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
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1 bay leaf
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1 teaspoon panchforan
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1/2
cup cooking oil
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1/2 teaspoon ground turmeric
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1/2
teaspoon ground red chili
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1/2 teaspoon ground coriander
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1/4 teaspoon ground ginger
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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.
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1
bay leaf
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2
tablespoons ground cumin
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1
tablespoon ground coriander
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2
teaspoons ground turmeric
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2
teaspoons ground red chilli
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1
tablespoon sugar
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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.
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.
