Homemade Popcorn

SpicySpicy Served HotServed Hot
Bad based on 1 Ratings

Someone said "Homemade is Happiness" I believe 100% in that quote. No matter how convenient and affordable products are made it is always satisfying to prepare certain dishes from scratch. I never liked the taste of ready to use popcorn out of a pack since it contains vegetable fat the after taste and feel is waxy.


Servings: 3 Preparation time:
  • Corn, Sweet, Yellow, Frozen, Kernels On Cob, 1/4 Cup Corn Kernels
  • Sunflower Oil, Cooking Oil Refined, Sunflower Oil, Linoleic, Hydrogenated Oil 1/4 Cup Sunflower Oil
  • 1 Tsp Maggi Masala (Optional)
  • Salt, Common Salt, Rock Salt, Table Salt Salt (as per taste)
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated 2 Tbsp Water

Instructions (Preparation Steps):

  • *(Best corn kernels are avaiable at Reliance fresh, Big Basket, More, Thomas Bakery, Geetha Stores and Shivananda stores in Bangalore.)
  • Heat wok on high flame with oil.
  • Add the corn kernels and fry until the corn starts to splutter.
  • Sprinkle water over the corn and stir once.
  • Cover and cook on high flame allow the corn to splutter and pop.
  • Once the splutter sound stops remove the lid asap if not the moisture droplets on the lid will drop on the puffed corn sprinkle salt and masala serve hot...Enjoy😉

Cook's Tip:
Icecreams set faster and better in aluminium containers. Also, place a thick plastic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.
Good cookware usually lasts longer and is a better investment than cheap ones. You won’t need to use as much oil on cleaning a quality cooking surface. Clean up is also usually easier, resulting in less need for detergents, further saving you money.
Always freeze foods in ready-to-use portions. That way, you don’t have extra when it’s time to defrost.


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