas growing up. Over the years of marriage we have found a happy medium with semi-homemade and fusion foods that remind us both of what we grew up eating.
Masala Maggi is one of those dishes, it reminds my husband of the street food he so loved in India and gives me a sense of ramen nostalgia. We make it really spicy and cheesy and packed full of flavors on nights we want to indulge.
- 2 Packs of Masala Maggi
- 2 cups of water
- 1/2 cup of frozen peas thawed and washed
- 1/2 cup frozen corn thawed and washed
- 2 tablespoons of butter
- 1/2 cup of diced onion
- 1/2 cup of diced bell pepper or sweet peppers
- 4 thai chilis (can omit or reduce based on spice tolerance)
- 3 cloves of grated garlic
- 1 inch of grated ginger
- 2 squares of Amul cheese
- 1 teaspoon of garlic powder
- 1 teaspoon of ground cumin
- 1 teaspoon of garam masala
- Heat large pot on medium heat.
- Add butter, ginger, and garlic and saute for 30 seconds.
- Add onions, sweet peppers, thai chilis and cook until they are translucent and soft (should take 3-5 minutes).
- Add masala/spice packets from the Noodle packets.
- Add cumin, garlic powder, and garam masala and cook for 30 seconds.
- Add 2 cups of water and let come to a boil.
- Add noodles, peas, and corn and cook until the water evaporates and noodles are tender.
- Serve and top with shredded Amul cheese while it is still warm.
Don't overcook the noodles or they will turn mushy.
Adjust the amount of water you use based on how quickly your noodles cook.
The spice packets are already salted so don't add salt.
Use less Thai chilis or omit them all together if you have a lower spice tolerance.