1 tbsp (15 ml) corn oil
2 oz (50 g) popping corn
2 oz (50 g) popping corn
for the curry mix
1 tsp (5 ml) turmeric
1 tsp (5 ml) ground ginger
2 tsp (10 ml) ground coriander
2.5 ml (1/2, tsp) cayenne pepper
1 tsp (5 ml) ground fenugreek
1 tsp (5 ml) ground ginger
2 tsp (10 ml) ground coriander
2.5 ml (1/2, tsp) cayenne pepper
1 tsp (5 ml) ground fenugreek
for the chilli mix
1 tsp (5 ml) chilli powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground cloves
7.5 ml (1 1/2 tsp) paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground cloves
7.5 ml (1 1/2 tsp) paprika
1 tsp (5 ml) ground cumin
for the sesame mix
1 tbsp (15 ml) sesame seeds, toasted
2.5 ml (1/2 tsp) ground mace
1 tsp (5 ml) ground cinnamon
2.1 tsp (5 ml) ground cloves
2.5 ml (1/2 tsp) ground mace
1 tsp (5 ml) ground cinnamon
2.1 tsp (5 ml) ground cloves
method
1. Make one of the spice mixtures.
2. Mix together all the spices for the Curry Mix or for the Chilli Mix.
3. For the Sesame Mix, crush the sesame seeds to a powder in a pestle and mortar; mix with remaining spices.
4. To prepare the popcorn, heat the oil in a 3.4 litre (6 pint) saucepan with a tight-fitting lid.
5. Add 3 kernels of the corn and heat with the lid on until the kernels pop.
6. Remove the pan from the heat and add the remaining corn.
7. Cook, covered, over a medium heat for 2 minutes, shaking the pan, until the corn starts to pop.
8. Reduce the heat slightly and continue to cook, still covered, shaking the pan, until the popping stops.
9. Remove from the heat and sprinkle the popcorn with one of the mixes.
10. Replace the lid and shake vigorously to coat the popcorn. Serve hot.
2. Mix together all the spices for the Curry Mix or for the Chilli Mix.
3. For the Sesame Mix, crush the sesame seeds to a powder in a pestle and mortar; mix with remaining spices.
4. To prepare the popcorn, heat the oil in a 3.4 litre (6 pint) saucepan with a tight-fitting lid.
5. Add 3 kernels of the corn and heat with the lid on until the kernels pop.
6. Remove the pan from the heat and add the remaining corn.
7. Cook, covered, over a medium heat for 2 minutes, shaking the pan, until the corn starts to pop.
8. Reduce the heat slightly and continue to cook, still covered, shaking the pan, until the popping stops.
9. Remove from the heat and sprinkle the popcorn with one of the mixes.
10. Replace the lid and shake vigorously to coat the popcorn. Serve hot.
serving amount
serves 4
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