CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Figs also called Anjeer are known to be one of the first cultivated fruits by mankind going back decades and have been there with us ever since in a number of varieties, while some say it started from the middle-east and others from central America, we are blessed to have such an interesting composed and beneficial fruit full of goodness on our plates to relish!
Fresh and dried versions both are equally interesting to consume as a part of recipes and culinary adaptations. They are not only accepted cause of their pleasant appearance, color and taste but also the medicinal properties. Some of the known producers of figs are Turkey, India, Iran, Japan & Morocco to name a few.
I grew up eating figs in various ways as a part of my diet in summer time as a fresh cut fruit and in winters as a dried version to give warmth to the body as suggested by the elders, the duo varietals tasted great and having them in a milkshake, ice-cream using dried ones was even interesting. Though initially never tried it in cooking but later of course with exposure it turned out to be a great ingredient and came out amazing in salads, stir fried, baked and stewed versions too.
Here are a few Health Benefits of ANJEER OR FIGS which we should be aware of
- Figs are a great source of fiber, calcium and also rich in anti-oxidants.
- Figs are great in iron content & good for our skin, hair & bones and helps lower blood pressure.
- Anjeer are great to have as a mid-meal snack bite, it makes you feel full and helps you manage weight and also weight loss.
- Good for the eyes, must have a few of them during the week, also a good immunity booster, helps in insulin control.
- Food for the heart, helps lower cholesterol levels,
- Risk of coronary heart diseases & also prevents hyper tension.
- Helps de-toxify the body and cleanses the inner system and also prevents constipation issues.
Culinary Usage of ANJEER OR FIGS
- Having them in their natural form works best for most of us, ensure to wash and check them well before having them, trim as needed & cut and have at room temperature for best flavors.
- In a fruit salad, combined with greens and other fruits like papaya, apples, pears, grapes, watermelon, chickoo, banana etc works well.
- Figs with feta cheese in a salad turns out well too with some fresh lettuce leaves/ kale/ mint/ blanched spinach & some flax seeds in a honey lime mustard dressing.
- Stewed figs with cinnamon/cardamom using organic sugar/jaggery serving it for breakfast with a combination of cereals/porridge works well to and adds a feeling of fullness.
- Figs turn out good on a cheese platter as well, offer them a variety of international cheese and crackers, nuts like walnuts, almonds, pista and greens.
- In a stewed form, with chicken and meat dried figs turn out good and add a delicate and awesome mouthfeel and texture when served with brown rice, couscous, oats or millet pulao.
- Anjeer has also been widely been used in our Indian style mithai and sweets, Anjeer burfi, Anjeer aur badam ka halwa, Anjeer phirni, Anjeer aur seviyan kheer, badam aur Anjeer ki rabdi.
- Trying it in a slightly twisted version fig and walnut cupcakes, fig- banana and cinnamon bread, dried fig and white chocolate sauce with warm whole wheat and sunflower seed pancakes, how about trying sliced dried figs with coconut jaggery filling into a karanji concept, served with strawberry rabdi or a dark chocolate and Gulkhand mousse.
Here are a few recipes using ANJEER OR FIGS for all to try!
ANJEER FOR US SALAD
Ingredients
Fresh figs- 4 to 5, cut into half.
Barley/brown rice/ semolina/ rice – 1 cup
Oil/ olive oil- 2 tsp
Garlic- 1 tsp chopped
Tomatoes- 1 no, de-seeded, cut
Walnuts- 4 to 5 nos.
Salt and crushed black pepper- to taste
Water-to cook the rice or as chosen.
For the dressing
Lime juice- 2 tbsp.
Honey-1 tbsp.
Mint leaves- 4 to 5 no
Roasted crushed cumin- ½ tsp
Chat masala-1/2 tsp
Ginger juice or chopped- 1 tsp.
Chopped coriander/basil leaves- 8 to 10.
Method
- Prepare all the ingredients for the salad.
- Heat oil add garlic and add in your choice of starch from the options for example semolina or brown rice etc, saute it, add seasonings, add a little spice like Bayleaf or cinnamon stick if desired.
- Add water and allow to cook it well, remove and keep aside.
- In a bowl mix up all ingredients for the dressing add the figs into it and mix well, bake them for a few mins if desired.
- Add in the cooked semolina/rice etc along with the tomatoes to the salad bowl toss everything well, check for seasoning.
- Add more greens/veggies/fruits of your choice.
- Garnish with walnuts/herbs/seeds and Serve at room temperature.
