Name: Tandoori Paste
Ingredients: 2 c Nonfat yogurt (active; Cultures are good); Several cloves garlic; Several pieces chopped fresh; Ginger; Few chopped hot green; Chilies (seeds or not is up; To you); Turmeric; Cayenne pepper or paprika; Garam masala

Although drunkenness is a widespread sin in the nonChristian culture of today, I do not detect that it is a major problem among Christians. But gluttony surely is. Most of us have a tendency to overindulge in the food which God has so graciously provided for us. We allow the sensual part of our God-given appetite to range out of control and lead us into sin. We need to remember that even our eating and drinking is to be done to the glory of God (I Corinthians 10:31).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains		Low, Fat	1	Servings

INGREDIENTS

2	c	Nonfat yogurt (active
		Cultures are good)
		Several cloves garlic
		Several pieces chopped fresh
		Ginger
		Few chopped hot green
		Chilies (seeds or not is up
		To you)
		Turmeric
		Cayenne pepper or paprika
		Garam masala

INSTRUCTIONS

In a blender:
I've been unspecific with the measures, because the balance of spices in
this is kind of up to the cook...there are probably other ingredients
besides these in the commercial tandoori paste, but these are the
essentials as I remember them.
Anyway, to prepare the food, marinate whatever you'll be cooking in a
mixture of lemon juice and salt for about 1/2 hr. Then add the lemon
juice/salt to the stuff in the blender and whirl it up. When you lean over
to sniff it should bite back, hard. Pour the tandoori paste over the food,
let it sit for up to two hours. Then (for eggplant slices, for example)
toss on the grill still lightly coated with the tandoori mixture (messy) OR
for something big like a head of cauliflower, wrap in tinfoil, slathering a
lot of the paste over the top before closing it up. Bake until it's almost
done, and then open the tinfoil to let it dry out a bit while it finishes
baking.
If you want really bright red, mix some red and yellow food coloring and
paint it onto the food during the lemon and salt phase.
From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) converted to MM
by Donna Webster
Donna@webster.demon.co.uk Submitted By DONNA WEBSTER
<DONNA@WEBSTER.DEMON.CO.UK>  On   TUE, 14 NOV 1995 124228 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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