What flowers are these?
Popcorn was once a snack available only in the movie theater. Some smart entrepreneur packaged it to be sold on the street just like pori(puffed rice) and roasted peanuts.
Here in the US the ubiquitous Oriville Redenbacher just did not cut it in the taste or the pleasure department. This was the only option until DH's friend popped some tasty spicy popcorn in his kitchen. To this day that is the only kind of popcorn that is worth eating for me.
It is a very easy process and dare I say a lot better without the added sodium and butter that is a feature of most packaged popping corn. I like the smaller kernels which are far more tastier IMO.
1. a little more than 1/4 cup popping corn (about 3 quarts of popped corn)
2. 3 tsp oil
3. 1 tsp chili powder
4. 1/4 tsp turmeric powder (optional)
5. a sprinkling of salt
1. In a heavy bottomed pan with a lid big enough to hold all the popped corn, heat the oil and when it is warm add the salt and chili powder. (Do not overheat the oil)
2. Quickly add the corn and spread it around so it is in a single layer. Do not overcrowd.
3. Place the lid and set the heat on medium
4. Takes about 6-8 minutes for all the corn to pop. The popping sound is frequent and when it becomes lower in frequency switch off the heat. Remove the lid and let it cool.
Enjoy with a matinee movie :)