I ate Mini Food for 24 Hours Challenge — Miniature Cooking Using Mini Things

Ingredients

• 2 packets Maggi Noodles (Instant noodles, 70 g each)
• 1 tablespoon Butter (Unsalted, for Maggi and paratha)
• 0.25 teaspoon Salt (Fine sea salt)
• 0.25 teaspoon Black Pepper (Freshly ground)
• 0.25 teaspoon Red Chili Flakes (Adjust to taste)
• 2 stalks Spring Onion (Thinly sliced, garnish for Maggi and fried rice)
• 4 halves Mini Bread Rolls (Soft white rolls, split horizontally)
• 2 tablespoons Mayonnaise (Spread on bread)
• 2 pieces Lettuce Leaves (Crisp, for sandwich)
• 0.25 piece Cucumber (Thin slices for sandwich)
• 8 slices Salami (Thinly sliced, for sandwich and pizza)
• 2 slices Processed Cheese Slice (Meltable cheese for sandwich)
• 200 grams Chicken Breast (Boneless, minced or finely chopped)
• 1 teaspoon Cornflour (For coating chicken)
• 1 tablespoon Soy Sauce (Low‑sodium preferred)
• 1 tablespoon Chili Sauce (Sweet‑spicy Indian chili sauce)
• 1 teaspoon Garlic Paste (Freshly made or jarred)
• 1 teaspoon Ginger Paste (Fresh or jarred)
• 3 pieces Green Chilies (Finely chopped, adjust heat)
• 2 medium Onion (One sliced for chicken, one finely chopped for paratha filling)
• 0.5 piece Bell Pepper (Capsicum) (Sliced, adds color to chicken)
• 1 cup Cooked Rice (Preferably day‑old rice)
• 4 tablespoons Vegetable Oil (For frying chicken, rice, and paratha)
• 1 piece Mini Pizza Base (≈6‑inch round, pre‑made)
• 2 tablespoons Pizza Sauce (Prepared tomato‑based sauce)
• 0.25 cup Mozzarella Cheese (Shredded)
• 1 piece Green Tea Bag (Assam or Darjeeling)
• 1 cup Milk (Whole milk for tea)
• 1 teaspoon Sugar (For tea)
• 4 pieces Mini Gulab Jamun (Ready‑made, soaked in syrup)
• 1 cup Whole Wheat Flour (Atta) (For paratha dough)
• 2 medium Potatoes (Boiled, peeled, and mashed)
• 0.5 teaspoon Cumin Powder (Ground)
• 0.5 teaspoon Coriander Powder (Ground)
• 0.5 teaspoon Red Chili Powder (Adjust to taste)

Instructions

1. Light the Stove

   Turn on the gas stove and light the burner. Let it heat for a minute before placing any pan.

   Time: PT5M

2. Prepare Sufi‑Style Maggi

   Boil 1 ½ cups water in a saucepan. Add the Maggi noodles and the tastemaker packet. Cook for 2 minutes, then stir in butter, a pinch of salt, black pepper, chili flakes, and half the sliced spring onion. Turn off heat and let it rest for a minute.

   Time: PT5M

   Temperature: Medium heat

3. Assemble Salami Cheese Sandwich

   Spread mayonnaise on the inner sides of each mini roll half. Layer lettuce, cucumber slices, salami, and a cheese slice. Top with the other half and press gently.

   Time: PT5M

4. Marinate Chili Chicken

   In a bowl, combine minced chicken, cornflour, soy sauce, chili sauce, garlic paste, ginger paste, half the chopped green chilies, and a pinch of salt. Mix well and let rest for 5 minutes.

   Time: PT5M

5. Stir‑Fry Chili Chicken

   Heat 2 tbsp oil in a non‑stick skillet over medium‑high heat. Add sliced onion, bell pepper, and the remaining green chilies; sauté 2 minutes. Add the marinated chicken and stir‑fry until fully cooked, about 8 minutes. Sprinkle cumin, coriander, and red chili powder, then toss with spring onion.

   Time: PT10M

   Temperature: Medium‑high heat

6. Prepare Fried Rice

   In the same skillet, add 1 tbsp oil if needed. Add the cooked rice, break any clumps, and stir‑fry for 2 minutes. Add a splash of soy sauce, the remaining spring onion, and a drizzle of chili sauce. Cook for another 2 minutes until heated through.

