What is brittle, curled, pocket-friendly, comes in brightly coloured packets and almost symbolises fast-paced life? Maggi is indeed a metaphor for all these, and more. Bon Appetit the Cafe, an all-day diner popular with the youth is celebrating the eternal friendship and bond that we share with Maggi.
Conceived a decade ago to offer a homely, cosy hangout zone for the college going youth to bond over yummy dishes churned out at a reasonable price, Maggi was an integral part of Bon Appetit's pocket-friendly menu. So, this year in August, which also celebrates Friendship Day, this eatery thought of taking the bond with Maggi, a step forward.
“Maggi has been instrumental in making us popular with the youth and over the years we have developed 15 variants that all our patrons adore. But this year, since we turned 10, we decided to come up with a menu that celebrates Maggi not just in the instant noodle form, but also as a key ingredient in some really innovative dishes. We will be offering these dishes throughout August. We call it #FriendshipWaaliMaggi,” says Rahul Arora, the chef and owner of the eatery.
Indeed, the new dishes have turned out to be lip smacking. We tried Maggi Au Gratin - Maggi and golden corn in a rich creamy sauce, topped with cheese and baked till a golden crust is formed – and it tasted heavenly, while largely retaining the original taste of an Au Gratin.
The vegetarian and non-vegetarian Maggi sandwiches or Maggi with Meatballs -- butter Maggi topped with chicken meatballs in rich garlic Arabiatta sauce – simply stole our hearts.
There were other delicacies, too, such as Maggi Omelette, Maggi Pancakes and Maggi Paranthas. So, just rush to Bon appétit to taste Maggi in its different avatars. And for those, who cannot make it, fret not, we have coaxed Chef Arora to share a couple of his unique Maggi recipes for Indulge. Here you go:
Maggi with Meatballs
Ingredients:
Chicken meatballs: Six pieces
For Tomato sauce: Two onions, two cloves of garlic, half a cup of tomato puree, half a cup of ketchup, one tsp red chilli powder, salt, sugar and pepper to taste, one tsp oregano, one tsp chilli flakes, half tsp basil.
Method (for tomato sauce): Sauté onion in oil and sauté garlic. Add the tomato purée and the dry spices and seasonings. Cook till oil leaves sides.
For Maggi: Two packets of Maggi, water for boiling, one tsp butter, a pinch of salt and a pinch of pepper, a pinch of oregano
Method: Cook Maggi (masala flavour) as per instructions on the packet and keep aside to cool a bit before tossing it with butter. Add salt , pepper and oregano and heat the meatballs with the tomato sauce. Then pour it over tossed Maggi and serve hot.
Maggi Ka Parantha
For dough: 3/4 cup wheat, 1 tbsp flour, salt to taste, half tsp ghee and warm water for dough. Method: Mix wheat, flour and salt. Rub in the ghee and knead with warm water. Keep it aside for 30 minutes.
For the Filling: Two tbsp of chopped onions, 1 tsp of chopped coriander, 1 tsp chopped mint, one chopped chilli, one packet of Masala Maggi (cooked), half tsp chilli powder, half tsp coriander powder, ¼ tsp cumin powder, 1/4 tsp kebab masala, salt and pepper to taste, oil for frying.
Method: Mix all the chopped ingredients with the Maggi, mash lightly. Add spices and seasonings and stuff into the dough and fry the paranthas till golden. Serve hot with sauce or pickle of your choice.