Chop onion and split open red chilies. Peel potato skin and cut them into small pieces. Separate fenugreek leaves from the stem. Chop garlic into very small pieces.

In a pan heat oil, add cumin seeds when splutters add the curry leaves, garlic red chili and onion, fry till translucent.

Add turmeric, red chili powder and coriander powder and fry for few seconds in low flame. Add fenugreek leaves and fry for 5-10 min until the leaves shrink.

Add potatoes and salt. Cook it in very low flame for 15 min. No need to add water but if you are afraid you’ll burn the bottom then sprinkle some water.

Wash dhal and pressure cook with the items given in “To Pressure Cook” section for 3-4 whistles. Chop onion and split open green chilies.

In a pan heat oil, add cumin seeds when splutters add the curry leaves, green chili, red chili and onion, fry till translucent.

When pressure is released, mash the cooked dhal. Add the above tempering along with salt. If you want to dilute add some water otherwise it would be good as is.

Grind the items given in the “To Grind” section to a smooth paste. Chop onion, split open green chili. Chop coriander leaves.

In a pan heat oil, add mustard when mustard splutters add the cinnamon, cloves, curry leaves and green chili. Add the onion and fry till translucent.

Add the tomatoes, turmeric and cook until it’s soft. Add the ground paste and boil for 10 min in medium flame. Add the salt, coriander leaves at the end.

Clean brinjal and cut them into bite size pieces.

In a pan heat oil, add mustard, split urad dhal and channa dhal. When mustard splutters add the red chili, curry leaves. Add asafoetida and fry for 2-3 seconds.

Add the brinjal, sambar powder, red chili powder, coriander powder, turmeric and salt. Fry this in slow flame for 20-30 min until it’s done, no need to add or sprinkle water. Stir it often so that the masala gets mixed evenly.

Separate Fenugreek leaves from Steam, wash and keep it ready (do not chop the leaves, it’ll add more bitterness). Chop onion and split the red chilies.

In a pan heat oil, add mustard, when mustard splutters add the red chili and curry leaves. Add the onion and fry till translucent. Add the fenugreek leaves, salt and sprinkle some water.

Fry till the fenugreek leaves are cooked well till they become dry in slow flame about 10-15 min. Add the grated coconut and fry for 2-3 min.

Chop Onion. Separate Mint leaves and chop Coriander Leaves. Soak Basmati rice for 10 min (Don’t soak more than 10 min) and wash it throughly. I used ready made coconut milk, if you are preparing from fresh coconut, grind and filter twice reusing the same from the first time (first round grind with 1 cup of water, for the second round grind it with 1/2 cup of water). Split open Green chilies.

In a pressure cooker heat oil, add bay leaves, cinnamon, cloves, cardamom. Immediately add chopped onions and green chili. Fry till onion is translucent. Add Ginger Garlic paste and fry till raw smell leaves at least for 5 min in medium flame. Stir often to avoid burning the bottom. Add mint and coriander leaves and fry for 10 seconds.

Add 1 cup of water and 1 1/2 cup coconut milk. Add salt and allow it to boil for a minute. Add the basmati rice and check for salt. Add ghee now.

Allow it to boil with open lid until the water is absorbed by rice. Now close the lid with whistle on for 20 min in the lowest temperature setting.

Clean cauliflower and break in to medium size pieces to grate. Now grate them and keep it aside. Slit open green chili and chop onions.

In a non-stick pan heat oil – 1 tsp, add green chilis and chopped onion – 1 no, fry till onion is translucent. Add the eggs next. After 1-2 min start mixing them with spatula and fry them very well i.e., make them like scrambled eggs. Don’t forget to add salt.

In another non-stick pan heat oil – 1 tsp, add mustard, split urad dhal, curry leaves and the rest of the chopped onion – 1 no. Fry till onion is translucent. Add the grated cauliflower, chili powder and turmeric powder. Fry in medium flame until it is cooked and the water completely drained.  Add the fried eggs and if required add salt.

Cut Ladies Finger into 1 inch round pieces and dry it on the cutting board for 1 hr. Soak tamarind in water for 30 min and extract the juice along with tomato to 1 1/2 cups. Chop the Onion.

In a pan add Oil, mustard and wait till the mustard splutter, add red chili, curry leaves, hing and chopped onion. Fry till the onion is translucent. Add the Ladies finger and fry till they are slight golden brown.

Add the tamarind/ tomato juice, water and add salt. Add the Sambar powder and allow it to boil till the raw smell leaves and the gravy slightly thickens approximately 10-15 min in medium flame.

Mash the banana. Chop the walnut into small pieces. In a large mixing bowl, whisk together the all purpose flour, baking sods and salt. Grease the loaf pan with non-cooking spray.

In another bowl beat eggs, sugar and vegetable oil using the electric mixer until all are mixed together in medium low speed. Beat the flour mix and add the vanilla, banana, coconut, nuts and milk. Beat them just until combined.

Preheat the conventional oven to 350 F. Divide the batter evenly into two loaf pans and smooth it with spatula. Bake the for 60-65 min by rotating the pan half the way. Test it with the tooth pick, bake till it comes clean.

Transfer to the wired rack to cool them. Cool for 10 min and remove from the pan and allow it to cool completely.

Sieve the Milk Powder and Cocoa Powder and keep it separately.Chop the nuts and raisins in to very small piece and keep it ready.

In a non-stick pan add water and sugar together and allow it to boil in medium flame for 10 min. Keep stirring. Take a plain glass full of water and drop the sugar syrup drops. If it mixes with water, boil for some more time or If it makes a string like drop before settling in the bottom then the syrup is ready. Be careful while preparing syrup, it changes to this consistency so quick. If it’s boiled after it reaching the string like consistency it starts crystallizing. So keep stirring and check for the correct consistency often. Take out from the stove.

Add the butter and let it completely melt. Add the sieved milk powder little by little and avoid making lumps. Mix them well. Add the chopped nuts and mix them well. Add the sieved cocoa powder in the same way. Mix all these together well until it forms a nice thick paste.

Grease the flat plate with butter and spread the chocolate mix in the plate. Adjust wit ha spatula to make the square shape. Keep it in refrigerator for 1-2 hrs. Cut them into desired shape using knife or pizza cutter.