Wednesday, January 9, 2008

Curried Corn stuffed Yellow Chillies

I found these chillies in my super market the other day and decided to try them. They are super spicy with the seeds inside but once you deseed and take the veins out, they are very good for stuffing. I was debating between a cream cheese filling and others. Decided to go with corn. I used Mccormick's curry powder. As far as I know, none of the Indian curry powders taste that way. use very little of the curry powder as it tends to overwhelm the dish.


Yellow chillies - 6 washed, deseeded and split in half
Corn Kernels - 1 to 2 cups
White onion - 1/4 cup diced fine
Curry powder - 1/2 tsp.
Salt and pepper to taste
Oil - as needed
Pam or any oil for spraying the baking sheet


- Preheat oven to 350 degrees
- Boil the corn and just mash them lightly ( don't make it into a mushy paste)
- Heat oil in a skillet. Saute onions till soft and add corn to this.
- Add curry powder and season with slat and pepper to taste.
- Remove the mixture from heat and let it come to room temperature.
- Spray a baking pan with oil and arrange the chillies. Season them salt and pepper and brush them lightly with little bit oil.
- Add the corn and onion mixture to these chillies. It's usually 1 to 2 tablespoons of mixture per chilli.

- Bake them for 10 o 15 minutes.

1 comment:

DEEPA said...

This is so very new ....Excellent and different filling .....will note it down