Try out this Peachy pie casserole prepared by our Chef Shireen and make sure to let us know what you think.
Watch this Masala TV video to learn how to make Peachy Pie Casserole and Coin paratha with coin chapli kebab. This show of Evening With Shireen with Chef Shireen Anwar aired on 21 October 2019.
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Peachy pie casserole:
Ingredients for 1st layer
Biscuits Crushed 2 cups
Brown sugar 3 tbsp
Butter melted 3 ounce
Ingredients for 2nd layer
Peach cubes 2 cups
Condensed milk ½ cup
Fresh cream 3 tbsp
Fresh milk 3 tbsp
Ingredients for 3rd layer
Cream cheese 200 gm
Cream 1 packet
Condensed milk 4 tbsp
Whipped cream 2 cups
Ingredients for final layer
Peach slices to garnish as required
Method
Mix ingredients for the 1st layer and spread in a casserole dish, bake on 180 d for 10 mins, remove. Blend together all the ingredients for 2nd layer, spread over biscuit layer, whisk together all the ingredients for 3rd layer and spread over peach layer. Finally arrange peach slices on top, chill for 4 hours before serving. Serve chilled.
Coin paratha with coin chapli kebab:
Ingredients for coin chapli
Beef mince 250 gm
Onion finely chopped 1 cup
Ginger garlic paste 1 tbsp
Egg half beaten 1
coriander leaves chopped 2 tbsp
Green chilies finely chopped 3
Chapli kebab masala ½ packet
Medium onion ½ slice
Coal to give smoke 1
Ingredients for lacha paratha
Flour 2 cups
Lukewarm milk ½ cup
Flour for dusting ½ cup
Clarified butter melted 1 cup
Egg 1
Salt 1 tsp
Sugar 1 tbsp
Method
For kababs Add chopped onion to the mince with egg, ginger garlic paste, chopped greens, chapli kebab masala, mix all very well, make into small coin size chapli kebab, and give dum of coal. Heat oil ½ cup on a tawa, now fry chapli kebabs on medium flame until golden on both the sides, remove in a dish, put onions in the same oil in the same fry pan, and fry on the low flame for 2 mins, now cover the kebabs with fried onions, serve over mini lacha paratha.
Method
For paratha In a bowl add 2 cups flour with salt, sugar, break in egg, add in 2 tbsp solid ghee and mix all very well, then gradually add lukewarm milk and knead the dough into medium consistency dough, knead very well, leave it covered for 30 mins, then again knead well until dough smooth, cut the dough into 8 equal parts, make into smooth balls, spread with ghee, leave it to rest for 30 mins, sprinkle flour on working surface, take 1 ball, roll the ball thinly, spread the paratha with 1 tsp ghee, sprinkle with ½ tsp of flour, cut into thin strips with pizza cutter, now start rolling the cut strips with a scrapper, form it into small balls, and form into mini balls, then roll into a mini paratha and shallow fry in ghee, spread in a platter, top with chapli kebab, onion ring, grill tomato rings, and imli chatni.
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