Red Red Rita Recipes

RAITA RECIPE WITH 12 VARIATIONS

Steps:

• Chill the yogurt. Rinse & chop the onions & green chilies. Rinse & peel the cucumbers. If needed deseed them & chop to bite sizes.
• Rinse coriander leaves in ample amount of water. Drain completely and chop them fine.
• Optional - Roast 1 tsp cumin seeds on a low flame until it smells good. Cool this and crush them to fine powder in a spice jar.
• Add curd and salt to a mixing bowl. Whisk them until smooth with a fork or a whisk.
• Next add chopped cucumbers, onions, cumin powder, coriander leaves and green chilies.
• Stir gently. If required add more yogurt. Taste test and add more salt if required.
• Garnish with cumin powder on top. Serve raita with biryani, pulao, kebabs or paratha.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

MANGO-RITA

Steps:

• Combine the lime zest and 1 tablespoon salt on a small plate. Moisten the rim of 4 glasses with lime wedges; dip in the salt mixture.
• Puree the tequila, orange liqueur, lime juice, frozen mango and 2 cups ice in a blender until smooth. Pour into the prepared glasses and garnish with lime wedges.

RUBY RED RITA

Steps:

• Fill a pint glass or a hurricane glass full of ice.
• Add Tequila, Grand Marnier, lime juice, grapefruit juice and margarita mix.
• Pour into blender and quickly pulse it twice on "chop". You don't want to fully blend it, just chop up the ice a bit and incorporate.
• Salted Rim:.
• Finely chop the crystallized ginger and add to kosher salt. Mix thoroughly. Dip glass in sweetened lime juice and then into ginger salt mixture.

RED RED

Steps:

• Add the black-eyed peas, 2 cups of water and a pinch of salt to a small pot. Bring to a boil, reduce the heat to low, cover the pot and simmer, adding 1 cup of water as needed as the water evaporates, until the beans are firm to the bite (not mushy), 40 to 45 minutes. Drain the water from the beans.
• Crush the garlic, tomatoes, red bell pepper and onion in a blender or food processor, about 30 seconds.
• Heat the palm oil in a medium pot over medium heat until the oil starts to smoke and tiny bubbles start to form in the oil. Add the tomato mixture and stir to combine. Lower the heat to medium low and simmer for 5 minutes.
• Season the mixture with the bouillon powder, curry powder and cayenne if using and stir to combine. Simmer for 2 minutes. Stir in the beans and cook over low heat, stirring occasionally, until the stew thickens and the beans are tender to the touch, about 25 minutes. Taste for salt and adjust if necessary.
• Serve the stew with a side of fried plantains or steamed white rice.

KORBEL RITA

Steps:

• Add Tequila, Cointreau, Simple Syrup, and Lime Juice and Ice to a pint glass. Attach the flip it clip to the pint glass. Invert the 187ml bottle into the glass, and serve with a straw. If you don't have the 187ml bottle, just float the 4 oz of KORBEL Brut, and add a straw.