Ondhiya

Use the same weight; this is the same spice.

Use 75% of the weight, toasted; different, less medicinal flavour.

Use 50% of the weight, crushed; sweeter and milder.

Use 4 times the weight (1 g soda ≈ 4 g baking powder). It already contains acid, so reduce or omit added lemon or yogurt.

For baking, swap plain flour plus soda for self-raising flour; omit the soda and adjust salt. Not suitable for recipes where soda is used for colour or texture.

Use the same weight; top and tail, cook for the same time. Very similar, perhaps slightly softer.

Use the same weight; trim and cook briefly. Fine and tender, so check sooner.

Use the same weight; slice and cook 2–3 minutes longer. Firmer texture and more vegetal.

Use the same weight, cut to the same size. It is less sweet and holds shape better; add a pinch of sugar if the recipe relies on sweetness.

Use the same weight, peeled and cut to size; it is drier and starchier, so cook a little longer and add extra liquid if needed.

Use the same weight, cut into chunks; it is softer and sweeter, so add it later and cook briefly to avoid collapsing.

Use equal weight. Cut into large chunks; cooks down much faster (10-12 minutes) and softens into the sauce rather than staying starchy and firm.

Use 80% of the weight. Cube and add in the last 5-10 minutes of cooking; adds rich dairy protein instead of starchy bulk.

Use 45% dry weight. Soak overnight and boil until fully soft before stirring into the sauce to simmer for 10 minutes.

Use the same weight; peel and boil until tender. It behaves almost identically.

Use the same weight; peel and cook a little longer. It is firmer and starchier.

Use the same weight; cut to the same size. It is softer and less starchy, so the dish loses some body.

Use the same weight; cut into baby-aubergine-sized wedges. Cooking time is nearly the same, maybe 1 minute less.

Use the same weight; cut into 3 cm cubes. It releases more water, so cook 3–4 minutes longer and adjust salt.

Use the same weight; quarter and cook 2 minutes longer. Flesh is softer and absorbs more oil.

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 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 equal weight; grate or shave finely so it dissolves rapidly, giving a warm, caramel-like sweetness and slightly darker sauce.

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. Toast lightly before use; white seeds are milder and give a cleaner look.

Use the same weight. They are stronger and more bitter; toast briefly and use slightly less if the dish is delicate.

Use the same weight, crushed or chopped. It gives crunch but not the same nutty sesame aroma.

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 equal weight freshly grated or diced. Delivers the identical sweet, milky taste and juicy texture.

Use 60% of the weight and soak in hot water or milk for 15 minutes before using. The finished dish will be slightly sweeter and less fibrous.

Finely grate and use 50% of the weight, soaked in hot water for 20 minutes. Yields a firmer chew and a denser, oilier coconut 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 180% of the weight of compressed tamarind; soak in three times its weight of boiling water for 15 minutes, knead, and strain out the thick pulp.

Use 35% of the weight dissolved in two tablespoons of warm water. Provides sharp tang, though the resulting sauce will be lighter in colour.

Use equal weight, added right at the end of cooking. Adds sharp acidity without the deep brown hue or pulpy thickness.

Use 50% of the weight. Mimics turmeric's warm, earthy, rhizome background, but provides none of the golden-yellow colour.

Steep a tiny pinch (0.1 g per 2 g turmeric) in 2 tbsp warm water; use to match the rich golden hue. Contributes an aristocratic, honeyed floral flavour rather than earthy bitterness.