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 cooking. Makes 1 3/4 cups. From an article by Steven Raichlen in The San Mateo Times, 5/25/93.