Italian pasta gets Indian tadka

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By virtue of being a person who does not eat to live, but lives to eat; my tastebuds want to experience every cuisine available on Earth. At times, I find myself preferring only some elements of a particular cuisine and I often end up taking home the ingredients that satiated my tastebuds. I’m an impatient cook and don’t spend too much time in the kitchen, hence my cooking is an experimentation of culinary arts to an extent that my wok looks like a seat of cultural exchange. Here, I present an example of the same.

Macaroni Salad with South Indian tadka
Ingredients:
250 gm of hung curd
100 gm macaroni
One cucumber (cut into cubes)
½ tsp of mustard seeds
8-10 curry leaves
1 tsp of olive oil/cooking oil
Coriander leaves to garnish
Salt, to taste

METHOD
Boil macaroni and allow it to cool. Mix hung curd, diced cucumber and salt in a bowl.
Add macaroni to this mixture of curd and cucumber and refrigerate it for 15 minutes.
Heat one tablespoon of oil and add mustard seeds, stir it for a minute and in the end add the curry leaves.
For serving, place the mixture of macaroni, curd and cucumber on a salad dish and garnish it with the crackled mustard seeds, coriander and curry-leaves and serve chilled.