Chefs Variations
For the non-veg: try using roast/grilled chicken pieces/stir fried prawns/ cooked meat if desired.
For another veg option: I like to make it with mushrooms, broccoli, zucchini, grilled paneer cubes or even tofu can be used in the same recipe with figs.
ANJEER & BEAN TOSS SALAD
Ingredients
Fresh figs- 4 to 5 no. cut 1x 4 each
Beans of your choice- 1 cup boiled. white/pink/dark kidney beans, chauli, chickpeas any one could be used, also French beans is an option.
Sliced onions- 1 no.
Chopped garlic-1 tsp
Ginger- 1 tsp chopped
Chili flakes- 1 tsp
Mixed herbs-1 tsp
Oil/olive oil- 2 tbsp.
Cucumber-1/2 no cubes
Capsicums-1/2 no cubes
Carrots/Babycorn/ broccoli etc- ½ cup blanched.
Mint/coriander/basil/micro-greens- ¼ cup
For the dressing
Orange juice-1/2 cup fresh
Honey-1 tbsp.
Ginger juice-1 tsp
Salt and pepper to taste
Mint leaves-8 to 10 nos.
Mango pickle masala-1 tsp
Chat masala-1/2 tsp
Method
- Prepare all ingredients for the salad.
- Heat oil in a pan, add in the onions and garlic, ginger saute for 15 seconds add in the boiled beans and herbs, chili flakes, salt, pepper and mix well, cook for 2 mins and remove, cool.
- In a mixing bowl, prepare the dressing and add the other crunchy veggies as per taste along with figs and toss well.
- Check for seasonings and arrange the salad on a plate with a bed of lettuce leaves, nuts and seeds for garnish, greens as per choice and serve immediately.
Chefs Variations
For the non-veg options: try adding boiled cubes of eggs, shredded double fried eggs, or scrambled eggs as well, sliced chicken sausages, salami or ham as well with a few boiled potato cubes.
For some more veg options: I also tried adding fresh coconut malai into the dressing and it was a great variation to add value and taste into the salad.
NUTTY HEALTHY ANJEER SHAKE
Ingredients
Figs- 3 to 4 nos.
Dried Figs- 3 to 4 nos.- optional
Soy milk/oats milk /milk- 1 cup
Coconut milk-1 cup
Yogurt- 2 tbsp.
Honey-1 tbsp.
Digestive biscuits- 2 to 3 nos.
Peanut butter- 1 tbsp.
Banana- 1 med size, ripe.
Garnish- cinnamon powder/ sunflower seeds/chia seeds/ flax seeds/mint/cocoa powder.
Method
- Prepare all the ingredients for the shake.
- In a blender jar combine together all the ingredients and churn them well.
- Pour the shake into glasses garnish and serve cool or at room temperature.
Chefs Variations
Try the shake with other fruits as well in combination with almond milk/ cashew milk/ tender coconut can also be used/ try adding a little tahini paste- white sesame seed.
FEAST FOR THE PALATE ANJEER SALAD
Ingredients
For the base of the salad
Assorted lettuce leaves/ purple cabbage- 1 cup
For the body of the salad
Fresh figs- 150-200 gms, cut 1 x 2 or 1 x 4
Boiled pulses- assorted choice- chickpeas/ kidney beans/ black eyed peas etc- ½ cup
Fresh sprouts- ½ cup
Cucumber- 1 small, peeled and cubed
Shallots- 4-5 no, peeled and cut 1 x 2
Fresh pears- 1-2 sliced
Cherry tomatoes- 3-4 no, cut 1 x 2
For the dressing of the salad
Olive oil- 2 tsp
Honey-2 tsp
White vinegar- 1 tsp
Lime juice- 2 tsp
Brown sugar- 2 tsp
Flax seeds-1-2 tsp
Chopped dates- 2-3 tsp
Mustard paste- 1 tsp
Orange segments- 1 orange
Mint leaves- 10-12 no
For the garnish of the salad
Fresh pomegranate seeds-1/4 cup
Fresh micro greens- ¼ cup
Sliced almonds/ cashews/ raisins- 2-3 tsp
Method
- Prepare all the ingredients for the salad as listed and its various parts to be assembled.
- Place the lettuce leaves in chilled water to retain their freshness, pat dry them and place them on the serving salad plate just before serving.
- In a mixing bowl, combine together the ingredients for the dressing and given them all a nice mix.
- Add in the figs and the body elements of the salad and give it all a nice toss, check for seasonings and adjust the same accordingly.
