Cooking with mom part 3-Famous keema noodle recipes Easy and healthy Keema noodle
Cooking with mom part 3-Famous keema noodle recipes 🍝Easy and healthy Keema noodle is a easy Indian recipe that serves 10. 30 calories per serving. Recipe by Dickeydol Recipe on YouTube.
Prep: 4 min | Cook: 2 min | Total: 16 min
Cost: $1.69 total, $0.17 per serving
Ingredients
- 2 tablespoons Normal Chili Powder (regular red chili powder)
- 1 tablespoon Kashmiri Chili Powder (adds bright red color and mild heat)
- 1 teaspoon Ground Black Pepper (freshly ground for best flavor)
- 1 teaspoon Salt (fine sea salt)
- 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
- 1 tablespoon White Vinegar (helps preserve the paste)
Instructions
Measure and gather ingredients
Measure all spices, oil and vinegar into a small bowl so they are ready to add.
Time: PT2M
Heat oil
Place the skillet over medium heat and add 2 Tbsp vegetable oil. Heat for about 30 seconds until shimmering.
Time: PT30S
Temperature: Medium heat
Toast the spices
Add the normal chili powder, Kashmiri chili powder, ground black pepper and salt to the hot oil. Stir continuously for 30 seconds.
Time: PT30S
Temperature: Medium heat
Add vinegar and finish cooking
Pour in 1 Tbsp white vinegar, keep stirring for another 30 seconds until the mixture bubbles lightly.
Time: PT30S
Temperature: Medium heat
Cool the paste
Remove the skillet from the heat and let the chili paste cool in the pan for about 5 minutes.
Time: PT5M
Transfer to storage jar
Spoon the cooled paste into a clean airtight jar, seal tightly, and store in the refrigerator.
Time: PT2M
Nutrition Facts
- Calories
- 30
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 2 g
- Fiber
- 0.5 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: None
Ingredient Substitutions
- Instead of Normal Chili Powder: Paprika (for color, less heat)
- Instead of Kashmiri Chili Powder: Ancho chili powder, Paprika
- Instead of Ground Black Pepper: White pepper
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Vegetable Oil: Olive oil (mild), Sunflower oil
- Instead of White Vinegar: Apple cider vinegar, Lemon juice (less acidic)
Equipment Needed
- Skillet
- Wooden Spoon
- Small Bowl
- Airtight Jar
- Measuring Spoons
Critical Steps — Do Not Skip
- Do not let the spices burn during step 3; they should stay aromatic, not brown.
- Ensure the paste cools before sealing the jar to avoid moisture buildup.
Chef Tips from the Video
- For extra depth, add a pinch of smoked paprika or a few dried red chilies during step 3.
- Use a clean, dry jar to prevent mold formation.
Troubleshooting
The paste turned bitter or overly dark.
Spices were cooked too long or at too high heat; next time stir continuously and remove from heat as soon as fragrant.
The paste is too runny.
Increase chili powder by ½ Tbsp or reduce vinegar; you can also simmer a few seconds longer to evaporate excess liquid.
Storage
Refrigerator: Up to 2 weeks in a sealed jar
Freezer: Up to 3 months in a freezer‑safe container
Room temperature: Not recommended; may spoil quickly
Make-Ahead Tips
- Make a larger batch and store in the freezer; thaw in the fridge before use.
- The paste intensifies in flavor after a day, so plan ahead for best taste.
Frequently Asked Questions
What is the cultural significance and history of homemade chili paste in Indian cuisine?
Chili pastes have been a staple in Indian kitchens for centuries, used to add heat, color and flavor to curries, pickles and street‑food snacks. Regional variations exist, but the basic concept of dry‑roasting spices in oil and preserving with vinegar is common across North and Central India.
What are the traditional regional variations of chili paste in Indian cuisine?
In Kashmir, bright red Kashmiri chili powder is favored for color, while in South India coconut and mustard seeds are added. Gujarat often mixes garlic and fenugreek, and Bengal adds mustard oil for a pungent twist.
How is chili paste traditionally served in Indian households?
It is typically kept in a small jar and added spoonful‑by‑spoonful to vegetable or meat curries, dal, and even fried rice. It also serves as a quick flavor booster for quick‑cook dishes like omelets or instant noodles.
During which Indian celebrations or occasions is chili paste commonly used?
Chili paste is a year‑round condiment but sees heavy use during festive meals such as Diwali, Navratri and regional harvest festivals where spiced gravies are prepared in large quantities.
What other Indian dishes pair well with this homemade chili paste?
It pairs beautifully with aloo gobi, paneer tikka masala, dal tadka, biryani, and even as a topping for papadums or samosas.
What are the most common mistakes to avoid when making homemade chili paste?
The biggest errors are over‑cooking the spices, which makes the paste bitter, and adding too much vinegar, which can thin the texture. Also, sealing the jar while the paste is still hot can cause condensation and spoilage.
Why does this recipe use vinegar instead of lemon juice for preservation?
Vinegar provides a higher acidity level that more effectively inhibits bacterial growth, allowing the paste to stay fresh in the refrigerator for up to two weeks, whereas lemon juice would shorten its shelf life.
Can I make this homemade chili paste ahead of time and how should I store it?
Yes, prepare the paste in advance. After it cools, store it in an airtight glass jar in the refrigerator for up to 14 days or freeze it for up to three months. Always use a clean spoon to avoid contamination.
What texture and appearance should I look for when the chili paste is done?
The paste should be a smooth, glossy mixture with a bright red hue from the Kashmiri chili powder. It should not be grainy or overly oily; a slight sheen indicates proper emulsification.
How do I know when the chili paste is done cooking?
When the spices release a fragrant aroma, the mixture darkens slightly but stays bright red, and the vinegar bubbles for a few seconds, the paste is ready. Remove from heat immediately to prevent burning.
What does the YouTube channel Dickeydol Recipe specialize in?
The YouTube channel Dickeydol Recipe focuses on quick, home‑style Indian cooking tutorials, often highlighting simple pantry‑based sauces, snacks, and everyday meals that anyone can replicate.
How does the YouTube channel Dickeydol Recipe's approach to Indian cooking differ from other Indian cooking channels?
Dickeydol Recipe emphasizes ultra‑fast preparation, minimal equipment, and the use of readily available grocery‑store ingredients, whereas many other Indian channels showcase more elaborate, festival‑style dishes with extensive spice blends.
Last updated: August 24, 2026
