Topic started by sharada (@ 12-234-176-50.client.attbi.com) on Tue Apr 30 15:11:02 .
All times in EST +10:30 for IST.

does anyone know how to make sharkkaravaratti??
the one which we make for onam?

Responses:

• From: Ramadas (@ 194.126.42.61) on: Thu May 9 10:05:37
  
  This is basically banana chips dipped in jaggery paagu. The difference is: for usual banana chips the "Nenthram" banana is sliced into very thin discs. For Sarkaravattu it is doubly thicker.
  Instead of round discs it is half discs. First it is fried in coconut oil just like for making chips. Then it is put in Sarkkara paagu for sometime. somepeople add powdered pepper, dried ginger and elakkai (cardomom) to the jaggery paagu.
  
  
• From: Hemant (@ ppp-176-23.bng.vsnl.net.in) on: Thu May 9 11:55:11
  
  Hello Ramdas,
  Wonderful recipe.I must try out.Why not post the full recipe ...please???
  
  
• From: Ramadas (@ 194.126.42.61) on: Sat May 11 06:39:30
  
  I will ask my mother for the correct proportions and post it shortly. Meanwhile if you want to eat them most Kerala stores sell them. They will be in the banana chips section. They will be shaped
  like small half moons about 3 mm thick. tougher to bite than ordinay banana chips.
  
  
• From: Chitra (@ sdn-ap-026txhousp0557.dialsprint.net) on: Mon Jun 3 02:41:03
  
  Padmam and Krishnan’s Sarkaraupperi 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 3 cups
  or
  Pieces of Dark Brown Sugar Candies 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 through the middle 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 to fry the banana slices. 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 their color 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 frequently to prevent it from sticking to the bottom of the saucepan. Put a drop of the above syrup in cold water and test 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!
  
  
  
  
• From: steph (@ cache-dc02.proxy.aol.com) on: Mon Sep 2 14:18:24
  
  how do u make regular banana chips
  
  
• From: Chitra (@ sdn-ap-009txhousp0423.dialsprint.net) on: Mon Sep 2 19:35:30
  
  Hello steph,
  If you search the 'Old Responses', you will find the recipe for Banana Chips. The thread was started by Dipa K.
  
  
• From: Mini (@ dsc03.ati-ga-2-55.rasserver.net) on: Mon Sep 2 19:52:05
  
  Hi steph, here is the url for you
  http://forumhub.com/southfood/21320.15.28.25.html
  
  
• From: meena (@ user-2injg03.dialup.mindspring.com) on: Tue Sep 3 00:42:49
  
  http://forumhub.com/southfood/13967.21320.15.28.25.html
  
  

Want to post a response?