Secret Late Night Pleasures - A.K.A Corn and egg with rice

After I fed the family dinner tonight and put V to bed it was 9PM. I usually have my dinner by 7 but today it just got too busy. Since no one noticed I didn't have dinner, I decided to quickly whip me up something special. If you want to know, I love to treat myself like this. I am special to me ;). Enough talk, let's get to business.

Ingredients:
Frozen Corn Kernels - 1/4 cup
Left Over Rice - 1/4 cup
Egg - 1
Chili oil - 1/2 tsp.
Oil - 2 Tsp.
Soy Sauce - 1 tsp.
Salt - to taste
Chili Powder - 1/2 tsp ( totally optional)

Procedure:

- Heat Chili oil and regular oil in a wok. if you don't have a wok a wide skillet is just fine.
- Add corn kernels, salt, soy sauce and chili powder.
- Let it cook for a minute or 2.
- Crack an egg into this and quickly stir till egg is completely cooked. I don't like runny eggs so I cook it well.
- Add left over rice to this and mix well.

Take it to your room, get your favorite book and enjoy it all by yourself;).

Note: No pictures of this dish because it's secret. I am just bluffing, my camera broke. Till then I have to post picture-less recipes.

Creamy Corn Soup ( From One Steamy Kitchen to the other)

I decided to do a fried rice, soup and some sort of stir fried vegetable for lunch today. Ask me why? Because I bought new set of cute soup spoons, a nice new wok (ignoring Prabu's "Don't we have one wok already?") and I had to use them ;). I also put my microplane grater to use for the first time.

I got the soup recipe from Jaden's Steamy Kitchen. Here is the recipe.

I made very few changes to the soup in my kitchen.
- Used 2 cups of vegetable broth + 2 cups of water instead of the chicken stock.
- Used frozen corn kernels instead of fresh ears of corn
- Used dried parsley instead of fresh because..well I just forgot to pick it up at the grocery store :).

I have to say it turned out very good.

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.

Ingredients:

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

Procedure:

- 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.