Dahi Anjeer ke Kebab to Fig Nog: Follow these recipes by Indian chefs to include fig in your dishes

The best part about the changing seasons in India is the abundant availability of fruits and vegetables that vary every other month. As dull as winter may seem, it gives us some of the most colourful and juiciest fruits and vegetables including carrots, leafy greens, strawberries, and pears. One of the many fruits that are often enjoyed in their dried form is figs, especially during the festive season. Interestingly, more often than not in the sweet or dessert form, but there is a lot more to explore say Indian chefs.

Every year, fresh figs are available briefly during the December - January season when winter is at its peak. However, many people do not explore it as much as they should due to a lack of knowledge on how to use it beyond eating it plain, like every other fruit on the cart near your home. However, chefs say you can start by putting on your chef's hat and entering the kitchen to not only use them in your salads but also add them to a classic egg nog to make the most of them.

With the availability of fresh figs limited to the next few weeks but also dried figs throughout the year, there is no better time to celebrate the fruit than now. So, mid-day.com spoke to Indian chefs and asked them for some of their favourite recipes to explore this season. They remind you that you can add figs to not only make sweet but also savoury dishes.

Grilled Halloumi and Fig Salad
One of the easiest ways to include ingredients into your meals is by adding them to a salad and chef Ajay Thakur, corporate chef at Hitchki says you can make a delicious Grilled Haloumi and Fig Salad by using fresh figs. The salad not only explores the refreshing yet warm combination of halloumi and caramelised fig but also showcases how the dish elevates your dining experience on any given day.

Ingredients:
Haloumi cheese sliced 200 gm
Fresh figs, halved 6-8 nos
Fresh rocket leaves 4 cups
Honey 2 tbsp
Balsamic glaze 1 tbsp
Extra virgin olive oil 1/4 cup
Salt and pepper to taste
Fresh mint leaves for garnish

Method:
Grilling and assembling:
1. Preheat your grill or grill pan.
2. Grill the Haloumi slices for 2-3 minutes on each side until golden brown grill marks appear.
3. The fig halves to the grill, cut side down, for about 1-2 minutes until they caramelise slightly.
4. In a large bowl, toss the rocket leaves with olive oil, salt, and pepper.
5. Arrange the grilled Haloumi and figs on top of the rocket.
Drizzle and garnish:
1. Drizzle honey and balsamic glaze over the salad.
2. Garnish with fresh mint leaves.
3. Serve the Haloumi and Fig Salad immediately, allowing the warm Haloumi to complement the crisp rocket and sweet and caramelised figs.

Fig Nog
With the temperatures dipping a great deal as Mumbai experiences a cold wave, it is also the best time to sip on something that will keep you warm. Oliver Schauf, co-founder of Doolally Taproom, which has multiple outlets in the city, says you can make a delicious Fig Nog. Schauf, who is also a brewmaster, explains, "Embedded in winter traditions, egg nog is a spiced and spiked egg yolk and milk mixture. It is believed that medieval monks in Britain drank a warm pale punch mixed with figs and milk. At Doolally, we have created this (non-alcoholic) Fig Nog with nutmeg and cinnamon as a tribute to this winter fruit that pairs so well with the cold wave in Mumbai and Pune." He adds that you can always add brandy to keep yourself extra warm and to make it an alcohol-based drink.

Ingredients:
For Caramelised fig syrup (can be bought at a store as well)
Water 1 cup
Sugar 1 cup
Chopped dried figs 1 1/2 cup

For Fig Nog
Caramelised Fig Syrup 22 ml
Half and half (equal parts of whole milk and cream) 22 ml
Brandy (Skip this step if you are underage) 60 ml
Egg 1 no

Method:
For Caramelised Fig syrup:
1. Caramelise the sugar.
2. Deglaze it, then add shredded dried fig to it.
3. Boil it up, let it soak, and strain it off.

For Fig Nog:
1. Add the caramelised fig syrup, half and half in a cocktail shaker.
2. Add brandy and add an entire egg to the same.
3. Give this a dry shake for 8 seconds.
4. After this, add ice cubes and give it a cold shake.
5. Double strain this mixer into a chilled coupe glass. (Make sure the cocktail is chilled and not cold).
6. You can add a garnish of nutmeg and figs.

Dahi Anjeer Ke Kebab
The winter also makes it the best time to enjoy kebabs in Mumbai, and Chef Pavan Kumar from The Park in Navi Mumbai says you can make some creamy Dahi Anjeer Ke Kebab. With a delicious mix of hung curd, cardamom, cinnamon, figs and dry fruits, it exudes richness in every bite, and Kumar wants you to savour that during this season, while the fruit is available in the market.

