Got an invite for the new flavors launch of Maggi noodles at Bangalore, the event was around 5.30 p.m of Friday evening. Actually, I feel little lazy to travel nowadays because of Bangalore traffic and now with this Boiling Summer (In bangalore), I never ever like to move out of home until it 6.00 p.m. But really there should be something which makes us happy to forget all these move out and that was this MAGGI event. #masalasofIndia
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Every one of us like Maggi, as no age time, no specific time to consume, anyone can prepare it to perfection and it takes just few minutes to prepare. Only thing I could remember about Maggi from my childhood till today was the advertisement – “MAGGI MAGGI MAGGI”.
Coming to the event, there were few food bloggers along with me for the event and Master Chef Zaheer Khan gave a demo of the newly launched 4 flavors of the Maggi Masala – Bengali Thaal, Super Chennai, Amristari Achari and Mumbaiya Chatak.
After the preparation, we were blind folded to match the noodles with their names and asked for our favorite flavor – What would be my favorite? None other than the Super Chennai Masala, a pakka tamil version with curry masala flavor, Amristari Achari – as the name achari it was little spicy and tangy, Mumbaiya Chatak – next to Super Chennai I like this Mumbaiya Chatak with the flavors of chat and then the Bengali Thaal.
After the blindfold round, now it’s time for our Master Chef Zakheer khan who prepared innovative recipes using these Maggi Masala – it was Teriyaki Chicken with Mumbaiya Chatak Masala, the boneless chicken pieces were marinated, fried. Meanwhile the noodles were prepared, and then topped with teriyaki chicken. Teriyaki Chicken noodles was excellent and when paired with Mumbaiya Chatak Masala it was divine.
Next was Jaal Muri with Bengali Thaal – Noodles was prepared with the masala, add topped with roasted peanuts, few pomegranate seeds and little sprouts. I like this to the core because of the crunchiness of the nuts, softness in the noodles and the taste of the pomegranate all together a deadly combo.
Next to the cooking session, we were divided to 2 groups, and was asked to prepare an innovative recipe with any of these Noodles. Our Team decided to prepared Mossaka with Mumbaiya Chatak which we named as Mumbaiya Mossaka Masala.
Preparation of Mumbaiya Mossaka Masala – Slice the aubergine to thin round slices, fry them until golden brown in oil. Meanwhile chop the capsicum, tomatoes and boil them until soft, drain the water and grind it to fine paste. Use the drained water to prepare the mumbaiya chatak masala noodles and keep it aside. Cook the ground masala for few mins or until the raw smell goes off. Meanwhile prepare white sauce with maida, salt and pepper powder. Take a baking tray, arrange the fried slices of aubergine, pour the white sauce, spread it well and then the red sauce, spread it well and then layer it with the noodles, again continue the same process and top it with grated cheese. Bake it over for 5 to 10 mins. Serve hot.
The event was very interesting, more fun, much informative and we enjoyed it to the core. Give a try to these 4 flavors and indulge it the taste of Maggi Maggi Maggi. Also we were given a gift hampers of Maggi Masala as a part of the event.