Methi Suva Macchi

Use 75% of the weight. Fry in hot oil or ghee; has a sharper, more pronounced liquorice flavour, so use a lighter hand.

Use 60% of the weight. Stir into the sauce with ground masalas; provides identical sweet aniseed flavour without whole seed crunch.

Use one point (single carpel) per 1 g of fennel seeds. Simmer in gravies and remove before serving; gives a deeper, woodier liquorice aroma.

Use 12% of the weight, soak in warm water for 10 minutes, drain, and add. Stronger and less fresh-tasting.

Use 10% of the weight, crush between your palms, and add near the end. Gives the dried methi aroma.

Use the same weight, chopped, and add 2 minutes earlier. Milder, with no bitter methi flavour.

Use the same weight; chop the fronds and use as directed.

Use the same weight; greener and citrusy, without the aniseed flavour.

Use 50% of the weight; bitter and stronger, so add gradually.

Use the same weight; identical herb, just the singular listing.

Use 25% of the fresh weight, about 1 g dried for 4 g fresh; crush and add early so it softens.

Use the same weight; it keeps the fresh green taste but loses the cooling mint aroma.

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 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 the same weight. Cook 1–2 minutes less per side or add near the end, as salmon is oilier and flakes more.

Use the same weight. It is flakier and less meaty, so reduce simmering by 2–3 minutes and handle gently.

Use the same weight. Stronger and oilier, so reduce cooking time slightly and balance with lemon.

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 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.