Homemade Maggie Noodles

Homemade Maggie Noodles

When our kids are growing up we Mothers have to make delicious food once they come back from school or to give lunch box. Most of the mother’s depend on Fast Food and our very popular and favorite 2 minute Maggi Noodles (which actually never cooked in 2 minutes). Kids by seeing very interesting and colorful Ads they need to eat noodles. With recent of controversy regarding Maggi Noodles having higher content of harmful chemicals, Maggi Noodle supply and sale have been banned globally. It has been an eye opener for everyone. But, the taste is so delicious, there was a need for me to come up with the recipe to make homemade Maggi Noodles and the tastemaker Masala using ingredients without harmful chemicals, preservatives or additives. When I had searched Internet I found one recipe with step by step by  Shital’s – Kitchen (http://shitals-kitchen.blogspot.qa/2015/08/homemade-maggi-noodles.html). This is homemade Noodles so you can adjust your flavors accordingly.

Since these are homemade, there would definitely be slight difference in the type of noodles and spicy masala. Also the type of ingredients you use at home can give a different taste. You might have to adjust your ingredients according to your taste.

Ingredients

To make Maggi Noodles

1 cup all purpose flour or maida

1 tbsp. vital wheat gluten (optional)

1/2 tsp. salt

1/4 tsp. baking soda

1 tsp. oil

Water

To make spicy masala taste maker

2 tbsp. dry onion powder or dry minced onions

1 tbsp. dry garlic powder or dry minced garlic

1/2 tbsp. red chilli powder (or according to your taste)

1/2 tbsp garam masala powder

1/8 tsp. turmeric powder

1/2 tsp. citric acid granules ( or Lemon juice,  If you do not want to use citric acid granules, you could use 1 tbsp. lime juice after the noodles have been cooked in water).

1/2 tsp. cornstarch

1 tbsp. sugar

1/2 tsp. salt

1 tsp. oil

To make Noodles:

Mix flour, wheat gluten (optional), salt, baking soda, oil in a bowl. Use vital wheat gluten that is available in an grocery store. Wheat gluten helps in making the noodles elastic and long without breaking them. If using whole wheat flour, adding wheat gluten is very important. Add little water at a time a make a stiff dough. Dough should be stiff. 

Knead the dough for 5-7 minutes to develop gluten and make the dough elastic. Cover and let the dough aside for 20 minutes.

Use a pasta maker with thin noodle attachment to extrude thin noodles. Use dry flour to avoid noodles from sticking to each other. If you dough is not stiff and hard, the noodles will tend to stick and clump up to one another. I used my sev press(idiyappam maker). If you do not have a pasta maker, use traditional Indian Sev press. Sev press has a disc with tiny hole to spin long noodles. Since this is manual, it takes lot of efforts to press the dough into noodles. It would be ideal if someone could help you hold the press while you could press the dough.

 Use dry flour to avoid noodles from clumping up and sticking to each other. You would use the noodles immediately or let them dry. I kept for 5-10 minute and used. 

To make spicy masala mix:

Mix all the ingredients except oil in a bowl. Heat oil in a pan. Add all dry ingredients and mix well for a minute. Turn off the heat and let the mixture cool. Grind to form a fine powder.

To make Maggi:

Use 3 cups of water to boil all noodles made from this recipe. Boil water. Cook veggies of your choice.

Add noodles to boiling water. Cook for 3-4 minutes.Add tastemaker spicy masala. 

Cook till water evaporates and maggi thickens as per your consistency. Do not overcook noodles. they may get lumpy. Remember cooking process continues even after you turn off the heat. Serve in a bowl and enjoy not "2 Minute Noodles".