Tandoori Marinade Ingredients
1 stephen ceideburg
2 cup nonfat yogurt
1/4 cup fresh lemon juice
1 1/2 tbsp minced peeled ginger root
3 cloves garlic, minced
2 jalapeno or other hot chilies, seed, ed and mince
2 bay leaves
2 tsp paprika
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp turmeric
1 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp ground cardamom
Tandoori Marinade Directions
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.
Serves: 1
Tandoori Marinade Recipe
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Food Quotes:
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found.
Calvin Trillin
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.
Fran Lebowitz
One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf
"Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results."
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)
