'A Passage to India' Bihari Menu

My 'Passage to India' menu features a rich and unusual collection of Bihari-style dishes, including two chutneys, one sweet, one savory; cooling Cucumber Yogurt Raita; a brilliant Chicken Masala, ginger-spiced Pan-fried Spinach Cakes; an aromatic Rice Pilao; a hearty three-bean Daal, and wafer-thin Chapati bread.

Tomato Chutney

1 tablespoon vegetable oil
1/2 pound tomatoes, finely chopped
1/2 teaspoon paanch phoran (see recipe below)
1 red chili pepper, finely minced
3 tablespoons sugar
1 tablespoon vinegar
1/2 teaspoon salt

Heat oil, paanch phoran and chili peppers in a skillet over medium heat. When spice seeds begin to sputter, add tomatoes and salt. Reduce heatand stir constantly until the juice of the tomato evaporates and the mixture is dry. Add sugar and continue stirring until sugar dissolves, about two minutes. Remove from the heat and allow to cool beforeserving.

Paanch Phoran (Bihari Spice Blend)

1 tablespoon each:
Nigella seeds
Ajwain seeds
Fenugreek seeds
Black mustard seeds
Fennel seeds

Pineapple Ginger Chutney

1 can crushed pineapple
2 jalapeno peppers, finely minced
1 knob ginger root, finely shredded
1/4 cup sugar
1/4 cup vinegar
1/4 teaspoon cinnamon

Heat oil in a small saucepan. Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer, stirring frequently, until chutney thickens. Remove from the heat and allow to cool before serving.

Cucumber Yogurt Raita

1 large cucumber, coarsely grated
1 cup yogurt
1/2 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon cumin
1/8 teaspoon garam masala
Cayenne pepper to taste
Fresh cilantro for garnish

Combine cucumber, yogurt and salt in a mixing bowl. Transfer to a serving dish. Sprinkle with coriander, cumin, garam masala, and cayenne pepper. Garnish with cilantro.

Bihari Chicken Masala

2 pounds boneless chicken (breasts or thighs), cut into 1-inch strips
3 tablespoons flour
3 tablespoons vegetable oil
6 cloves garlic, finely minced
1 knob ginger root, finely shredded
1 onion, finely chopped
3 medium tomatoes, finely chopped
1 teaspoon garam masala
Cayenne pepper to taste
1 teaspoon sugar
1 1/2 cups water
Salt to taste
1/2 stick butter, cut into 4 pats
Cilantro for garnish

Dredge chicken pieces in flour. Heat oil in a large skillet. Add ginger,garlic, and onions and stir-fry over low heat until just tender. Add chicken pieces and fry, turning occasionally until lightly browned on all sides. Stir in tomatoes, garam masala, cayenne pepper and salt. Add water and stir to mix. Bring to a simmer, reduce heat and simmer until chicken is done and sauce is thickened. Serve chicken and sauce on individual plates. Top each serving with a pat of butter and garnish with cilantro.

Pan-Fried Spinach Cakes (Palak Saag)

1 large package spinach leaves, coarsely chopped
1 small onion, finely chopped
2 jalapeno peppers, finely minced
4 cloves garlic, finely minced
1 egg
1/2 teaspoon cumin
1/2 teaspoon coriander
Salt and pepper to taste
2 tablespoons vegetable oil for frying

Combine all ingredients except oil in a mixing bowl and stir to thoroughly blend. Heat vegetable oil in a large skillet over medium heat. Drop spinach mixture by tablespoonfuls into the skillet and shape into flattened cakes. Fry spinach cakes until lightly browned on both sides, carefully turning once with a spatula.

Daal

2 ounces butter (1/2 stick)
1 knob ginger root, finely shredded
6 cloves garlic, finely minced
1 onion, finely minced
2 jalapeno peppers, seeded and finely minced
1 can kidney beans
1 can lentils
1 can chickpeas
2 large tomatoes
Cayenne pepper to taste
Salt to taste
Cilantro for garnish

Melt butter in a large saucepan. Add ginger, garlic,onion, and jalapenos,and stir-fry over low heat until tender. Add kidney beans, lentils, chickpeas, and tomatoes, and stir to mix. Season with salt and cayenne pepper, and simmer until beans are tender and sauce is thickened. Garnish with cilantro.

Rice Pilao

2 cups rice
2 tablespoons vegetable oil
2 jalapeno peppers, finely minced
1 knob ginger root, finely shredded
3 cups water
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon black pepper
Salt to taste
5 whole cloves
1 stick cinnamon
4 bay leaves
1 cup peanuts

Preheat oven to 400 degrees. Heat oil in a large oven-safe skillet with a tight-fitting lid. Add rice, jalapeno, and ginger and stir-fry over medium heat until rice turns opaque. Add water, stir in coriander, cumin, turmeric, black pepper, salt, cloves, cinnamon, curry leaves, and peanuts. Bring to a simmer, cover, and transfer to preheated oven. Bake for about 30-40 minutes, until water is completely absorbed and rice is tender.Remove from the oven and fluff rice with a fork.