Madhur Jaffrey recommends chopping chillies first into rings, then finely chopping the rings. Alternatively, slice the chillies lengthways, remove the seeds and inner membranes (the hottest parts of the chilli) and cut off the stem.
Minced beef chappli kebabs
Beef chilli flash-fry with yoghurt rice
Chicken, spring onion, chilli and wild rice grain bowl
Stir-fried oyster mushroom broth
Prawn tom yum soup
Spicy Mexican eggs (huevos rancheros)
Pea kachori
Vegetable pullao
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