1/3 cup cooking oil
3 or 4 dried chilies
1 large clove garlic, cut into quarters
1 teaspoon cumin seed
1/3 cup unpopped popcorn
3 tablespoons hot oil
1/3 cup Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
Place cooking oil, chilies, garlic and cumin seed in a small
saucepan. Cook over low heat for 3 minutes; let stand 10 minutes.*
Strain. Use 3 tablespoons of seasoned oil for popping corn;
reserve the rest. This makes about 2 1/2 quarts popped popcorn.
oil over popped popcorn, tossing to coat. Mix Parmesan cheese,
paprika and salt. Sprinkle over popped popcorn, tossing to
2 1/2 quarts.