Who doesn’t like ”Maggi 2 minute Noodles”, I think nobody would say No!, Yes, these noodles have been in India as part and parcel of our life for around 25 years now!, right from kids to adults everybody loves this, It is basically I would say a quick food for hungry kids when they need it something quickly, Perfect Bachelor food sometimes and loads of adults love this quick tasty Noodles.
This Month Radhika had assigned me to Charul of Tadka Masala for Blog Hop Wednesday, she has lot of authentic punjabi recipes in her blog with a lot of lovely colourful photos, tempting you to try out or pick me up :)). While I was going through her blog, I had planned to make Mathri then I was interested in her Amla Mirch Sabzi which was new to me, may be someday if I get hold of some Amla here somewhere!!, I will have to try this out, it was looking so appealing., But decided on this one as day always starts and ends with my kids! ha!, it was my kids home time so I had to do something for them.., this would be perfect. I changed a few bits in this recipe, just to make it a bit more healthier.
QUINOA AND MAGGI NOODLES BURGERS
Recipe source : Adapted from Tadka Masala with some changes.
3 Packets (85gms each) Nestle Maggi Noodles
1 Big Green Bell Pepper ( Green Capsicum )
1 Big Red Bell Pepper ( Red Capsicum )
1/2 Fresh Green Peas
2 Medium sized Potatoes
1/4 Cup Quinoa
1 and 1/4 Cup water***
1 and 1/2 tsp Ginger Garlic paste**
2 tsp Coriander seeds powder
1 tsp Cumin powder
1/2 tsp of Paprika/chilli powder
1/4 tsp of amla powder
1 tsp Chat Masala powder
1/2 tsp Kitchen King Masala
1 and 1/2 tsp Salt (or as required)
3 to 4 tbsp of Chopped Coriander leaves
Water as required*
1/4 Cup Oil
FOR THE COATING OF THE BURGER
2 tbsp each of Corn Flour and Plain Flour
1/2 Cup water
1Cup Bread Crumbs ( Home Made )
I make my own Bread Crumbs with 1/4 cup Walnuts and 4 to 5 slices of Brown Bread, Mixie them together and allow it to dry out.
***This water I have used to cook Quinoa
** I usually crush 4 cloves Garlic, 1” Ginger and 2 chillies in my pestle and Mortar
* This water I haven’t measured so I have said as required to cook the Noodles
First of all open three packets of Noodles and keep aside the taste maker in them if you are going to use this instead of all the masala powders I have used.
First of wash the Noodles with water and discard the water**
cook the noodles in enough water,keep moving them around so they are evenly cooked, until it is cooked, don’t cook it too much, this might make the noodles become mushy so keep an eye on it, once it is done, that is you know it is well cooked, throw away the water with the help of sieve and run it through cold water.
Then drain the water completely pressing it lightly and add 2 tsp of oil mix the noodles in it so they don’t get stuck with each other.
In a bowl wash Quinoa drain water and cook it in the amount of water I have given, be careful cook it in a low flame keep an eye on it when the water starts reducing so they don’t get burnt and get stuck to the bowl, It should be perfectly cooked and with no water in it. Keep it aside until required.
Cook Potatoes in a bowl of water, drain, peel of the skin and keep aside.
Meanwhile wash all the vegetables and chop them into pieces,
In a Pan or Wok, heat 1/2 tbsp of oil, add G-G Paste ( careful they have water content in it if you are using ready made, they might splutter around ) or use my method which is much safer.
fry them for a minute then add all the chopped vegetables and fry them until they are soft but capsicums are still crunchy.
Then add slightly mashed up potatoes mix well, then add all the masala powders and salt, then add a tbsp of oil mix well, Then add cooked quinoa and close the lid and leave it in a low flame for few minutes so the masala is observed.
Then add Noodles and coriander leaves mix once again, close the lid again and leave it for few minutes, Then remove the lid and allow it to cool down a bit, so you can handle it easily.
For the coating of these Burgers:
Make a paste which is not too thin nor too thick with corn flour and plain flour (Maida).
Make Round balls out of the Burger filling prepared, Press them in the shape of Burgers Dip them in the Corn Flour Paste then Press them on the Bread crumbs coating them completely.
Either Deep fry them or Toast them on the Pan / Tawa with a bit of oil until it turns Golden brown or put them in the grill for few minutes until they are golden in colour
If you want to turn it into a Cutlet, either deep fry them or Shallow fry them.
serve them Pita Bread, Buns or Baps or just like that with your favourite Sauce, Ketchup etc..,
I do not use the Taste Maker provided with the Maggi Noodles will update about it soon
If you do not like Quinoa you can omit and make it as said above.
You can even trying making it with Bulgur Wheat if you are unable to find Quinoa
There is no Particular set of vegetables you can use Cabbage, carrots, onions etc.., you can add veggies which your kid doesn’t like which can be hidden in this.
Instead of the Paste I have suggested you can dip them in Egg as they do commercially and then dip in Breadcrumbs and proceed.
Enjoy!!, Thank you Radhika for this opportunity and for the lovely blog you assigned me to., thanks Charul enjoyed your blog immensely.., Sorry for posting this really late, lots of things, thought first I will make use of the sudden sunshine to sort my garden out, then fell sick with severe Hay Fever, which I never had from past 6 years, Lots of work as kids have exams, life is very busy these days. Do check out here for the Lovely round up of this month BHW here from my fellow bloggers.
I am sending this to Shobha of Good Food’s – Cook it Healthy (Proteinicious)
PJ of Simply foods – Barbecues and picnics
Sending this to Sumeesculinary – Bon viviant – Apetizers and starters
Radhika of Tickling Palettes – Let’s cook 16 – Kid’s Special
Divya’s Culinary Journey – Fun in the sun
Vardhini of Cook’s Joy hosting srivalli’s Kids delight evening snacks/Tiffin