Tandoori Marinade
indian, sauce
1 stephen ceideburg
2 cup nonfat yogurt
1/4 cup fresh lemon juice
1 1/2 tablespoon minced peeled ginger root
3 cloves garlic, minced
2 jalapeno or other hot chilies, seed; ed and minced
2 bay leaves
2 teaspoon paprika
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1/2 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 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.
Yield: 1 servings