where i can get popcon maker?? esp in hyd..

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I make it the same way in the Microwave too.. In a bowl, add a little oil, make the paste, add the kernels, slosh and chuck into the MW.. it comes out wonderfully.. but the only prob is cleaning the dishes later :P

I wanna try popping it dry as like you said the oil is only a heat transfer medium... once it pops dry, you can add seasoning in the form of powder+butter..

Let the experiments begin :D
 
SpaceVoid said:
@ blr_p ... The soup powder is a good idea.Will have to give it a try.And to sweeten it up we can add a bit of finely powdered sugar to it.If we go on like this we will definitely come up with a new kickass flavour :P
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So i tried it with Knorr's classic tomato, about 3 heaped teaspoons at the end. No need for sugar as the soup is little sweet already.

The taste is nice but half the powder did not stick. Maybe should squeeze a little lemon or increase the oil used for better adhesion. Thing here is if you make it without any oil the powder will not really mix in too much unless the popcorn is slightly moist.

So when you get around to doing it, let us know how comparable it is to what is available commerically.

motorheadinc said:
soup powder should do the trick. Let me find if I can get the kernels here :)
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Tesco's or Sainsbury's should have them.

SpaceVoid said:
guys found a link to a company who sells them.Not sure if they sell unpopped or popped pocorn.

Popcorn Kernels,Unflavored Popcorn,Flavored Popcorn Kernels,Instant Popcorn Kernels,India
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This is all readymade, you can get kernels at the lowest price if you go to your local market.

Initially i thought the kernels we get here were inferior as i got a lot of old maids, then i started playing with the flame and the failure rate was less than 5%. Too little heat is bad, loads of old maids and so is too much, partial pops with hard centres.

The trick is even heat distribution, so size the pot to the burner used. The thicker the pot used the better, pressure cooker is as thick as it comes in any indian kitchen. Thin aluminium pots will be inferior. The trick mentioned in the first recipe I posted works well, take the pot of the fire for less than a minute so all the other kernels get heated up, this way when you put it back on the fire, close to all will pop.
 
Ok ... Finally got around experimenting with the stuff.Went to the market and bought both knorr as well as maggi's thick tomato soup.In soup format I prefer the knorr soup as its not too much tomato-ey and has other spices mixed in it.But the maggi one is all tomato and I dont like it in soup format.But it comes very close to the tomato pocorn available in theatres.

So what I did was ground up maggi thick tomato soup powder a bit as the particles are a bit course and will not coat the popcorn well.I think this will do for the time being :)

Below I tried with act II golden sizzle (+ maggi thick tomato soup powder ground) as other plain salted was not available in the shop i visited.

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SpaceVoid said:
In soup format I prefer the knorr soup as its not too much tomato-ey and has other spices mixed in it.But the maggi one is all tomato and I dont like it in soup format.But it comes very close to the tomato pocorn available in theatres.

So what I did was ground up maggi thick tomato soup powder a bit as the particles are a bit course and will not coat the popcorn well.I think this will do for the time being :)
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Interesting idea about the grinding, did not think of that.

I tried experiemnting with other mixtures, a pav bhaji readymande mix did not work out too well. Then i tried a jeera+dhaniya+haldi+chilli mix but think i did not get the proportions right.

So far the soup one has worked out the best :)
 
SpaceVoid said:
Below I tried with act II golden sizzle (+ maggi thick tomato soup powder ground) as other plain salted was not available in the shop i visited.
dsc00853w.jpg
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I'm not sure but did you mix the powder into the same pot that made the popcorn. There seems to be a slight brownish colour. I move it to another cooler pot and then mix the powder in, this way it does not get charred by the hot pot and the taste is little better. You could even use a plastic bag to shake it up.

We're getting there slowly but want to have more recipes to play with. About finished with the knorr packet, its quite finely ground so there was no need to do it. Want to try maggi's cream of mushroom next, that always gave a great soup.
 
^ Nope I didnt add the powder while popping the kernels as it would have most definitely burnt it as you mentioned in one of your above posts.The color which looks brownish is coz I used the "golden sizzle from act II" which is yellow in color and added the powder to it after cooling the popped kernels.That photo is taken on a w810 phone camera using tubelight as light source and then I removed the color cast in photoshop, may be thats why it looks brownish.

