Mutton Rista

          This is a traditional Kashmiri delicacy where mutton balls are cooked in an onion-yoghurt based gravy. This exotic dish forms an integral part of a Wazwan (Kashmiri platter) and is often served in weddings and special occasions. 

          Fennel powder and dry ginger powder are the dominant spices in this recipe. It is a great party recipe and best relished with Kashmiri pulao, plain steamed rice, some helping of Biryani or any Indian fried flat bread. So check out the step by step pictorial recipe to prepare it. 

Mutton Balls - 

• 250-300 gms. mutton mince
• 1/2 tsp. ginger powder (sonth)
• 1 tsp. fennel powder
• 1/4 tsp. cardamom powder
• salt to taste

Mutton Yakhni -

• 1 bay leaf
• 2 cups water
• 3-4 cloves
• 1 star anise
• 2-3 cardamom 
• 1" cinnamon stick
• 1-2 dry red chilies
• 1/2 tsp. fennel powder
• 1/2 tsp. ginger powder (sonth)
• pinch of salt

Gravy - 

• 2 tbsp. oil
• 1 tbsp. ghee
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1/4 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1 tsp. roasted coriander-cumin powder
• 1/2 cup yoghurt, well beaten
• 1 tbsp. coriander leaves, chopped

           Mutton Balls - Mix together the mince, salt to taste, fennel powder, cardamom powder and ginger powder. Shape into marble sized balls. Keep aside.

          Mutton Yakhni - Boil 2 cups of water along with a pinch of salt, bay leaf, cloves, cinnamon, cardamoms, dry red chilies, star anise, dry ginger powder and fennel powder. Drop prepared mutton balls and cook, covered on a low flame for 15 minutes.

          Heat 1 tbsp. oil in a pan. Stir fry the onion, ginger and garlic till light brown. Set aside to cool and then blend into a smooth paste. 

         Heat remaining oil and ghee. Add the onion paste and sauté till the oil separates. Add all the dry spices mixed with some water. Continue to stir fry for a few seconds. 

          Now add the beaten yoghurt and mix well. Sauté for a minute. Then transfer the cooked mutton balls and the stock. Simmer for 4-5 minutes. 

          When done, add coriander leaves and switch off the flame. Serve with hot steamed rice, Kashmiri pulao or any Indian bread.

                  Heat 1 tbsp. oil & stir fry onion, ginger & garlic till light brown. Set aside
                  to cool & then blend into a smooth paste. 

                 Mix all mentioned ingredients under (Mutton Balls). Shape into equal sized
                 balls. Keep aside.

                  Boil 2 cups of water along with all mentioned ingredients under (Mutton                                            Yakhni). 

                               Drop prepared mutton balls & cook, covered for 15 minutes.

                   Heat remaining oil & ghee. Add onion paste & sauté till the oil separates. 

                      Add all dry spices mixed with some water. Stir fry for a few seconds. 

                                 Add beaten yoghurt & mix well. Sauté for a minute. 

                             Transfer cooked mutton balls & stock. Simmer for 4-5 minutes. 

                                  When done, add coriander leaves & switch off the flame.

                             Serve with hot steamed rice, Kashmiri pulao or any Indian bread.

Chok Wangun (Eggplant in Tangy Sauce - Kashmiri Style)

          Chok Wangun can be translated as Eggplant in Tangy Gravy. This simple and an authentic eggplant dish forms a part of the Kashmiri Wazwan. Was inspired by a cookery show so gave it a try. Please note that this yummy recipe has no onion or garlic in it. Cooked with only few dry spices, it tastes simply superb. Pair it with some Kashmiri pulao for a divine, wholesome and a satisfying meal. So check out the step by step pictorial recipe to prepare it.

• 4-5 long eggplants, cut lengthwise
• 1 tbsp. mustard oil
• oil to deep fry 
• 1 tsp. salt or to taste
• 2-3 cloves
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida
• 1/2 tsp. saunth (dry ginger powder)
• 1 tsp. fennel powder
• 1-2 green chilies, slit
• 1 tbsp. Ver masala (Kashmiri spice mix of coriander, shahjeera, cardamom, carom, fennel, asafoetida and red chili powder)
• 1 tsp. tamarind paste mixed with 1/4 cup water
• coriander leaves to garnish

          Heat oil & deep fry the eggplants. Drain and keep aside. 

         Heat 1 tbsp. of the same oil and add in the cloves, salt, red chili powder, asafoetida, fennel powder, saunth and the ver masala mixed with a little water.

          Mix everything well and add in some more water. Simmer on a medium flame for 2-3 minutes.

  

           Add in the eggplants, green chilies and the tamarind water. Simmer further for 2 minutes and switch off the flame. Garnish with coriander leaves and green chili. Serve with plain steamed rice or Kashmiri pulao.






Note - 
1.  You can shallow fry the eggplants in 2 tbsp. oil like I did instead of deep frying. 
2.  Adding Ver masala is optional.

                                  Heat oil& deep fry eggplants. Drain & keep aside. 

   Heat 1 tbsp. of the same oil & add cloves, salt, red chili powder, 

  

                                 asafoetida, saunth, 

                               fennel powder,  

                                and Ver masala mixed with some water. 

Mix well & add some more water. Simmer for 2-3 minutes.

                     Add eggplants, green chilies & tamarind water. Simmer for 2 minutes.

                   Garnish with coriander leaves & green chili. Serve with hot steamed rice
                   or Kashmiri pulao.