* 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
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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
minced
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
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