Nutri Maggi - Healthy Noodle Lunch

As a child, I remember the glorious "Maggi" days when noodles was just becoming a trend in Indian households and the two minute wonder was part of every mother's bribe to get chores done.

Inspite of loads of warnings from nutrition writers to grandmothers on how the noodles was made from maida and how unhealthy it can be, we have all survived through it. If I have survived 25 years eating the stuff..well it cant be that bad.

Now Aditi has taken to the "Madhdhie" and is her favorite food, I caught myself thinking if it is healthy :-)) So here is my version of a "healthy" noodle lunch.

Ingredient:

• Maggi Noodles (or any other brand) - 1 to 2 Packets
• Half an onion - finely chopped
• Tomato - 1 - finely chopped
• 1 small capsicum - finely chopped
• 1 carrot - finely chopped
• Boiled peas - 1 tablespoon
• few mushroom pieces (optional)
• 1 green chillie(optional)
• 1 tablespoon spring onions - chopped (optional)
• Chilli powder - a pinch
• Garam Masala - a pinch
• 1 teaspoon oil
• salt to taste

In a deep pan, heat up some oil and add the chopped chillies. Fry a little and add the onions. When the onions turn pink, add the carrot and capsicum and fry for a minute. Add the tomatoes, mushroom, chilli powder, garam masala and salt. Fry well until the vegetables are half cooked. Add the tastemaker masala and mix well. Now add 1 and 3/4 cup of water (as per the cooking instructions on the maggie packet) and add the noodles. Mix well and cook with the covered lid for two minutes stirring in between. Take the lid off and wait for the noodles to be done. Garnish with spring onions.

Serve hot. If you are packing it for lunch, allow the noodles to cool down before closing the box.

This variation is loaded with veggies that helps mothers pack in nutrition for fussy eaters. You can also add scramled eggs and corn. And if you are still pricky on maida, you can try the same recipe with sphagetti or atta noodles.