Fresh peaches and sour cream make this pound cake wonderfully moist. Top it with cream cheese glaze for out of the world taste.
Watch this Masala TV video to learn how to make Peach And Cream Pound Cake ,Fried dum kabab and Shahi mutton chops. This show of Evening With Shireen with Chef Shireen Anwar aired on 7 November 2019.
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Peach and cream pound cake:
Ingredients
Cream cheese 50 gm Cream ¼ cup Butter 6 ounces Caster sugar 1 ½ cup Eggs 4 Vanilla essence 1 tsp Peach essence ½ tsp Finely chopped peaches 1 ½ cup Flour 1 ½ cup Baking powder 1 tsp Vinegar 1 tsp Baking soda 1/8 tsp
Ingredients for cream cheese glaze
Cream cheese 100 gm Icing sugar ½ cup Peach puree 2 tbsp Milk 2 tbsp Peach essence few drops Orange color pinch Method Beat together butter, sugar, cream and cream cheese, gradually start adding in 1 egg at a time, add both the essence, sieve together flour, baking powder, baking soda, and salt, fold in the dry mixture to the butter mixture, chopperize the can pieces and mix to the cake mixture, add 1 tsp vinegar, mix and pour into a bundit pan and bake on 180 d for 30 mins, remove and cool. Method for glaze Mix all together and pour over cooled cake.
Fried dum kabab:
Ingredients
Beef ½ kg Salt 1 tsp Water 2 cups Button red chilies 12 Ginger chopped 1 inch Garlic chopped 6 cloves Potatoes 2 large sliced Vinegar 1 tbsp Chat masala 1 tbsp Allspice 1 tsp Chopped coriander 3 tbsp Mint chopped 2 tbsp Egg 1
Method
Put beef in a pressure cooker with salt and 2 cups water, boil till half done, then add to it chopped ginger garlic, whole button chilies, potatoes peeled and sliced, vinegar, chat masala, allspice, again cover and cook till boties and potatoes tender and water dries off completely, cool and chopperize, given dum of coal, mix in 1 egg, coriander and mint chopped, make into kababs and shallow fry.
Shahi mutton chops:
Ingredients
Mutton chops boiled 750 gm Onion finely chopped 1 ½ cup Ginger garlic paste 2 tbsp Chili powder 3 tsp Turmeric ½ tsp Tomatoes chopped 2 Oil ½ cup
Ingredients for ground masala :
Coriander leaves 1 cup Mint leaves ½ cup Curry leaves 15 Green chilies 3 Allspice ½ tsp Coconut 2 tbsp Salt 1 tsp Cream cheese 2 tbsp
Method
Boil chops with salt till tender, heat oil fry onions light golden, add ginger garlic, fry for a min, add tomatoes with dry seasonings and grounded masala, fry for 5 mins, add marinated chops, fry well, add ¾ cup water, cook till oil comes on top and thick gravy left, lastly add cream cheese, mix and remove, serve hot with nan or paratha.
