MAGGI

Maggi products help bring out the best in every meal. Quick and easy solutions - like bouillons, soups, seasonings and sauces - to aid cooking and add flavour. Maggi brand – the flavour that fresh food loves, helping you make nutritious, delicious meals.

Some history

The Maggi brand originates from Switzerland where in 1863 Julius Maggi created a recipe of flavours to bring added taste to meals. This marked the beginning of the Maggi brand and its convenient products. Known for his nutrition-oriented approach, the Swiss Government asked Julius Maggi to create a product that would be quick to prepare yet nutritious as more and more women were working outside the home. The results were a success — two instant pea soups and an instant bean soup.

In 1947 Nestlé acquired the Maggi brand. Today the tradition continues around the world. Whether it’s Maggi bouillons, soups, seasonings, noodles or sauces, consumers have come to know and trust the Maggi brand for its high quality, convenience and nutrition.

15 Variations Of Maggi You Would Love To Make

Maggi-the staple food for every young Indian living in a hostel or at home! Easy to cook and the fact that it's so affordable is what makes it so popular. Maggi noodles come in a variety of price bracket ranging from Rs 5 to Rs 40. Over the years Maggi has been the Mecca for every food experimentalist, be it addingvegetables to it or stuffing it in a roll. Here are 15 ways in which one can cook some delish Maggi!

1. Masala Maggi

Just buy an extra packet of Maggi Masala and you are good to go! Make the usual Maggi and add that extra packet.

P.S. - Add less water than usual.

2. Egg Maggi

Probably everyone has tried this variation at least once in his life time. While making Maggi, drop an eggor two. Whisk vigorously to get the yummiest Maggi ever!

3. Egg Bhurji Maggi

Another egg variation could be Egg Bhurji Maggi. Make Maggi the usual way in one burner and in the other burner add a dash of oil/ghee/olive oil, drop some chopped or roughly cut onions. Then add the egg and the usual spices (red chili powder, turmeric, crushed black pepper). Toss Maggi and eggs together and you are done.

4. Bread Maggi

Every hosteller or student who has studied outside his hometown knows about this. Make Maggi the usual way and place it in between two toasted slices of bread.

P.S. - Go for brown bread while making this and a piece of advice-rub butter and a clove of garlic on the toast for the zingy taste.

5. Soupy Maggi

This is not as easy as it looks like. A bit tedious to make, this is a desi variant of Minestrone basically. Chop carrots, celery, onions and vegetable stock. Fry the veggies in regular oil. Add vegetable stock, and simmer till half in volume. Add the Maggi and the Masala. Cook till the Maggi is done.

6. Chicken Maggi

This is not the usual Chinese vendor noodles with chicken. This is completely desified. Get tandoori Chicken from your local restaurant. Separate the meat from the bones. Make Maggi and add chicken.

7. Prawn Maggi

Since fresh prawn is not available everywhere, buy a packet of frozen prawns, which is easily available in any super market. Fry the prawns and add it to the Maggi.

8. Tomato maggi

The regular way of doing is adding chopped tomatoes in the Maggi but if you want to tinkle your taste buds use tomato concassé.

P.S. - Tomato concassé can be made by slitting tomatoes and dropping them in simmering water for a minute or two. De-skin the tomatoes and remove all the seeds. Chop the de-skinned tomatoes; add white pepper and salt. What you get is tomato concassé.

9. Salsa Maggi

Roughly chop tomatoes, onion, green coriander and cucumber. Add lemon juice, crushed black pepper and salt. Drop in the cooked Maggi and mix all together. This is heaven in your mouth.

10. Cheese Maggi

Another very popular and most experiment ingredient on Maggi is Cheese. Be it Mozzarella or Cheddar, grate it on the Maggi after its cooked and heat it in the microwave for two more minutes. This is the yummiest form of Maggi ever that you will taste.

11. Short Crust Maggi

Another one of the tedious Maggi making method is Short Crust Maggi or Maggi Pie. For Short Crust - Rub butter and refined flour till bread crumbs consistency. Add cold water to form tight dough. Place it in a small round tin container and make sure the dough covers the inside of the tin completely. Place the cooked Maggi in the centre of the tin. Grate cheese from the top. And heat it in the oven for 15 to 20 minutes.

12. Corn & Capsicum Maggi

This one is for those who cannot handle spicy food at all. Boil the Maggi and put boiled corn in it. Add salt and white pepper and cheese. Cook until it's all slimy. Garnish it off with baked capsicums.

13. Left Over maggi

This is probably the best variation for all the loners. Add any gravy from last night in the Maggi - be it the Kadai gravy, Shahi gravy or Korma gravy. Boil the Maggi without the Maggi Masala.

14. Kebab Roll Maggi

Cook Maggi the usual way. Slit a cooked seekh kebab vertically. Add the cooked Maggi and roll it up in a thin cooked Indian bread or 'roomali roti'. Add ketchup or mustard or whichever your pallet finds suitable.

15. Deep Fried Maggi

All you need is a deep pan filled with vegetable oil. Add cooked Maggi in the pan. Be very careful while doing so because the oil might splash back. Take out the Maggi once it start changing its colour with the help of a strainer and put it on a kitchen towel. Sprinkle some 'chaat masala' over it and what you have is tasty crispy deep fried Maggi.