Can you describe the actual process of Sai Baba cooking in the Masjid, and what kinds of food he would prepare in the Handi?

As detailed in Chapter 38, Sai Baba would personally oversee the cooking process in the courtyard of the Masjid. He would set up a large hearth, place a vast vessel or 'Handi' upon it, and begin cooking. The chapter mentions he prepared a variety of dishes. Sometimes he made sweet rice, and at other times a 'meat-mixed pulao'. He also cooked vegetarian dishes, such as a lentil soup known as 'varann' into which he would place rolled balls of wheat flour called 'mutkulya'. Baba was hands-on, grinding spices on a stone and making lentil dumplings ('Mug-vadya') with his own hands to add to the pot.