- Place the ready to eat tossed salad on the bed of lettuce/cabbage leaves and garnish it appropriately. Serve chilled.
Chefs Variations
Try the same salad using boiled or grilled chicken cubes/ slices/. Saute or poached prawns/shrimps can also be used for the seafood lovers. For the vegan lovers, we can also add some marinated grilled tofu chunks as well with some olives and sun dried tomatoes.
OVEN COOKED STUFFED CHICKEN WITH FRUITY ANJEER
Ingredients
For the chicken pieces & its marination:
Boneless chicken breasts- 500- 600 gms
Oil- 2-3 tsp
Salt and pepper to taste
Chopped parsley-2 tsp
Mustard paste-1 tsp
Lime juice- 2-3 tsp
White wine- 2-3 tbsp.
Soy sauce- 1-2 tsp
Red chili sauce-1-2 tsp
For the stuffing of the chicken
Dried figs- 8-10 no
Sliced walnuts- 8-10 no
Chili flakes-1/2 tsp
Mixed herbs- ¼ tsp
Grated cheese- 2-3 tbsp.
For the sauce and presentation
Oil-2 tsp
Butter- 1 tsp
Garlic- 1 tsp chopped
Onion-1 small chopped
Celery-2 sticks chopped
Sliced mushrooms-1 cup
White wine-2 tbsp.
Salt and pepper to taste
Maida-1 tsp
Water/stock-1 cup
Fresh cream- 2 tbsp.
For garnish – fresh herbs/ cherry tomatoes/ beans.
Method
- Firstly, start with the chicken breast pieces, slit them open like a blanket and apply the marination all over and keep aside for 12-15 mins.
- In the meantime, cook together the dried figs, walnuts, chili flakes and herbs, with a little warm water for 3-4 mins, and blend it all well together. Turn off the flame and add cheese, parsley and mix well.
- The chicken breasts will now be stuffed with this filling and rolled up, tied up and wrapped in aluminium foil and placed on a roasting tray with a little water in the tray and will be coked for 20- 25 mins in the oven pre-heated at 180 degrees.
- In the meantime, we can prepare the sauce to go with the chicken. Heat oil and butter in a pan add in garlic and onions, saute until light pink, add in wine, celery, mushrooms and add in seasonings, herbs, chili flakes, maida and cook for 1 min.
- Add in some water/ stock to create some gravy in the pan and cook for 2 mins, turn off the flame, add in some fresh cream and keep aside.
- Get updates on the chicken being cooked and once the internal temperature of the chicken is above 78 degrees celsius they can be removed, allowed to cool a little, opened, sliced and presented on the plate, be garnished with fresh herbs and side dishes. This recipe will be served sliced as a main course with french bread, garlic toasts etc.
Chefs Variations
The stuffing concepts with chicken/ fish/ fillets of meat is always very interesting and what needs to be kept in mind is that the complementing flavors which need to go well together once combined, do not use very strong flavoured ingredients with delicate flesh/meat.
WARM SPICED BAKED ANJEER PUDDING
Ingredients
For the base of the pudding
Custard- 750 ml
Leftover sliced white/brown bread- 10-12 slices
Butter- 2-3 tbsp.
Condensed milk- ½ cup
Melted dark chocolate- 1 cup
Dried figs- 10-12 no sliced
Fresh figs- 8-10 no cut 1 x 4
Brown sugar- 2-3 tsp
Port wine- 2-3 tbsp.
Cinnamon powder-1/2 tsp
Sliced Gulab Jamun- 3-4 no
Assorted sliced nuts- 2-3 tbsp.
Praline/ chikki- ½ cup crumbled
Glazed cherries- 5-6 no
Method
- Prepare all the ingredients for the warm baked spiced fig and bread pudding.
- Pre-heat the oven to 180 degrees celsius and grease a baking dish with little oil/ butter.
- Start with a layer of custard mixed with condensed milk at the base all over and then place the cubed sliced bread pieces on the custard, now place all the other ingredients one by one.
- Start with the fruits, dry fruits, sauces, chocolate etc and add in the bread and custard yet again to the top. Cover and bake in the oven for 10-12 mins, open and bake a little more until the surface gets brown, add praline/ nuts/ fresh mint/ cherries etc and serve it warm.
Chefs Variations
Try the same recipe using rabdi or basundi with leftover bread / pieces of sponge cake etc/ use variety of colors in the recipes so that the pudding looks amazing. Use white chocolate/ motichoor ladoo/ Mohanthal/ crumbled chocolate brownies etc as well in this recipe.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
