How to Make Chocolate Chip Cookies

Margarita Cupcakes

INGREDIENTS                                     
FOR THE CUPCAKES
1 c. (2 sticks) butter, softened
1 1/2 c. sugar
3 large eggs
Juice of 3 limes, plus zest of 1 lime
1 tsp. pure vanilla extract
2 c. all-purpose flour
3 tbsp. cornstarch
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 c. milk (preferably whole or 2%)

FOR THE FROSTING
1 c. (2 sticks) butter, softened
5 c. powdered sugar
1/4 c. fresh lime juice
1/4 c. tequila
Coarse salt, for garnish
Lime zest, for garnish
Small lime wedges, for garnish

DIRECTIONS

MAKE CUPCAKES

Preheat oven to 350° and line two muffin tins with 18 cupcake liners. In a large bowl using a hand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lime juice and zest and vanilla and mix until combined.
In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fill cupcake liners 3/4 full with batter.
Bake until slightly golden and a toothpick inserted into center of each cupcake comes out clean, about 25 minutes. Let cupcakes cool in pans 5 to 10 minutes, then transfer to a wire rack to cool completely.

MAKE FROSTING

In a large bowl using a hand mixer, beat butter, half of powdered sugar, lime juice, and tequila until light and fluffy. Add remaining powdered sugar and beat until smooth.
Pipe frosting onto cooled cupcakes. Garnish with coarse salt, lime zest, and lime wedges and a cut decorative straw before serving.

    Recipe Servings: 2
    Prep Time: 10 mins
    Cook Time: 40 mins
    Total Cook Time: 50 mins
    Difficulty Level: Medium

About Rasgulla Recipe: Loved by all, this traditional Bengali sweet Rasgulla has soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot resist have more than one!
Ingredients of Rasgulla

    2 Litre low fat milk (Refrigerated overnight, boiled
    1/4 cup lemon juice (mixed in 1/4 cup water)
    1 tsp refined flour (maida) or semolina
    4 cups thin sugar syrup (flavored with cardamom or rosewater)




How to Make Rasgulla

    1.
    Remove whatever cream that forms over the milk.
    2.
    Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
    3.
    Does not matter if you do not use up the whole solution.
    4.
    Shut off the heat and leave mixture to rest for 5 minutes.
    5.
    Drain off water and leave the paneer in a colander for at least 4 hours.
    6.
    Mash paneer very smooth (no grains).
    7.
    Add the flour/semolina and mash some more.
    8.
    Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
    9.
    Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
    10.
    Let cool, squeeze out of the water, transfer to syrup, chill and serve.

Key Ingredients: low fat milk (Refrigerated overnight, lemon juice (mixed in 1/4 cup water), refined flour (maida) or semolina, thin sugar syrup (flavored with cardamom or rosewater)

Tips to Make the Best Paneer Butter Masala

Okay, I have heard this so many times – that my paneer butter masala doesn’t taste like the one at restaurants.

Here’s what you need to do to make it absolutely perfect!

Use nuts in the gravy: yes, it makes the sauce thick and creamy and so you need to use nuts in the recipe.

Cashews and almonds both work, you can even use a combination of both.

However, do not use a lot of nuts because then the final curry will be super thick and I wouldn’t recommend that.

I suggest using 10-15 cashews for 250 grams of paneer.

Be generous with cream and butter: I am not asking you to use 1 cup of both but don’t use ½ teaspoon either!

This is an indulgent dish and so you need to little generous with fat if you are looking for that restaurant style taste.

Use minimal spices: this recipe doesn’t need a lot of spices. A bit of garam masala and cardamom powder is plenty.

I also add little chili powder and Kashmiri red chili powder (mainly for the color).

The flavors of this dish come from fresh tomatoes, cashews, ginger, garlic, butter and cream!

Homemade paneer makes its even better: I know it’s not always possible but if you can, use homemade paneer.

It really makes so much difference. Here for this recipe, I have used store bought paneer but I often make it with homemade paneer and you can tell that it’s way better.

Add sugar to balance the flavors and for that subtle sweet taste: paneer butter masala should have a little sweet taste to it and you get that from adding cream and sugar.

I don’t use a lot of sugar, only 1 teaspoon but that helps in balancing the flavors.

TIP: If using store bought paneer, soak it in hot water for 20 minutes before using in the recipe.

It makes a lot of difference. Also remember to not over cook your paneer else it will become rubbery and chewy.

Hope you guys enjoy this recipe of paneer butter masala or paneer makhani, whatever you may call it.
Method

1- Heat 1 teaspoon of oil in a pan on medium heat. Once the oil is hot, add the bay leaf, cinnamon stick, cloves and saute for few seconds.

Then add the the onion, garlic, ginger and saute for 2 to 3 minutes until the onion is translucent.

2- Add the tomatoes and cashews and mix.

3- Then add 1 cup of water.

4- Cover the pan and cook on medium heat for 15 minutes.

step by step picture collage of making paneer butter masala at home

5- After 15 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves.

6- Let the mixture cool down a bit and then transfer to a blender. It’s important to let it cool down a bit else it will all blow up from the mixer.

7- Grind the masala to a smooth paste and set aside.

8- To the same pan now add 2 tablespoons butter along with remaining 1 teaspoon oil on medium heat.

step by step picture collage of making paneer butter masala at home

9- Once the butter melts, add the red chili powder and the Kashmiri red chili powder and fry for few seconds. This will give the curry a nice red color.

10- Then add the ground paste back into the pan along with the garam masala (start with 1/2 teaspoon and add the remaining 1/4 teaspoon at the end only if you feel like the curry needs that extra bit of garam masala), cardamom powder, sugar, salt and tomato paste (if using).




Mix well and cook for 1-2 minutes.

11- Then add the cream and mix.

12- Add in the paneer and cook for 2 to 3 minutes on medium heat. Finally add crushed kasuri methi.

step by step picture collage of making paneer butter masala at home

Garnish paneer butter masala with cilantro and serve hot with naan or rice!

bowl of paneer butter masala garnished with cilantro

If you’ve tried this Paneer Butter Masala Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!

This post has been updated from the recipe archives, first published in 2013.
Paneer Butter Masala