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snacks recipes for kids in tamil |butter popcorn

320 views · Published 19 January 2018 · 1:51 · Indexed 29 October 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Dried popcorn kernels — 1/2 cup (about 100 grams)
• Butter (unsalted) — 2 tablespoons
• Coconut oil or refined oil — 1 tablespoon
• Salt — 1/2 teaspoon or to taste
• Sugar (optional, for sweet-salty version) — 1 teaspoon

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METHOD
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1. Place a heavy-bottomed deep pan or pressure cooker (without the weight/whistle) on the stove over medium heat. Allow it to heat up for about one minute.

2. Add one tablespoon of coconut oil or refined oil to the pan. Let the oil heat up until it is just shimmering but not smoking.

3. Add two or three popcorn kernels to the oil as a test. Once those kernels pop, the oil is at the right temperature and ready for the rest of the kernels.

4. Add the remaining 1/2 cup of dried popcorn kernels to the pan in a single layer. Immediately cover the pan with a tight-fitting lid.

5. Keep the flame on medium. Gently shake the pan back and forth every 20 to 30 seconds to prevent any kernels from burning at the bottom and to ensure even popping.

6. Listen carefully to the popping sounds. When the popping slows down significantly to about 2 to 3 seconds between each pop, remove the pan from the heat immediately to avoid burning.

7. Keep the lid on for another 30 seconds after removing from heat, as some kernels may still pop from residual heat. Then carefully open the lid away from your face to release steam.

8. In a small pan or microwave, gently melt the 2 tablespoons of butter until it is fully liquid and lightly golden for a richer flavour.

9. Drizzle the melted butter evenly over the hot popcorn. Sprinkle salt immediately and toss everything gently using a large spoon or by holding the bowl and shaking it well so every piece is coated.

10. Taste and adjust salt if needed. For a sweet-salty version loved by kids, sprinkle one teaspoon of sugar along with the salt and toss well. Serve immediately in a large bowl and enjoy while warm and crispy.

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TIPS
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✔ Always use a deep pan or pot with a tight lid because the popcorn pops up very high. A pressure cooker without the whistle works perfectly for this recipe at home.
✔ Do not use too much oil as it will make the popcorn greasy and heavy. Just one tablespoon of oil is enough to pop the kernels properly and keep them light and crispy.
✔ Serve the butter popcorn immediately after making it for the best crunchy texture. If left for too long, it can become soft and chewy due to moisture in the butter.

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