Cooking with Culture – Egg Keema
Table of contents for Cooking with Culture - Egg Keema
- Cooking with Culture – Egg Keema
- Cooking with Culture – Egg Keema Pt.2
Welcome to cooking with culture my name is Mukul Singla and I’m the chef for today and today we will be cooking egg kheema.
Uh well, add 2 tablespoons of oil first. Now we will add 1 teaspoon of cumin seeds. Garlic. Followed by green chilies and after that and grated ginger. You add onions to it. Just mix the onions to the rest of the mixture really well. Now we will close it for a while and let the steam do the cooking for us.
Now we will stir it for a while. Red chilly powder around a teaspoon of red chilly powder. Basically mix it and once again close it. The second thing after chilly is turmeric powder approximately half teaspoon of turmeric powder. 3 to 4 teaspoons of coriander powder. Don’t hesitate in adding this as much as you want because It doesn’t have a strong flavour. Alright after opening the lid again, the second thing we add is tomatoes. We will mix it well and then once again close it and let the steam build it then do the cooking part. Well just, see how its going is. Ohh yummy. Ohhh lala. The best thing I like about this dish is I get to grate the eggs.
This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: vietnamese cooking, low carb cooking, outdoor cooking