Chanterelles in Malai Sauce with Fresh Peas & Pea Shoots

Use 100% of the weight. Soak in boiling water and slip off skins before frying or grinding; gives a lighter, slightly less sweet richness to curries.

Use 60% of the weight for gravies. Soak in warm water and grind into a fine paste to thicken royal kormas without adding heavy oiliness.

Use 100% of the weight. Roast, skin, and grind; creates a thicker, earthier texture typical of Maharashtrian and western Indian curries.

Use the same weight in savoury dishes; it adds body, so adjust salt.

Use the same weight only in doughs or creamy dishes; it makes the result richer.

Use the same weight in curries or rice; it adds sweetness and a faint coconut taste.

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 the same weight; the difference is only the order of the names.

Mix with an equal weight of ginger paste and use the same total weight.

For 20 g paste use about 10 g crushed garlic and 10 g grated ginger root with a splash of water. Add a little extra water if the dish looks dry.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use the same weight; same result.

Use the same weight; same result.

Use the same weight; more sour, so adjust sugar.

Use 10% of the fresh weight, rub between the palms or soak in warm water for 5 minutes. More hay-like and less fresh-bitter; add near the end.

Use the same weight, chop and wilt. Gives leafy body but none of methi's bitter aroma; adjust salt and add a pinch of sugar.

Use the same weight, chop finely and discard any tough stems. Milder and more tender; cook 2–3 minutes less.

Use the same weight; whips and cooks almost identically.

Use the same weight in cooking, but it will not whip; reduce other liquid slightly.

Use 80% of the weight; richer and thicker, good for serving but not for whipping.

Use 80% to 85% of the weight. Delivers rich dairy flavour without the milk solids or moisture; watch the heat as it cooks hotter.

Use equal weight, but reduce the recipe's added salt by approximately 1.5% of the weight of butter used.

Use the same weight, sliced. Cook 2–3 minutes longer; button mushrooms are firmer and less fruity, so the dish will be meatier and less delicate.

Use the same weight of any fresh mushroom, sliced. Cook as directed but check tenderness; denser mushrooms need a little longer.

Use the same weight after soaking if dried. Morels are stronger and earthier; use 70–80% of the weight if you want a subtler result.

Use the same weight; no need to thaw. Add 1–2 minutes earlier than fresh.

Use the same weight and simmer until tender. Closest fresh swap.

Use the same weight and add in the last 1–2 minutes just to heat through.

Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Use the same weight, sliced thinly and cooked 1 minute longer; not a raw-leaf texture.

Use the same weight; wilts faster and is less sweet.

Use the same weight; peppery, best raw or added at the end.