Breakfast Breakfast ideas Maggie Noodles recipe


Breakfast is the most important meal of a day. Since it’s the first meal of our day, we should keep in mind about the amount of consumption as well as nutrients we are taking.

This CHOW-OODLES is one of our family favourite. My mother and father love to eat Chowmein more and me and my sister are huge fan of Noodles. So keeping in mind about each of our preferences, this recipe together with loads of veggies is just perfect for us.

Here I have used Beans, capsicum and carrots. If wish you can use cauliflower, cabbage shreds, Potatoes as well. You can add any veggies of your choice. Also this is a no Onion, no garlic recipe. I haven’t used any chilli since we are not a chilli fan. But addition of chilli flakes will make this happy bowl more yummy.

  • Cuisine – Indian
  • Course – Breakfast/ Tiffin
  • Prep time -15 minutes
  • Cooking time -20 minutes
  • Author Tina


  • 2 Packet Maggie Noodles
  • 2 Packet Chowmein
  • 1 Tsp Black Pepper Powder
  • 1 Tsp Black Salt
  • Beans(8-10 pieces)
  • Carrot (2 medium size)
  • Capsicum (1 large).
  • Soya Oil to Cook


  1. Soak Chowmein in hot water for 5 minutes.
  2. Take it out from the water and set aside.
  3. Boil Maggie Noodles in water for 5 minutes.
  4. Also drain the water and set aside.
  5. Put this in a bowl. Add cold water. Immediately take it out. (This step helps in reducing stickiness).
  6. Cut veggies into thin slices.
  7. Pour oil in pan.
  8. Put the veggies for frying.
  9. Add 1 tsp Black Pepper Powder, 1 Tsp Black Salt.
  10. As veggies soften after frying for few minutes, add 1 Packet Maggie Masala.
  11. Add the Noodles- Chowmein.
  12. Mix everything carefully.
  13. Sprinkle another packet of Maggie Masala and finish cooking.

Serve with tomato ketchup.

Breakfast Breakfast ideas Paratha recipe


Sattu Ka Paratha – a family member of Indian breads, is very popular in Bihar region of India. This is a very easy to cook Breakfast Recipe, also ideal for lunch or dinner. It can be paired with curd or Achar or any curry.

Sattu – the ubiquitous but not so famous has been there since always. From a travel food to the staple meal of the revolutionary armies, to the plates in contemporary dining , Sattu even has played a role in making of first Horlicks in India.

Sattu is full of fibre and essential nutrients like protein, thus making it a healthy dish.

  • Cuisine – Indian
  • Course – Main Course
  • Prep time -30 minutes
  • Cooking time -10 minutes


  • 2 Cup Whole Wheat Flour
  • 1 Cup Sattu
  • Salt to taste
  • 1/2 tsp Nigella Seeds
  • Soya Oil


Take a bowl. Put the whole wheat flour and salt to taste. Knead a soft dough by adding lukewarm water. Rest it for 30 minutes. Make medium size balls from the dough.

Take Sattu in another bowl. Add salt to taste and 1/2 tsp Nigella Seeds. Knead it. Make small balls from the dough.

Now take whole wheat flour balls. Stuff each with the Sattu ball.

Wrap it into a ball again.

Roll Paratha.

Pour mustard oil in pan.

Put the Paratha for frying.

Flip in between to fry both sides.

Serve with curd or chutney.