My Teammates Customize My Maggi and win 2000rs Cash🤑💰

Ingredients

• 1 pack Maggi Noodles (Masala) (70 g pack includes seasoning packet)
• 2 cups Water (For boiling noodles)
• 30 grams Processed Cheese (Grated; American or processed cheese works best)
• 30 grams Paneer (Cubed small)
• 50 grams Mixed Vegetables (carrot, peas, capsicum) (Finely diced)
• 2 tablespoons Shejwan Chutney (Store‑bought green coriander‑mint chutney; adds tangy heat)
• 1 teaspoon Oil (For sautéing vegetables)
• a pinch Salt (Optional, adjust to taste)

Instructions

1. Prepare all ingredients

   Dice the mixed vegetables, cube the paneer, grate the cheese, and measure out the Shejwan chutney.

   Time: PT5M

2. Sauté vegetables

   Heat 1 tsp oil in the saucepan over medium heat. Add the diced vegetables and stir‑fry for 2–3 minutes until they turn bright‑colored but remain crisp.

   Time: PT3M

   Temperature: medium heat

3. Boil water

   Add 2 cups water to the saucepan, increase heat to high, and bring to a rolling boil.

   Time: PT2M

   Temperature: high heat

4. Cook Maggi noodles

   Break the Maggi noodle cake into halves, add it to the boiling water along with the included seasoning packet. Cook for 2 minutes, stirring occasionally to separate the strands.

   Time: PT2M

   Temperature: medium‑high heat

5. Add cheese, paneer, and chutney

   Turn the heat to medium, then add the paneer cubes, grated cheese, and Shejwan chutney. Stir quickly for 1 minute until the cheese melts and everything is well‑combined.

   Time: PT1M

   Temperature: medium heat

6. Serve

   Transfer the hot Maggi to a serving bowl, garnish with a little extra grated cheese if desired, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g