Assuming that you've experienced childhood in India you've most likely adult eating Maggi pazzta cheesy tomato for a tidbit! I'm such an immense enthusiast of these Instant Noodles that even today I get yearnings. This is odd I know since I’m 30 yet some way or another you are never excessively old for Maggi pasta!
What's more, assuming you've grown up eating Maggi pasta you've clearly explored different avenues regarding it. Everybody I know has their cherished method of eating Maggi pazzta cheesy tomato twist and I realized I needed to share my beloved Maggi pasta plans with you folks. I mean how might I truly be a decent food blogger assuming I don't. Since enjoying Maggi pasta every so often feels so great. It's not the best thing on earth to eat - I yield yet it looks like that second cut of chocolate cake that you understand you can't resist.
So first up is my adaptation of Italian Maggi pazzta cheesy tomato. Not these variants utilize the Maggi pasta Tastemaker in light of the fact that occasionally we simply needn't bother with it, independent of how wonderful it is. I utilize locally acquired red pasta sauce so that it's as yet a brief formula and absolutely feasible at home. This one uses mushrooms and olives yet goes on, make this your own! Add some chicken to your Maggi pasta and make it Italian Chicken Maggi pasta or some broccoli. Or then again do this in white sauce rather than red. All ways imaginable, Maggi pasta actually tastes extraordinary!
There's nothing nutritious with regards to cup noodles AT ALL. One cup of maggi contains 1600 - 2000mg of sodium, which equivalent to 4 - 5 teaspoons of salt and you’re everyday limit. There's no dietary fiber, nutrients, or supplements in case you have it all alone.
Ingredient
For 2 people
1 bundle maggi
1 cup elbow pasta
1 capsicum, cleaved
1 onion, cleaved
1 tomato, cleaved
1 little carrot, cleaved
1 tsp ginger garlic glue
1 tbsp schezwan sauce
to taste Salt
to taste Red bean stew
2 cups water or as required
2 tsp oil
as required Chopped cilantro for embellishing
How to make
In a vessel, keep the elbow pasta to bubble for 5-7 mins.
Now in a skillet, put some oil, add ginger garlic glue, and then, at that point, add slashed onions and the remainder of the veggies. Saute briefly.
Add salt, maggi masala, red bean stew powder, and schezwan sauce.
Add water and maggi. Allow it to reach boiling point and afterward stew it.
Add the bubbled pasta as well. As when the water evaporates, it's fit to be served.
Garnish with cilantro and serve hot Maggi pazzta cheesy tomato!