As a hostel student myself, there have been numerous days when I resorted to cooking Maggi in my room. Be it exams, fests, post hangovers, or even on sick days, Maggi has not left my side.
One thing about me - I am extremely lazy. So, to reduce the efforts of cleaning the utensils, I had to make sure that every time I cooked, it had to be perfect. Not burnt ( requires too much cleaning as the noodles get stuck at the bottom), not too dry (trust me, you do not want that), and not overcooked (I mean, you put in so much effort, clean thousands of utensils and all for it to not taste good?).
List of things required -
Electric kettle (any kettle will work)
Maggi and masala
Water
Towel
Thus, I came up with a foolproof plan which works EVERY SINGLE TIME. So without any further delay, here are the steps that I follow -
P.S. - stick around till the end and learn how to clean those spout holes easily!
Step #1 - Dry ingredients first!
Maggi -> masala -> break them.
Contrary to the usual steps of putting the masala packet into boiling water and then putting the noodles, I follow this method.
Basically, put Maggi cubes in the kettle, pour in the masala, and BREAK THEM. Break the enormous blocks of noodles (yeah, gasp-worthy, I know) with the help of a fork and mix the masala.
Step #2 - Water
Now, this is a crucial step (yeah, duh). I like to pour normal water into the dry ingredients, and I've never once gone wrong with it.
"But Sejal, how much water to put in?"
Okay, so there are three types of Maggie eaters -
Watery eaters (just like me) - you guys should put enough water to cover the Maggi noodles, stir it around to mix up all of the ingredients, and then pour some more (according to how watery you want your dish to be)
If you like it dry, your biggest concern would be avoiding burns. Don't worry. I got you! So you'll need to pour enough water to cover the Maggi cubes and stir them around.
And for those who like it regular, you guys can put water a little more than the dry eaters.
Step #3 - Switch it on
Switch the kettle on and let the noodles boil.
Tip - stir the noodles around once they start to boil. It is essential to make sure that the spices are mixed correctly and that there are no clumps left.
Step #4 - The step that makes all of the difference
Aka towel.
Let me elaborate.
So once you start cooking Maggi, the kettle switch automatically drops and turns off after a specific temperature is reached.
This is where you have to be quick.
Cover the entire kettle with your towel (if you have a hand towel, just the lid and spout will do).
Step #5 - Patience is the key
Finally, wait for 7-8 minutes after the kettle is covered.
Remove the towel, open the lid and say, "Thank you, Sejal!"
I guarantee you. The Maggi will be cooked perfectly!
CAUTION - do NOT leave the towel and forget about it. The Maggie will overcook.
So there you have it! Go ahead and groove it like Gru because the Maggi you just cooked is perfect, hot and ready to be served.
I hope you liked this blog post! I'll be sharing more such tips in my following blogs, so stick around to make your life easier.
Promised tip - Toothbrush. First of all, do not pour the noodles from the spout side. But if you do end up doing that, take an old toothbrush and clean the holes under running tap water.
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