Volume
1 cup = 240 ml
1/2 cup = 120 ml
1/3 cup = 80 ml
1/4 cup = 60 ml (4 tablespoons)
1 cup = 240 ml
1/2 cup = 120 ml
1/3 cup = 80 ml
1/4 cup = 60 ml (4 tablespoons)
Cup Conversions
1 cup sugar = 200g
1 cup icing sugar = 125g
1 cup flour/maida = 120g
1 cup rice = 200g
1 cup butter = 200-210g
1 cup sugar = 200g
1 cup icing sugar = 125g
1 cup flour/maida = 120g
1 cup rice = 200g
1 cup butter = 200-210g
1 cup yogurt = 235 grams
1 cup besan=140g
1 cup sooji/rava=170g
1 cup moong dal=200g
1 cup peanuts=160g
1 cup roasted gram dal=120g
1 cup milk = 245 g
1 cup channa dal=180g
1 cup toor dal=200g
1 cup urad dal=210g
* Weights may change according to the method used. Above are according to ‘dip and sweep’ method.
1 Teaspoon = 5 g
1/2 Teaspoons = 10 g
1 Table spoon = 15 g (3 tsp)
1 teaspoon baking powder = 4 g
3/4 teaspoon baking powder = 3 g
1/2 teaspoon baking powder = 2 g
1/4 teaspoon baking powder = 1 g
3/4 teaspoon baking powder = 3 g
1/2 teaspoon baking powder = 2 g
1/4 teaspoon baking powder = 1 g
1 teaspoon baking soda (or salt) = 8 g
3/4 teaspoon baking soda (or salt) = 5-6 g
1/2 teaspoon baking soda (or salt) = 4 g
1/4 teaspoon baking soda (or salt) = 2 g
3/4 teaspoon baking soda (or salt) = 5-6 g
1/2 teaspoon baking soda (or salt) = 4 g
1/4 teaspoon baking soda (or salt) = 2 g
1 tbsp = 15ml.
1tsp = 5ml
6 tbsp & 2 tsp will give you 100ml of liquid
1 egg (without shell) = 50 g
1 egg yolk = 20 g
1 egg white = 30 g
1 egg yolk = 20 g
1 egg white = 30 g
YEAST SUBSTITUTION (FRESH to ACTIVE DRY to INSTANT)
100 g fresh yeast = 40-50 g active dry yeast = 33 g instant yeast
FAHRENHEIT to CELCIUS (F to C)
500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107 C