Making Rice. - Cook rice in a steel vessel on low heat with sufficient water till full done then strain it properly. Keep aside. Rice is ready.

Making Bhaja. - Cut the bitter gourd round slices, cut the pointed gourd slightly slits on both the sides and grate the potato. Now add some salt and turmeric powder, mix it well separately. Shown in fig. Now heat mustard oil in a kadai and fry them nicely separately, keep aside. Bhaja is ready.

Making Saag - Heat mustard oil in a kadai add kalonji, chopped green chilies and chopped garlic saute some times then add chopped saag, turmeric powder,salt, mix it, cover and cook on medium flame. Saag released some water, now cook the saag on high flame and evaporate all water and become dry then add fried peanuts and poppy seeds, mix it, saag is ready.

Making Dal - In the pressure cooker add soaked masoor dal, salt, turmeric powder and water and cook on medium heat for 2 whistles. Heat mustard oil in a kadai add panch phoran, red chilli, green chilies and saute some times then add chopped onion and tomato and fry them nicely, now add cooked dal and boil it for 3-4 minutes. Lastly add chopped coriander leaves and turn off the flame. Masoor dal is ready.

Making Malai Curry - Heat mustard oil in a kadai and fry prawns and potato wedges, keep aside.

Same oil add ginger garlic onion paste and cook then add turmeric powder, red chilli powder, coriander powder, cumin powder, salt and cook on low heat. Now add curd, mix it.

Add water and cook for 6-7 minutes then add fried prawns and potato, mix it and cook another 3-4 minutes.

Slow the flame and add coconut milk, garam masala powder and ghee, mix it properly and cook for 2 minutes then turn off the flame. Prawn malai curry is ready.

Making Mochar Ghonto - In the pressure cooker add chopped mocha, salt, turmeric powder and water and cook on medium heat for 2 whistles. Then strain it. Now heat mustard oil add bay leaves, cumin seeds saute then add ginger, cumin seeds paste and fry them nicely. Now add boiled mocha, mix it and cook.

Now add fresh coconut crush, mix it properly and cook on low heat for 6-7 minutes.

Once mocha becomes nicely cooked and dry up then add fried potato pieces and boiled chana, mix it and cook another 2-3 minutes, turn off the flame. Mochar ghonto is ready.

Making Amer Tok. - Heat mustard oil in a kadai add mustard seeds, let them splutter then add mango pieces and cook 2 minutes then add water, turmeric powder, salt, cover and cook on low heat. Once mango pieces fully cooked then add sugar and cook for 5 minutes. Mango chutney/Tok is ready.

Making Nolen Gurer Payesh - boil milk in a vessel for 7-8 minutes, stir continuously, when milk is slightly thicker then add soaked rice and keep cooking on low heat, until the rice is fully cooked and becomes thick. Now turn off the flame and add nolen gur, cashew nuts and resigns, mix it properly. when gur is fully melted, keep aside to cool down. Then keep in a fridge to cooling. Payesh is ready.

Lets us assemble the thali. - Take bowls, serve dal, malai curry, Mochar ghonto, mango tok and payesh. Now place cooked rice, centre of the thali and keep in sides first karela bhaja, potol bhaja, aloo bhaja saag bhaja and little salt, lemon wedge and now keep all bowls on right side,. Enjoy the delicious thali.