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Pasta Kichadi | Pasta biryani

January 8, 2016 By Vidya Srinivasan 51 Comments

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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

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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

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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

pastakichadi

  • 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

pastakichadi1

Pasta Kichadi

Pasta cooked in Indian style with veggies and spice mix
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Course: Pasta
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 58kcal
Author: Vidya Srinivasan

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
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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
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Nutrition

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

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Filed Under: Entree Tagged With: Flavours, Fusion, how, Indian, Make, Pasta, Recipe, stlye, Tmf, to, Vegetarian, vidya

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Comments

  1. JollyHomemadeRecipes says

    January 8, 2016 at 00:51

    New version of healthy macaroni khichdi..yummy !!

    Reply
    • Vidya Srinivasan says

      January 8, 2016 at 17:16

      Thanku Jolly:-)

      Reply
  2. Sandhya says

    January 8, 2016 at 00:53

    Nice attempt 🙂 looks good

    Reply
    • Vidya Srinivasan says

      January 8, 2016 at 17:15

      Thanku Sandhya:-)

      Reply
  3. Uma Raghuraman says

    January 8, 2016 at 00:54

    Fusion recipe at it’s best. I completely agree that ‘naming’ the dish is the toughest part.

    Reply
    • Vidya Srinivasan says

      January 8, 2016 at 17:15

      Thanku Uma:-)

      Reply
  4. Venkataraman R says

    January 8, 2016 at 01:18

    I would like to use south indian sambar powder insted of masala powder

    Reply
    • Vidya Srinivasan says

      January 8, 2016 at 17:15

      Sambar powder is a great idea, it will give great Indian taste. Thanks for the suggestion Sir:-)

      Reply
  5. Aruna Panangipally says

    January 8, 2016 at 03:12

    Very innovative 🙂

    Reply
    • Vidya Srinivasan says

      January 8, 2016 at 17:14

      Thanku Aruna:-)

      Reply
  6. Sharvari (Mumbai to Melbourne) says

    January 8, 2016 at 05:27

    Thus is creative love the addition of star anise and cardamon!

    Reply
    • Vidya Srinivasan says

      January 8, 2016 at 17:14

      Thanku Sharvari:-)

      Reply
  7. veena says

    January 8, 2016 at 06:04

    interesting twist .. yum!

    Reply
    • Vidya Srinivasan says

      January 8, 2016 at 17:14

      Thanku Veena:-)

      Reply
  8. srividhya says

    January 8, 2016 at 13:55

    Nice fusion Vidya

    Reply
    • Vidya Srinivasan says

      January 8, 2016 at 17:13

      Thanku Sri:-)

      Reply
  9. Antonia says

    January 8, 2016 at 14:15

    What a creative dish Vidya! It looks so delicious and comforting.

    Reply
    • Vidya Srinivasan says

      January 8, 2016 at 17:13

      Thanku Antonio:-)

      Reply
  10. kushi says

    January 8, 2016 at 18:43

    Sounds interesting with lots of flavor Vidya 🙂 YUMMY!

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:14

      Thanku Kushi:-)

      Reply
  11. Minu says

    January 8, 2016 at 20:56

    A cool way to have pasta, Indian style

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:14

      Thanku Minu:-)

      Reply
  12. madhavicyberkitchen says

    January 8, 2016 at 21:14

    Really its good idea using Indian spices for making these tempting kichdi .

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:14

      Thanku Madhavi:-)

      Reply
  13. Nish Kitchen says

    January 9, 2016 at 00:30

    Lovely fusion recipe! Delicious!

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:14

      Thanku Rose:-)

      Reply
  14. Freda @ Aromatic essence says

    January 9, 2016 at 15:17

    Very innovative! Looks delicious 🙂

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:13

      Thanku Freda:-)

      Reply
  15. Sundari says

    January 11, 2016 at 03:17

    Nice fusion!! Very innovative!!

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:13

      Thanku Sundari:-)

      Reply
  16. CHCooks says

    January 11, 2016 at 03:18

    This is really yumm! 🙂 I do prepare something similar but with shell pasta 🙂

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:13

      Nice, I should try with shell pasta..thanku 🙂

      Reply
  17. Revathi says

    January 11, 2016 at 08:15

    I too love using pasta in classic Indian dishes. This pasta kichadi looks beautiful and healthy too 🙂

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:12

      Thanku Revathi:-)

      Reply
  18. Sandhya Hariharan says

    January 11, 2016 at 15:54

    I loved your take on this fusion Pasta 🙂 and the name.

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:12

      Thanku Sandhya:-)

      Reply
  19. Mary @ LOVE the secret ingredient says

    January 11, 2016 at 16:20

    Very cool fusion idea! I love garam masala and I’m sure this whole meal smells delicious. I’d love to try some!

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:12

      Thanku Mary:-)

      Reply
  20. Binjal's VEG Kitchen says

    January 12, 2016 at 07:48

    looks so tempting! cool idea 🙂

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:12

      Thanku Binjal:-)

      Reply
  21. Rashmi says

    January 12, 2016 at 10:45

    Loved it! I prepared it today and it was yum! Thanks for the recipe

    Reply
    • Vidya Srinivasan says

      January 12, 2016 at 17:11

      Thanks for trying Rashmi.. Glad you liked it:-)

      Reply
  22. marcela says

    January 12, 2016 at 19:04

    YUM! The pasta looks fabulous!

    Reply
  23. cheri says

    January 12, 2016 at 19:33

    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.

    Reply
  24. Bharani says

    January 15, 2016 at 10:09

    looks yum and its vegan too… this is in my must try recipe list 🙂

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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