Friday, February 19, 2010

How to cook Gushtaba | Kashmiri Cuisine

Cooking Time: 45 min

Makes: 8 servings

The Ingredients are:

1 kg fine mutton keema.
2 large onions, finely sliced.
2 tea-spoon saunf (aniseeds) seeds, crushed.
1 tea-spoon ginger powder.
1 tea-spoon coriander powder.
2 tea-spoon Kashmiri Garam Masala powder.
1/2 cup yogurt/curd.
2 table-spoon ghee.
1/2 cup khoya.
1 tea-spoon sugar.
1 cup milk.
2 tea-spoon kali mirch (black pepper).
4 green elaichi (cardamom).
Salt as per taste.

Method to cook:

Take a large bowl and mix the mutton keema, ginger powder, onions, crushed saunf,  coriander powder, khoya, and 1 teaspoon Kashmiri Garam Masala powder. Knead out any lumps using your fist.

Fold in half amount of  the ghee and yogurt into the mixture to make it smooth.

Divide the mixture into almost even portions, roll into balls the size of your fist, and set aside.

Heat the remaining half amount of ghee in a kadai. Once its hot, reduce flame and add the remaining Kashmiri Garam Masala powder and yogurt. Keep stirring continuously to prevent the yogurt from sticking to the bottom. Add salt and pepper to taste.

Then, in a jug, mix the milk and the sugar. Keep stirring, then pour the sweetened milk, and cardamom.

Once the mixture simmers, add mutton balls. Do not stir vigorously, else the balls will break. Once the liquid evaporates and koftas are tender, the Gustaba is ready.

Nutritive value of each serving- 436 kcal
Carbohydrates: 17 g
Proteins: 62 g