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indian-yogurt-marinade recipe

Date: Fri, 12 Jun 1998 04:54:13 -0500
From: Kathleen (schuller@ix.netcom.com)

                     *  Exported from  MasterCook  *

                          Indian Yogurt Marinade

Recipe By     : Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking
Serving Size  : 6    Preparation Time :0:00
Categories    : Sauces And Gravies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          non-fat yogurt
   1 1/2  tablespoons   minced fresh ginger
   4      cloves        garlic -- minced (4 tsp.)
   2                    jalapeno chilies or other hot chilies -- seeded and
   1 1/4  cups          fresh lemon juice
   2                    bay leaves
   2      teaspoons     paprika
   5 1/2  teaspoons     ground cumin
   1 1/2  teaspoons     ground ginger
   1      teaspoon      ground turmeric
     1/2  teaspoon      ground cinnamon
     1/2  teaspoon      freshly ground black pepper
     1/8  teaspoon      ground cardamom
     3/4  teaspoon      salt

Drain the yogurt in a cheesecloth-lined colander for two hours.  Place the
ginger, garlic, and chilies in a bowl and whisk in the yogurt, lemon juice,
bay leaves, and spices.  Add the salt.  Add a pound of vegetables.
Marinate for at least two hours, stirring occasionally.  Discard the bay
leaves before cooking.   Broil or grill until done, basting occasionally
with the leftover marinade.  Serves 6.

Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking ($18.95, 1992,
Viking, New York) by the folks at Nutrition Action Healthletter, June, 1998.

PER SERVING: Calories 60, Total Fat 1g (6% of calories), Fiber 1 g, Sodium
360 mg, Sat.  Fat 0 g, Cholesterol: 2 mg, Carbohydrate: 10 g

kwlacto lacto