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New Delhi: Rainy weather has a way of making spicy, hot and comforting food seem even more tempting. Maggi noodles often find their way into this craving because they are quick to prepare, easy to customise and loved across age groups. Even people who are careful about their everyday food choices may happily make an exception for a steaming bowl of noodles on a wet afternoon.

The familiar packet can also take on a completely different personality with a few simple additions and cooking twists. A cheesy version can make it indulgent, while tandoori masala can give it a smoky kick. You can also turn cooked Maggi into crispy pakodas or make a warm soup bowl loaded with vegetables. Here are seven easy Maggi recipes to try when the monsoon weather has you craving something hot, spicy and comforting.

Maggi recipes for monsoon Cheesy masala Maggi

Ingredients

• 2 packets of Maggi and tastemaker
• 1/2 cup grated cheese
• 1 small chopped onion
• 1 chopped tomato
• 1 chopped green chilli
• 1 tsp butter
• 2 cups of water

Preparation method

Heat butter in a pan and sauté onion, tomato and green chilli for 2 minutes.

Add water and tastemaker, then bring the mixture to a boil.

Add the noodles and cook for 2 minutes.

Lower the heat, add grated cheese and stir until it melts and turns gooey.

Serve immediately.

Tandoori Maggi

Ingredients

• 2 packets of Maggi with tastemaker
• 1 tbsp tandoori masala
• 2 tbsp tomato ketchup
• 1 tsp minced garlic
• 1 tbsp butter
• 1 sliced onion for garnishing
• Lemon wedge

Preparation method

Heat butter and sauté minced garlic for 30 seconds.

Add tandoori masala and ketchup, then cook for 1 minute.

Add water and tastemaker and bring to a boil.

Add noodles and cook for 2 minutes, allowing the masala to coat them well.

Garnish with sliced onion and a lemon wedge before serving.

Maggi pakoda

Ingredients

• 1 packet of Maggi, cooked and cooled
• 1/2 cup of besan or gram flour
• 1 small finely chopped onion
• 1/2 green chilli powder
• 1/2 red chilli powder
• 1/2 tsp baking soda
• Oil for frying

Preparation method

Combine the cooked and cooled Maggi with besan, onion and spices.

Add a splash of water to make a thick batter.

Heat oil in a kadhai over a medium flame.

Drop small portions of the mixture into the hot oil and fry until golden and crisp.

Drain and serve with chutney.

Schezwan Maggi

Ingredients

• 2 packets of Maggi with tastemaker
• 2 tbsp Schezwan sauce
• 1 tsp minced garlic
• 1/2 cup of mixed veggies
• 1 tsp soy sauce
• 1 tbsp oil
• Green spring onion

Preparation method

Heat oil and sauté garlic for 30 seconds.

Add the mixed vegetables and stir-fry on high heat for 2 minutes.

Add water and tastemaker and bring to a boil.

Add noodles, Schezwan sauce and soy sauce, then toss for 2 minutes.

Garnish with green spring onion and serve hot.

Butter garlic Maggi

Ingredients

• 2 packets of Maggi with tastemaker
• 2 tbsp butter
• 4-5 sliced garlic cloves
• 1/2 tsp crushed black pepper
• Parsley or coriander

Preparation method

Melt butter and cook sliced garlic over low heat until golden and crisp.

Set aside half of the fried garlic.

Add water and tastemaker to the pan and bring to a boil.

Add noodles and cook for 2 minutes, then toss them in the garlic butter.

Top with the reserved fried garlic and crushed black pepper. Garnish with parsley or coriander.

Monsoon Maggi soup bowl

Ingredients

• 2 packets of Maggi with tastemaker
• 1/2 cup thinly sliced carrot
• 1/2 cup shredded cabbage
• 1/2 cup green peas
• 1 tsp minced garlic
• 1 tsp grated ginger
• 3 cups of water
• 1/2 tsp black pepper

Preparation method

Heat oil and sauté ginger and garlic for 30 seconds.

Add carrot, peas and cabbage and stir-fry for 1 to 2 minutes.

Pour in 3 cups of water and bring to a boil.

Add tastemaker and noodles and simmer for 3-4 minutes.

Season with black pepper and serve hot.

Paneer Maggi

Ingredients

• 2 packets of Maggi with tastemaker
• 1/2 cup cubed paneer
• 1 small sliced onion
• 1 chopped tomato
• 1/2 tsp red chilli powder
• 1 tbsp butter or oil
• Coriander leaves

Preparation method

Heat butter or oil and pan-fry paneer until golden. Set aside.

Sauté onion and tomato until soft.

Add water, tastemaker and red chilli powder, then bring to a boil.

Add noodles and cook for 2 minutes.

Top with the fried paneer and coriander leaves before serving.

A rainy evening calls for food that is hot, quick and comforting. These Maggi variations give the familiar noodles seven different twists for the monsoon season.