Pasta kIchadi is a tasty ndian 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
Pasta Kichadi
Ingredients
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
Instructions
- 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
Notes
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
Nutrition
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New version of healthy macaroni khichdi..yummy !!
Thanku Jolly:-)
Nice attempt 🙂 looks good
Thanku Sandhya:-)
Fusion recipe at it’s best. I completely agree that ‘naming’ the dish is the toughest part.
Thanku Uma:-)
I would like to use south indian sambar powder insted of masala powder
Sambar powder is a great idea, it will give great Indian taste. Thanks for the suggestion Sir:-)
Very innovative 🙂
Thanku Aruna:-)
Thus is creative love the addition of star anise and cardamon!
Thanku Sharvari:-)
interesting twist .. yum!
Thanku Veena:-)
Nice fusion Vidya
Thanku Sri:-)
What a creative dish Vidya! It looks so delicious and comforting.
Thanku Antonio:-)
Sounds interesting with lots of flavor Vidya 🙂 YUMMY!
Thanku Kushi:-)
A cool way to have pasta, Indian style
Thanku Minu:-)
Really its good idea using Indian spices for making these tempting kichdi .
Thanku Madhavi:-)
Lovely fusion recipe! Delicious!
Thanku Rose:-)
Very innovative! Looks delicious 🙂
Thanku Freda:-)
Nice fusion!! Very innovative!!
Thanku Sundari:-)
This is really yumm! 🙂 I do prepare something similar but with shell pasta 🙂
Nice, I should try with shell pasta..thanku 🙂
I too love using pasta in classic Indian dishes. This pasta kichadi looks beautiful and healthy too 🙂
Thanku Revathi:-)
I loved your take on this fusion Pasta 🙂 and the name.
Thanku Sandhya:-)
Very cool fusion idea! I love garam masala and I’m sure this whole meal smells delicious. I’d love to try some!
Thanku Mary:-)
looks so tempting! cool idea 🙂
Thanku Binjal:-)
Loved it! I prepared it today and it was yum! Thanks for the recipe
Thanks for trying Rashmi.. Glad you liked it:-)
YUM! The pasta looks fabulous!
Hi Vidya, this looks delicious, love how you made this healthy version, saw edamame dried noodles last week at the market, wondering what type of flavor that would add to dishes.
looks yum and its vegan too… this is in my must try recipe list 🙂