{"id":7515,"date":"2015-11-06T08:12:24","date_gmt":"2015-11-06T08:12:24","guid":{"rendered":"http:\/\/www.kashmirhills.com\/?page_id=7515"},"modified":"2015-11-06T08:12:24","modified_gmt":"2015-11-06T08:12:24","slug":"rista-recipe","status":"publish","type":"post","link":"http:\/\/emaven.co.in\/kashmir-hill\/rista-recipe\/","title":{"rendered":"Rista Recipe"},"content":{"rendered":"

It is a delicious Dish, and usually a couple of ‘Rista’, along with a ladleful of its Gravy, are served per ‘Traem’, for 4 guests. It is also a good Dish for Domestic Meals.<\/p>\n

Use Ingredients<\/h2>\n

1. Minced Spiced Meat of Sheep or Goat – 1 kg<\/p>\n

2. Mustard Oil – 1\/2 cup<\/p>\n

3. Aniseed Powder – 1\/2 tsp<\/p>\n

4. Ginger Powder – 1\/2 tsp<\/p>\n

5. Cumin Seeds – 1\/2 tsp<\/p>\n

6. Garlic – 5 cloves<\/p>\n

7. Cloves – 2 nos<\/p>\n

8. Turmeric – 1\/2 tsp<\/p>\n

9. Red Chili Powder – 1\/2 tsp<\/p>\n

10. Red Decoction of Cockscomb Flowers (K-‘Moaval’) – 1\/2 cup<\/p>\n

11. ‘Garam Masala’ – 1\/2 tsp<\/p>\n

12. Black Cardamom and Cinnamon Powder – 1\/2 tsp<\/p>\n

13. Onion and Shallot Seasoning – 2 tbsps<\/p>\n

14. Salt – 1 tsp. or to taste<\/p>\n

15. Saffron a pinch (optional)<\/p>\n

Preparation<\/h2>\n
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  1. For preparation of the Minced Meat for ‘Rista’, see (ABOVE prepration). Sometimes a table-spoon of Clarified Butter (H-‘Shuddh Ghi’), is added to the Mince, while pounding, to enhance its taste and flavour. <\/li>\n

    <\/p>\n

  2. To prepare the Onion and Shallot Seasoning, see (ABOVE prepration).<\/li>\n

    <\/p>\n

  3. Boil Cockscomb Flower in a cup of water, and strain to prepare the Red Decocation. <\/li>\n

    <\/p>\n

  4. Make somewhat flattened Balls, of about 1″ diameter, out of the prepared Spiced Minced Meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms. Greasing and moistening the palm with a little oil and water, facilitates this work. <\/li>\n

    <\/p>\n

  5. Peel and chop timely the Garlic Cloves. <\/li>\n

    <\/p>\n<\/ol>\n

    Method of Cooking<\/h2>\n
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    1. Heat the oil in a tinned copper or steel ‘Patila’, of about 3 litres capacity. When foam disap-pears, add chopped Garlic and the Cumin Seeds. Stir till Garlic turns light brown. Add a ladleful of water alongwith Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb Decoction, Onion and Shallot Seasoning, and Salt to taste. <\/li>\n

      <\/p>\n

    2. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cin-namon Powder, ‘Garam Masala’ and Saffron. Let simmer on low heat for another 5 minutes. ‘Rista’ is ready. Serve hot, alongwith Gravy.<\/li>\n

      <\/p>\n

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        Other Recipes<\/h2>\n
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