Murg Kandahari

Use 100% of the weight. Many commercial gram flours are milled from split peas; performs identically in pakora batters and kadhi.

For crisping batters or binding cutlets: use 50% to 60% of the weight. Produces a very crisp shell but lacks the earthy, roasted nutty flavour of besan.

Use the same weight of seeds from fresh fruit; about one fruit gives 100 g seeds. Deseed carefully.

Use 20% of the weight, soak and crush; they add sourness, not fresh garnish.

Use the same weight, halved; good for garnish but less crunchy and less sour.

Crush about 150 g seeds and strain to get roughly 100 ml juice; same tartness and colour.

Blend about 200 g seeds and flesh, then strain for roughly 120 ml juice; adjust sugar to taste.

For 100 ml pomegranate juice use 25–30 ml lemon juice plus 70 ml water; much sharper and lacks body.

Cook and purée the same weight; orange rather than pink, sweeter and milder. Adjust sugar and salt.

Cook and purée the same weight; sweeter and thicker, so loosen with a little water.

Cook and purée the same weight; milder and looser, so reduce it slightly before use.

Use the same weight. The names are used interchangeably; check seasoning.

Use the same weight. It is thick enough for marinades and raitas, with a slightly sharper taste.

Use about 175% of the weight and strain through muslin for 3–4 hours to get the same thick weight.

Use equal weight. Stir in directly with the dry spices; delivers comparable heat and red colour.

Use 130% to 150% of the weight. Provides brilliant ruby colour with roughly half the fiery heat.

Use 75% of the weight. Gives a sharp, clean pungency without tinting the sauce red.

Use 100% of the weight, cut into equivalent bone-in or boneless pieces. Simmer for an extra 5 to 10 minutes; flavour and texture are very similar.

Use 100% of the weight. Cut into bite-sized pieces and extend simmering time by 35 to 50 minutes, adding extra liquid to allow the meat to tenderise.

Use the same weight; taste first as it can be smokier and saltier. Add lime or amchoor if the dish needs more tang.

Use about half the weight, mixed with black salt and a pinch of ground cumin. It gives tang and saltiness but lacks the minty, asafoetida notes.

Use about half the weight and add lime juice to taste. It gives the salty, sulphurous edge but not the full tangy blend.