Boil the cockscomb flowers in a cup of water, and strain to prepare the red decoction.
Make somewhat flattened balls, of about 1 inch diameter, out of the prepared spiced minced meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms. Greasing and moistening the palm with a little oil and water, facilitates this work.
Peel and chop finely the garlic cloves.
Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity.
When foam disappears, add chopped garlic and the cumin seeds.
Stir till garlic turns light brown.
Add a ladleful of water along with red chilli powder and turmeric.
Stir again, and add a litre of water, along with aniseed and ginger powders, red cockscomb decoction, onion and shallot seasoning, and salt to taste.
Now add the minced meat balls gently one by one.
After boiling, on medium heat, for half an hour or more, till the meat balls cook well and the gravy thickens, add cardamom and cinnamon powder, garam masala and saffron.
Let it simmer on low heat for another 5 minutes.
'Rista' is ready. Serve hot, along with gravy.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.