Pasta kIchadi | pasta upma is a tasty indian version of pasta. Well I have added all the spices I use it for gravy so call it pasta kichadi. Medely of vegetables and pasta Choosing a name is always a difficult job, not only for a child but also to a dish like this which I prepared with everything that I saw in my kitchen. Couple of weeks ago I prepared Mac and cheese for my son, my hubby sneak peek into the kitchen and told, Italian dinner today. I understood he want to eat pasta but richness in mac and cheese alarmed me. I boiled water separately and put macaroni for us. I told it is Indian pasta kichadi, he said hope you don’t kill the pasta with your fusion attempt.
Every since my childhood days I am a big fan of Rava and Semiya kichadi. Tried to infuse those flavours in pasta and luckily it turned out well:-) While serving the dish I told my husband it is pasta kichadi. He said it is in Indian style, but whole garam masala spices and mint gives more biryani/ pulav flavour. If you are thinking how pasta will taste with Indian spices try this. Based on the name you give to dish, serve it with either chutney or raita. I am more inclined towards the title kichadi:-) For sweet lovers, macaroni payasam is great twist with leftover pasta
Ingredients: Macaroni - 1 cup (I used whole wheat macroni) Onion - 1, thinly chopped Tomato - 1, finely chopped Carrot - 1, peeled and cut into small cubes Beans - 7, cored and chopped Frozen/Fresh peas - 3 tbsp Frozen/Fresh corn - 3 tbsp Green chilli - 1, slit Ginger garlic paste - 1/2 tsp Turmeric powder - 1/8 tsp Garam masala - 1/2 tsp Coriander Powder - 1/2 tsp Cumin Powder - 1/4 tsp Water - 2 cups Cardamom pods - 1 Cinnamon - 1/8 stick Cloves - 1 Bay leaf - 1 Fennel seeds powder - 1/8 tsp Star Ansie - 1 Salt - as needed Oil/ Ghee - 1/2 tbsp Curry leaves, Coriander leaves and mint - few Method:
Add oil to pan and when the oil is hot add clove, bay leaf, Star Ansie, cardamom pod, cinnamon and fennel seed powder; cook for 30 secs Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy Add carrot, beans, corn and peas; sauté till vegetables are half cooked. Add garam masala ,turmeric powder, cumin powder, coriander powder and cook for a minute
Add the pasta and sauté for a minute. Add water, salt and ghee; close the lid, stirring occasionally. When the pasta is 3/4 th cooked continue cooking without the lid. Cook till water is absorbed, check the pasta once to make sure it is cooked and add coriander and mint. Serve with any chutney or raita
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