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
MEATBALLS AND GRAVY
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.
Nutrition Facts :
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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.
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