Sunday, 8 February 2015

Gustaba - The Kashmiri King

Gustaba Recipe or How to make Gustaba

The one cuisine that I have been itching to try was Kashmiricuisine. I have heard about it so much from my wife and my friend. Especially I had heard about Gustaba and Rista. I even had Gustaba at Delhi Haat few months back and just loved it. It was so different from the usual north Indian cuisine and really non-spicy but yeah, extremely rich. I knew I had to make it one day and this weekend I did. And guess what, nailed it in first go because though it involves a lot of steps, it is extremely simple.

Kashmiri cuisine uses mainly 2 spices in almost every dish which are key to Gustaba, the recipe of which I am going to share. Saunf and Ginger powder (Saunth). This recipe has meatballs which I had never made before. The way Gustaba tastes, you will feel all wonderful and amazing flavors in your mouth.


Gustaba
Gustaba

Gustaba
Gustaba

Gustaba Recipe:


Ingredients:

  1. Mutton Mince
  2. Desi Ghee 1 table spoon
  3. Refined Oil 2 table spoons
  4. Curd
  5. Cumin Powder
  6. Saunf Powder
  7. Ginger Powder
  8. Mint Leaves
  9. Ginger Paste
  10. Salt
  11. Cinnamon
  12. Black and Green Cardamom

Method:

  1. In Curd, add little water, salt, saunf, ginger powder, cumin poder, whole masalas, refined oil, and keep aside.
  2. Mix Mince, salt and cumin powder. Make a fine paste in mixer.
  3. Now, wet your hands with cold water and make round meatballs.
  4. Heat water in a patila. Add some water in ginger paste and strain it into the water. We only need juices of ginger paste, not the pulp.
  5. Add mince balls and cook it covered till well done. Ensure that meatballs do not immerse fully in the water. Take them out and keep aside. Do not throw the stock.
  6. In the curd mixture, add the mutton stock left from cooking mutton and ghee. Cook for 3-4 minutes.
  7. Add the balls and mint leaves and cook for 15 minutes.
 Here is your simple Gusataba recipe. Takes time, but the result will be worth it.

Hope you liked it.

Love,
Raj 

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