“Spicy Lovers Ke Liye Special 🌶️ Green Chilli Maggi |😋#food #maggi #cooking #viral #vlog #recipe

8 Comments

1. 

   @ArpitSaini-m1y 4 days ago

   Didi apne Jo Pakistan ki Maggie recipe banayi thi vo Mane bhi banayi di bo mujhe bhut bekar Lage thi

2. 

   @TaraRanpise 4 days ago

   Di😢 aapne meri Maggi kyu nahi try kari kyuuuu😢

3. 

   @UrmilaPrajapati-k3b 4 days ago

   Yellow wale dhal banade ha didi tomana to

4. 

   @Priyanka-u2g-h6b 4 days ago

   Please eat Maggie with dahi 2000 time request 😭😭🙏🙏

5. 

   @aaaditya_sanatani 3 days ago

   Meri Maggi banana please pehle tel rakho phir jeera phir hari mirch phir pyaj phir Pisa hua lahsoon phir sab masalo dalo phir Pani rakhke ubalo please 🙏🫶

6. 

   @AshuDhiman-t1r 3 days ago

   But Whyyyy jeera 🥴

7. 

   @kavyasharma7637 3 days ago

   You are cook 😂😂😂

8. 

   @CreativeSync-v8n 3 days ago

   Plz try Punjabi tadka Maggi 🙏This version takes the classic instant noodles and gives them a smoky, spicy, and "dhaba-style" upgrade. It’s all about the double-tempering (tadka) and a few fresh ingredients.
   Ingredients
   1 pack Maggi Noodles (with tastemaker)
   1 tbsp Oil or Butter
   1/2 Onion, finely chopped
   1/2 Tomato, chopped
   1 Green chili, slit (optional for extra heat)
   1/4 cup Green peas or carrots (optional)
   Spices: 1/4 tsp turmeric, 1/2 tsp Kashmiri red chili powder, 1/4 tsp garam masala
   Fresh Coriander for garnish
   Instructions
   The Base Veggies: Heat oil or butter in a pan. Add the onions and sauté until translucent. Toss in the green chilies and tomatoes, cooking until the tomatoes soften.
   The Spice Mix: Lower the heat and add the turmeric, red chili powder, and garam masala. Stir for 30 seconds so the spices bloom in the oil without burning.
   The Noodles: Add 1.5 cups of water and the Maggi tastemaker. Bring to a boil. Break the noodle cake into the pan and cook until the water is mostly absorbed and noodles are tender.
   The "Tadka" Finish (The Secret Step): In a separate small tempering ladle, heat 1 tsp of ghee with a pinch of cumin seeds and a little more red chili powder. Once it sizzles, pour it directly over the cooked Maggi.
   Serve: Garnish with plenty of fresh coriander and a squeeze of lime.
   Pro-Tips
   Liquid Gold: If you like it "soupy," add an extra 1/4 cup of water.
   Cheese it up: A slice of cheese melted on top at the very end balances the Punjabi spices beautifully.
   Texture: Don't overcook the noodles; they should have a slight bite (al dente) before you add the final tadka.