INGREDIENTS

• 1 lb hot Italian sausage link, grilled and coin-sliced

• 1 lb rigatoni pasta, uncooked
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 large red pepper, coarsely chopped
• 1 large green pepper, coarsely chopped
• 26 ounces of your favorite pasta sauce (I use a little more)
• 1 tablespoon fresh parsley, chopped
• freshly grated parmesan cheese

DIRECTIONS

1. Cook rigatoni according to package directions; drain, keep warm and set aside.
2. Heat olive oil in large skillet; remove casing from sausage links and cut in coin-like slices.
3. Add to skillet and cook until no longer pink.
4. Add garlic and saute lightly for about 30 seconds.
5. Add peppers and cook until crisp-tender.
6. Add pasta sauce with peppers and heat until warm.
7. Add the rigatoni or serve separately.
8. Top with fresh parsley and parmesan cheese.

INGREDIENTS

• 1 lb ground beef

• 1 (15 ounce) marinara sauce, refrigerated kind
• 1 cup mushroom, sliced
• 1 (14 ounce) cancrushed Italian tomatoes
• 1 (9 ounce) package refrigerated 3-cheese tortellini
• 1 cup mozzarella cheese, shredded

DIRECTIONS

1. Brown beef; drain.
2. Spray crock pot with cooking spray.
3. Mix beef, marinara sauce, mushrooms and tomatoes in crock pot.
4. Cook on low 7 – 8 hours.
5. Stir in the tortellini and sprinkle with cheese.
6. Cover and cook for 15 minutes more.
7. **Update**.
8. If frozen for OAMC this heats well and does not dry out if you can reheat in freezer bags or sealable bags. Excellent.

Ingredients

• Pasi paruppu/ yellow moong dal – 1/2 cup
• Sugar – 1/2 cup
• Ghee– 1/4 cup minus 2 tsp
• Elachi / cardamom – 2
• Cashew nuts – 6

Method

1. Dry roast moong dal in medium flame well until it turns golden brown in colour. It takes time, but ensure you fry well, otherwise the taste and flavour will not be nice. Roast with laddle continuously to ensure even 
2. roasting.
3. Cool down and powder it finely into a powder. In between grinding, wipe the sides to make sure no dal is stuck to the walls of the mixer. If mixer gets hot while grinding, rest it for a while and continue to avoid damage to the machine.
4. Powder sugar too in the same way into a fine powder along with elachi. Melt the ghee and fry the cashews broken into tiny bits. In a mixing bowl, take the powdered items and pour the melted ghee, add cashews to it. Mix well with a spatula.
5. If its hot, let it wait until you are able to handle the heat and start making laddus.

Notes

1. I added 1/4 cup ghee and it was a bit excess and since the ladoos became shiny. So I have mentioned 1/4 cup minus 2 tsp in the ingredients.
2. You can sieve the powdered dal if you think its not ground properly.

INGREDIENTS

• 1 cup ditalini or 1 cup elbow macaroni, uncooked

• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, minced
• 1 can cannellini beans, drained and rinsed (white kidney beans)
• 1 (14 1/2 ounce) can diced tomatoes
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon black pepper
• 4 cups water
• ¹⁄₄ cup grated parmesan cheese or ¹⁄₄ cup locatelli cheese
• ¹⁄₄ cup chopped fresh parsley

DIRECTIONS

1. Cook pasta as box instructs, in boiling salted water.
2. While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
3. Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
4. Add garlic and cook one minute more.
5. Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
6. Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
7. Stir in drained pasta, cheese and parsley and cook until heated through.

INGREDIENTS

100g rice vermicelli
3 tbsp coconut milk
4-6 tbsp fine brown sugar or to taste
½ tsp salt
250g grated coconut

INSTRUCTIONS

1. Fill a pot with water and bring it to boil, put in rice vermicelli and coconut milk cook until soft. Drained the putu mayam.
2. Steam grated coconut with salt for 1 min.
3. Serve the putu mayam (string hoppers) with steamed grated coconut and brown sugar on the side.

INGREDIENTS

• 1 lb Italian sausage
• caraway seed, optional
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 1 can chopped tomatoes or 1 can diced tomato, with liquid
• 2 tablespoons balsamic vinegar
• 6 ounces red wine
• 1 tablespoon ground basil
• 1 tablespoon crushed oregano
• salt & pepper

DIRECTIONS

1. Cut each sausage link in 4 pieces.
2. Place in microwave dish, sprinkle liberally with caraway seed, and cover.
3. Microwave on high 5 minutes, stir, and continue to cook until sausage is cooked through.
4. Drain liquid from sausage and set aside.
5. In a large sauce pan, heat olive oil, and sauté onion and garlic until tender.
6. Add canned tomatoes, balsamic vinegar, and wine.
7. Add spices, stir, cover, and simmer 10 minutes.
8. Add sausage, stir well, cover, and simmer 30 minutes, stirring occasionally.
9. Serve with your favorite pasta, top with Parmesan cheese.

