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.
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