| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Sauces |
1 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
c |
Nonfat yogurt |
| 1/4 |
c |
Fresh lemon juice |
| 1 1/2 |
tb |
Minced peeled ginger root |
| 3 |
|
Cloves garlic, minced |
| 2 |
|
Jalapeno or other hot chilies, seeded and minced |
| 2 |
|
Bay leaves |
| 2 |
ts |
Paprika |
| 1 1/2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Ground coriander |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Ground cardamom |
INSTRUCTIONS
In India, meat that has been marinated in a mixture of yogurt and spices is
roasted in a giant urn-shaped 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 3/4 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
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