Patra Ni Macchi

Use the same weight; cook for 2–3 minutes less if the fillets are thin, as sole overcooks quickly.

Use the same weight; score thick fillets and simmer gently for 5–8 minutes until just flaking.

Use the same weight; cut into similar-sized pieces and cook 2–3 minutes longer than sole.

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.

Use the same weight; sharper and clearer; reduce salt slightly.

Use 90% of the weight, diluted with 10% water; harsher, so taste.

Use the same weight; fresher sourness but no malt flavour; reduce salt.

Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.

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; use only the green parts, so the dish loses some of the white onion base.

Use 60% of the weight, finely sliced; stronger and sharper, so cook it down more.

Use the same weight; milder and best added late or as a garnish, not as a cooked base.

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.

Grate the same weight just before use; keep the texture coarse for garnishes.

Use 70% of the weight, soak in warm water for 10 minutes and squeeze dry before use.

Use 70% of the weight, soak in warm water for 10 minutes and drain; it will be drier and less milky.

Use the same weight; heat and flavour are very close.

Use 1.5 to 2 times the weight; deseed for less heat. Larger chillies are more watery.

Use 1.5 to 2 times the weight; chop finely and adjust heat by tasting.

Use equal weight. Fry gently in oil or ghee with the ginger; incorporates smoothly into curries without visible minced bits.

Use 15% to 20% of the weight (about 1 g for every 5 to 6 g fresh cloves). Whisk into sauces; gives a savoury, toasted garlic flavour without raw pungency.

Use 1.5 times the weight, very finely minced. Sauté until golden; provides savoury allium sweetness, though it lacks garlic's pungent sulphur bite.

Use the same weight; dry-toast over low heat for 30–60 seconds until aromatic, then cool.

Use 75–80% of the weight; add near the end as it burns easily. More intense, less crunch.

Use the same weight; toast lightly. The flavour is different, more rye-like, so use only if you like it.

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