Flying into Delhi in the middle of the night is disorienting. We arrived at our hotel only after weaving through freeways, on-ramps and off-ramps, and darkened tree-lined side streets, eventually resting our heads after 2 am.
The morning brought masala dosa and lassi for breakfast, and we decided to dive into Old Delhi’s chaotic Chandni Chowk straight away—a sea of people, rickshaws, and sidewalk rubble, and an assault of signage. We sought out feathery layered and stuffed parathas for lunch at a stall where you sit on a bench facing the narrow, ancient alleyways before you.
And after, we made our way to the spice market, where I saw a cluster of women in electric green and pink saris crouched in a strip of dirt between spice vendors. They were sorting pistachios—nut from shell. One was eating a simple bowl of rice topped with a smear of what looked like an Indian harissa paste and edged by a peanut-corn vegetable medley of sorts. It was beautiful and simple and you knew at a glance it tasted good. Here’s my version. You can enjoy it over rice, over lentils, or on its own as a side dish.
This recipe is best with fresh corn—although you can use frozen corn that has thawed. Even better, swap in chopped asparagus, broccoli, or another vegetable when corn isn’t in season.
Use a mortar and pestle or food processor to smash the chili peppers, garlic, ginger, turmeric, and salt into a paste.
In skillet over medium-high, heat butter. Add mustard seeds, and once they have begun to pop, stir in corn. Cook, stirring gently but constantly for a minute or so; then add peanuts, half the cilantro, and half the prepared chili paste. Cook for another minute or so; taste, and add the rest of the paste if you donu2019t find the dish too spicy, and a good squeeze or two of lemon juice. Taste and adjust the seasoning if needed.
Serve topped with the remaining cilantro, sesame seeds, and remaining lemon wedges.
This recipe is part of the Recipes From Near & Far collection.
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.