And what you said about knorr powder is true.Its already finely ground.But maggi powder has sort of dried tomato granules in it(about 2-3mm in size) which need to be ground or they will be waste.

Next I ll be trying the caramel popcorn ..just for kicks :D
 
SpaceVoid said:
^ Nope I didnt add the powder while popping the kernels as it would have most definitely burnt it as you mentioned in one of your above posts.The color which looks brownish is coz I used the "golden sizzle from act II" which is yellow in color and added the powder to it after cooling the popped kernels.That photo is taken on a w810 phone camera using tubelight as light source and then I removed the color cast in photoshop, may be thats why it looks brownish.
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No, i meant adding the powder to the finished popcorn in the same pot used to make it. It's still hot even tho its taken off the flame. I moved the finished stuff to a new pot and after mixed the powder in, defnite improvement, powder really stood out and was less charred. Tho i could not get it to mix more, the plastic bag will be easier to do this in and one less for washing up after.

SpaceVoid said:
And what you said about knorr powder is true.Its already finely ground.But maggi powder has sort of dried tomato granules in it(about 2-3mm in size) which need to be ground or they will be waste.
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Heh, looks like we're going about this in opposite directions, i've yet to try the maggi tomato powder next.
SpaceVoid said:
Next I ll be trying the caramel popcorn ..just for kicks :D
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Will you be following the recipe quoted above, it looks like a lot of work. isn't it easier to just add powered sugar if you want it sweet.
 
I follow the same procedure as you do ... that is move the thing to a different cold pot and mix the stuff over there.That cooker in which I pop the kernels is bloody hot and will take a lot of time to cool down so no point in playing with it. :D I hope that clears things up.

Yup you should try the maggi thick tomato soup.It will be 80% identical to knorr but a bit more tomato flavour.Try it and see.

I wont be following the recipe.May be few parts of it.I was thinking of caramelizing the sugar in a utensil but instead of making it full dark brown and thick I'll want it to be a bit smooth so that I can pour it on the popcorn (popped) and mix them together.Since its not water the popcorn will get coated only and not absorb any moisture.

Powdered sugar has a total different taste then caramelized sugar.I have tried making some pudding sometime back which requires a utensil with a coat of caramelized sugar.Its a bit trickier task as too much heat and it gets charred and too low heat it remains sugary thick water.It should turn brown but not get burnt.Once the utensil gets coated with the caramelized sugar the pudding mix (liquid) is to be poured and chilled.Then you turn the whole thing upside down to get a cake like structure after few hours. So I was thinking of following the same carmelizing technique for making caramel popcorn.Dont know if it will work fine or not. :)
 
SpaceVoid said:
I follow the same procedure as you do ... that is move the thing to a different cold pot and mix the stuff over there.That cooker in which I pop the kernels is bloody hot and will take a lot of time to cool down so no point in playing with it. :D I hope that clears things up.
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Yeah, took me several tries to figure this bit out :|

SpaceVoid said:
I have tried making some pudding sometime back which requires a utensil with a coat of caramelized sugar.Its a bit trickier task as too much heat and it gets charred and too low heat it remains sugary thick water.It should turn brown but not get burnt.Once the utensil gets coated with the caramelized sugar the pudding mix (liquid) is to be poured and chilled.Then you turn the whole thing upside down to get a cake like structure after few hours. So I was thinking of following the same carmelizing technique for making caramel popcorn.Dont know if it will work fine or not. :)
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The pudding you're talking about is known as creme caramel, remember having it as a kid. But we mostly made it out of packs and i kinda got sick of the taste after a bit. Maybe doing it from scratch they way you've described yields a superior result.

At this point its worth a shot if you can get the results, let us know how it goes.
 
@Vasishta.Sushant I totally agree with you bro.That is the best popcorn and 10rs/- is more than enough for 2 people.
 
Some more recipe ideas from my local. txt here, no need to bake with the carmel version in this one :)

They also think you can get tomato powder (in big stores) hmmm.....
 
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