A twist on the classic Bombay Toastie this desi potato slice is perfect for when you're craving something with a little heat ...

5. Make sure you take the seeds out before boiling or it would become too spicy. Grind the chillies and keep aside the paste obtained. 6. Chop the ginger, Thai red chilli and onions into thin slices ...

Slice the bird’s-eye chilli in half lengthwise and scrape out and discard the seeds before cutting the flesh into thin pieces. Slice the banana chilli on the diagonal into 3mm (⅛in ...

Slice 2 of the chillies, leaving the seeds in, then de-seed the third and ... salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese.

Peel and finely slice the garlic and ... pick the pomegranate seeds and pick and roughly chop the herbs. Toss with the remaining sliced green chilli and toasted flaked almonds.

Finely chop the lime leaves. Slice the chilli in half and remove the seeds. Finely chop. Peel the ginger and finely chop. Lightly crush the garlic cloves with the flat side of a knife blade ...

Grind together chilli powder, coriander powder, turmeric powder, pepper, cumin seeds, aniseeds ... garlic flakes, ginger slices, some curry leaves, coconut slices, vinegar and salt until it ...

This desi potato slice is a twist on the classic ... minced, 1 red chilli, deseeded and sliced, 1 tsp black mustard seeds, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp cumin seeds, 2 tsp garam ...