Harka - Moong Patties

Harka Patties ar simple food and Patties are prepared using left over Harka Uppittu.

Just thought of doing some thing using the left over Harka/Kodo Millet Uppittu. It was raining and crave for some fried or shallow fried Patties came into mind. The left over Uppittu in fridge took the shape of patties. It turned as some thing yummy bit spicy and tasty Patties.
I have used 1 boiled potato, garam masala, jeera powder, coriander leaves and a small quantity of cashew pieces.
Let us see the recipe now :

Things Needed :

Harka - Mong Uppittu : 2 Cups
Boiled Potato : 1
Garam Masala : 1/2 Tsp
Jeera /cumin seeds powder : 1/2 Tsp
Chilly Powder : 1/2 Tsp
Cashew Pieces: 2 Tsp
Salt : If required
Oil : 3 to 4 Tbs

Method :

1. Take a big bowl. Put Kodo / Harka Millet Uppittu , add garam masala, jeera powder. Add cashew pieces.

2. Add washed and cut coriander leaves and boiled potato. ( Peel off its cover before you add).
3. Add little salt and mix all the ingredients nicely.
3. Divide the mixture into small quantity. Take a small portion and pat it on your palm.
4. Keep a pan on the fire and heat. Sprinkle some oil on top.
5. Place the patties on hot tava and cook till it turn as golden brown. Sprinkle some oil on the top and turn the other side and cook.

6. Harka Moong Patties are ready to serve. Serve with your favourite side dish like ketch up or sweet and hot chutney.

Note :

Adding boiled potato helps to bind the mixture. Adding garam masala is optional. You can use chilly powder, jeera powder and daniya powder instead. Adding more oil is optional. Adding any other vegetable like carrots and beans is optional.
Time : 10 Minutes
Serves : 2 to 3 

Link for Harka - Moong Uppittu :
https://nsomayaji.blogspot.com/2019/05/kodo-millet-moong-kadubu-uppittu.html   

Kokum Juice

Kokum / Kokam /Punar Puli/ ಮುರುಗಿನ ಓಡು is one of the savoury fruit. Kokam /Kokum /Carcinia India is a fruit bearing plant and we use this fruit in our culinary as medicine. I have used this Kokam /Punarpuli in Juice and it is very healthy to consume during hot summer and all day round the year.

I have used dried Kokum fruit, jaggery, pepper pods, and little salt. 

Kokum is known as below in different languages in India.

In Kannada it is known as : ಮುರುಗನ ಓಡು , ಮುರುಗಲ, ಪುನರ್ಪುಳಿ, 

Konkani : Birinda , Hindi  and Gujarati : Kokam, Malayalm : Punarpuli , Tulu : Punarpuli , Marati : Bhernda, Biranda, Amlaveta, Amosole  Telugu : Chinta, Bengali : Mahada, Oriya Tintali

Let us see some benefits of having Kokam /Kokum /Punarpuli in our diet.

Kokaum helps and has cooling effect properties. It helps in reducing the pitta/bile in our body.

Kokum is good for digestion. It has anti inflammation properties. It is good prevention for gastric ulcers. It also helps to ease anxiety and depression. Good for diabetes and takes care of the skin and fight against obesity. It helps to control cholesterol level in our body. It is good for weight loss. It is used to reduce the rheumatoid pain. It is rich in fiber and good for people who suffer from bowel problems. It is also good for sores and women delay menstrual problems.
Let us see the recipe Now :

Things Needed : 

Dry Kokam / Kokum /Punar Puli : 2 to 3 Dried Fruits.
Jaggery : 2 Tablespoons
Pepper Pods : 3 to 4
Salt : A pinch

Method :

1. Wash and soak dried Kokum fruits in 1/2 cup of hot water for 10 Minutes.

2. Grind those soaked Kokum with jaggery and pepper pods.

3. Sieve the content with a siever to a bowl.

4. Add a pinch of salt and mix it well.

5. Pour ready to serve kokum juice to glasses. (Adding ice cubes while serving juice is optional).

6. Serve Kokum juice.

Note :

Soaking kokum fruits helps the fruits to be soft. It is better to grind since you get the good extract.
Adding sugar or honey to juice is optional. Adding ice cubes while serving is optional. I have not done.
Time : 15 Minutes.

Serves : 3 Glasses.