Heat oil in a pan, preferably non-stick. Put darchini (or garam masala), fry ginger-garlic for sometime, add oninon and fry till onion looks glassy and starts browning at the
Add capsicum, green chilli and after sometime, tomatoes - fry till
Empty 3/4th tastemaker sachet into the pan, add coriander powder and
mix with the onions etc. If you are using eggs, move the mix to one side
of the pan.
On the other side add eggs, some salt and scramble. When egg is
fried mix all the contents of the pan. Add noodles and continue frying till
mixture is homogenious.
Add a little water- enough just to wet the noodles,
sprinkle some tastemaker and stir to spread evenly over all the noodles.
Continue this process adding all the remaining tastemaker and water in
installments. Use just enough water to bring noodles to the softness you
like. Do not boil the noodles in water. If you are using tomato sauce add
it now. Fry for some more time.
Add 1 tsp soya sauce.
Your indi-noodles is ready!!
And now here are some ideas for modifications if you do not have some
ingredient / or want to utilise some leftovers :
If you are especially fond of cheese /butter- garnish with that - or
garnish with some garam masala if you like.
If you want to add some vegetables (carrot/beans etc), chop finely and add
with the capsicum. If you dont have tomato - add some sauce.
If you have some leftover rice, you may add that too. But after the
noodle is soft, and then fry for sometime. (Do not add water after the
Maggi / Top Ramen / any such preprocessed noodle with tastemaker - 2 balls.
Onion- 1 (chop into small squarish pieces, about 1/2 cm x 1/2
Capsicum - 1 medium size (chopped similarly)
Tomato- 1/2 (chopped) or (Tomato sauce)
Green Chilli - according to taste (finely chopped)
Eggs - 2
Darchini -(crushed /powdered) - 1/4th teaspoon. (If that is not there plain garam masala powder will do.)
Coriander powder - 1/4th teaspoon
Ginger-Garlic paste - 1 tsp
Soya Sauce - 1 tsp (optional)
Oil (any variety other than mustard oil) - 3tbsp