2 c Nonfat yogurt (active
Cultures are good)
Several cloves garlic
Several pieces chopped fresh
Ginger
Few chopped hot green
Chilies (seeds or not is up
To you)
Turmeric
Cayenne pepper or paprika
Garam masala
In a blender:
I've been unspecific with the measures, because the balance of spices in
this is kind of up to the cook...there are probably other ingredients
besides these in the commercial tandoori paste, but these are the
essentials as I remember them.
Anyway, to prepare the food, marinate whatever you'll be cooking in a
mixture of lemon juice and salt for about 1/2 hr. Then add the lemon
juice/salt to the stuff in the blender and whirl it up. When you lean over
to sniff it should bite back, hard. Pour the tandoori paste over the food,
let it sit for up to two hours. Then (for eggplant slices, for example)
toss on the grill still lightly coated with the tandoori mixture (messy) OR
for something big like a head of cauliflower, wrap in tinfoil, slathering a
lot of the paste over the top before closing it up. Bake until it's almost
done, and then open the tinfoil to let it dry out a bit while it finishes
baking.
If you want really bright red, mix some red and yellow food coloring and
paint it onto the food during the lemon and salt phase.
by Donna Webster
Submitted By DONNA WEBSTER
<> On TUE, 14 NOV 1995 124228 GMT
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