Ingredients

• Idli Rice – 3 Cups
• Dry Red Chilli – 14 (adjust per taste)
• Roasted Gram – 1 Cup
• Melted Butter – 1 Tbsp (melt after measuring)
• Asafoetida – 1/2 tsp
• Salt – 1 tsp (adjust per taste)
• Water – as needed for grinding
• Oil – for frying

Instructions

1. First, wash and soak the rice, along with the red chillies, in sufficient water for atleast 3 hours.  
2. Meanwhile, powder the roasted gram (pottu kadalai) using a dry grinder / mixie. Keep it aside.
3. Once the soaking time is done, first add the red chillies to the grinder / mixie and grind for a couple of secs. Now add a portion of the rice to the mixie and grind to a smooth batter. Just add a little water sufficient for grinding. Do not add more water, the batter should be thick and not watery.
4. Transfer the ground chilli and rice mixture is a large mixing bowl. Grind the remaining rice to a similar consistency and transfer to the mixing bowl.
5. Add the ground gram flour and the remaining ingredients (except oil for frying) to the bowl. Mix well using your hand to get a smooth, non sticky dough. 

INGREDIENTS

• 1 lb ground beef
• 2 eggs
• ¹⁄₄ cup milk
• ¹⁄₂ cup breadcrumbs
• ¹⁄₂ teaspoon salt
• 1 tablespoon fresh parsley
• 1 teaspoon garlic powder
• ¹⁄₂ teaspoon fresh ground pepper
• ¹⁄₂ cup grated locatelli cheese

DIRECTIONS

1. Mix all ingredients in a large bowl by hand.
2. Use your bare hands for best results.
3. Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
4. Drop raw meatballs into large (I use a stock pot) pot of sauce.
5. (I have an incredible sauce recipe {#92096} I use for my meatballs).
6. Simmer for about 3 hours.

BAHAN-BAHAN:

• 1 cawan kacang tosei (putih).
• 3 cawan beras / Tepung beras
• 1 sudu biji Halba/Fenngreek seed)
• 1 sudu kecil garam.
• 1 cawan nasi sejuk (untuk mengebukkan tosei dan membantu proses pemerapan)*.

CARA-CARA PENYEDIAAN:

1. Basuh kacang tosei, beras dan halba dan rendamkan dalam air sekurang-kurang 6 jam.  (Pagi rendam, petang mula mengisar dan keesokan pagi anda boleh memasak). nota: sekiranya gunakan tepung beras tidak perlu direndam. Adunkan saja dengan kacang tosai yang telah dikisar.
2. Kisar bersama nasi sejuk ketiga-tiga bahan tersebut dengan sedikit air. Tentukan kisaran anda jangan terlalu cair . Kisar sehingga halus. Masukkan adunan itu dalam bekas dan peram semalaman. Jangan terlalu lama peram. Adunan akan menjadi bertambah masam. Sekiranya ingin simpan adunan yang berlebihan simpan didalam peti sejuk. Bleh digunakan tiga atau empat hari.
3. Jangan masukkan garam semasa pemeraman, kerana garam boleh membunuh bakteria semasa proses pemeraman. Adunan tidak  menjadi. Biasanya adunan akan bertambah dua kali kuantiti yang asal. Hanya masukan garam semasa mula memasak tosei.
4. Jika bancuhan adunan anda terlalu pekat, cairkan sedikit dengan menggunakan air sejuk (tap water). Bancuhan tosei boleh diuji kepekatan dengan menggunakan senduk dengan menceduk sedikit adunan. Sekiranya adunan yang baik akan melekat pada permukaan senduk.
5. Masak tosei sama seperti kaedah membuat ketayap (kuih gulung inti kelapa). Ceduk penuh adunan dengan senduk sederhana dan tuang di kuali tak melekat atau kuali leper (kuali leper permukaannya perlu sapu minyak). Buat putaran sehingga tepung anda menjadi nipis dan bulat. Tutup permukaan tosei dgn penutup. Api dapur perlu sentiasa dijaga. Tosei masak dgn cepat 1-2 minit. Keluarkan tosei anda dan lipat sama rata.

Ingredients

• Urad dal/ Ulutham paruppu – 3/4 cup
• Small onion, shallots(or Big onion – 1) – 10 
• Green chillies – 2 
• Ginger – 1 inch piece
• Coriander leaves – 2 tblp, chopped.
• Curry leaves – A sprig
• Asafoetida – 3-4 pinches
• Salt – As needed
• Water – As needed

Method:

1. Soak urad dal for 2 hour at least. (Use whole urad dal without skin(muzhu ulundu)for better result).
2. Grind urad dal with only little water till fluffy. Please note the following points: 
   a) Add urad dal little by little(no water),while the grinder is running. 
   b)Just sprinkle water now and then to avoid jamming of the grinder.  Using ice cold water is recommended.
   c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container. 
   d)This whole process takes around 12-15 minutes,you will get a fluffy white batter.
3. Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asafetida.(You can add ginger and green chillies while you are grinding the batter itself,if you don’t want to come in mouth.If you decide so,first add ginger and chilles,then urad dal)
4. Now mix well,keep aside and  heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).
5. Now wet your right hand well and make a small ball.
6. And use ur thumb to make hole in the middle.
7. and drop it in oil,(just invert the vadais over the oil and slightly shake ur fingers)
8. Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.