Fusion Cooking: Indian Style Pasta

I love to sprinkle a little  spice blend or herbs to everything I eat or drink. My morning cup of tea has some freshly grated ginger, my afternoon coffee has some cardamom seeds, the bland oatmeal is jazzed up with saffron and so the day goes on and you get the idea.

Fusion cooking is basically combining two cuisines to create a unique dish.

Indian spice techniques can be easily adapted, to boost flavor, to your everyday meals. Italian pasta tastes great with spaghetti sauce, pesto sauce or cheese sauce. To add variety to cooking, I have replaced the sauce by a spice seasonings and vegetables. It is a perfect blend of Indian flavors and Italian pasta.

Here is a spicy pasta variation for you to try at home:

• 2 cups bow tie pasta
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 2-3 green chilies ( minced)
• 1 onion ( chopped)
• 1/8 teaspoon turmeric
• ¼ cup peanuts (unsalted)
• 1 tomato (chopped)
• ½ cup peas
• 1 tablespoon lime juice
• ¼ cup cilantro
• 1 tsp coconut (optional)
• ½ tsp sugar
• Salt to taste
• Pomegranate seeds for garnish

Cook pasta as per package directions and drain. Keep aside. Heat oil in a pan. Add cumin seeds and wait till it sizzles. Add green chilies and stir for a minute. Add onions and stir for 2 minutes. Mix in the turmeric.

Add peanuts, peas, tomatoes and pasta. Stir well to coat the pasta and vegetables with spice infused oil. Finally add cilantro, coconut (optional) sugar, salt. Mix well and serve warm with the final garnish of pomegranate seeds.

Serves: 4

Serving size: 2 cups

Hema's Hints: It tastes best when it is slightly warm or at room temperature