---------- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Sauces
       Yield: 1 servings
            Stephen Ceideburg
       2 c  Nonfat yogurt
     1/4 c  Fresh lemon juice
   1 1/2 tb Minced peeled ginger root
       3    Cloves garlic, minced
       2    Jalapeno or other hot
            -chilies, seeded and minced
       2    Bay leaves
       2 ts Paprika
   1 1/2 ts Ground cumin
   1 1/2 ts Ground coriander
       1 ts Turmeric
       1 ts Salt
     1/2 ts Freshly ground black pepper
     1/8 ts 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
   Makes 1 3/4 cups.
   From an article by Steven Raichlen in The San Mateo
   Times, 5/25/93.