Ingredients with Measurements:
- 1/2 cup popcorn kernels
- 2 tablespoons vegetable oil
- 1/2 teaspoon asafetida powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 2 tablespoons unsalted butter, melted
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 300°F (150°C).
2. In a large pot, heat the vegetable oil over medium heat. Add the popcorn kernels and cover with a lid. Shake the pot occasionally until the popping stops.
3. In a mixing bowl, whisk together the asafetida powder, salt, black pepper, cumin powder, coriander powder, turmeric powder, and red chili powder.
4. Pour the melted butter over the popcorn and toss to coat evenly.
5. Sprinkle the spice mixture over the popcorn and toss again to coat evenly.
6. Spread the popcorn in a single layer on a baking sheet.
7. Bake in the preheated oven for 10-15 minutes, until the popcorn is crisp and the spices are fragrant.
8. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 5 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oven temperature: 300°F (150°C)
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories per serving: 200
- Total fat: 14g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 310mg
- Total carbohydrates: 18g
- Dietary fiber: 4g
- Sugars: 0g
- Protein: 3g
Substitutions for ingredients:
- Vegetable oil can be replaced with coconut oil or canola oil.
- Asafetida powder can be replaced with garlic powder or onion powder.
- Butter can be replaced with ghee or coconut oil.
Variations:
- Add chopped fresh herbs like cilantro or parsley for extra flavor.
- Use different spice blends like curry powder or garam masala.
- Add grated Parmesan cheese for a cheesy twist.
Tips and tricks:
- Make sure to use a large pot with a lid to prevent the popcorn from overflowing.
- Shake the pot occasionally while popping to prevent burning.
- Use freshly popped popcorn for best results.
- Adjust the spice level to your liking by adding more or less red chili powder.
Storage instructions:
- Store leftover popcorn in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the popcorn, spread it in a single layer on a baking sheet and bake in a preheated 300°F (150°C) oven for 5-10 minutes, until crisp.
Presentation ideas:
- Serve the popcorn in a large bowl or individual bowls.
- Garnish with chopped fresh herbs or grated Parmesan cheese.
Pairings:
- Serve with a cold beverage like soda or beer.
Suggested side dishes:
- Serve with a side of fresh vegetables like carrot sticks or celery.
Troubleshooting advice:
- If the popcorn is too salty, reduce the amount of salt in the spice mixture.
- If the popcorn is too spicy, reduce the amount of red chili powder in the spice mixture.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands and utensils before cooking.
- Store leftover popcorn in an airtight container to prevent contamination.
Food history:
- Asafetida is a spice commonly used in Indian cuisine for its strong flavor and digestive properties.
Flavor profiles:
- This recipe has a bold and spicy flavor with hints of cumin, coriander, and turmeric.
Serving suggestions:
- Serve as a snack or appetizer at parties or movie nights.
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