Recipe - Tandoori Marinade

Stephen Ceideburg
2 cup Nonfat yogurt
One fourth cup Fresh lemon juice
1 One half tablespoon Minced peeled ginger root
3 Cloves garlic, minced
2 Jalapeno or other hot
chilies, seeded and minced
2 Bay leaves
2 teaspoon Paprika
1 One half teaspoon Ground cumin
1 One half teaspoon Ground coriander
1 teaspoon Turmeric
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
1/8 teaspoon Ground cardamom

In India, meat that has been marinated in a mixture of yogurt and spices is
roasted in a giant urnshaped clay oven called a tandoor. Use this marinade
with poultry, lamb or seafood

Drain yogurt in a cheesecloth lined colander in the refrig erator for 2
hours. Reserve the liquid for another use (baking or sauces).

Place the drained yogurt in a bowl and stir in the remaining ingredients.
Discard bay leaves before cooking.

Makes 1 Three fourths cups.

From an article by Steven Raichlen in The San Mateo Times, 5/25/93.

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