Ale Bele

Use equal weight; provides the standard rich dairy fat and body expected in creamy Indian bases.

Dilute 3 parts cream with 1 part water to match the weight; yields a richer, glossier gravy that resists curdling.

Whisk thoroughly and use equal weight; adds extra body and a mild pleasant acidity, best added off the heat.

Use the same weight, add 10–15% more water and rest the dough for 20 minutes; the result is heavier and nuttier.

Use the same weight for crisp coatings; for doughs use no more than half rice flour with wheat flour, or it will be crumbly.

For thickening use half the weight, mixed with cold water; it is not suitable for bread or chapati dough.

For binding, use about 10 g chickpea flour mixed with 20 ml water per egg and rest for 10 minutes. Denser and nuttier; not suitable for baking or coating in the same way.

Use about 30 g per egg for moisture and binding in koftas or fillings. Adds tang and softness; will not set or glaze like egg.

Use the same weight, mashed, for egg-like bulk in curries. Soft and bland; add extra spices and do not expect it to bind.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use 100% of the weight. If the original recipe relies on salted table butter, add a pinch of salt to balance.

Use 80% to 85% of the weight. Ghee is pure butterfat with moisture removed; it yields a deeper, nuttier flavour and handles high heat better.

Use 80% of the weight for frying or tempering. The dish loses sweet dairy richness but remains glossy and light.

Use equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

Use the same weight; for each 250 g add a pinch of sugar (about 2 g) and a tiny pinch of salt to mimic the sweetness.

Dilute 1 part coconut milk with 3 parts water and use the same weight; it is richer and cloudier.

Use the same weight only if the dish wants lightness; it adds fizz and no coconut flavour.

Use the same weight of flesh and add coconut water to replace the liquid; closest texture and sweetness.

Use the same weight of grated fresh coconut plus water; firmer and more mature, so simmer a little longer.

Use for the liquid part only, same volume; it lacks the soft flesh, so add fresh coconut if possible.

Use with cashew nut in a 50:50 mix by weight; toast the cashews first and fold in the sultanas at the end.

Use with cashew nut in a 50:50 mix by weight; raisins are a little darker but work well in rice and meat dishes.

Use with almond in a 50:50 mix by weight; flake or chop the almonds and toast lightly for a similar crunch.

Weigh roughly 2.5 times the seed requirement; crack pods open and discard the fibrous green husks.

Use 75% of the weight; stir in off the flame or near the end of cooking to maintain its fragrance.