Indian Spiced Popcorn Food
MASALA POPCORN
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix during the American holiday season.
Provided by Vikram Sunderam
Categories HarperCollins Corn snack Coriander Fennel Cumin Chile Pepper Curry Quick & Easy Vegan Vegetarian Wheat/Gluten-Free
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Place the popcorn in a large bowl.
- In a small saucepan, heat the oil over medium-high heat until it shimmers. Add the fennel seeds, coriander seeds, and cumin seeds and let them crackle. Stir in the green chile, curry leaves, Kashmiri chile powder, turmeric, and asafetida. Pour the mixture over the popcorn. Add the sugar and salt and stir or toss to coat evenly. (Keep tossing as you eat it to distribute the spice.)
INDIAN SPICED POPCORN
I got this recipe from Better Homes and Gardens Easy Everyday Low Carb Cookbook. I haven't tried it yet, but am planning to tonight!
Provided by NELady
Categories Lunch/Snacks
Time 10m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl stir together the curry, garam masala, tumeric and black pepper.
- Spread popcorn in an even layer in a large shallow baking pan. Lightly coat popcorn with cooking spray. Sprinkle the curry mixture evenly over popcorn; toss to coat.
PANCH PHORON - INDIAN 5-SPICE
Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a blur of spices ground together. The spices themselves are commonly found in Indian markets (at a much better price as well!), although some high end supermarkets may have them, provided their shelf space allows it. If you cannot find your spices there, I strongly suggest buying on the internet.
Provided by PalatablePastime
Categories Pakistani
Time 7m
Yield 1/3 cup
Number Of Ingredients 5
Steps:
- Mix seeds and store in an airtight container. Do NOT grind them before storage or cooking (they are used whole).
- When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
- When they sizzle and pop a little bit, begin adding the other ingredients to the pan.
Nutrition Facts : Calories 392.7, Fat 18.4, SaturatedFat 1.3, Sodium 69.5, Carbohydrate 48.2, Fiber 21.9, Sugar 2.7, Protein 22
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- Heat oil in a large pot over high heat, then add popcorn, cover, and shake pot often. When popping slows, remove from heat until popping stops. Transfer to a large bowl. Melt butter in pot, then add garam masala, cayenne, and turmeric. Drizzle over popcorn, tossing well. Sprinkle to taste with salt.
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- Heat a large frying pan over low heat, put all the ingredients except popcorn, oil, fennel seeds, coriander seeds, asafetida, green chili, curry leaves, salt, and sugar.
- Keep stirring till green chili and curry leaves are dry this should take about 2 minutes. Add the popcorn stir till popcorns are coated with spices. Turn off the heat.
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