Tell us about yourself and what you would say is your food philosophy?
I grew up in South India. I’ve lived in the UK and now the US – Baltimore, MD, Washington DC, and now Portland OR. The travel bug has bitten me hard, and I’ve traveled to over 40 countries in 6 continents. Apart from travel, I really enjoy cooking and photography. Veggie Belly is the result of all of these interests coming together.
My cooking is pretty eclectic, and always meat free. I love the spices and flavors of India and the far east, and I think that reflects in my cooking.
What led you to starting a food blog?
People always ask me for recipes or guidelines for how to cook something. I was always sharing my recipes with people – either emailing them or scribling them on pieces of paper. So I decided to share my recipes with the world through my blog.
What would you say “Veggie Belly” is all about and please share a recipe that best describes your blog?
Through Veggie Belly I share my vegetarian recipes, and hope to inspire people to step in the kitchen and make vegetarian food for their families. My blog has hundreds of vegetarian recipes that are inspired by my travels and by my upbringing in India.
When butter and potatoes come together, you just cant go wrong. Add some homemade curry powder to the party, and you have a super tasty, easy side dish! The best part is, this recipe is so easy to make – you just toss everything together and it pretty much takes care of itself in the oven.
I love curry leaves and use them in everything (even pasta!). They have a beautiful earthy flavor that is just perfect for this masala potato dish. Just throw a sprig of curry leaves on top of the potatoes and they will get fragrant and crisp in the oven.
My home made curry powder is easy to make – all you do is toast up dry red chiles, coriander, cumin and fennel seeds, then grind them in a spice grinder. This powder will keep for weeks in an airtight container, and can be used in curries, roast vegetables, salad dressing etc. So make sure you make extra!
I like using baby potatoes for this recipe and I used a mix of white, purple and red. But you can just as easily use regular sized potatoes, just make sure you cut them up into even, bite sized pieces. And make sure you don’t crown the potatoes in the sheet pan – they need to be in a single layer so they can brown properly.
Butter Roasted Masala Potatoes
Ingredients- Serves 3-4 as a side dish
1 ½ pounds baby potatoes (white, red, purple, or mixed)
1 tablespoon butter
1 tablespoon olive oil
½ teaspoon Sea salt
1 Curry leaf sprig
1 teaspoon homemade curry powder (link: http://www.veggiebelly.com/2012/10/homemade-curry-powder-recipe.html)
Pre heat oven to 400f
Scrub the potatoes clean and pat them dry on a towel. Cut the larger potatoes in half, so that everything is the same size.
Melt butter in a small saucepan, and let it simmer till it is golden.
Place the potatoes, melted butter, olive oil and salt in a bowl and toss well.
Arrange potatoes in a single layer in a sheet pan, that is lined with parchment paper.
Bake for 30 minutes. Then flip the potatoes over. Put the curry leaf sprig on top of the potatoes. Return to the oven.
Bake for another 20-30 minutes or till the potatoes are golden on the outside.
When the potatoes are done, remove from oven and immediately sprinkle the curry powder evenly on top. Mix well. Then fish out, and discard the curry leaf stem, keeping the leaves. Serve hot.