Laziza Chutney Raita 100 g

Laziza Chutney Raita 100 g (Spice Mix)

INGREDIENTS: Red Chilli, Salt, Roasted Cumin Powder, Black Pepper, Dried Mango, Cinnamon, Cardamom, Bay Leaves, Acidity Regulator Tartaric Acid (E-334).

RECIPE: Chutney Raita (Spice Mix for Chutney and Sauces)

A) VEGETABLE RAITA:

• Yoghurt (beaten)………………………………………………………………1½ cups (250 g)
  Potato or Brinjal or Gourd or Cucumber
• (Any one vegetable of your choice)………………………………………125 g
• Chopped Green Coriander, Mint, Green Chillies and Onions
  (finely cut in small cubes)…………………………………………………….as per your taste
• LAZIZA CHUTNEY/RAITA MASALA……………………………………1 tablespoon

EASY STEPS:

1. Put 1 tablespoon of Laziza Chutney/Raita Masala in yoghurt and whipped (for diluted raita add ½ cup water).
2. In case of potato or brinjal or gourd-first boil and peel, then put in pieces. However in case of cucumber just peel and put in pieces.
3. Put green coriander, mint, green chillies and onion as per your taste.

B) PLAIN RAITA/YOGHURT CHUTNEY OR BURANI:

To make plain Raita/Chutney, mix 1–2 tablespoons of LAZIZA CHUTNEY/RAITA MASALA
in 250 g Yoghurt and whipped thoroughly. For Burani add one finely cut onion in the above recipe.

C) ALOO KA BHURTA (MASALA FRIED POTATO):

1. Boil 500 g potatoes. Peel and cut in pieces.
2. Fry one finely sliced onion  in ½ cup ghee/oil until golden.
3. Now add potatoes, 1–2 tablespoons of Laziza Chutney/Raita Masala, chopped green coriander (2 tablespoons), Mint, (1–2 tablespoons), chopped green chillies (2–4) and fry for 5 minutes while stirring. Delicious Aloo Bhurta is ready.
   For variety add 1–2 cut tomatoes also.