Recipe - Rose Levy Bernbaums Tandoori Marinade

FOR POULTRY, LAMB, SEAFOOD
2 tablespoon Lemon juice
2 tablespoon Lime juice
2 teaspoon Salt
One half cup Plain yogurt
2 Medium garlic cloves; qtrd.
1 teaspoon Ginger root; minced
One half teaspoon Cumin seeds
One half teaspoon Coriander; ground
One fourth teaspoon Turmeric
One half teaspoon Cayenne pepper
One fourth teaspoon Freshly ground pepper
1/8 teaspoon Ground cinnamon
1 pn Ground cloves

Sprinkle the food to be marinated with lemon and lime juice. Combine the
remaining ingredients in the container of a food processor. Process until
smooth. Makes about Three fourths cup

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini