As a foodie, now I am in love with summer, because of the nature’s gift. I had varieties of summer fruits for this summer which was very delicious and also on the other side being a very good coolant for us. Now this post is related with FIG/ATHIPAZHAM.
Last year I got to have fig, but it was not ripen and I too never got to know that it was not ripen, just like that had it, never liked the taste. But this time when I went to purchase fruits, I saw the fig fruits dark red in colour, the vendor told me the one’s in red color are the ripen. He requested me to taste a fig, I was little scared when I remembered the last year experience, but when I had it was heavenly. Also got a ½ kg of ripen fig fruits, kids never had it and so thought of creating a dish. My kids like kuzhipaniyaram to the core so called paddu/unniappam. This resulted in FIG KUZHIPANIYARAM.
It was very delicious, with sweet taste as I induced little palm jaggery syrup and little crunchy because of its texture – that “Naruk Naruk” texture. Give a try as soon as possible, as it’s seasonal fruit and available only in summers.
Health benefits of Fig: Fig helps build stronger bones because of the magnesium, calcium and vitamin K2 in them. They help in maintaining heart healthy and keeps the blood pressure in line. It also helps stabilize and lower blood sugar levels and is good for soothing irritable bowel syndrome (IBS). Let us move on to the recipe…
Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/ and breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/
Preparation Time: 15 mins
Cooking Time: 15 mins
Yields: 28 paniyarams
1 cup: 160 ml (rice cooker cup)
- Fig fruits – 5 nos
- Wheat flour – 1 ½ cups
- Rice flour – 3 tbsp
- Cardamom powder – ¼ tsp
- Palm jaggery syrup (Karuppati paagu) – ¾ cup
- Baking soda – ¼ tsp
- Salt to taste
All the dry ingredients together
Fig fruits about to ground
With fig paste
With palm jaggery syrup
Getting mixed all together
Perfect batter texture
About to swap the sides
- Clean, drain the water and transfer the fig fruits to blender and blend them well to a fine paste.
- Take wheat flour, rice flour, cardamom powder, baking soda, salt and mix all together.
- Pour in the fig fruit pulp and mix it well (no lumps should be formed).
- Pour in the palm jaggery syrup little by little at regular intervals, mix them well to a fine paste (no lumps should be formed).
- Pour in ½ cup of water and mix them well (the batter should be in dosa consistency).
- Heat oil in the kuzhipaniyaram pan, spoon in the batter till ¾ of each and every mould, cover and cook for 3 mins in medium flame (else it would be burnt).
- Remove the lid, turn the side and cook for a min.
- Transfer the paniyaram’s to a plate.
Note: You can adjust the quantity of palm jaggery as per your sweet tooth.
When I feel bore, tired, lazy or drowsy in a word “Out of mood”, I engage me in something which I like a lot. Found out some breads and eggs at home, started to prepare for my dinner. Thought of preparing a runny egg with the base of bread, and attempted the dish with both microwave and gas stove. Then one with the microwave was something runny and the other with the gas stove was completely cooked.
Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/ and other egg recipes in this link: https://madraasi.com/main-course/egg/
Yippee! It’s Friday, I am taking it to Fiesta Friday #104 hosted by Angie@thenovicegarderener.
The dish was too good and I served it with Honey Glazed Sausage. Let us move on to the recipe…
Frying pan version
- Bread – 4 slices
- Eggs – 4 nos
- Pepper powder – 1 tsp
- Salt to taste
- Butter – 1 tbsp.
- Microwave version: Chop the butter to small pieces. Grease a baking tray with butter, place a bread slice, and break the egg on the top of the bread, gently prick the center of the egg yolk, sprinkle few pieces of butter over and along the sides of the bread and keep in microwave high for a min.
- Frying pan version: Chop the butter to small pieces. Heat few pieces of butter in a pan, place the bread, break the egg over the bread, cook in medium flame for few mins, sprinkle little pepper powder and salt.
Serve hot. I have accompanied it with Honey Glazed chicken Sausage.
I like to have Honey Chicken, it was almost time for dinner and I was not in a mood to cook, but kids are very hungry and sleepy, and so I don’t want to order outside food. Also hubby was not at home and so can’t take them outside. Got to remember that I got some Chicken sausage in my refrigerator, already I have tried out a dish with this sausage and now wanted to have something sweet and spicy. Here resulted my dish “Honey Glazed Sausage”.
I have combined few of the ingredients that I like to have. The dish came out well, with excellent flavor and finger-licking taste. Let us move on to the recipe…
As it’s Friday, I am taking it to Fiesta Friday #105 hosted by Angie@thenovicegarderner.
Do check out my other Breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/
Honey Glazed Sausage
- Chicken Sausage – 15 nos
- Olive oil – 1 tbsp
- Honey – 1 ½ tbsp.
- Chili powder – 1 ½ tsp
- Vinegar – 1 ½ tbsp
- Fennel seeds – 1 tsp
- Mixed herbs (Oregano, Rosemary and Thyme) – 1 tsp
- Coriander leaves – 3 stalks
- Salt to taste
Sausage getting cooked with fennel seeds and olive oil
Sausage getting cooked with vinegar
Sausage getting cooked with honey
Sausage getting cooked with mixed herbs
Honey Glazed Sausage
Honey Glazed Sausage with Egg on Bread
- Chop the sausages into medium pieces.
- Heat olive oil in a kadai, add in the fennel seeds and wait until they crackle.
- Add in the chicken sausage, along with chili powder and salt and cook in medium heat for 5 mins or until the sausage start turning brown in color.
- Pour in the vinegar and cook for few mins.
- Pour in the honey and sprinkle the mixed herbs. Cook for few mins or until the sausages gets glazed well with the honey.
- Sprinkle finely chopped coriander leaves.
Serve hot. Goes out well for breakfast and dinner. I have served it with “Egg on Bread” for dinner.