Mix together dry ingredients
3 cups flour
1/2 cup sugar
1 t soda
1 t cinnamon
1/4 t cloves
1 t salt
Mix together
1 cup honey
1 cup hot coffee
1 egg
1/3 cup Mazola oil
Mix with dry ingredients, using a spoon. Bake in 9×4x2″ pan Butter pan and put a piece of waxed paper in bottom so the cake will come out easily. Bake at 350F for 30 minutes. You cannot see when it is done; use a tooth pick to see if center is done. Serve with butter, sliced thinly.

Melt the butter in a heavy skillet and saute the leeks for a few minutes until they begin to wilt. Add the mushrooms and toss to coat. Combine the stock, sugar, saffron, and ginger, and pour over the vegetables. Simmer for about 2 minutes. While the dish is simmering, melt the remaining butter in a small skillet and add the flour; cook until thickened and a golden brown. Add this roux to the vegetables, and continue to cook until the liquid has thickened slightly and the vegetables are evenly glazed. Add salt and pepper to taste.

6 eggs
1 pound butter
2 pounds flour
1 pound brown sugar
2 tablespoons vanilla
pinch of salt
roll into balls and place into the iron until golden brown makes over 130 cookies

Combine pancake mix, cornmeal, salt and milk. Beat until smooth. Peel onion. Cut in 1/4 inch slices and separate into rings. Dip onion rings into batter. Allow excess batter to drain off. Fry rings in deep hot fat for 2 minutes or until golden. Drain and sprinkle with salt. Serve immediately.

After shampooing rinse hair with coffee. Do not rinse it out. Your hair will be rich and shiny.

Liver - 500 gm
(cut into small pieces)
Turmeric - 1 small piece
Dry chillies(Kollamulaku) - 10 nos
Coriander - 2 1/2 tbsp
Pepper - 1 tsp
Cumin seeds (jeerakam) - 1 pinch
Red onions(Kunjulli) - 1/2 cup
(sliced)
Garlic(sliced) - 3/4 tsp
Ginger(sliced0 - 1 tsp
Cinnamom(Karugapatta) - 2 sticks
Cloves(grambu) - 8 nos
Curry leaf - 1 stem
Vinegar - As reqd
Salt - As reqd
Coconut oil - 3 tbsp
Ghee - 1 tbsp

Preparation Method

1)Powder turmeric and then crush all the ingredients except garlic and mix with liver.

2)Add required water, garlic and curry leaves.

3)Add vinegar and salt and cook till dry.

4)Heat coconut oil and ghee and fry the small onions.

5)Add the cooked liver and fry till dry.

6)Crushed pepper can be added while tempering.

Mutton - 1/2 kg
Onion - 2 nos
(chopped)
Tomato - 2 nos
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 2 sticks
Cloves(Grambu) - 2 nos
Fennel seeds(Perinjeerakam) - 1/4 tsp
Ginger - A small piece
Garlic pods - 6 nos
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Oil - 1/4 cup
Curry leaves - A few
Peppercorns(Kurumulaku) - 2 tsp
Fenugreek seeds(Uluva) - 1 tsp
Salt - As reqd
Coriander leaves for garnishing

Preparation Method

1)Grind together tomato, spices and the powders. Keep it aside.

2)Crush the peppercorns and keep it aside too.

3)Clean and cut mutton into medium pieces.

4)Marinate it with the ground masala for 1 hr.

5)Heat oil in a pan or a kadai.

6)Add fenugreek seeds and curry leaves.

7)Add onion and fry, till golden brown.

8)Add the marinated mutton.

9)Add enough hot water and salt.

10)Cook for 20 - 30 mins.

11)Add crushed pepper.

12)Garnish with coriander leaves.

Ingredients

plain flour 200 gms (maida)
gram flour 20 gms (besan)
sugar 200 gms
few drops yellow colour
Milk 2 tbsp
ghee to deep fry
a plastic easy squeeze bottle

Method:

• Sieve 100 gms maida and besan together.
• Make a batter using warn water.
• Keep aside for 24 hours.
• Add remaining maida and food colour and more warm water if required.
• The batter should fall easily when poured Keep aside.(Not too thick not too thin)
• Make syrup of the sugar by adding water and boiling.
• Add the milk and all the scum to form while boiling.
• Make one string syrup. Strain.
• Fill bottle with batter.
• Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
• Fry till crisp, drop into hot syrup.
• Drain with a perforated spoon, serve hot.