Garlic Maggi with Caramelized Onions

About Garlic Maggi with Caramelized Onions

Ingredients

• Maggi instant noodles 1 packet
• Garlic cloves 5 to 6
• Medium onion, sliced 1
• Butter 1 tbsp
• Sugar 1 tsp
• Olive oil 1 tbsp
• Eggs 2
• Salt to taste
• Black peppercorns, crushed to taste

How to Make Garlic Maggi with Caramelized Onions (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. Melt 1 tbsp butter in a non-stick pan over medium heat, add onion and sugar and saute, stirring occasionally for 10 minutes or till the onion turns golden and caramelizes. Take the pan off the heat and keep warm.
3. Brush the garlic cloves with 1 tsp olive oil, spread them on a baking tray, keep the tray in the oven and grill.
4. Cook Maggi noodles in another non-stick as per the instructions given on the pack.
5. Heat remaining olive oil in yet another non-stick pan on medium heat and break eggs into it and cook for about 1 minute or till the eggs are semi set. Cover pan and continue cooking for another 1 minute or till the whites are set but yolks are still slightly runny.
6. Transfer Maggi onto a serving platter, top it with caramelized onions, garlic and fried eggs.
7. Serve immediately.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps