Topic started by sitara (@ 12-234-176-50.client.attbi.com) on Tue Apr 30 15:08:26 .
All times in EST +10:30 for IST.

does any one from kerala know how to make
sharkkaravaratti(hope iam right, the one which we make for onam)?

Responses:

• From: Chitra (@ sdn-ap-006txhousp0029.dialsprint.net) on: Sun Jun 9 01:39:35
  
  Padmam and Krishnan’s Sarkaraupperi/Sarkaravaratti Recipe:
  
  I am indebted to my friends Padmam and her husband Krishnan for this recipe. All my past attempts to make Sarkaraupperi (Brown sugar banana chips) had failed until I got a detailed recipe from Padmam & Krishnan. Till then the chips used to be soggy. This recipe when followed to the letter resulted in crunchy and tasty chips that could be kept in airtight bottles for several months. Please let me know how your preparation turned out to be.
  
  Sarkaraupperi
  
  Unripe Bananas ( green and mature ) 4
  *Peanut oil 4 cups
  Dark brown sugar powder (or Pieces of Dark Brown Sugar Candies) 3 cups or (15 pieces)
  Water 1 cup
  Dried Ginger Powder 2 Table spoon
  Raw (Not roasted) Cumin seed powder 2 Table Spoon
  Powdered Sugar 1 Tablespoon
  * Peanut oil is the best for deep frying because of its high smoking point and low risk of burning. It has a neutral flavor that does not affect the taste of the fries adversely. The other alternatives are Corn oil and Safflower oil.
  
  Method of Preparation:
  
  Peel the bananas and wash and dry them thoroughly with paper towels. Slice each banana longitudinally in the center and cut the resulting two pieces into ¼ inch thick slices. Keep the slices aside.
  Heat Peanut oil in a heavy bottomed saucepan on a medium flame. Dip a dry wooden chop stick in the oil and if bubbles are forming around it, the oil is ready. Carefully place the banana pieces in the oil enough amount at a time for even cooking (quantity varies with the pan size). Stir the pieces occasionally until they are very crisp. This will take almost 30 minutes. This is a very important step for proper crispiness and crunchiness. Test for crunchiness when the oil stops bubbling around the banana slices and the color of the chip turns reddish brown.
  Now, scoop out the banana pieces from the oil with a slotted or sieved stainless steel ladle and drain the oil as much as you can and place them on a paper towel or brown paper for further blotting of oil. Repeat the process until all the sliced pieces are evenly fried to the right color and consistency. If they are well fried the pieces will not become soft as they get cold. If by chance a few pieces are soft, put them back in the oil and continue to fry them until they are crisp.
  In another bigger saucepan, large enough to hold the entire fried banana slices, place Brown sugar and add to this one cup of water. Heat it over low to medium flame until it melts and starts to bubble. Stir the liquid often to prevent it from sticking to the bottom of the saucepan. Put a drop of the above syrup in cold water and see whether it forms a ‘pearl-drop’. If it forms a pearl drop the syrup is of the right consistency. Now put the fried banana slices in the syrup all at once and stir vigorously. Turn off the fire and add dry ginger and raw cumin seed powder and mix well to coat all the pieces. Wait until it is lukewarm to sprinkle and mix the powdered sugar on top of them. (If you sprinkle the powdered sugar when the banana pieces are hot, the sugar will melt.) Powdered sugar gives a better appearance to the Sarkaraupperi. Let it cool completely before you store it in an airtight glass bottle.
  
  According to Krisnan, the powder fallen off the Sarkara Upperi is a good cough remedy!
  
  
  

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