Ingredients:
Hung curd (yogurt) 600 gm
Cardamon powder 2 gm
Roasted besan 50 gm
Cinnamon powder 2 gm
Salt to taste
For stuffing/filling:
Fig 200 gm
Cashew 50 gm
Raisins 50 gm
Chopped green chilli 5 gm
Chopped onion 20 gm

Method:
1. Hand the curd for 5-6 hours to get thick hung curd of 600 gm.
2. Take a mixing bowl and add all the spices with hung curd. It should be like the consistency of dough. Add roasted besan if more is required.
3. Prepare the filling or stuffing in another bowl by mixing figs, cashews, raisins, chilli, and onion.
4. Make small balls of dough and place the filling inside.
5. Take ghee and put it on the griddle or tawa.
6. Roast the flat kebab to a crispy texture from the outside.
7. Serve with mint and tamarind chutney.

Fig and Chicken Tagine
If you want to do more with figs than just include them in your salads or kebabs, then Ashik Ali Saha, executive chef at Two Moons in Bengaluru suggests you make a delicious Fig and Chicken Tangine. With a mix of Indian spices, chicken, and fig, Saha says the dish can be a hit on any given day. You can also prepare it for your Sunday meal to savour every bite on a restful day.

Ingredients:
Bone-in, skin-on chicken thighs 4 nos
Olive oil 1 tbsp
Onion, finely chopped 1 large
Garlic, minced 3 cloves
Ground cumin 1 tsp
Ground coriander 1 tsp
Ground cinnamon 1 tsp
Ground ginger 1/2 tsp
Paprika 1/2 tsp
Salt and pepper to taste
Chicken broth 1 cup
Dried figs, halved 1/2 cup
Sliced almonds 1/4 cup
Fresh cilantro or parsley for garnish

Method:
1. In a large tagine or a heavy-bottomed pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides. Remove from the pot and set aside.
2. In the same pot, add chopped onions and sauté until they become translucent. Add minced garlic and continue to cook for another minute.
3. Add the cumin, coriander, cinnamon, ginger, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
4. Place the browned chicken back into the pot. Pour in the chicken broth and bring the mixture to a simmer. Cover and let it cook over low heat for about 30-40 minutes or until the chicken is cooked through.
5. Add the dried figs and sliced almonds to the tagine during the last 10 minutes of cooking. This allows the figs to soften and absorb the flavours.
6. Adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro or parsley before serving.
7. Serve the Fig and Chicken Tagine over couscous or rice and enjoy this flavourful and aromatic dish!

Fig and Honey Flan
You can always add figs to a typical flan preparation, says Supriya Bhattacharya, sous chef at Taj Fort Aguada Resort & Spa, Goa to make Fig and Honey Flan. At a time when figs are available in carts and online, Bhattacharya says using figs in the cake recipe combines the sweetness of honey and fresh figs with almonds that can be enjoyed at any time of the day.

For The Cake
Almond flour 100 gm
Refined flour 60 gm
Cinnamon powder 2 gm
Baking soda 5 gm
Yogurt 76 gm
Olive oil-76 gm
Honey 113 gm
Eggs 2 no
Vanilla essence 10 ml

For The Topping
Fresh figs 8 no
Sliced almond 57 gm
Granulated sugar 20 gm

Method:
1. Arrange a rack in the centre of the oven and preheat to 350 degrees Fahrenheit. Lightly oil a 9-inch fluted tart pan (or a 9-inch round cake pan) and line the bottom with a round of parchment paper.
2. Whisk together the almond flour, all-purpose flour, cinnamon, baking soda, and salt in a medium mixing bowl. Use the whisk to break up any clumps in the almond flour.
3. In a separate large mixing bowl, whisk together the Greek yogurt, olive oil, honey, and eggs until fully combined.
4. Add the flour mixture to the yogurt mixture and fold with a silicone spatula until combined and smooth.
5. Scrape the batter into the prepared pan and smooth the top with a spatula. Scatter the figs over the top of the cake, lightly pressing them into the batter. Sprinkle the top with the sliced almonds and granulated sugar (if using).
6. Set the tart pan on a baking sheet and bake for 35 to 40 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean. The top of the cake will be golden brown, and the sides should pull away from the edge of the pan slightly.
7. Allow the cake to cool completely in the pan on a wire rack. If your tart pan has a false bottom, push the bottom of the pan to separate the cake from the edge of the pan, and then carefully slide the cake onto a plate. If you used a cake pan, run a butter knife along the side of the cake, and carefully transfer the cake onto a plate.
8. When the cake has cooled completely, slice and serve at room temperature with extra figs, a dollop of Greek yogurt, and a drizzle of honey.