Rista
Rista is a Kashmiri dish, part of their famous wazwan. It is cooked during weddings and festivals. Spicy meatballs are simmered in a yogurt based gravy. When I first came to Leh I would see many road side vendors sitting with big aluminium handi which would have some very fragrant thing simmering inside. I tried it out and realised it was Rista. Ever since then I have been dying to try this recipe out. I have made some changes in the original recipe to suit my requirements.
Ingredients
500 gm minced chicken
4 brown cardamoms, seeds pounded
1 tsp saunth or dry ginger powder
1 tbsp kashmiri red chili powder
salt to taste
1 egg white
make a potli of
2 tbsp saunf powder
2 grren cardamoms, crushed
2 black cardamoms, crushed
1 tbsp cumin seeds
1" cinnamo, crushed
4 cloves
2 bay leaf
1 1/2 tbsp coriander seeds, crushed
1 tbsp kasuri methi
for the gravy
2 onions, sliced fine
1 1/2 cups dahi
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
salt to taste
Put the mince, saunth, cardamom seeds, red chilli powder, salt and egg white in a mixer and blend well to get a smooth paste. Put a little oil on your hands and then make small balls of the mince. Keep it aside.
Take a litre of water in a big pan and add the potli of masalas.
Bring it to a boil and then simmer for sometime so that the water is infused with the flavour of the masalas. Add the chicken balls in the water and simmer for 15 minutes till cooked.
Heat some oil in a wok. Fry the sliced onions till browned. Make a paste of the browned onions. Heat some oil. Add cumin seeds. Mix together curd, browned onions paste, turmeric powder, red chilli powder and salt and add to the pan. Stir it comes to a boil. Add the meatballs and cook for 10 minutes.
Rista is a Kashmiri dish, part of their famous wazwan. It is cooked during weddings and festivals. Spicy meatballs are simmered in a yogurt based gravy. When I first came to Leh I would see many road side vendors sitting with big aluminium handi which would have some very fragrant thing simmering inside. I tried it out and realised it was Rista. Ever since then I have been dying to try this recipe out. I have made some changes in the original recipe to suit my requirements.
Ingredients
500 gm minced chicken
4 brown cardamoms, seeds pounded
1 tsp saunth or dry ginger powder
1 tbsp kashmiri red chili powder
salt to taste
1 egg white
make a potli of
2 tbsp saunf powder
2 grren cardamoms, crushed
2 black cardamoms, crushed
1 tbsp cumin seeds
1" cinnamo, crushed
4 cloves
2 bay leaf
1 1/2 tbsp coriander seeds, crushed
1 tbsp kasuri methi
for the gravy
2 onions, sliced fine
1 1/2 cups dahi
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
salt to taste
Put the mince, saunth, cardamom seeds, red chilli powder, salt and egg white in a mixer and blend well to get a smooth paste. Put a little oil on your hands and then make small balls of the mince. Keep it aside.
Take a litre of water in a big pan and add the potli of masalas.
Bring it to a boil and then simmer for sometime so that the water is infused with the flavour of the masalas. Add the chicken balls in the water and simmer for 15 minutes till cooked.
Heat some oil in a wok. Fry the sliced onions till browned. Make a paste of the browned onions. Heat some oil. Add cumin seeds. Mix together curd, browned onions paste, turmeric powder, red chilli powder and salt and add to the pan. Stir it comes to a boil. Add the meatballs and cook for 10 minutes.
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