I am based in a small town called Vadodara in Gujarat, India. We get a lot of stuff here in terms of food preparation but we also do not get a lot of stuff. I love baking and a lot of recipes on international sites call for self raising flour; half-n-half; cream of tartar; sour cream etc etc. Almost always I have to convert these ingredients to locally available ingredients. For example for self raising flour I use 1 cup maida with 2 tsp baking powder; for sour cream I simply use the same amount of yoghurt.
When I came across this post on baking basics by Monica of Sin-A-Mom, http://sinamontales.wordpress.com/2012/08/29/baking-basics-flours-and-substitutes/
I thought this is exactly what I wanted. A conversion chart for ‘vdesi’ ingredients with ‘desi’ ingredients 🙂 Hope this list helps you if you are often stuck when the reference recipe speaks in a different metric system and/or uses ‘alien’ ingredients.