Shami Kebab (Tandoori Home Cooking)

Use the same weight; it is the same thing under another name and cooks identically.

Use the same weight; it is leaner, so add 1 tbsp oil and cook 3–4 minutes less.

Mince at home; use the same weight. Keep some fat for juiciness and cook until browned.

Use 100% of the weight. Soak for at least 1 hour; takes about 10 minutes longer to cook through and has a marginally earthier flavour.

Use 100% of the weight. Reduces cooking time by about 10 minutes and breaks down softer, giving a smoother consistency rather than distinct grains.

For tempering or tadka only: use 70% of the weight. Browns faster in hot oil, providing a nutty, crunchy bite.

Use the same weight; cook a little longer. Milder and less sweet when raw.

Use the same weight; sweeter and softer, so reduce cooking time slightly.

Use only the white parts, weight for weight, for raw or quick-cooked dishes; green parts are too grassy for long cooking.

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 equal weight. Sauté in hot fat until the raw allium smell disappears; slightly wetter, but provides identical warmth and pungency.

Use 20% to 25% of the weight (1 g for every 4 to 5 g fresh). Stir into the gravy; adds peppery heat and warmth, though it misses the crisp, zesty kick of raw root.

Use 1 g powder for every 1.5 g whole dried chilli; whisk with a spoonful of warm water and stir into the masala to provide identical ruby colour and mild heat.

Use 35% to 40% of the weight; discard seeds before tearing into oil to temper. Delivers a much fiercer heat, with significantly less red colouring.

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 a 2 cm piece (about 1 g) for every 1 to 2 bay leaves. Fry in whole-spice temperings; provides the cassia-like warmth typical of Indian tejpatta.

Use 0.5 g per leaf. Stir into the sauce during simmering; gives the same warm woodiness but darkens the colour slightly.

Use 0.5 g ground mace for 1 g mace blade; add towards the end of frying spices as ground powder burns much quicker than whole blades.

Grate finely, using 50% of the weight; sweeter, deeper, and slightly heavier in aroma than delicate mace.

Use 40% of the weight; stir in gently with ground spices, avoiding high direct heat to prevent bitterness.

Use 35 to 40% of the total pod weight; lightly bruise the seeds before frying in oil to release their essential oils.

Use 20 to 25% of the pod weight (about 1 generous pinch per pod); stir in toward the end of cooking so the delicate floral notes do not dissipate.

Use 1:1 by pod count or weight; crack gently before using, though it is slightly less intensely floral.

For binding, use about 10 g chickpea flour mixed with 20 ml water per egg and rest for 10 minutes. Denser and nuttier; not suitable for baking or coating in the same way.

Use about 30 g per egg for moisture and binding in koftas or fillings. Adds tang and softness; will not set or glaze like egg.

Use the same weight, mashed, for egg-like bulk in curries. Soft and bland; add extra spices and do not expect it to bind.

Use the same weight; identical herb, just the plural listing.

Use 25% of the fresh weight, about 1 g dried for 4 g fresh; crush between fingers. Flavour is stronger and slightly hay-like.

Use the same weight; it gives a fresh green note but not true mint flavour.

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 the same weight; same sour mango flavour. Add early so it can soften into the dish.

Grind to a powder and use the same weight. Slightly coarser unless finely ground.

Use 5–6 times the weight, e.g. 1 tsp powder to about 5 tsp juice; add off the heat. Wetter and fresher-tasting.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use equal weight; handles high tempering heat well and keeps flavours neutral.

Use equal weight; cook over gentle heat to prevent browning the milk solids too quickly.

Use the same weight; more minty and less coriander.

Use the same weight; more sour, so adjust salt.

Use the same weight; sharper and sourer.