My mom has passed on to me all the tips for cooking and for the most parts I am pretty happy with my preparations (although cannot compare to mom's food). But chai has been my biggest stumbling block. It might seem simple but I just couldn't figure out how to make those "jhakaas" teas. Every time I got the feeling of nearly there but not quite.
At last I've found the secret ingredient that gives it the "jhakaas" factor. And (wait for it)... the secret ingredient is adrak (ginger). It simply has to be there else your chai is not complete.
So there... again with eternal thanks to mom.
Sunday will be mom's mutton biryani. Aich!!! :)
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