Remove the outer skin of sweet limes and separate the florets. Remove seeds of each orange florets as shown in the picture below.
Put sweet lime florets, water, sugar in a mixer/blender and grind it for about 1 min. Filter this musambi juice to get rid of the pulp ingredients. Put ice cubes (if required) and serve. The above mentioned ingredients will serve around 3 cups of Musambi Juice.
4 - 5 Semige / Ottu Shyavige
2 - 3 Green Chillies
5 - 6 Curry leaves
3 - 4 tsp grated Coconut
Pinch of Salt
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
2 tsp Oil
Break the semige into small pieces as shown in the picture below. Cut the green chillies into two halves.
Put mustard seeds, black gram seeds, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped green chillies fry them for few seconds. Add semige and mix them well.
Add grated coconut, pinch of salt and mix them well. Keep this semige oggarane in low flame for about 2-3 mins. Serve hot.
10 cups White Rice (Sona Masuri preferred) or 5 cups of White Rice and 5 cups of Boiled Rice
Salt to taste
Soak rice in water for about 2-3 hrs. Wash soaked rice 2-3 times and grind soaked rice, salt to smooth paste by adding sufficient amount of water. The consistancy of the batter should be like that of milk.
Put this batter in a thick bottomed vessel and heat. Stir this mixture continuously over medium flame until it becomes solid as shown in the picture below. (Make sure that it doesn't stick to the bottom of the vessel.)
Transfer this dough to a plate and keep it aside 10 mins.
Apply little water/oil over the hands, mash/mix the dough properly and make oval shaped balls as shown in the picture below.
Place this rice balls in a traditional steamer, steam cook this for about 10 mins in high flame and another 30 mins in medium flame.(For pressure cooker, don't put the weight, place one steel glass over the weight stand.)
Press the dough using Semige Maker/Press and hold the Semige evenly using a wet plate as shown in the picture below.
Serve hot along with any kind of sambar or chutney or Sihi Kayihalu. You can also prepare Semige Oggarane, Semige Chitranna from this.
1.5 cups broken Wheat Grains / Godhi Kadi
1 cup broken Cashew nuts
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
2 cups Jaggary
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)
Wash the broken wheat grains in water for about 2-3 times and put them in a pressure cooker. Add broken cashew nuts, around 9-10 cups water and cook them well. (After one whistle, keep this in low/medium flame for about 15 mins.)
Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.
After this process, add 2-3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk in a vessel and bring it to boil. Add jaggary, pinch of salt, cooked wheat grains and bring it to boil.
Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.