Fat Ke Bina Rista | Special Secret Powder To Make Big Fluffy Rista
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Recipe Overview
Overview
This Rista recipe is a delightful twist on traditional Kashmiri cuisine, showcasing how to create soft, fluffy meatballs without the use of fat. The key lies in using chicken thigh mince, which naturally lends a tender texture to the dish. The addition of a special powder, revealed at the end of the preparation, elevates the fluffiness of the Rista, making it a standout dish for any occasion.
The preparation begins with mixing the chicken mince with spices, onions, and eggs, ensuring a well-combined mixture that holds together during cooking. The curry base, made with mustard oil, onions, and tomato puree, is crucial for infusing flavor into the Rista. The careful frying of onions and tomatoes until the oil separates is a vital step that enhances the overall taste.
As the Rista cooks in the bubbling curry, the aroma fills the kitchen, promising a delicious meal ahead. The final touch of Kasuri Methi adds a fragrant note, making this dish not only a feast for the palate but also for the senses. Serve it hot for the best experience, and enjoy the unique flavors of this Kashmiri specialty.
Recipe Details
Steps & Tips
Take chicken mincemeat from thigh pieces.
Add one tablespoon of khabar ghee to the mincemeat.
Finely chop an onion and add it to the mincemeat.
Add the special powder to the mixture.
Add salt, half a teaspoon of turmeric, and one teaspoon of red chilli powder.
Add ginger powder to the mixture.
Add a little cumin seeds.
Add garlic paste to the mixture.
Add three whole eggs to the mixture.
Prepare the mince properly and keep it in a bowl in the refrigerator.
Take mustard oil in a pan and heat it.
Finely chop another onion and add it to the heated oil.
Fry the onion until golden.
Add prepared tomato puree to the fried onion.
Fry both onion and tomato until oil comes to the top.
Tip: Adding salt to the oil will help the tomato fry quickly.
Add a little water to the mixture.
Cook the mixture until the oil comes to the top and water is reduced.
Tip: Adding red chilli powder earlier will give the curry a beautiful color.
Add more water, half a teaspoon of turmeric powder, ginger powder, and spices.
Put the curry to boil.
Pinch one ball from the mince and make round rishtas.
Put the rishtas in the boiled curry.
Add natural food color (maval powder) to the curry.
Add a little more khabar ghee to the curry.
Tip: Using more ghee in the Vajwa recipe enhances the flavor.
Cook the curry by covering it with a lid.
Add crushed Kasuri Methi to the curry.
Tip: Crush Kasuri Methi with your hand before adding it for better flavor release.
Dish out the rishtas when they are ready.
Serve the rishtas hot.
Tip: Add soya bean or nutri in powdered form for better texture.
Ingredients
Ingredient: Eggs
→ Substitution: Chia Egg
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using chicken thigh mince helps achieve a softer texture in Rista.
- •Adding a special powder can enhance the fluffiness of the meatballs.
- •Cooking the curry until the oil rises to the top indicates it's ready for the Rista.
- •Kasuri Methi adds a unique flavor and aroma to the dish.
