JoanneS

All 3 of these RECIPES are from Julie Sahni, the 'Julia Childs' of Indian cooking. The first 2 are from her book 'Classic Indian Cooking" published by Wm Morrow and Company, Inc, 1980. The 3rd is from 'Moghul Microwave' published by Wm Morrow and company, Inc,1990

I haven't tried any of these recipes yet, but the 1st and last sound so easy that I probably will. Thanks for asking for them!

SWEET LEMON PICKLE with CUMIN
(makes about 1 quart)
(this LOOKS long - but it is quite simple)

9 lemons (about 1 1/2 pounds)
4 tablespoons Kosher salt
1 tablespoon ground cumin
1 tablespoon black pepper
3 cups sugar
2 talespoons seedless raisins (optional)
1 teaspoon black peppercorns (optional)
5-6 dry red chili pods (optional)

1. Wash the lemons & wipe completely dry. If there is moisture on the surface of the lemon, the pickle will spoil.
2. Quarter 6 lemons from the top to within 1/2 inch of the bottom. Extract the juice from the other 3 lemons in a small bowl.
3. Mix salt, cumin and black pepper in a small dish, and stuff the cut lemons with it, making sure not to separate the wedges so much that lemons break open. Press the lemons slightly, to reshape them, and place in a ceramic or glass jar so that they fit snugly without curshing each other. Pour the lemon juice over them. Cover the jar with a piece of cheesecloth, and tie a cord or rubber band around the jar so that the cover does not slip or blow away.
During this stage the pickle should not be covered with the lid of the jar, or it may rot. The porous cheese cloth excludes dust and other foreigh matter, while allowing full air circulation.
Let the lemons marinate in the salt and spices for 7 days. For best results, place the jar during the day in the sun - a sunny window sill is ideal. This will prevent any bacterial growth.
4. On the 8th day, pour all the juices from the jar into an enamel pan, squeezing and pressing the lemons slightly. Add the sugar to the juices, and bring to a gentle simmer over low heat. Stir often to prevent sticking and burning. When the sugar has fully idssolved, add the lemons, and gently boil for 10 minutes or until the lemons are cooked and tender. TUrn off heat and transfer the pickle to sterilized jars. If desired, divide the recommended amounts of raisins, black peppercorns and chili pods among the jars and stir. When thoroughly cooled, cover jars with their lids. Let the pickle rest for at least 3 weeks before serving. FOR FULL FLAVORING, THE PICKLE SHOULD REST FOR 10 WEEKS.

HOT LEMON OUCJKE
(makes about 1 quart)

1 1/2 teaspoons black mustard seeds [note from Joanne-I don't see why
you can't use yellow ones if you can't find the black Indian ones]
1 teaspoon fenugreek seeds
2 tablespoons red pepper
1 tablespoon turmeric
1/2 teaspoon ground asafetida [note from Joanne - if you're not familiar
with this - it tastes like onion, and is used by Indians who are
forbidden the use of onions]
6 tablespoons Kosher salt
1 cup light sesame or peanut oil
6 lemons (about 1 pound)

1. Heat a small frying pan over medium heat. When it is very hot, add the mustard and fenugreek seeds, and roast until the mustard seeds turn gray and the fenugreek dark brown (aout 5 minutes), stirring CONSTANTLY to keep them from browning unevenly or burning. Add red pepper, turmeric, and asfetida, all at once, and stir rapidly for 10-15 SECONDS to roast the ground spices SLIGHTLY. Transfer the spices to a small plate or bowl and let them cool briefly. Return the spices to the bowl, stir in salt, and set aside.
2. Wash lemons and wipe dry. Make sure there is no moisture on the surface of the lemons that could cause the pickle to spoil. Cut each lemon into 8 slices and set aside.
3. Heat the oil in an enamel pan until very hot; then turn off heat. Add the spices, stir for a second or 2, and immediately add the lemon pieces. Stir to coat all the lemon pieces with the spices, and transfer to a sterilized jar. When thoroughly cooled, cap the jar with its lid.
4. Let the pickle stand for 15 days, stir once every day, before use.

LEMONS IN PEPPERED SYRUP
(makes 6 cups)

6 large lemons (2 pounds)
1/3 cup kosher salt
2 tablespoons cumin seeds, crushed
2 tablespoons black peppercorns, crushed
1 teasspoon ajowan seeds or dried thyme [note from Joanne - Julie says
the taste & smell is almost identical]
1 cup lemon juice (from 4-5 juicy lemons)
3 1/2 cups sugar
20 dried whole hot chili pods
3/4 cup (4ounces) pitted dated, sliced into julienne strips

1. Cut lemons into 8ths, or 1/8 inch thick slices. Remove seeds. Put lemons into a 3 quart microwave safe casserole. Add salt, cumin, pepper and ajowan (or thyme), toss well, and cover with the lid
2. Cook at 100% power in a 650-700 watt microwave oven for 4 minutes until the lemon looks slightly limp and turns dull yellow. Stop and turn frequently if your oven does not have a carousel.
3. Remove from oven, transfer lemon slices with a slotted spoon into a bowl and reserve. Add lemon juice and sugar to the casserole and mix well. Cook, uncovered, at 100% power for 20 minutes (OR until liquid turns thick and syrupy. Remove from oven.
4. Add lemon slices and their accumulated juice, pepper pods, and dates and mix well. Cook, uncovered, at 100% power for 4 minutes (or until contents are bubbling hot). Remove from oven. Spoon lemon slices and syrup into sterilized jars. When completely cool, cover with lids.

Note: The pickle will keep well, stored in a covered container, for a year at room temperature.