Indian Yogurt Marinade Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
2 cup: Non-fat yogurt,
1 1/2 tsp: Ground cumin,
1 1/2 tbsp: Ginger, minced
1 1/2 tsp: Ground coriander,
4: Garlic clove, s
1 tsp: Turmeric,
-minced, 4 tsp
1/2 tsp: Ground cinnamon,
2: Jalape o chilies,
1/2 tsp: Black pepper,
-or other hot chilies,
1/8 tsp: Ground cardamon,
-seeded and minced,
1 tsp: , (to 2 tsp) salt
1/4 cup: Lemon juice,
-or to taste,
2: Bay leaves,
Red food coloring, opt
2 tsp: Paprika,
Directions:
Drain the yogurt in a yogurt funnel or a cheesecloth-lined colander
for 2 hours. Place the ginger, garlic, and chilies in a bowl and
whisk in the yogurt, lemon juice, bay leaves and spices. Add the salt.
Marinate seafood for 2-3 hours, poultry for 6 hours, and meat
overnight, turning once or twice. Remove and discard the bay leaves
before serving.
Makes enough for 1
-2 pounds seafood, poultry, or meat. It is
particularly well suited to lamb, chicken, and shrimp. Also makes a
great dressing for grain or pasta salads.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
167 Submitted By DIANE LAZARUS On 10-25-95
Source from luhu.jp
for 2 hours. Place the ginger, garlic, and chilies in a bowl and
whisk in the yogurt, lemon juice, bay leaves and spices. Add the salt.
Marinate seafood for 2-3 hours, poultry for 6 hours, and meat
overnight, turning once or twice. Remove and discard the bay leaves
before serving.
Makes enough for 1
-2 pounds seafood, poultry, or meat. It is
particularly well suited to lamb, chicken, and shrimp. Also makes a
great dressing for grain or pasta salads.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
167 Submitted By DIANE LAZARUS On 10-25-95
Source from luhu.jp