For Begun Bhaja - Wash the Aubergine and smear with red chilli powder, turmeric powder and salt, set aside for 5 mins

In a wok heat oil and fry the Aubergine well on both sides - each side 2-3 mins, set aside

Narkol Bhaaja - In a pan heat oil and fry the Coconut slices until title brown in colour. Set aside

Shaak - wash the Baby Spinach well. Chop them fine.

In a pan heat oil, add whole red chilli, 1/2 tsp nigella and add the spinach, add salt and cover to cook to release water.

Once done, stir once and set aside

Tomato - Khejur Chutney - wash the tomatoes and cut them into cubes, deseed the dates and cut into strips.

In a pan heat oil, add whole red chilli and panch Phoron, stir 2-3 seconds, add cubed tomato, stir and cover to cook. Once softened add Khejur, Kishmish and cashew nuts, cook until well mixed

Add sugar and cover to cook for 3-5 mins, add little water if need be, add turmeric powder, red chilli powder, salt and mix well, set aside

For Khichudi - in a pan dry roast Moong Dal on medium flame, set aside and soak in water for 5 mins. Soak Gobindobhog rice for 10 mins.

In a pan heat ghee and fry the raisins and cashew nuts and set aside

In the same pan heat more ghee and add whole garam masala, add the drained Rice and Dal, fry, add ginger paste

Stir to mix well, add green chilies and stir, add 3 cups hot water, add red chilli powder, salt and on low flame cook covered

In between lift the cover to stir. The rice and Dal consistency should be thick, add ghee from top and garam masala powder. Set aside

For Phulkopi - Wash and cut the cauliflower florets, peel the potatoes and cut them into small pieces

In a pan heat oil and add whole red chilli, cumin seeds and add the florets and potatoes, fry until brown in colour

Add ginger paste, turmeric powder, red chilli powder, green chilies, salt and mix well. Add 3/4 cup hot water and cover to cook on medium flame, lift the cover to see the potatoes and cauliflower are cooked after 7-8 mins.

Garnish with garam masala powder and ghee and set aside