Kaima Idli

Serving- 4 persons

Ingredients 

1. Idlis – 4 Nos, cut into squares or small rectangles
2. All purpose flour / Maida – 3 tbsp
3. Chilli powder – ½ tsp + ½ tsp
4. Mustard – ½ tsp
5. Urad dhall – 1 tsp
6. Jeera – ½ tsp
7. Onion – 1 (Big)
8. Tomatoes – 2 (medium)
9. Green chilies – 2 (medium)
10. Ginger (grated) – ½ tsp
11. Garlic (sliced fine) – 2 big cloves
12. Curry leaves – 10
13. Corriander (finely chopped) – 1 tbsp
14. Oil – 1 cup + 2 tbsp
15. Salt to taste

Method

• Cut the idlis into small squares or rectangles
• Make a running batter out of maida, chilli powder and salt, adding necessary water
• Dip the idli pieces in this batter and deep fry the pieces till reddish brown
• Drain them on a kitchen towel and keep aside
• Chop tomatoes and green chillis; slice onions and garlic and grate ginger
• Take a non-stick kadai add 2 tbsp oil
• Add mustard, urad dhall, and jeera let it splatter 
• Now add, ginger, garlic, green chilies, curry leaves, onions, tomatoes and cook well.
• Add salt, chilli powder and keep stirring
• The water content from the tomatoes should dry to a great extent. Keep cooking till the onions and tomatoes should get cooked really well. Only then the dish tastes good
• Now add the fried idlis
• Mix well cook for yet another 2 minutes
• Garnish with coriander leaves and serve hot with chutney of your choice

Vanilla Cupcakes

Serving- 10 cupcakes

Ingredients for cupcake

1. 100grams butter, (softened, unsalted)
2. 100grams Caster Sugar
3. 1 egg
4. 2 tsp vanilla essence
5. 200grams of self-raising flour
6. 1/4 cup or 60 ml of whole milk  milk
7. 1t tsp of baking powder

Method

• Pre-heat oven to 180ºC. Prepare your cup cases.
• Beat butter, sugar and vanilla essence until pale and creamy. 
• Add egg, beat it thoroughly. Stir in the flour, baking powder and milk and mix until smooth.
• Place spoonfuls of mixture into 12 cupcake cases. 
• Evenly fill the muffin cups with the batter and bake for about 17 -20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) 
• Remove from oven and place on a tray to cool. Once the cupcakes have completely cooled, frost with icing.

Ingredients for (Butter Cream) Frosting:

1. 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
2. 1/2 cup (113 grams) unsalted butter, room temperature
3. 1 teaspoon pure vanilla extract
4. 2 tablespoons milk or light cream
5. Assorted food colors(if desired)
6. 1/2 cup of cocoa (if u are making a chocolate frosting)

Method

• With a hand mixer, cream the butter until smooth and well blended. 
• Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.
• Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). 
• Add a little more milk or sugar, if needed. Tint the frosting with desired food color 
• If you want to pipe the frosting, use a star decorating tip or any desired shape you want