Chana Peshawari, Chicken Peshawari And Peshawari Ice Cream by Zarnak Sidhwa

Ingredients For Peshawari Ice Cream:

• Pistachios sliced  5-6
  
• Cream  1/2 liter
  
• Milk  1/2 liter
  
• Vanilla essence  few drops
  
• Sugar  1 cup
  
• Kewra  1 tbsp
  
• Gelatin powder  2 tbsp
  
• Corn flour  1 tbsp

Method:

1. Heat milk in a pan.
2. When it begins to boil add sugar in it.
3. Now add corn flour in it and mix it carefully.
4. When it thickens, remove the pan from the stove and allow it to cool.
5. Add cream, gelatin powder,  kewra, sliced pistachio and vanilla or pistachio essence in the milk freeze.
   

Ingredients For Chicken Peshawari:

• Coriander powder  1 tbsp
  
• Cumin powder  1 tbsp
  
• Ginger garlic paste  1 tbsp
  
• Coriander paste  1 tbsp
  
• Lemon (juice) 1
  
• Oil  for frying
  
• Chicken  1 whole
• Yogurt  350 grams
  
• Red chili powder  1 tsp
  
• Red color  2-3 drops

Method:

1. Marinate the chicken with ginger/ garlic/ coriander paste, lemon juice, coriander, cumin powder, red chili powder.
2. Mix well, make sure the marinate sticks to the chicken.
3. Keep aside for 1/2 an hour and then add the yogurt and mix.
4. Again, marinate for 2 to 3hours.
5. Then add the red color cool the mixture, until the chicken becomes tender and all water evaporates.
6. Once done remove the chicken and fry in hot oil.
7. Add the marinate left in the pan.
8. Garnish the chicken with chopped coriander and cumin powder, lemon juice.
   

Ingredients For Channa Peshawari:

• All spice powder 1 tsp
• Onion chopped
  
• Chana masala  1 tbsp
• Bay leaf 1
• Tomato chopped 3/4 cup
• Salt to taste
• Coriander powder 2 tbsp
• Turmeric powder 1 tsp
  
• Tea leaves  2 tsp
  
• Green chilies salt  2
  
• Ginger paste  1 tbsp
  
• Garlic paste  1 tbsp
  
• Oil  2 tbsp
  
• Cumin powder  1 tsp
• Red chili powder  1 tbsp
  
• Chickpeas  1 cup
  

Method:

1. Soak chickpeas overnight.
2. Mix in a little water to the soaked chickpeas, tie tea leaves in a piece of cloth and put it in water and then boil the chickpeas until soft and dark in color, strain and keep aside.
3. Heat up oil mix in bay leaf and cut onion, stir fry until golden brown in color.
4. Mix in ginger, garlic paste and slit green chilies, stir for some time, then mix in cut tomatoes, red chili powder, coriander powder, turmeric powder, chana masala and cumin powder. stir fry for some time.
5. Mix in boiled chana and approximately 1 cup of water and stir fry till chana gets coated with the thick masala sprinkle garam masala and salt mix well and serve hot.