RISTA

RISTA

Ingredients

1. MincedMeat /keema 1 kg
2. Mustard Oil 1/2 cup
3. Aniseed Powder 1/2 tsp
4. Ginger Powder 1/2 tsp
5. Cumin Seeds 1/2 tsp
6. Garlic 5 cloves
7. Cloves 2 nos
8. Turmeric 1/2 tsp
9. Red Chili Powder 1/2 tsp
10.  Cockscomb Flowers  water 1/2 cup
11. 'Garam Masala' 1/2 tsp
12. Black Cardamom and Cinnamon Powder 1/2 tsp
13. Onion and Shallot emulsion 2 tbsps
14. Salt 1 tsp. or to taste
15  Arrowroot powder 1 tbsp
16 Garam masala

For onion and shallot emulsion

1. Onions 1 kg
2. Shallots 1 kg
3. Mustard Oil 1/2 kg
4. Clarified Butter/ ghee  100 gm

 

Method

1. Boil Cockscomb Flower in a cup of water, and strain and keep aside.
Mix Garam masala, arrarowt powder  and salt in keema and knead the mince meat well with hands till become smooth
 Make medium sized Balls from Keema by wetting your palms with little oil
2  Peel and chop timely the Garlic Cloves.
3. Heat the oil in deep pan till smoky , add chopped Garlic and the Cumin Seeds.
Stir till Garlic turns light brown. Add a ladleful of water along with Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb liquid , Onion and Shallot emulsion , and Salt to taste.
4. 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 Cinnamon Powder, 'Garam Masala' and Saffron. Let simmer on low heat for another 5 minutes. 'Rista' is ready. Serve hot, along with Gravy.

For onion - shallot emulsion

1. Peel and cut off the hairy roots and green tops of Onions and Shallots. Chop these, lengthwise, into uniform pieces.
2. In a 'Kadahi', heat the oil till foam disappears, and then add butter and Suet (if used). Deep fry the chopped Onions and Shallots on medium heat,

. When these turn golden-brown and become crisp, strain oil, etc., thoroughly thorough a colander, or a strainer. This oil can be used for cooking, or for future frying of Onions and Shallots.

3. Grind these fried Onions and Shallots in a Stone Mortar by means of a Wooden Pestle
Then, while adding enough hot water slowly, continue grinding till it turns into a Milky Emulsion, which is now ready for use