These yummy cupcakes will just melt in your mouth and are extremely easy to prepare.
I have used refined oil(preferably sunflower oil) and buttermilk to give a feathery texture.

©Deepa Sekhar
©Deepa Sekhar

Preparation time: 30 mins
Baking time: 30 mins
Makes 12 medium cupcakes


Maida – 1 1/2 cups
Milk powder – 5 tablespoons
Cornflour – 2 tablespoons
Baking powder – 1 tablespoon
Baking soda – 1 tablespoon
Grated corn – 3 tablespoons
Grated pizza cheese – 1/2 cup
Finely chopped green chillies – 1 teaspoon
Finely chopped spring onion greens – 3 tablespoons
Refined oil(preferably sunflower oil) – 1/4cup + 1 tablespoon
Powdered sugar – 1 tablespoon
Buttermilk – 1 1/2 cup
Coarsely crushed black pepper powder – 1 1/2 teaspoon
Salt to taste


~ Preheat the oven at 180 deg centigrade.
~ Sift maida, cornflour, milk powder, baking powder, baking soda, sugar powder and salt.
~ Beat oil and pepper powder well. Add the chopped green chillies, finely chopped spring onions, grated pizza cheese, grated corn and mix well.
~ Slowly fold in the sifted ingredients. Mix in buttermilk slowly.
~ Take a cupcake mould. Line with paper cups and grease the inside of the paper lightly with oil.
~ Fill in the mix to 3/4 of the paper cup. Tap the cupcake tray gently.
~ Bake in a hot oven at 180 deg cent for 30 mins.

VIOLA!!! Enjoy your cupcakes as it is or with a hot drink of your choice.


– Using of pizza cheese gives a stringy texture inside the
– Omit the green chillies if your preparing these for children.
– Tapping the cupcake tray gently after the mix is filled in is
very essential as it removes the air bubbles and allows the
cupcakes to rise well. Please do not open the oven whilst the cupcakes are baking.



Why I chose this name – because  the gravy has a kumkum colour, very simple, yet very tasty. A combination of both diced and crumbled paneer are used. The recipe for you!

Sindhoori Paneer


Diced paneer – 1 cup

Crumbled Paneer – 1 cup

Salt – to taste

Finely chopped onions – 1 cup

Coarsely powdered almonds and cashews – each 1 teaspoon


Ripe red tomatoes (chopped) – 6

Ginger – a small piece

Kashmiri chilli powder – 2 teaspoons

Garlic – 2 flakes

Cardamom – 2

Cloves – 3

Cinnamon –  1 small piece

Black pepper – 4

Ani seeds – 1/2 teaspoon



Refined sunflower oil – 2 1/2 tablespoon

Jeera – 1 teaspoon


Slit green chilli – 1
Crushed kasoori methi – 2 big inches
(Dry fry kasoori methi in a hot pan for 20 secs)
Butter – 1 tablespoon
Finely chopped coriander leaves(cilantro)
Lime juice – 1 teaspoon


Heat a thick bottomed pan and add oil. Season jeera, add onions and fry in medium flame. Once the onions turn golden, add the almond and cashew powder. Sauté for two mins. Add the paste, fry until the raw smell goes and oil seeps on the sides. Add the diced and crumbled paneer. Cook on sim flame for 3 minutes till the gravy mixes well with the paneer. Switch off the flame.
Garnish with green chilli, coriander leaves, butter, kasoori methi and lime juice.
You can serve this delicious dish with hot naan, roti, jeera rice or plain steamed rice.
Please like, comment and share.


1. Always double fry the gravy.
2. Home-made paneer is the best.
Boil 1 litre milk. Add 2 big ladleful of fresh curd. Once the milk curdles, strain and store it in a glass or stainless steel container. Store it in the normal chill fridge compartment. Can store for upto 3 to 4 days but remember to change water daily and wipe the lid of the container.