Ekkanath Klein
We married nearly 36 years ago, and at the time, we had no idea we were trendsetters of a sort. Our house has been a multi-cultural, blended home for decades. Our sons are beige-brown with Indian names. We celebrate Christmas along with Vishu and Onam. So, it is natural that our dinner plates reflect our diverse backgrounds. We have Indian spices on pizza with mozzarella and masala dosa filled with kale and cheddar cheese.
This pasta dish celebrates my husband’s Italian heritage and love of pasta, and my south Indian roots. Sometimes a melting pot truly is a delicious meal.
Pesto-fused Indian Uppma
This is a very forgiving recipe. You can increase or decrease the amount of pasta and veggies. Add a cup of cooked chickpeas for extra protein. Add thyme, oregano or other fresh herbs for flavour. Use a spoonful of nutritional yeast to make it savoury.
1 pound pasta, any type, use chickpea pasta for GF version
4 tablespoons ghee (or vegetable oil), divided
1 tsp. brown/black mustard seeds
2 cups diced onions, white or yellow
1 cup diced pepper, any colour
1 jalapeño, chopped (optional, but the heat is tasty!)
1 heaping tablespoon grated fresh ginger
¾ tsp salt, more as needed
2 tablespoons lemon juice
2 tablespoons prepared pesto (or ½ cup chopped basil, if you don’t have pesto)
1 tomato, chopped
4 cups veggies, any type. I used broccoli, carrots and potato. Some choices are turnips, peas, corn, zucchini, asparagus, and eggplants. In winter, use squash, sweet potato and root veggies
Optional toppings: fresh basil, dry roasted cashews
Method
Cook pasta according to directions, drain, reserve ½ cup water and toss with 2 tablespoons ghee.
Meanwhile, heat the remaining ghee in a skillet with a top. Add mustard seeds and allow them to pop and turn grey. Immediately add chopped onions, peppers, ginger and jalapeno. Sauté for about five minutes. Next, add chopped veggies, tomato and salt. Cook, covered, for about 5 to 8 minutes, depending on the type of vegetables; just don’t overcook the vegetables.
Remove skillet from heat, add lemon juice and pesto or basil leaves, and stir to combine. Use your fingers to separate pasta (if it is sticking together) and add in small batches to the vegetable mixture, mixing each time thoroughly. Salt as for the taste.
For a fantastic taste sensation, serve with banana raita. Or serve with spicy tomato chutney. Or just eat it plain!
