How to make Chancaca Syrup

>>  Sunday, January 25, 2015

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For the second day of BM#48, under Sauces, I landed in an interesting Sauce made with Chancaca. I was on a mission to know what this ingredient was all about.

My research led me to details that made me grin. The syrup is made with Chancaca or Panela. Guess what this is! It’s gur or Jaggary. I was laughing over how much similarity we end up with, when we actually look at different cuisines.

This syrup is a Chilean Classic recipe, where they make Sopaipillas Pasadas, which are fried rounds of fluffy, crispies that have yellow squash mixed into the dough and is deep fried. It is doused with a syrup made from dark cane sugar and infused with orange, clove, and cinnamon.

I was all ready to make this deep fried snack, however for lack of time and no planning, I decided to opt out to drizzle it over ice cream as suggested by here.

For somebody who has always used jaggary extensively and very common, using it differently was a novel thing. Especially the clove and the orange brought out such a delicious taste. Hubby Dear was so impressed with it and wanted this to be a regular one for Ice Cream topping from now on!





Chancaca Syrup

Ingredients Needed:

Chancaca/ Gur / Jaggary - 1 cup
Rind from one orange - about 3 -4 small pieces
Cinnamon sticks - 1”
Cloves - 2 -3
Water - 2 cups

How to make the Chancaca Syrup

In a saucepan, all the jaggary with water and cook on high. Let the jaggary melt completely.

When it starts to thicken, add the orange rind, cloves, cinnamon and simmer for 10 mins.

When the syrup thickens and becomes shiny, thick sauce, reduced to 1 cup, switch off fire and keep it covered for 15 - 20 mins.

Sieve the syrup to remove the rind and spices and store in an airtight container.

Drizzle on Ice creams, fried fritters for added flavour.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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How to make Fry Sauce ~ Dip for French Fries

>>  Saturday, January 24, 2015

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Under Pick one, Do three, I had selected three pages from Wiki and asked everybody to select one page from which they can do three posts. The three pages were related to Sauces, Food stubs and Bread Stubs. Seeing what my friends had done for the last two weeks, I thought it was either going to be bread or food for me. I was yet to decide and was harping on the fast that I would pick up something this week and cook over the weekend. 

With the trip planned for the Sankranthi and not having done anything on the other blog, I was left with nothing done. I had to decide fast and it was Sauce that was finally decided. Since I knew whatever I cook, if I was planning on getting it enjoyed and done with, it had to be something kids related. So it was!
The first sauce for today is a sauce called Fry Sauce, surprisingly this is a sauce that's served along with French Fries, Burgers etc. Imagine my surprise knowing this one. I wanted to try it right away. Then it required mayonnaise, so I ended up making eggless mayonnaise again for this sauce.

Making Fry Sauce is so simple, it only requires handful of ingredients.
Fry Sauce for French Fries

Ingredients Needed

Eggless Mayonnaise - 1/2 cup
Hot and sweet Ketchup - 2 -3 tbsp
Vinegar - 1 tsp
Black pepper as required

How to make the sauce

In a bowl, mix in the eggless mayonnaise, vinegar, ketcup and pepper. Stir well and serve with French Fries.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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