The Two Minute Wonder.

If your childhood was spent in the late 80's and early 90’s era, chances are your Sunday esspecial breakfast consisted of yummy two minute noodles (popularly known as Maggi) that your Maa prepared for you. It used to be the highlight of the day for me.

At times cooked in just plain water along with the flavour packet given, it would be served in a bowl...noodles floating in the thick gooey liquid, whereas at other times served steamy hot, stir fried with a plethora of mixed colour veggies and eggs. A combination of maggi and  favourite cartoons comprised of my Sunday memories...even today after all these years, the two minute wonder has never left my side...whenever am too lazy to cook anything, it would serve as my breakfast, lunch, dinner, brunch ...you name it. 

Now, being noodle fanatic that I am (Maggi / Top Ramen's...whatever your brand of poison is), I thought of compiling all the recipes that i have come across and loved so far. If one I learned from an Assamese friend then the other from a Lucknowi Christian friend, one was my mum's own (probably all of my friends and cousins’ moms as well) whereas another was from a Bengali student I used to teach.

So here goes:

The Classic Two Minuter:  

Classic wo Minuter: The Scrambly way

Cook the noodles as per instructions given on the pack. And then while cooking add a spoonful of butter for a creamier version.

Another Version is to go the scrambly way.

For this all that you need to do is scramble some eggs (add in salt and a lil pinch of red chilli powder while frying). Serve the noodles in a bowl (you can make it a lil soupy if you like) and just add the eggs as a topping.

Here you have it: The classic two minuter with a twist.

Tarka Maggi (Can't help it...the brand name 'Maggi' stuck):

As the name suggests this one will definitely  add a kick to your noodles. 

Tarka Maggi Noodles

Add Ons:

Sunflower oil 2-3 tbsp

Ankha Jeera  (Cumin Seeds)

Rai  (Mustard seeds)

Sukha Mirchi 1 cut into four pieces (Dry Red Chilli)

2 green chillies 1 cut into 4 pieces, another sliced

You will need a masala flavour pack for this one. Cook the noodles as per pack with the masala in plain water. The noodles shouldn't get too soggy and there should be absolutely lil water left (tip: add a lil less water than mentioned on the pack).

Then take a kadai or a wok, and add sunflower oil, once it heats up add green chillies first, then ankha jeera and rai as well as sukha mirchi...let everything splutter for a while in the oil. Once the spluttering stops...just add the precooked noodles, stir for two minutes so that it mixes thoroughly.

Tarka Maggi Noodles

Voila!!! Here you have it...

Noodles tarka lagake...your taste buds are in for a treat.

P.S: The precooked noodles shouldn't be kept aside for long or else it will get too soggy and clumpy .

 Chicken Zinger:

If you are a fan of the chicken flavored noodles, then this one is for you.

Chicken Zinger Noodles

Add Ons:

Sunflower oil 2-3 tbsp

Garlic  (2-3 cloves diced)

Onion (1 big diced) Tomato (half diced)

Chicken Masala powder (1-2 tbsp)

Cook the noodles as per pack with the chicken flavouring in plain water. The noodles shouldn't get too soggy and there should be absolutely lil water left. 

Then take a kadai or a wok, and add sunflower oil, once it heats up add the diced onions first, then add the garlic, let it cook for a while till the onions become translucent...after which just add in the cooked maggi. Fry it for a while then add the chicken masala to it and stir it for a minute or so.

Believe you me...this one will be one of your best two minute comfort foods. Period.

The Kebabi Express

Yup even the two minute wonders can go gourmet..so in case you want to invest more than 10 minutes, this one will rock your palate. 

The Kebabi Express Noodles

Add Ons:

Sunflower oil 2-3 tbsp

Ready to make kebabs  (as many pieces as you like)

Onion (1 big diced) Tomato (half diced)

Chicken Masala powder (1-2 tbsp)

Carrot & Capsicum (Optional) (equal amounts diced)

Garlic (2-3 cloves diced)

Jeera powder (Cumin Powder) & Dalchini powder (1 tspn each)

Ginger Garlic Paste (1-2 tspn)

1 Cheese cube

Cook the noodles as per pack with the chicken flavouring in plain water. Again, the noodles shouldn't get too soggy.

Then take a kadai or a wok, and add sunflower oil, once it heats up add the diced veggies and fry it for a while then add in the onions and garlic, let it cook for a while till the onions become translucent...after which add in the the masalas first and then the ginger garlic paste...let it cook and then add in the kebabs. Fry all of this together.

Finally add in the cooked maggi. Mix it altogether. Serve it on a plate and while its still hot, grate cheese over it.

Its so yummy that your stomach ulcers will have a field day on this, as they do with all fantastic dishes.

The Healthy - Shealthy Noodles:

OK...once in a while the diet bug does bite me, and this healthy version is for all those god forsaken times.

The Healthy-Shealthy Noodles

Add Ons:

Olive Oil / Sunflower oil 2-3 tbsp

Salt (as per taste)

Onion (1 big julienned)

Black pepper (grind a few pieces or just add in ½ tsp powder)

Carrot, Capsicum, Celery (equal amounts julienned)

Broccoli (Optional)

Mushroom (Optional) (small thin slices)

Eggs (Optional)

Cook the noodles in plain water, since it is a healthier version so no added flavourings here. The noodles here need to be blanched to retain their crispiness.

In a non stick wok or pan, pour olive oil, once it heats up add in the veggies and mushroom, if you feel like add in the eggs as well. Saute everything for a while. Then add in the noodles, sprinkle salt and pepper all over it. cook for a minute or so and serve hot.

This pleasure won't make you feel guilty at all....

The quintessential 'Chow mein' (that’s what most of the Bengali moms used to call it):

Add Ons:

Sunflower oil 2-3 tbsp

Salt & Sugar (as per taste)

Onion (1 big diced)

Green chillies (optional)

Carrot, Capsicum, Cauliflower, Peas (equal amounts)

Eggs (Optional)

Cook the noodles in plain water, drain the water and keep it aside. Boil all the veggies except for capsicum. Take a wok or a kadhai, heat up  the oil, then add the onions and chillies. Fry it till the onions become translucent then add in all the veggies together. Cook it for a while, then add in the noodles. Add the masala flavour pack, then a lil bit of salt (if required) and lil bit of sugar (we Bengalis believe it brings out the flavour of other ingredients).

Fry all this together and your noodle has effectively turned into chow mien 

So here you have it, the recipes I have come to love and devour anytime and everytime.

At times a comfort food, at times a necessity and some other times just a ride down your memory lane...these two minute wonders always come through.