email this page- Spices that need to be cooked (like cumin, coriander seeds, mustard seeds and turmeric) are best sizzled in oil before you add the corn.
- Powdered spices or seasonings can be sprinkled on once the popcorn is cooked.
- Add seasonings to hot popcorn to ensure that the spices stick to the kernels.
- Eat immediately.
Spanish-Style Popcorn
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
3 tablespoons vegetable oil
½ cup popcorn kernels
½ teaspoon cumin seeds
1¼ teaspoon Spanish smoked paprika
¼ cup minced parsley
1 teaspoon salt
Instructions
½ cup popcorn kernels
½ teaspoon cumin seeds
1¼ teaspoon Spanish smoked paprika
¼ cup minced parsley
1 teaspoon salt
1. Heat oil in a deep pan. Add popcorn and cumin seeds; stir well. Pop corn, shaking pan occasionally.
2. Remove from heat. Add smoked paprika and parsley; mix well. Sprinkle with salt and serve immediately. Makes 3 quarts.
Recipe by Monica Bhide, "Pop Art," Oct. 2009.
Nutritional Information
2. Remove from heat. Add smoked paprika and parsley; mix well. Sprinkle with salt and serve immediately. Makes 3 quarts.
Recipe by Monica Bhide, "Pop Art," Oct. 2009.
Per (2-cup) serving: 120 calories, 8g fat, 0mg chol., 2g prot., 13g carbs., 3g fiber, 390mg sodium.
Indian-Style Popcorn
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Ingredients
3 tablespoons vegetable oil
½ teaspoon ground cumin
½ teaspoon red chili powder
¼ teaspoon turmeric
½ cup popcorn kernels
½ small red onion, peeled and diced
2 tablespoons lemon juice
1 tablespoon minced cilantro
½ cup roasted peanuts
1 teaspoon salt
Instructions
½ teaspoon ground cumin
½ teaspoon red chili powder
¼ teaspoon turmeric
½ cup popcorn kernels
½ small red onion, peeled and diced
2 tablespoons lemon juice
1 tablespoon minced cilantro
½ cup roasted peanuts
1 teaspoon salt
1. Heat oil in a deep pan. Add cumin, chili powder and turmeric. Add popcorn and stir well. Pop corn, shaking pan occasionally.
2. Remove from heat. Add onion, lemon juice, cilantro and peanuts. Toss well, sprinkle with salt and serve immediately. Makes 3 quarts.
Recipe adapted with permission from Monica Bhide’s Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). "Pop Art," Oct. 2009.
Nutritional Information
2. Remove from heat. Add onion, lemon juice, cilantro and peanuts. Toss well, sprinkle with salt and serve immediately. Makes 3 quarts.
Recipe adapted with permission from Monica Bhide’s Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). "Pop Art," Oct. 2009.
Per (2-cup) serving: 190 calories, 14g fat, 0mg chol., 5g prot., 16g carbs., 4g fiber, 480mg sodium.
Thai-Style Popcorn
Mark Boughton Photography; styling by Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Ingredients
3 tablespoons vegetable oil
½ cup popcorn kernels
Generous splashes of soy sauce
½ cup roasted peanuts
¾ teaspoon crushed red pepper
1 Thai serrano green chile, diced (optional)
1 teaspoon salt
Instructions
½ cup popcorn kernels
Generous splashes of soy sauce
½ cup roasted peanuts
¾ teaspoon crushed red pepper
1 Thai serrano green chile, diced (optional)
1 teaspoon salt
1. Heat oil in a deep pan. Add popcorn kernels; stir well. Pop corn, shaking pan occasionally.
2. Remove from heat. Add soy sauce, peanuts, red pepper and chile, if using; mix well. Sprinkle with salt and serve immediately. Makes 3 quarts.
Recipe by Monica Bhide, "Pop Art," Oct. 2009.
Nutritional Information
2. Remove from heat. Add soy sauce, peanuts, red pepper and chile, if using; mix well. Sprinkle with salt and serve immediately. Makes 3 quarts.
Recipe by Monica Bhide, "Pop Art," Oct. 2009.
Per (2-cup) serving: 190 calories, 14g fat, 0mg chol., 5g prot., 15g carbs., 3g fiber, 520mg sodium.
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