In a mixing bowl blend eggs, sugar, oil and honey. Combine the flour, baking powder, soda and cinnamon in another bowl. With the mixer on low speed, add the flour mixture and the cold tea, starting with and ending with the flour. Add raisins and nuts. Pour the batter into a 9×12 baking dish lined with waxed or parchment paper. Scatter sliced almonds on the top of the cake. Bake at 325 fort 1 1/4 hours.

1.5 cups water

1 tsp. salt

4 whole cardamom pods

4 whole cloves

1 tsp turmeric

1/2 raisins (optional)

Scented rice is served with chicken curry.  Mix all ingredients in a pot deep enough so the rice does not boil over.  Bring to a boil then reduce heat to low for 15 minutes or until the water has evaporated.  Remove from the heat and allow the rice to sit for about 5 minutes.  Use a fork to fluff the rice.  Remove the cardamom pods and cloves before serving.

• 3½ cups flour
• 1¼ cups sugar
• 1 Tablespoon salt
• 3 teaspoons ground nutmeg
• 3 teaspoons baking powder
• ½ cup shortening, at room temperature
• ½ cup butter, at room temperature
• ½ cup raisins
• 2 eggs
• ¼ cup milk

Directions

1. Mix dry ingredients in a large bowl. Mix the shortening and butter into the dry ingredients to make a soft dough. Add the raisins.
2. Beat the eggs and milk together in a separate bowl and then pour into the dough. Form the dough into a large ball and refrigerate for half an hour.
3. Pre-heat an electric skillet to 300 degrees. Break off a walnut-sized pieces of the dough and roll them between your hands to make a ball. Keep rolling the dough until you have formed all the dough. Using a flat bottom glass, floured, flatten each ball of dough.
4. Place each cookie into the heated skillet and bake for about 5 minutes per side or until evenly browned.