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.