healthy dinner ideas for family

Jeeraga kozhambu, also known as jeera seeds curry, is a popular South Indian dish that is typically served with rice. Here's a simple recipe to make it:

Ingredients:

1 tablespoon jeera seeds

1 onion, chopped

2 tomatoes, chopped

3 garlic cloves, minced

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 tablespoon tamarind pulp

Salt to taste

2 tablespoons oil

2 cups water

Coriander leaves, chopped for garnish

Instructions:

Heat oil in a pan and add jeera seeds.

When the jeera seeds start to splutter, add onions and sauté till they turn translucent.

Add garlic and sauté for another minute.

Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook until the tomatoes turn mushy.

Add tamarind pulp and water. Mix well and bring it to a boil.

Reduce the heat and let it simmer for 10-15 minutes or until the curry thickens to your desired consistency.

Garnish with chopped coriander leaves and serve hot with rice.

Enjoy your jeeraga kozhambu/jeera seeds curry!

Pavakkai pitla is a traditional South Indian curry made with bitter gourd, gram flour, and spices. Here's a recipe to make it:

Ingredients:

2 medium-sized bitter gourds (pavakkai), sliced thinly

1/2 cup gram flour (besan)

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp asafoetida (hing)

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tbsp tamarind pulp

Salt to taste

Coriander leaves for garnishing

Instructions:

Rinse the bitter gourd slices with water and keep them aside.

In a bowl, mix the gram flour, turmeric powder, red chilli powder, and salt. Add water to make a thick, smooth paste.

Heat oil in a pan and add mustard seeds. When they start to splutter, add cumin seeds and asafoetida.

Add the bitter gourd slices to the pan and sauté for 2-3 minutes.

Add the gram flour paste to the pan and mix well. Cook for 5-7 minutes on low heat.

Add tamarind pulp and mix well. Cook for another 2-3 minutes.

Garnish with coriander leaves and serve hot with rice or chapati.

Enjoy your pavakkai pitla!

Sakkarai valli kizhangu kozhambu, also known as sweet potato curry, is a popular South Indian dish that is usually served with rice or roti. Here's a simple recipe to make it:

Ingredients:

2 medium-sized sweet potatoes, peeled and cubed

1 onion, finely chopped

2 tomatoes, finely chopped

2 garlic cloves, minced

1/2 inch ginger, minced

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp red chili powder

1 tbsp coriander powder

Salt to taste

2 tbsp oil

1 tbsp tamarind paste

1 cup water

2 tbsp chopped coriander leaves for garnish

Instructions:

Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.

Add chopped onion, garlic, and ginger. Saute until the onions turn translucent.

Add chopped tomatoes and cook until they turn soft and mushy.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.

Add cubed sweet potatoes and mix well. Cook for 5-7 minutes on medium heat.

In a separate bowl, mix tamarind paste and water. Add this mixture to the sweet potato curry and mix well.

Cover the pan with a lid and let it simmer for 10-12 minutes or until the sweet potatoes are cooked.

Garnish with chopped coriander leaves and serve hot with rice or roti.

Enjoy your delicious Sakkarai valli kizhangu kozhambu!

Mushroom Thoran is a delicious and healthy dish from the South Indian state of Kerala. It is a stir-fry made with mushrooms, grated coconut, and spices. Here is a recipe to make Mushroom Thoran:

Ingredients:

250 grams mushrooms, chopped

1 cup grated coconut

2-3 green chilies, chopped

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 tablespoon oil

Salt to taste

Curry leaves for garnish

Instructions:

Heat oil in a pan and add mustard seeds and cumin seeds. Let them crackle.

Add chopped mushrooms, turmeric powder, red chili powder, and salt to taste. Mix well and cook for 5-6 minutes on medium heat.

Add grated coconut and chopped green chilies. Mix well and cook for another 2-3 minutes.

Garnish with curry leaves and serve hot with rice.

Enjoy your delicious Mushroom Thoran!

Mushroom Theeyal is a popular vegetarian dish from the Indian state of Kerala. "Theeyal" is a Malayalam word that refers to a dish made with roasted coconut, spices, and tamarind. It is typically served with rice or chapatis.

Here is a recipe for Mushroom Theeyal:

Ingredients:

500 grams mushrooms, sliced

1 cup grated coconut

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp fenugreek seeds

6-8 dried red chilies

1/2 tsp turmeric powder

1/2 tsp mustard seeds

1/2 tsp fennel seeds

1 sprig curry leaves

1 medium-sized onion, chopped

1 tsp ginger, minced

1 tsp garlic, minced

1 tbsp tamarind paste

Salt to taste

Coconut oil for cooking

Instructions:

Heat a pan and dry roast grated coconut, cumin seeds, coriander seeds, fenugreek seeds, and dried red chilies until coconut turns brown.

Add turmeric powder and mix well. Remove from heat and allow it to cool.

Grind the roasted mixture into a fine paste and set aside.

In a pan, heat some coconut oil and add mustard seeds, fennel seeds, and curry leaves.

Add chopped onion, ginger, garlic and sauté until onion turns translucent.

Add the sliced mushrooms and sauté for 3-4 minutes.

Add the ground spice paste, tamarind paste, and salt to taste. Mix well and add enough water to make a thick gravy.

Cover and simmer for 10-15 minutes until the mushrooms are cooked and the gravy thickens.

Serve hot with rice or chapatis.

Enjoy your delicious Mushroom Theeyal!