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From Our Kitchen
MAGGI Muithya with Mushroom Sauce Recipe by Niva Sarkar
MAGGI Apna Food Business Contest Participant
Cooking Time:
40 Minutes
Preparation Time:
20 Minutes
Total Serves:
4
Contents
The Ingredient List
The Easy Steps
The Ingredient List
Water - 4 Cups
Oil - 1 Cup
Rohu Fish - 250 Grams
Boiled Potato - 1, Medium Size
Onion Paste - ¼ Cup
Ginger-Garlic Paste - 2 Teaspoons
Coriander Powder - ½ Teaspoon
Cumin Powder - 1 Teaspoon
Red Chilli Powder - ½ Teaspoon
Salt - ¼ Teaspoon
MAGGI 2-Minutes Noodles - 2 Small Packet (64 Grams)
MAGGI Masala-ae-Magic - 1 Tablespoon
Mushroom - 5
Milk - ½ Cup
Onion Slice - 3, Medium Size
Butter - 4 Teaspoons
Peas - 16
Cherry Tomatoes - 2 Pieces
The Easy Steps
Cut onion, ginger, garlic, and paste them. Take a boiled potato and cut onions for mushroom sauce. Clean the mushrooms and fish.
Boil 1 cup water and cook MAGGI Masala Noodles for 2 mins.
Boil remaining water and cook the fish for 10 mins.
Remove the fish spines and scramble the fish with hand or in a mixer grinder.
Add all the ingredients listed from number 4 to number 11.
Mix beautifully and make a round tikki.
Heat oil on a karahi.
Coat tikki with flour.
When the oil is hot dip fry them on low heat for 10 mins, fry both sides till golden brown.
After this, add butter and 2 teaspoons of oil on a pan and fry onion slice for 4 mins.
Add mushroom and fry for 5 mins.
Past them in a mixer grinder with 3 tablespoons of milk.
Transfer them to the pan and add the remaining milk.
Add MAGGI Masala-ae-Magic and mix it.
Cook for 5 mins.
For garnishing, toss 16 peas on butter for 1 minute and cut 2 cherry tomatoes.