Noodles recipes | Noodles in tamil | Maggi egg noodles recipes in tamil

🌐 Website: https://justcookkitchen.com/en/recipe... 📘 Facebook:   / justcookkitchens   📈 Open Free Trading Account: https://join.dhan.co/?invite=DZSAS04862 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ INGREDIENTS ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ • Maggi noodles (with masala tastemaker) — 2 packets (140g) • Eggs — 2 large • Onion, finely chopped — 1 medium • Tomato, finely chopped — 1 medium • Green chillies, slit — 2 • Ginger, finely grated — 1/2 teaspoon • Garlic, finely minced — 3 cloves • Curry leaves — 1 sprig • Mustard seeds — 1/2 teaspoon • Cumin seeds — 1/4 teaspoon • Turmeric powder — 1/4 teaspoon • Red chilli powder — 1/2 teaspoon • Garam masala — 1/4 teaspoon • Salt — to taste • Oil — 2 tablespoons • Coriander leaves, chopped — 2 tablespoons • Water — 2 cups ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ METHOD ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 1. Boil 2 cups of water in a medium saucepan. Once it comes to a rolling boil, add the Maggi noodles (do not add the masala yet). Cook for exactly 2 minutes, stirring gently. The noodles should be slightly undercooked and firm since they will cook further in the pan. Drain them immediately and rinse with cold water to stop the cooking process. Drizzle a few drops of oil over the drained noodles and toss gently to prevent them from sticking together. Set aside. 2. Heat 2 tablespoons of oil in a wide kadai or wok over medium-high heat. Once the oil is hot, add mustard seeds and let them splutter completely. Then add cumin seeds and let them sizzle for 10 seconds. Add the curry leaves carefully as they will splutter, and fry for a few seconds until fragrant. 3. Add the finely chopped onions to the kadai and sauté over medium heat for 3 to 4 minutes until they turn golden and soft. Add the minced garlic and grated ginger, and sauté for another minute until the raw smell disappears completely and the mixture smells aromatic. 4. Add the slit green chillies and finely chopped tomatoes. Mix well and cook for 2 to 3 minutes over medium heat, pressing the tomatoes gently until they break down and become soft and mushy. The oil should start to separate from the tomato mixture slightly. 5. Add turmeric powder, red chilli powder, and garam masala to the tomato-onion mixture. Stir well and cook the spices for about 1 minute on medium heat so the raw spice smell cooks off and the masala becomes fragrant. Add a tiny pinch of salt at this stage. 6. Push the masala mixture to one side of the kadai. Crack both eggs directly into the empty space of the kadai. Let the eggs sit undisturbed for 30 seconds until the whites begin to set, then scramble them gently with a spatula. Cook the eggs until they are just set but still slightly soft. Then mix the scrambled eggs through the masala mixture. 7. Add the drained cooked noodles to the kadai. Sprinkle both Maggi masala tastemaker packets over the noodles. Toss everything together gently using tongs or two forks so the noodles, egg, and masala are evenly combined without breaking the noodles. Stir-fry on high heat for 1 to 2 minutes so everything comes together beautifully. 8. Taste and adjust salt if needed, keeping in mind that the Maggi masala already contains salt. Turn off the heat and garnish generously with freshly chopped coriander leaves. Serve immediately while hot, straight from the kadai into bowls or plates. Enjoy with a cup of hot chai for the perfect Tamil evening snack experience. ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ TIPS ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ✔ Always slightly undercook the noodles when boiling since they will cook further when tossed in the hot kadai. Overcooked noodles become mushy and lose their texture. ✔ Rinse the boiled noodles with cold water immediately after draining and toss with a few drops of oil to keep them separate and prevent clumping. ✔ Add the Maggi masala tastemaker only at the final tossing stage and never while boiling — this preserves its bold aroma and authentic Maggi flavour throughout the dish.