Friday, 7 April 2017


Since the period it was launchedI think propably in 80's, Maggi noodles has been the most favourite meal options for  kids and adults. Its lingering taste and easy method attracts the hostel students and for those who don't know how to cook the food.

The Lucknow Food Safetyand drug administration recently found that Maggi contains  monsodium glutamate (MSG) and lead to excess amounts of sodieum and complaint to the Food Safety and standards Authority of India (FSSAI) and requesting to cancel the license of maggi.It is discussed what MSG is it is the sodium salt of glutamic acid one of the most abundant and non essential amino acids. MSG is found in tomatoes, potatoes, mushrooms and the other veggies and fruits.

MSG enhances the taste generally enjoyed by chinese people. Researchers however could not establish the link between the MSG and the symptoms of various diseases.

Meanwhile Nestle company denied the addition of MSG. Glutamate is safe and naturally occuring in every day and highest proteinous foods including tomatoes, peas, paneer onions and milk.

There are so many interesting renditions in our Culinary world.
We used to make this interesting and addictable noodles especially for children and adults, loved to eat everytime.

Mostly south Indian people are experimenting with something so good and stick to the traditional way of makingthis two minute noodles. You can home cook these noddles as none have the fancy ingredients.

All you need is a packet of noodles, one packet of mushroom and ginger gratings. Nothing more than that.


Maggi noodles 500 gms
Ginger gratings
Sesame oil one tablespoon
Magi spicy packet three
Button mushroom 500 gms cleaned, washed and chopped
Tomato one diced
salt to taste
Adequate water


Heat the frying wok with oil.
Add ginger gratings
Add chopped mushrooms.
Sprinkle salt and fry forafew minutes.
Add little water and allow the mushrooms well cooked.
Once it is cooked well, transfer the cooked mushrrooms to a plate.
Add adequatewater say four cups of water.
Bring to boil.
Add the maggie powder.
Add noodles and give a continuous stir.
Once you notice the maggi ae qell cooked and absorbed water and become soft, Add the cooked mushrooms and mix well.

Switch off the flame.
Tinckle your taste buds with the lip smacking noodles.


This is one of the spicy curry you will never taste before. There are several versions of cooking the brinjals in south India.This curry will be cooked in a jiffy. Very simple but the taste is high. Let us proceed to cook this yummy brinjal curry right now.


Brinjals 250 gms
Tomato medium size
Shallots peeled off and chopped half cup
Sambar powder one tablespoon
Curry leaves one sprig
Sesame oil one tablespoon
Mustard seeds one spoon
Turmeric one small spoon
Coriander powder one spoon
Cumins seeds powder one spoon


Heat the frying pan with sesame oil.
Add mustard seeds to pop up.
Once it starts to splutter, add shallots, curry leaves.
Saute for a while until the shallots turn translucent.
Transfer the chopped brinjals to the frying pan.
Add turmeric and sambar powder and salt.
Saute for few minutes in low flame.
Add chopped tomato.
Give a gentle toss.
Add coriander powder, cumin powder and one spoon of castor oil.
Add adequate water and salt to taste.
Close the lid and cook for five minutes in a medium flame until the brinjal chops get softened.

This curry is one of the best accompaniments to the hot steamed rice.


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