Pasta Kichadi | Pasta biryani

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Pasta Khichdi is a fusion dish that combines the comfort of traditional Indian khichdi with the fun twist of pasta. Made with lentils, rice, pasta, and flavorful spices, this wholesome recipe is perfect for kids and adults alike. It's nutritious, easy to prepare, and a great way to introduce pasta into Indian cooking while keeping the meal balanced and hearty.

 What is Pasta Khichdi?

Pasta Khichdi is a fusion recipe that blends traditional Indian khichdi made with rice and lentils, along with pasta for a unique twist.

 Can Pasta Khichdi be made for kids?

Absolutely! Pasta Khichdi is kid-friendly, mild in spice, and packed with nutrition, making it ideal for children.

What can be served with Pasta Khichdi?

It can be enjoyed on its own or paired with curd, pickle, or papad for a complete meal.

Pasta Kichadi

Pasta cooked in Indian style with veggies and spice mix

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Course: Pasta

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Calories: 58kcal

Author: Vidya Srinivasan

Ingredients

• Macaroni - 1 cup I used whole wheat macaroni
• 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 - ½ tsp
• Turmeric powder - ⅛ tsp
• Garam masala - ½ tsp
• Coriander Powder - ½ tsp
• Cumin Powder - ¼ tsp
• Water - 2 cups
• Cardamom pods - 1
• Cinnamon - ⅛ stick
• Cloves - 1
• Bay leaf - 1
• Fennel seeds powder - ⅛ tsp
• Star Ansie - 1
• Salt - as needed
• Oil/ Ghee - ½ tbsp
• Curry leaves Coriander leaves, and mint a few

Instructions

• Add oil to the 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 chili, and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they become mushy
• Add carrot, beans, corn, and peas; sauté till vegetables are half-cooked. Add garam masala, turmeric powder, cumin powder, and 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 ¾ 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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Notes

1.Biryani Masala/ kitchen king Masala can be used along with other powder for extra flavour
2.Penne, Fettuccini, rotini etc. Can also be used
3.Peanut, cashew, almond, roasted channa Dal can be added for extra crunch
4.Potato, cauliflower, paneer, broccoli, capsicum or any other veggies can be added

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Nutrition

Serving: 3g | Calories: 58kcal | Carbohydrates: 13g | Protein: 2g | Sodium: 79mg | Fiber: 3g | Sugar: 5g

Ingredients:

Macaroni - 1 cup (I used whole wheat macaroni)
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 - ½ tsp
Turmeric powder - ⅛ tsp
Garam masala - ½ tsp
Coriander Powder - ½ tsp
Cumin Powder - ¼ tsp
Water - 2 cups
Cardamom pods - 1
Cinnamon - ⅛ stick
Cloves - 1
Bay leaf - 1
Fennel seeds powder - ⅛ tsp
Star Ansie - 1
Salt - as needed
Oil/ Ghee - ½ tbsp
Curry leaves, Coriander leaves, and mint a few

Method:

• Add oil to the 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 chili, and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they become mushy
• Add carrot, beans, corn, and peas; sauté till vegetables are half-cooked. Add garam masala, turmeric powder, cumin powder, and 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 ¾ 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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