Herbal Poori/Roti

This Chill Weather, everybody is Coughing @ home. My Mom used to make us a Kashayam/Concoction made of Tulsi, Coriander, Ginger  and lil bit of sugar. I cannot make my Kid to drink that!!! thats all, the whole house would come down!!! So, thought of mixing up these ingredients in to his Favourite Poori!!!
I m running a Blogging Marathon with some of my Blogger Buddies, Please Do check out their Recipes here Srivalli, Priya Suresh, Jay, Monika, 
Reva, PJ, Azeema , Ayeesha ,Veena , Usha, Soumya and Gayathri.

Ingredients
1/2 Cup of Flour
Handful of Mint leaves
Handful of Coriander
a Small piece of Ginger
4-5 leaves of Tulsi (Indian Basil)
Salt to taste
Water & Oil to make the dough

Method

Grind Mint leaves, Coriander, ginger and Tulsi to a fine paste and add it to  Wheat flour and Make  a Soft Dough using Water and Oil. Let the dough sit for 10 minutes. Divide the dough to small balls and roll them out  as discs. You can either deep fry them poori, or Cook them on a Hot Tava/Griddle as Chapathi/Roti. I would suggest Poori's for Kids and We can have them Chapathi's/Roti's!!!! Though he came home and Complained about the Green Color of his Fav Brown Poori, he finished his Dabba!!!!! 

Spicy Potato Fry / Urulai Kaara kari

Potatoes are nevertheless the most favourite vegetable liked by kids and grown-ups equally and is rich in carbohydrates. Urulai Kaara kari is the regular way I prepare potatoes whenever I make them because we love this spicy version. 


Ingredients:
Potato - 2 medium sized
Onion - 1 cup - finely chopped
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 3/4 tsp or to taste

Idli Upma

Here's a quick and simple tiffin made with left over idlis. Picture quality is not up to the mark. I used a different camera this time.

Ingredients:
Left over idlis - 4
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urud dal - 1/2 tsp
Curry leaves - a few
Hing - 1/4 tsp
Idli powder (Milagai podi) - 2 to 3 tsp
Coconut - 2 tsp

Method:
Cool the idlis. Crumble into a coarse mixture and set aside.
Heat oil in a pan.
Add mustard seeds and urud dal.
When urud dal turns brown, add curry leaves, hing and crumbled idli.
Add idli powder and coconut and mix well.
Serve hot with yogurt.