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
SPAGHETTI SAUCE (AKA: RED GRAVY)
There are so many recipes for a delicious pot of spaghetti sauce, which, in my family, (and in many parts of the South Jersey region), is referred to as "gravy". Nothing is better than walking into the house on a lazy Sunday afternoon to the enticing aroma of a big pot of tomato heaven. Here is my recipe for a smooth sauce filled with a great assortment of meats and spices. With some preparation in the beginning and a few voluntary hands to stir the pot throughout the day, this comfort meal will not dissapoint. Salut! and enjoy...
Provided by Kamiller
Categories Vegetable
Time 4h20m
Yield 1 large pot, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven or 8 quart pot. briefly cook garlic and olive oil.
- Place fresh sausage and neck bones in pot.
- Add desired amounts of salt and pepper to meats.
- Add enough of the 2 qts. of water to cover meats in the pot, (not all of the water may be used). Cover and cook on low-medium for at least an hour. Do not allow water to boil; this will toughen meats.
- Add the crushed tomatoes to the pot and stir. Begin with 4 cans and add the last can according to desired thickness, remembering that sauce will thicken as it cooks.
- Add spices, again according to taste, and stir. More may be added as sauce cooks.
- Stir frequently and keep on low to medium heat, making sure sauce never boils. Continue to cook for at least 4 hours; sauce may cook longer if desired.
- Homemade or store-prepared meatballs may be added to pot.
- Serve over pasta, raviolis, or as a base to lasagnas and zitis.
AUTHENTIC ITALIAN AMERICAN MARINARA SAUCE/ RED GRAVY
If you are Italian, or were lucky enough to grow up with some, this is the red sauce that you knew. you may have called it "gravy", or "red sauce". whatever you called it, you loved it. it is a marinara sauce, and look for my meatball recipe, as this is what you should be cooking them in.
Provided by An Italian Jew
Categories Sauces
Time 4h20m
Yield 46 CUPS, 46 serving(s)
Number Of Ingredients 9
Steps:
- Rough chop onion and garlic.
- Heat up a large pan on medium heat.
- Pour in all of olive oil.
- Dump in onion and sauté until soft.
- Add garlic, bay leaf, oregano, salt and pepper.
- Stir all together into a mess and continue to cook, if it seems to hot, turn down the heat, you don't want to burn anything.
- Once everything is well mixed and cooked, turn up the heat for about 1 minute. I tell you to do this as you are about to add the balsamic vinegar to "deglaze" and you will want the pan hot.
- Add balsamic, stir quickly while hot steam rises. the vapors should make you eyes water, and nose run, so be careful to remain hygienic. when vapors stop remove from heat.
- Open all the cans of crushed tomato.
- Stir in one can at a time with wooden spoon or rubber spatula.
- Once all cans are in, stir well again so you don't see any oil on the top of sauce. return to heat. Cook on low heat uncovered, stirring whenever you walk into the kitchen for some other reason. You don't need to stir it every hour, but do it whenever you get around to it. although you do need to stir it from time to time.
- Cook for at least five hours. If you want to do this while you go to work, you can transfer everything to a crock pot, but you must start in a big metal pot. Your choice.
- Serve over your favorite pasta, or use to cook my meatball recipe, which is highly recommended ( look at the reviews). doing my meatballs is particularly easy if you have transferred gravy to a crock pot, but if you do you may need to remove some sauce to fit the balls in the sauce.
- Freeze left over sauce, just pour cooled sauce in zip-lock bags and throw in freezer.
CABRITO (GOAT) AND RED GRAVY
Goat is a very popular dish amongst the Mexican Americans in my area. This is served at many family get togethers along with grilled cabrito, menudo, tamales and big pots of beans and rice.
Provided by riffraff
Categories Lunch/Snacks
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Brown cabrito in a large pot, use a little oil if it sticks.
- Add salt and pepper and enough water to cover and cook until about half done.
- Add chili powder, onion and comino seed to the mixture.
- When completely done and tender, mix flour in a bit of water to make a paste.
