Quinoa Upma

Use the same weight; rinse and cook 15–20 minutes until tender. Similar tiny grains but softer and less nutty.

Use the same weight; cook 10–12 minutes or soak as directed. Nuttier and chewier, and not gluten-free.

Use the same weight; cook 12–15 minutes. Starchier and softer, so reduce liquid slightly.

Use the same weight. It is neutral and reliable for frying, tempering and curries.

Use the same weight. It is light and neutral with a faint sweetness; no other adjustment needed.

Use the same weight. It is heavier and nuttier, so use it where a stronger oil flavour is acceptable.

Use equal weight whole. Fry in hot oil or ghee as tempered spice; gives a richer red colour with slightly milder heat.

Use 50% to 70% of the weight. Stir into the oil with ground spices; distributes heat evenly throughout the dish without whole chilli skins.

Use the same weight. The seeds are smaller and hotter; fry in hot oil until they pop, about 20–30 seconds, and reduce the heat if they darken too fast. The dish will be a little sharper.

Use the same weight. They are milder and larger; fry a few seconds longer until they pop. The finished dish will have less pungency.

Use 70% of the weight of whole seed, added with the other ground spices rather than fried whole. You lose the popping texture and the heat comes through more evenly.

Fry 1 bay leaf for every 5 curry leaves in hot oil; imparts a warm, woodsy background note, but misses the citrus-sulphury punch entirely.

Add a small squeeze (about 5 ml per sprig of curry leaves) right before serving; provides sharp citrus top notes without the toasty, herbal aroma.

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, deseed for less heat, and chop as required.

Use the same weight, deseed if you want it milder. Heat is gentler and flavour greener.

Use 70% of the weight and stir in earlier so it distributes evenly. Adjust salt.

Use equal weight; scrape off the skin and grate or finely julienne according to the recipe.

Use equal weight; stir straight into the sizzling aromatics, taking care as the extra moisture may spit.

Use 15 to 20% of the weight; add alongside ground spices, noting it imparts warm, dry heat rather than zesty freshness.

Use 40% to 50% of the fresh tomato weight mixed with a splash of water. Imparts a deeper red colour, thicker sauce, and slightly sweeter cooked flavour.

Use 60% of the weight, whisked smooth and added on low heat. Provides rich body and sourness, though the gravy becomes paler and creamier.

Use 100% of the weight. Provides direct, sharp heat and red colour in equal measure.

Use 150% to 200% of the weight if matching colour, but add a pinch of black pepper or hot chilli if you need equivalent fiery heat.

Use 75% to 100% of the weight. Offers a sharp, clean heat with slightly less earthy depth and less crimson colour.

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

Use the same weight when basil is missing. It gives a fresher, more citrusy note and is less sweet than basil.

Use the same weight when coriander is missing. It is sweeter and more aniseed-like, so use a little less if the dish already has strong spices.

Use half to two-thirds of the weight; mint is more cooling and dominant, so add gradually and taste.

Use the same weight or juice amount; sharper, so taste before adding all the juice.

Use about 45–50 ml for 1 lemon; add off the heat to keep the freshness.

Use 1 tsp for the juice of 1 lemon; add early. Sourness is flatter and less fresh.