- Spicy Masala Maggi: Heat oil in a pan, add finely chopped onions and fry until golden brown. Add ginger-garlic paste and fry for a minute. Then add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well and cook until the tomatoes are soft. Add water and bring it to a boil. Once the water comes to a boil, add the Maggi noodles and the tastemaker masala. Cook for 2-3 minutes or until the noodles are cooked.
- Cheesy Maggi: Cook Maggi noodles as per the instructions on the packet. Once cooked, drain the water and add grated cheese, oregano, and chili flakes. Mix everything well until the cheese is melted and the noodles are coated well.
Lemon Coriander Maggi: Heat oil in a pan, add chopped garlic and sauté for a minute. Then add chopped onions and fry until they turn translucent. Add chopped coriander leaves and sauté for another minute. Add water and bring it to a boil. Once the water comes to a boil, add the Maggi noodles and the tastemaker masala. Cook for 2-3 minutes or until the noodles are cooked. Squeeze lemon juice and mix well.
Schezwan Maggi: Heat oil in a pan, add finely chopped garlic, ginger, and green chilies. Sauté for a minute. Then add chopped onions and fry until they turn translucent. Add chopped carrots, bell peppers, and cabbage. Sauté for 2-3 minutes. Add water and bring it to a boil. Once the water comes to a boil, add the Maggi noodles and the tastemaker masala. Cook for 2-3 minutes or until the noodles are cooked. Add Schezwan sauce and mix well.
Coconut Curry Maggi: Heat oil in a pan, add finely chopped onions and fry until they turn translucent. Then add chopped ginger, garlic, and curry leaves. Sauté for a minute. Add chopped tomatoes and fry until they turn soft. Add coconut milk, water, and the tastemaker masala. Mix well and bring it to a boil. Once the water comes to a boil, add the Maggi noodles and cook for 2-3 minutes or until the noodles are cooked.