The traditional cuisine of North India and upper Kashmir valleys ,and specially Kashmir being the queen in terms of natural and scenic beauty ,its food are also a treat for the taste buds, which are highly rich in flavor and culinary value.

Estimated Time:-
Preparation Time – 30 Minutes
Cooking Time – 30 Minutes

The procedure can be divided into 2 parts:
1. Preparation of Rista
2. Preparation of gravy

Ingredients
-Minced mutton
-Onion (2 medium size)
-Ginger 1 medium size
-Garlic (8 cloves)
-Long black cardamom (Elaichi) 5
-Chopped mint leaves (around 20 grams)
-Green chilies (5)
-Red chili powder (1 table spoon) for the red color
-Coriander powder 1 tablespoon
-Coriander leaves – 1 bunch
-Cinnamonum tamala (Tejpatta )
-Refined oil 250ml
-Cumin seeds – 2 teaspoon
-Tomato – 2 (big)
-Cinnamom (Dalchini) 2 small strips
-Cardamom (Elaichi ) 6-8 pieces
-Salt (according to taste)

For the Rista

The meat is first pounded with wooden mallet to as to make it soft and tender

In the mixer grinder provide one by one the following items

1> Add 500 gram of mutton mince then
2> 1 tea spoon of salt
3> 1 spoon of ginger and garlic paste

4> 1 tea spoon cumin powder
5> 1 table spoon of of cardamon
6> 1 table-spoon of oil

once the mixture is ready, bring out on a plate and then with the help of hands try to give it a shape of small ball. then put a bowl on the oven

1> Pour around 2 glass or 500 ml of water
2> Once the water has attained the boiling point ,then add 1 to 2 tablespoon of salt and stir
3> Add 2 table-spoon of garlic paste and 2 table-spoon spoon of ginger paste
4> 1 table-spoon of oil and stir firmly
5> Now add the meat balls (minced meat) that we have made prior to the bowl.
6> Then cover the lid of this bowl till the time the balls are fully prepared.

For the Gravy

In the oven put another pan
1> Put 3 spoons of oil and heat it

2> Add the onions to it and add Cinnamonum tamala (Tejpatta) then fry it until it turns brown
3> Add 2 table-spoons of ginger-garlic paste
4> Add 2 spoons of cumin seeds and cardamom each
5> Cut the tomatoes into small pieces and add it
6> Add 1 cup of rista stock (the water from the rista bowl) in the gravy and allow it to get thick

7> Now add the meat balls in the gravy and cover the lid ,once the aroma of meat comes up then take out on the serving dish

For the garnishing

Since the kashmiri dishes itself are rich in taste it doesn’t require a heavy garnishing ,only few Coriander leaves will make it complete.

courtesy
http://www.evergreenrecipes.com/kashmiri-dish-rista/
http://www.pankajbhadouria.com/recipes/rista.html
https://www.youtube.com/v=L6etHNovzkc