vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Rista (meat-balls In Red Gravy)

Rista (Meat-balls in red gravy)
TOFU METHI CHAMAN

Tofu Methi Chaman

This is a calcium rich diet, where baked methi chaman is a great way to introduce and mas...

MANGO KADHI

Mango Kadhi

Mango Kadhi is an excellent side dish made with mango juice added to ghee tempered yogurt...

Mushroom & Baby Potatoes In Chettinad Style Gravy

Mushroom & Baby Potatoes In Chettinad Style Gravy

Mushroom & baby potato in Chettinad style gravy is one of the easy and flavorful recipe w...

Lamb Kofta Curry

Lamb Kofta Curry

Lamb koftas cooked in a thick spicy gravy . It makes a great meal when served with jeera ...

Chukka Kura salan

Chukka Kura Salan

Chukka kura salan is a daily affair dish at domestic homes and a best way to incorparate ...

Radish leaves and spinach curry

Radish Leaves And Spinach Curry

These leaves have plenty of health benefits, are loaded with minerals and Vitamins, cont...

Rista (meat-balls In Red Gravy) Recipe, How To Make Rista (meat-balls In Red Gravy) Recipe

Kashmir is not only a heavenly place to visit, it also have lot of culinary delights to offer. Learn the recipe of Rista (Meat-balls in red gravy) by vahchef.

Indulge in the world of delicious kashmiri cuisine. Treat your taste-buds with all the lip smacking flavours of mutton cooked with kashmiri spices. Grab your aprons now and experience the joy of cooking.

About Recipe

How to make Rista (Meat-balls in red gravy)

(2 ratings)
2 reviews so far
Prep time
15 mins
Cook time
60 mins
Total time
75 mins
Rista (Meat-balls in red gravy)
Author : Vahchef
Main Ingredient : Mutton
Servings : 0 persons
Published date : November 28, 2016


Ingredients used in Rista (Meat-balls in red gravy)
• Boneless mutton - 1 kg.
• Meat fat - 1 cup.
• Moval extract - 1 cup.
• Saffron - 1 as required.
• Red chili powder - 1 tea spoon.
• Ginger powder - 1 tea spoon.
• Cardamom - 4 numbers.
• Fennel powder - 3 teaspoons.
• Bay leaves - 3 numbers.
• Cloves - 3 numbers.
• Cinnamon stick - 2 pieces.
• Asafoetida - 1 tea spoon.
• Mustard oil - 1 cup.
• Water - as required.
Method:
  • 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.
  • 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.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Sun Aug 02 2009

how to make rista .can you do help me please ?????

Reply 0 - Replies
profile image

vahuser Posted on Sun Aug 02 2009

i want to how to make rista.. can you help me??? ravis from moscow

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter