Cheese ke Bhajiya

Use 96 g plain flour with 4 g baking powder for every 100 g self-raising flour. Sift together twice before using.

Use 96 g wholemeal flour with 4 g baking powder per 100 g. Add 1 tbsp extra liquid; the result is denser.

Use with plain flour as above; do not use baking powder alone. Mix well so it is evenly distributed.

Use the same weight; grate or slice. Melts more smoothly but is saltier, so reduce added salt.

Use the same weight; choose a firm melting cheese and grate. Flavour varies with the cheese.

Use the same weight; grate or crumble. It will not melt like cheddar and is less salty; best where cheese is a filling rather than a melt.

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.

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 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 25% of the baking powder's weight (e.g. 1 g for 4 g) and add 2 g cream of tartar or 1 tsp lime juice per 100 g flour. Mix quickly and bake at once.

Same as baking soda: use 25% of the weight with an acid such as cream of tartar, lemon juice or yogurt. Expect a slightly soapy taste if overused.

Replace the plain flour plus baking powder with the same weight of self-raising flour; omit added baking powder and reduce salt slightly.

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 1:1 by weight; pulverise in a spice mill or mortar to a fine powder for immediate, punchy heat.

Use equal weight; offers the same bite, though it gives a visibly speckled finish and firmer crunch.

For 100 g ketchup use 80 g tomato purée, 10 g sugar and 10 g vinegar; simmer 5 minutes. Less sweet and sharper.

Use 60-70% of the weight; more savoury and thinner. Not vegetarian in most brands.

Use the same weight and reduce other chilli. Sweeter and hotter, so taste first.