Santre Ka Salaad

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. Crush whole dried red chillies in a mortar, shaking out some seeds if you want less heat. Gives the same heat but a coarser, more uneven texture.

Use the same weight. Soak in hot water for 10 minutes if the recipe needs a paste, or crush dry for a flake-like texture. Slightly more work and less uniform.

Use about 75% of the weight, as powder is denser and disperses faster. Adds heat and colour but no flake texture; reduce if the powder is very hot.

Use 70% of the weight; add with ground spices or sauce bases rather than hot oil tempering, where it scorches quickly and turns bitter.

Use equal weight for oil tempering. Delivers an earthy profile with an additional musky, smoky, and slightly bitter edge.

Use 60% of the weight for tempering; offers comparable warm aroma, but leans sweet and liquorice-like rather than savoury and earthy.

Use the same weight but taste: it is sharper, so use 10–20% less if strong.

Use the same weight; it is darker and maltier, so it will tint pale dishes.

Use the same weight or 10% more; add off the heat to keep it fresh.

Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use about 80% of the weight if the recipe wants orange flavour in a liquid form; for segments, use juice only as a partial swap. It adds sweetness and acidity but no peel or flesh texture.

Use the same weight, cut into small pieces. It is sweeter and more acidic; cook briefly if raw, and reduce any added sugar.

Use about 30% of the weight, plus sugar to taste, when the recipe needs orange's acidity. It gives no orange aroma and is much sharper, so add gradually.

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 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.