Last Updated; July 9, 2008 Bharti Kirchner is interviewed by Sara Lerner at KUOW’s Sound Focus on July 9, 2008. The following recipes were discussed. LIME-TAMARIND DRESSING Recipe adapted from Indian Inspired by Bharti Kirchner. ½ tsp. tamarind concentrate 5 tsp. sugar 6 Tbsp. fresh lime juice Combine tamarind and sugar with a little lime juice and stir until smooth. Add the remaining lime juice, a little at a time, adjusting the amount according to taste. Chill until needed. Yields 1/ INDIAN POTATO SALAD Serves 4 to 5 1 1/ 2 Tbsp. olive or canola oil 1 cup chopped onion ½ tsp. black mustard seeds (available in Indian markets) 2 Tbsp. lime juice 1 tsp. garam masala (available in Indian markets) Salt Garnish: Chopped parsley or cilantro Steam potatoes until tender, 15 to 20 minutes. Cover and set aside. Heat oil in a large skillet. Add onion and sauteuntil soft, 5 to 10 minutes. Add mustard seeds. When the seeds start to pop, add the potatoes and mix well. Stir and cook for a minute or so. Add lime juice, salt, and garam masala. Taste for salt. Serve warm or at room temperature, garnished with parsley or cilantro. VEGETABLE MEDLEY Serves 4 to 5 Recipe adapted from The Healthy Cuisine of India: Recipes from Bengal Region by Bharti Kirchner 2 Tbsp. olive or canola oil ½ tsp. Indian five-spice (available in Indian Markets; see Note) 3 Tbsp. peeled, minced fresh gingerroot ½ tsp. ground turmeric ½ tsp. ground cumin Salt 3 Roma tomatoes, chopped ½ lb. new potatoes, peeled and cut into 1-inch cubes 1 small yam, peeled and cut into 1-inch cubes 2 cups cauliflower florets, 1 ½ inches in diameter 1 cup green beans, cut crosswise into 1 ½-inch strips 2 cups eggplant, cut into 1-inch cubes Dash chili flakes ½ cup thawed frozen peas 1 tsp. garam masala (available in Indian markets) Garnish: Toasted cashews Heat oil in a deep skillet. Add Indian five-spice. When the seeds start to pop, add gingerroot and stir several times. Add turmeric and cumin and mix well. Add salt, tomatoes and ½ cup water. Add potatoes and yams. Simmer, covered, 15 minutes, adding more water if necessary. Add cauliflower, green beans, eggplant, and chili flakes. Simmer, covered, another 10 minutes, adding more water to prevent sticking. Uncover and cook another 5 to 10 minutes till the vegetables are almost tender, sprinkling a little water as necessary. Add peas. Cover and simmer another 3 to 5 minutes. Blend in garam masala. Using the back of a spoon, mash a few of the potato and yam pieces and mix well. Adjust salt. Garnish with toasted cashews and serve. Note: Indian five-spice (panch phoron) is a mixture of five whole spices, consisting of cumin, black mustard seeds, kalonji (onion seeds), fennel, and fenugreek.  The author |
BiographyBharti Kirchner is the prolific author of eight books -- four novels and four cookbooks, and has been publishing since 1992. Her work has been translated into German, Dutch, Spanish, Marathi, Thai and other languages. Her fourth novel Pastries: A Novel of Desserts and Discoveries (St. Martin’s Press) is now out in hardcover. Darjeeling (St. Martin’s Press), a third novel, received endorsements from top national authors. Shiva Dancing (Dutton), her first novel, was chosen by Seattle Weekly to be among the top 18 books by Seattle authors in the last 25 years. ("A finely crafted novel," says Publisher’s Weekly. "A fresh literary terrain," says San Francisco Chronicle.) Sharmila’s Book, a second novel, was published by Dutton. (“Smart, swift, and funny,” says Publisher’s Weekly.) Bharti has won two Seattle Arts Commission literature grants, and an Artist Trust GAP grant. An award winning cook, Bharti is the author of four cookbooks. Her second, Indian Inspired (Lowell House), was selected among top ten cookbooks of 1993 by USA Today and one of the best cookbooks of 1993 by Chicago Tribune. Her first, The Healthy Cuisine of India (Lowell House), was an alternate selection of Better Homes and Gardens Book Club and named by Food Arts magazine as one of the best cookbooks of 1992. Her two most recent cookbooks are The Bold Vegetarian (HarperCollins) and Vegetarian Burgers (HarperCollins). Bharti has written numerous articles and essays on food, travel, fitness, and lifestyle in magazines that include Food & Wine, Eating Well, Vegetarian Times, The Writer, Writer’s Digest, Fitness Plus, and Northwest Travel. She is a freelance book reviewer for The Seattle Times and has profiled celebrities for the International Examiner. She has been widely reviewed and profiled in magazines and newspapers throughout the country and has appeared in many radio and television shows. She is a frequent speaker at writer’s conferences, book festivals, and universities throughout the nation. Prior to becoming a writer, Bharti worked as a systems engineer for IBM and as a systems manager for Bank of America, San Francisco. She has also worked in Europe and other continents as a computer systems consultant. |
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