My son absolutely loves ramen so I wanted to figure out a way for him to enjoy it during Paryushan and give me another school lunch option for him. Well, happy to say this Jain maggi masala is teenager approved, and I love that it’s made with spices we already have in our traditional Indian kitchen. Also, other than noodles, you can use this masala on other types of noodles, tofu, paneer, veggies, and I’m even planning on using this to make a quick rice stir fry. The possibilities are endless – let me know if you make this!
INGREDIENTS
2 tbs dhana jiru (coriander powder)
¼ tsp hing
¼ tsp cinnamon powder
½ tsp crushed red pepper
1 tsp salt
½ tsp ginger powder (suth)
½ tsp amchur
¼ tsp black salt
1 tbs Jain curry powder (or garam masala)
1 tsp dried fenugreek
1.5 tbs red chili powder
½ tsp sugar
1 tbs turmeric powder
¼ tsp black pepper
Note: These are the measurements I used, but feel free to adjust spices according to your taste level.
METHOD
There’s literally only 1 step – mix all the spices together and use according to your taste on your ramen noodles. Optionally, add 1 tbs of peanut butter during cooking to make the sauce more hearty. Hope the kiddos (both young and old) love it!
This recipe is included in the @Jainveganinitiave Jain Vegan cookbook – definitely check all of the other recipes out also!
Tags: Asian, Jain, Paryushan
