Khumb ki Tikki

Use the same weight; chestnut, oyster or any cultivated mushroom behaves the same. Wipe, slice and cook a minute or two longer if they throw water.

Use the same weight, sliced and rinsed; gives a similar soft crunch in stir-fries but no mushroom flavour, so add a little soy sauce.

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 the same weight; cut into similar florets and reduce cooking by 2–3 minutes. It adds a greener colour and stronger flavour.

Use the same weight; break the head into florets of the same size. Cooking time and texture are virtually unchanged.

Use the same weight; cut into chunks and cook 3–5 minutes less. It softens quickly and gives a sweeter, less nutty result.

Use equal weight. Toast or grind as called for; produces a milder, much creamier texture with less earthy roasted flavour.

Use equal weight. Toast lightly before grinding; offers a comparable nutty oiliness, especially in spice pastes and gravies.

Use equal weight. Lightly toast and coarsely chop or crush; matches the crunchy texture and mild nutty backbone.

Use 1.5–2 times the weight of yeast extract, e.g. 3 g for 2 g. Stir in near the end and cut back on salt, as it is thinner and saltier.

Use the same weight, or 10% less if very dark. It is darker and more mushroomy, so reduce other dark soy and salt.

Use 1.5 times the weight. It adds vinegar and tamarind-like tang, is thinner, so add late and adjust salt.

Use equal weight finely chopped; this is the exact same fresh herb.

Use half the weight finely chopped; provides vibrant green freshness, though the flavour profile becomes noticeably cooler and sharper.

Use the same weight, but adjust liquid slightly as they are moister. Softer set; good for binding.

Use the same weight of stale bread, whizz to crumbs and dry in a low oven. Closest texture to dried crumbs.

Use about 70% of the weight and rest briefly before cooking. Grittier and absorbs more liquid; use for crunch or binding, not for coating.

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, peeled and sliced crossways into rings. Separate the rings and soak in iced water for 10 minutes if you want them crisper.

Use the same weight, sliced into rings. They are sharper and more colourful; soak in iced water to soften the raw bite.

Use the same weight, sliced into thin rings. They are smaller and sweeter; use several shallots to get the same ring coverage.

Use the same weight; chop into similar pieces. More watery, so simmer a little longer or reduce other liquid.

Use 90% of the weight; drain well. Cook 5–10 minutes longer to reduce the extra liquid.

Use the same weight; chop. Sweeter and less acidic; add a squeeze of lime juice if the dish needs tartness.