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Take a heavy wok and heat ghee in it.
Now add garlic and green chilies to it. more..

Boil rice and keep aside.
In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes. more..

Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
Add grated coconuts and remove from the heat. Grind it after it cools down. more..

Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove. more..

In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the mustard seeds start popping add chana and urad daal. more..

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside. more..

Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour. more..

Heat the ghee in a large saucepan and add the finely sliced onion.
Fry till golden brown, remove from the pan and keep aside.
To the hot fat, add the washed and drained rice and the spices. more..

Heat the pressure pan and then pour oil and season it with mustard seeds and add onions and fry till it becomes transparent in colour.
Then add elaichi ,chilly powder,salt and rice with two glass of water and keep it for boiling for fifteen minutes. more..

Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves. more..

Wash and soak rice.
Heat oil and fry onions till golden brown and remove.
Fry whole spices, turmeric powder, add rice and sauté. more..

Wash soak and drain rice.
Bring water to boil and add the rice and simmer the flame.
When rice is half done add sugar (dissolved in little water) and ghee. more..

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes. more..

Wash methi properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes. more..

Heat oil in a wok, add mustard seeds, and green chilies into it and let splutter.
Now add the garlic and fry till it turns golden brown more..

First wash and cut the palak into small pieces and keep aside.
Then cook the basmathi rice and set aside.
Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done. more..

Wash and cook dhal with a pinch of turmeric powder. Set aside.
Don't discard the cooked dhal water.
Fry the onions, cloves, cinnamon and cardamom. more..

Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture. more..

Soak the rice in normal water for 20 minutes.
Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown. more..

Pressure Cook the rice and spread on a plate. keep aside.
Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute. more..

Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute. more..

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave. more..