Another year is almost gone and I am here with the last post of the year. A year with many exciting moments and some not so. In the personal life, I had taken a big decision to resign my first ever job with TCS, after 8 years of wonderful experience. Though it hurt me at times, I had taken the decision because of our move to Sydney. This temporary break from full-time office work has given me a lot of learning about life and people. I got enough time to spend with my daughter and the blog. I was blogging for almost 3+ years now and this is the first year I am very much active in the blogging world. (Posted 106 recipes this year😍)
Happy's Cook heals me from the pain of losing my beautiful mum and it gives me so many refreshing memories about mum every time I cook and write a post. It is the place where I relax and think only about my passion. Happy's cook has brought out the talent in me and has moulded me to a good cook. I have failures and still I am learning small things from each of my disaster dishes.
I have achieved many milestones this year in blogging and I am extremely thankful to the readers and family who trust and support me. I am not very much active in social media other than posting my recipes because of no time. Hopefully, I will focus in the coming year. Also, I received good feedback about my clicks in few of the posts and I will be concentrating more on that area too. I am really proud about few of my recipes which turned out super awesome and proved to me that I am showing improvements in my cooking skills. Some of my personal favourites are Traditional Christmas Cake, Homemade Grape Wine, Chettinad Mutton Kuzhambu, Broccoli Paratha, Tirunelveli Halwa, Sweet Diamond Cuts, Butter Murukku, Hara Bara Kebab, Boondhi Ladoo, Fairy Bread and Banana Bread.
Let me conclude my stories here and wish you all a Happy & Prosperous New Year 2017 in advance. I am not having enough time because of vacation and hence I am concluding the year with a simple post. Let us move on to the recipe.
Ingredients:Full Fat Milk - 1.5 Cups
Water - 1.5 Cups(Check notes)
Tea - 2 tsp
Sugar - as required
Ginger Crushed - 1 tbsp
Cardamom pods - 2
Method:
1. Peel the skin of the ginger and chop it roughly. Then crush the chopped ginger along with the cardamom pods using a hand mortar and pestle or in a mixie. Keep it aside. Meanwhile, boil the milk and water together. When it starts to roll boil, reduce the flame and add the sugar.
2. Along with this add the tea powder and the crushed ginger, cardamom pods. Allow it to boil in low flame for 6 to 8 minutes. Keep stirring occasionally to avoid overflow.
3. When the tea reach the required colour and thickness, switch off the flame. Filter the residues using the tea strainer and serve it hot.
Serve it with any murukku or spicy snacks. It goes well with Marie biscuits.
- I always make tea with full-fat milk and to reduce the creaminess in the tea, I prefer half milk and half water. If you use light milk, then you can skip adding water. Adjust the water and milk ratio as per your preference.
- Another method I follow to make ginger tea is, boiling the water with tea, ginger and cardamom for 8 to 10 mins. Then add the milk and sugar at the end and simmer for another 5 minutes.
- The mentioned quantity gives two cups of tea.
- Adjust the tea powder based on your preferred strongness. I use 3 roses or AVT back in India. In Sydney, I am using Nerda Tea.
Happy's Cook - Divya
Happy New Year Divya :) And wish you many more success with your Blog .. Have a rocking year ahead !!
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