Rista Meatballs In Red Gravy Recipes
RISTA (MEATBALLS IN RED GRAVY)
Kashmir is not only a heavenly place to visit, it also have lot of culinary delights to offer. Kashmiri cuisine is rich in taste and aroma. Non-veg lovers will never be disappointed from Kashmiri menu. Rista (Meat-balls in red gravy) is delicious culinary delight with a ladeful gravy to be enjoyed with naan and cumin rice.
Provided by roja khan
Categories Pakistani
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls. Add brown cardamom powder, a little salt and 1 tsp ginger powder. After mixing well make round balls about 3 inches diameter.
- Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder. Keep on stirring until it leaves the red colour. Add about 8 glasses of water and the rest of the spices and bring to a boil.
- While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval extract and simmer for 15 minutes.
- Serve with boiled rice.
- Note: Moval is a dried flower available only in Kashmir. Generally it is used for coloring dishes. To prepare moval extract- soak moval in a cup of water for about an hour, drain and store. As an alternative we may use saffron extract. Soak 1 tsp saffron in a cup of water and add to the dish.
Nutrition Facts : Calories 529.5, Fat 52, SaturatedFat 18.8, Cholesterol 73.6, Sodium 61.1, Carbohydrate 0.5, Fiber 0.3, Protein 14.5
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- Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls.
- Add brown cardamom powder, a little salt and 1 tsp ginger powder. After mixing well make round balls about 3 inches diameter.
- Heat oil in a large vessel add salt, asafoetida, a glass of water and red chili powder. Keep on stirring until it leaves the red colour.
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