Sorry, you need to enable JavaScript to visit this website.

Cooking Time: 15 Minutes
Preparation Time: 30 Minutes
Total Serves: 1

The Ingredient List

  • MAGGI 2-Minute Noodles - ½ Cake
  • MAGGI Masala-ae-Magic - A Pinch
  • Oil - 400 ML
  • Water - 100 ML
  • Corn Flour - 2 Tablespoons
  • Salt - 1 Pinch
  • Soya Sauce - ¼ Teaspoon
  • MAGGI Sauce - 4 Tablespoons
  • Carrot - 30 Grams
  • Capsicum - 30 Grams
  • Cottage Cheese - 20 Grams
  • Garlic - 1 Clove

The Easy Steps

  1. Prepare ingredients as mentioned in the list.
  2. Take a half cake of MAGGI Noodles and add a half sachet of MAGGI Masala-ae-Magic. Add 100 ml water and cook for 2 minutes or till the water dries up.
  3. Once the MAGGI is ready dust it with cornflour. Now take a big round sieve and spread the noodles on the sieve making a shape of a small nest. 
  4. Take a karahi and add 400 ml oil to it. Heat the oil for 2 minutes or so. Once the oil is hot submerge the sieve with noodles in the hot oil.
  5. Cook the noodles in hot oil for about 7-8 minutes or till golden brown in color.
  6. Take out the sieve from the oil and allow the extra oil to drain out.
  7. Chop some carrot, capsicum into juliennes, finely chop one clove of garlic and cottage cheese into small bite-sized pieces. 
  8. Take a pan and add 2 tablespoons of oil (We can use the same oil that we used for frying).
  9. Heat the oil for 30 seconds.
  10. Add the finely chopped garlic to the hot oil and sauté till the clove sweats, we don’t need to brown the garlic.
  11. Add the carrot and capsicum and sauté till slightly cooked. Add cottage cheese to the carrot and capsicum and stir well. 
  12. Add tomato sauce, soya sauce and a pinch of salt and a pinch of MAGGI Masala-ae-Magic. Cook for another 30 seconds.
  13. Take out the above vegetables in a bowl and keep it aside. 
  14. Take a platter and put the fried MAGGI nest on it. Spoon the veggies on the nest. 
  15. Garnish the veggies with a small coriander leaf or spring onion (we have used coriander in the recipe). Decorate the platter with some thyme leaves for the dish to look visually appealing.