Cooking with mom part 3-Famous keema noodle recipes 🍝Easy and healthy Keema noodle

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

1. Measure and gather ingredients

   Measure all spices, oil and vinegar into a small bowl so they are ready to add.

   Time: PT2M

2. 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

3. 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

4. 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

5. Cool the paste

   Remove the skillet from the heat and let the chili paste cool in the pan for about 5 minutes.

   Time: PT5M

6. 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