- Stir into pot with cabrito mixture to make a gravy.
Nutrition Facts : Calories 200.3, Fat 4.2, SaturatedFat 1.2, Cholesterol 97, Sodium 157.1, Carbohydrate 3.1, Fiber 0.7, Sugar 0.9, Protein 35.5
MEATBALLS AND RED GRAVY
We love Italian. This is a great meatball and red gravy dish. It takes a little time, but well worth it. I usually double this and freeze.
Provided by Sunshine Forever
Categories < 4 Hours
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Meatballs.
- Mix all ingredients and form into balls. Bake in 350 oven for 45 minutes.
- Gravy.
- On a low fire, fry paste in olive oil for 30-45 minutes. Add sugar, seasonings and paste can of water. Cook 15 minute Add the tomato sauce and then fill each sauce can half way with water and add. Add the Parmesan cheese. Simmer 2 hours.
- When the meatballs are finished, add to the gravy.
Nutrition Facts : Calories 777.2, Fat 48, SaturatedFat 18.2, Cholesterol 187.6, Sodium 3542, Carbohydrate 41, Fiber 7.5, Sugar 19.4, Protein 47.9
More about "rista meatballs in red gravy recipes"
RISTA RECIPE (KASHMIRI MEATBALLS IN SAFFRON …
From linsfood.com
5/5 (34)Category Side Dish, WazwaanCuisine Anglo-Indian, KashmiriCalories 528 per serving
- Place the bones and water in a large saucepan or stockpot and bring to a low boil. Skim off any scum as necessary.
- Place the mince into a large food processor, along with the salt and cardamom. Do this in batches if your food processor isn't big enough.
- If you've got mawal or cockscomb flower, place the flower heads in a bowl and pour half a cup boiling water over them. Leave to soak for 5 minutes. (Get your dry spices ready in the meantime). If you are not using mawal, go to the saffron step below.
- Heat the ghee in a large saucepan or dutch oven on medium-high heat and brown the meatballs. Do this in batches if you have to.
KASHMIRI STYLE RISTA RECIPE - MUTTON KOFTA …
From archanaskitchen.com
RISTA | TRADITIONAL STEW FROM JAMMU AND …
From tasteatlas.com
RECIPE OF THE DAY: MEATBALLS IN FIERY RED …
From herzindagi.com
RISTA MEATBALLS | HARI GHOTRA
From harighotra.co.uk
LAMB MEATBALLS IN SPICY SAUCE - KASHMIRI RISTA | THE …
From greatcurryrecipes.net
4.2/5 (9)Category MainServings 4Total Time 1 hr 50 mins
- Put the minced lamb in a food processor and add the garam masala, baking powder, cornflour, salt, and paprika. Blend for a few minutes until the meat is like a smoothpaste.
- Wet your hands with water and take a small golf ball size piece of the meat and roll it into a round ball. Do this very lightly by rolling it between your wet hand to get the ball as round and smooth as possible. Repeat with the remaining meat.
- Pour 1 litre of water in a saucepan and bring to a boil. Add the dried Kashmiri chillies, cinnamon, cardamom pods, black peppercorns and turmeric. Then add the lamb meatballs one at a time.
RISTA (MEAT-BALLS IN RED GRAVY), RISTA MEATBALLS | VAHREHVAH
From vahrehvah.com
5/5 (2)Estimated Reading Time 2 minsServings 2Total Time 1 hr
- 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.
GUSHTABA (KASHMIRI MEATBALLS IN YOGHURT GRAVY) - LINSFOOD
From linsfood.com
BRAISED MEATBALLS IN RED-WINE GRAVY RECIPE | BON APPéTIT
From bonappetit.com
MEATBALLS IN GRAVY RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE KASHMIRI MEATBALLS OR RISTA - SECRET RECIPE BY …
From food.ndtv.com
ITALIAN AMERICAN SUNDAY SAUCE (SUNDAY GRAVY) - OUR SALTY KITCHEN
From oursaltykitchen.com
You'll also love