Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Ingredients: 1/4 Cup(s) Mint, fresh, finely chopped 2 Garlic cloves, minced or pressed 1/2 Teaspoon(s) *Garam Marsala* or curry powder 1/2 Cup(s) Onion, chopped 1/2 Teaspoon(s) Coriander seeds, ground 1/2 Teaspoon(s) Cardamom, ground 1/2 Teaspoon(s) Kosher salt 1 1/2 Cup(s) Yogurt, plain |
Directions: Combine the ingredients in a nonreactive bowl.
Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese &
Vegetables" by Jim Tarantino, 1992. The Crossing Press, Freedom, CA 95019.
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