Today we chat with a dreamer who believes that food is that one medium which can erase all the boundaries. Belonging to a diversified indigenous culture, Kristi Kikon (@kristi_kikon) tells us about her story and her recipe Maggie Masala which has a touch of the traditional Naga style of cooking.
- Masala Maggie
- Cooking oil
- Finely chopped onion
- Red chilli powder
- Shredded chicken meat or any pre-cooked meat. (Optional)
- Mustard leaves or any other seasonal leaves of your liking
HOW TO COOK
Step 1: Cook the Maggie in boiling water without breaking it into two pieces – without the masala mix for about 60 seconds. Drain off the water and keep the Maggie and the leftover water separately aside.
Step 2: (Optional) While the leftover water is still warm, it’s time to crack open an egg and give it a gentle whirl. Make sure not to beat the eggs too hard or else your soup will have chunks of egg white instead.
Step 3: In a pan, heat the oil and sauté the onions till it turns medium brown. Now add the Maggie Masala mix, chilli powder, meat and the mustard leaves. You can add salt if required to taste.
Step 4: Add the boiled Maggie and give it a nice mix. Let it dry. Cook for about 1 minute and then add in the leftover water from the previously boiled Maggie.
Step 5: Crack open another egg on top of the Maggie and close the pan with a lid for another 2 minutes. Your Maggie is now ready to eat.
Latest posts by Kristi Kikon (see all)
- Recipe | Naga Style Ilish Maach (Hilsa Fish) Cooked with Bamboo Shoot - March 23, 2018
- Masala Maggie Cooked with a Unique Naga Twist | Recipe by Kristi Kikon - March 13, 2018