[ROSE]

Ingredients:
1 Double Pack of Maggi masala noodles (not that God-awful atta variety - the genuine Mummy, bhook lagi type, whokkay?) and its masala packets
1/2 packet of any Maggi or Knorr Soup you like
2 Tablespoons of Plain Cheese spread
1cup washed, diced and par-boiled peas, carrots, french beans and tomatoes
1 large onion, julienned
1 tablespoon oil
a dash of tobasco sauce and
some pre-washed fresh coriander leaves
Method
Heat the skillet over a slow fire, add the oil and fry the onions.
When pinky-brown
toss in the boiled veggies and stir fry for 5 minutes till they get a thin coat of grease over them. Keep aside.
Measure the exact amount of water for your Maggi and add in 2 more cupfuls into the dekchi of your choice; let heat for one minute before emptying out the 1/2 soup packet contents into the yet to boil water.
If you wait too long and the water is already boiling, you may find lumps forming that are not easy to break down completely and may spoil your mood
add the soup powder and stir well
After you're sure no lumps are forming and the powder has mixed well into the water, let it come to a boil.
Simmer and cook for 3 minutes, so the soup thickens a bit; then break the Maggi cakes into half and add in to the soup. Add in Maggi masala and stir well continuously for 1 minute. Let cook for 4 minutes
Turn off the gas, stir in the cheese spread and tobasco sauce - then toss the coriander leaves on the top.

 

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