Taste of Home: Potato Cheese Balls

Today, I made an Indian dish called Potato Cheese Balls. I noticed that both adults and children like and enjoy this snack. Not only this is a good snack, I think it can also be a good appetizer too, so I decided to share this simple recipe.

potato cheese balls. 🙂

For this dish, I have only used simple ingredients which are normally available in your kitchen. It is a simple dish that can easily be made at home.

What I really like about this dish is the mashed potato flavor goes with the soft cheese inside, it literally melts in your mouth with a crunchy and crispy crust outside. Hmmm… it is really yummy! 🙂

Ingredients for 3 people:

• 2 big potatoes, boiled
• Mozarella cheese, cube or grated
• 1 small onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 pcs spring onions, finely chopped
• 1 tbsp fresh coriander leaves
• 1 tsp graham masala
• 1 tsp cumin powder
• 1 tsp ginger powder
• A pinch of oregano
• All purpose flour
• 1 piece of egg
• Bread crumbs
• Cooking oil for deep frying
• Salt to taste

Methods:

1. Peel the potatoes. Cut then potatoes into quarter size, so it is easy to mash them. Boil the potatoes. Put the potatoes into a big bowl and mash them.
2. Put the mashed potato into a bowl. Add oregano, spring onions, onion, garlic, ginger, coriander leaves, graham masala, cumin, all-purpose flour and salt. Mix all the ingredients.
3. Pad it to make small flat ones. Put the cheese on the dough. Close the edges if it is still uncover. Then roll as balls.
4. Roll the balls into the beaten egg.
5. Roll the balls over the bread crumbs.
6. Deep fry the balls until golden brown.
7. Serve it with tomato ketchup or mayonnaise.

Taste of Home: Korean Kimchi

I love Korean Kimchi! On the top of the fact that it is very delicious, I love the range of health benefits Kimchi has to offer. So, I tried my best to make my own Kimchi and make sure it is included regularly in our meals.

Kimchi

I have learned that Kimchi is one of the world’s healthiest foods. It is loaded with healthy bacteria known as lactobacilli which is typically found in fermented food. It is also packed with Vitamin A, B, and C; iron and calcium. Due to the fermentation process, Kimchi is also an excellent source of probiotics, these are the good bacteria that help your body fight against infections. It also helps boosting your immune system, supports muscle growth and improves blood flow.

I would like to share my Korean Kimchi recipe. My simple recipe is very refreshing, well-balanced of spicy, sweet and tangy! It is a great side dish.

Ingredients:

• 3 pieces big Chinese cabbage
• ½ cup coarse salt
• 1 cup of water
• 2 tbsp of glutinous rice flour
• ¼ cup fish sauce
• ¾ cup Korean red pepper powder
• ½ cup fresh garlic
• ¼ cup fresh ginger
• 1 piece big onion, peeled and cube
• 1 piece apple, peeled and sliced
• 1 piece regular size carrot, sliced into strips
• 1 piece regular size radish, sliced into strips
• 12 pieces of string onions, sliced one-inch

Method:

1. Prepare the cabbage. Wash the cabbage. Slice the cabbage according to your desired size. Put into the colander to remove the water. Then, put salt and toss it thoroughly. Leave it for at least 1 ½ hour up to an overnight. (The longer you soak it with salt the more salty it becomes.) After, you soak the cabbage with salt, wash it with water. Then, drain it until it becomes dry.
2. Prepare the diluted mixture of rice flour. Put the water into a bowl. Add glutinous rice flour. Mix it thoroughly. Then put the mixture into a pan and boil using a medium fire. Stir it continuously until it becomes sticky and milky.
3. Prepare the sauce. Put the garlic, ginger, apple, onion and fish sauce into the blender. Then blend it.
4. Put the glutinous rice flour, the garlic and ginger mixture, and red pepper powder into a mixing bowl. Mix it thoroughly.
5. Prepare the fresh vegetables.  Peel and cut the carrot and radish into strips. Cut the spring onions into one-inch size.
6. Put the prepared cabbage into a huge mixing bowl. Add the fresh vegetables. Add the sauce. Then toss it thoroughly.
7. Put the Kimchi into the jars. Close the lids properly. You can eat your Kimchi right away or you can eat it the following day or leave it in the fridge for a couple of days to allow it to ferment. Personally, I prefer eating Kimchi after I leave it rest for days because it is tastier that way.

I hope you enjoy this healthy and tasty Korean Kimchi.