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Niramish Dishes


Niramish is a vegetarian dish prepared with mixed  vegetables. Lentils are sometimes added to vegetable niramish. A few spices of a very little amount are used in it. At the beginning of cooking niramish, whole spices like cumin, mustard, fenugreek, aniseed, black cumin or the  mixture of these spices which is known as panchforan are added to hot oil. This method brings a particular flavor in niramish. Little sugar is added to it for good taste. Niramish may be mentioned as a curry or vegetable dish. Those who do not like to eat vegetables may taste niramish. They will like it because niramish is as tasty as any kind of curry. They will like it because niramish is as tasty as any kind of curry . Tasty and hearty nirasmish can be severed  as a main dish for lunch and dinner with rice and bread. 


Mixed Vegetables Niramish

Bhuna Niramish

Vegetable Curry




Mixed Vegetables Niramish


  • 275g (100oz) potatoes

  • 275g (100oz) palwals

  • 275g (100oz)  white gourd

  • 200g (80) aubergine

  • 275g (100oz) sweet pumpkin

  • 1 tablespoon salt

  • 2 crushed green chilies

  • 1 bay leaf

  • 1 teaspoon panchforan

  • 1/2 cup cooking oil

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon ground red chili

  • 1/2 teaspoon ground coriander

  • 1/4 teaspoon ground ginger




Peel and  cut vegetables into cubes . In a saucepan place potatoes, palwals, white ground, salt, and ground spices. Add water just to cover the vegetables. Cook over a moderate heat. 


When vegetables are half cooked add aborigine and sweet pumpkin. Cook till the vegetables are tender. Add 1 tablespoon sugar. 


In a saucepan heat oil. Put in panchforan, by leaf and green chilies, stir and add boiled vegetables. Bring to boil. Serve Immediately with rice of chapatti. Makes 8 servings. 



Bhuna Niramish


  • 1kg (2lbs) palwals

  • 1 kg (2 lbs) potatoes

  • 1 cup cooking oil

  • 1/4 cup shelled peanuts

  • 4 cardamoms

  • 3 sticks 2.5 cm/1-in piece cinnamon

  • 1 tablespoon salt

  • 1 tablespoon sliced ginger

  • 1 bay leaf

  • 2 tablespoons ground cumin

  • 1 tablespoon ground coriander

  • 2 teaspoons ground turmeric

  • 2 teaspoons ground red chilli

  • 1 tablespoon sugar



peel palwals and potatoes. Cut into cubes. Fry vegetables separately deep brown in 2 tablespoons of oil . Fry peanut crisp. 


Crush cardamoms, cinnamon and ginger. 


 Heat oil in a frying pan. Put in crushed spices and bay leaf, stir and add ground spices with half cup of water to cook vegetables . Cover, cook over a low heat stirring regularly. 


Add sugar when vegetables soften. Remove from heat. Serve hot niramish in a dish. Sprinkle peanut on it. Chapatti and khichuri match wonderfully with Bhuna Niramish. 16 Servings. 



Vegetable Curry


275g ( 10 oz) green papaya                     1/2 teaspoon ground cumin 

275g ( 10) sweet pumpkin                       1/2 teaspoon ground coriander 

1 green banana                                       3/4 cup cooking oil 

2 aubergines                                           1 teaspoon panchforan 

3 sweet potatoes                                     1 bay leaf

4 palwals                                                4 pared green chilies. 

1/4 teaspoon ground ginger                      2 teaspoons sugar

1/4 teaspoon ground turmeric                   salt to taste 


Peel banana, cut into cubes and rub with a little turmeric. Boil for 3 minutes, drain water. 


Wash, peel and make cubes of the vegetables.


Place vegetables in a saucepan except green banana, eggplant and pumpkin.


Make paste of the ground spices and mix with vegetables. Pour water just to cover vegetables. Put lid to on,  cook over  moderate heat. 


When vegetables are half cooked add green banana, eggplant and pumpkin. Cook  covered.


Add salt and and sugar, correct the taste when vegetables are soft. Stir, remove from heat.   


Heat oil in a pan. Put in panchforan, stir quickly. Add bay leaf and green chili, stir for 30 seconds. Pour in the vegetables, stir once, bring to a boil. Serve immediately with rice or bread. 


Yields 6 servings. 


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