---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

     Title: Tandoori Paste
Categories: Low, Fat
     Yield: 1 servings

     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.

 From:    [email protected] (Cynthia J. Gibas)
 converted to MM by Donna Webster     [email protected]

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