   Time: PT5M

   Temperature: Medium heat

7. Assemble Mini Pizza

   Place the mini pizza base on a baking tray. Spread pizza sauce evenly, sprinkle shredded mozzarella, add salami slices, and a few extra spring onion rings.

   Time: PT5M

8. Bake Mini Pizza

   Slide the tray into a pre‑heated oven at 200°C and bake for 8 minutes, or until the cheese melts and the edges turn golden.

   Time: PT8M

   Temperature: 200°C

9. Brew Green Tea

   Bring 1 cup water to a boil in a kettle. Add the green tea bag, steep for 2 minutes, then remove the bag. Add milk and sugar, stir well.

   Time: PT5M

   Temperature: Boiling

10. Prepare Aloo Paratha Dough

    In a mixing bowl, combine whole wheat flour with a pinch of salt and 2 tbsp water. Knead into a smooth dough, cover with a damp cloth and rest for 10 minutes.

    Time: PT10M

11. Make Aloo Paratha Filling

    Mix mashed potatoes with minced garlic, chopped onion, green chilies, cumin, coriander, red chili powder, and a pinch of salt. Ensure the mixture is smooth.

    Time: PT5M

12. Shape and Cook Parathas

    Divide dough into 2 balls. Flatten each, place a spoonful of filling in the center, seal and gently roll into a 5‑inch circle. Heat 1 tbsp oil in a skillet over medium heat, cook each paratha 2 minutes per side until golden and puffed.

    Time: PT10M

    Temperature: Medium heat

13. Serve Mini Gulab Jamun

    Place the mini gulab jamun pieces on a small plate. Optionally drizzle a little warm syrup over them.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Maggi Noodles: Any instant noodle brand
• Instead of Butter: Ghee, Margarine
• Instead of Red Chili Flakes: Paprika
• Instead of Spring Onion: Chives
• Instead of Mini Bread Rolls: Mini buns, Slider buns
• Instead of Mayonnaise: Greek yogurt
• Instead of Lettuce Leaves: Spinach
• Instead of Salami: Pepperoni
• Instead of Processed Cheese Slice: Cheddar, Mozzarella
• Instead of Chicken Breast: Turkey breast
• Instead of Cornflour: All‑purpose flour
• Instead of Soy Sauce: Tamari
• Instead of Chili Sauce: Sriracha
• Instead of Garlic Paste: Minced garlic
• Instead of Ginger Paste: Minced ginger
• Instead of Green Chilies: Jalapeño
• Instead of Bell Pepper (Capsicum): Red pepper
• Instead of Cooked Rice: Quinoa
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Mini Pizza Base: Tortilla, Naan
• Instead of Pizza Sauce: Marinara sauce
• Instead of Mozzarella Cheese: Cheddar, Processed cheese
• Instead of Green Tea Bag: Herbal tea bag
• Instead of Milk: Almond milk
• Instead of Sugar: Honey
• Instead of Mini Gulab Jamun: Mini rasgulla
• Instead of Whole Wheat Flour (Atta): All‑purpose flour
• Instead of Potatoes: Sweet potatoes
• Instead of Red Chili Powder: Paprika

Equipment Needed

• Stove
• Non‑stick Skillet
• Saucepan
• Mixing Bowl
• Knife
• Cutting Board
• Spatula
• Tongs (optional)
• Grater (optional)
• Tea Kettle
• Oven or Toaster Oven
• Rolling Pin (optional)

Critical Steps — Do Not Skip

• Lighting the stove and ensuring a steady flame
• Marinating the chicken properly
• Cooking chicken until fully done but still juicy
• Rolling the paratha without tearing the dough
• Baking the mini pizza at the correct temperature

Chef Tips from the Video

• Add a pinch of chaat masala to the finished Maggi for an extra tangy kick.
• For extra crunch, toast the sandwich lightly on a skillet with a dab of butter.
• Finish the chili chicken with a squeeze of fresh lemon juice for brightness.
• Garnish the fried rice with toasted sesame seeds for texture.

Troubleshooting

Storage

Refrigerator: Store leftover chicken, rice, and paratha in airtight containers for up to 3 days.

Freezer: Freeze cooked chicken and paratha (separated) for up to 1 month; reheat before serving.

Room temperature: Gulab jamun and dry snacks (chips) can stay at room temperature for 1‑2 days.

Make-Ahead Tips

• Cook rice a day ahead and refrigerate; it fries better.
• Prepare the paratha dough and filling in advance; keep dough covered.
• Marinate chicken up to 2 hours before cooking for deeper flavor.

Frequently Asked Questions