In a wide bottom pan, cook 2 cups of grated coconut + half cup of sugar or jaggery. Stir on heat till nearly dry. Add 1 to 2 cups of milk powder, a few tablespoons at a time till the mixture comes together. Take off the heat and spread in a flat layer at the bottom of the pan. Cut into squares or diamonds and store. It will stay for several weeks in the fridge.

Take a cup of grated cocconut and two cups of water and grind together or press together by hand. Push the mixture through a fine mesh sized filter to make coconut milk. 

In a pan, heat a tablespoon of oil and add 1 teaspoon of cummin seeds + 1 bay leaf + 1 black cardamom. Add 1 chopped onion and fry till translucent + 1 grated teaspoon of ginger + 1 teaspoon of grated garlic + half a cup of tamoato puree + 1 teaspoon of chilli powder +  a small bunch of fresh corriander leaves + 1 teaspoon of garam masala + 1 teaspoon of salt + 1 cup of coconut milk + chicken or soya chunks or mixed vegetables (carrots, mushroom, peas, potato) and cook till done.