Pasta Kichadi

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:-)  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:-)

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:

1. 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
2. Add onion, green chilli and ginger-garlic paste and sauté them till the onions are translucent. Add tomato and cook till they became mushy
3. 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
4. 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.
5. Cook till water is absorbed, check the pasta once to make sure it is cooked and add coriander and mint. Serve with any chutney.