Degi Charga, Punj Rangi Daal And Payala Faluda by Chef Gulzar

Ingredients for Degi Charga:

• Whole chicken  1
• Garlic paste  1 tbsp
• Yogurt  1/2 cup
• Red chili powder  1 tbsp
• Turmeric  1/2 tsp
• Cumin 1 tsp
• All spice powder  1 tsp
• Lemon juice  2-3 tbsp
• Flour  1 tbsp
• Yellow food color 1/3 tsp
• Oil  as required
• Lahore salt  to taste
• Salad leaves  for decorate
• Chat masala  as required

Ingredients for Punj Rangi Daal:

• Gram lentil  1/2 cup
• White lentil  1/2 cup
• Yellow split lentil  1/2 cup
• Green gram  1/2 cup
• Yellow lentil  1/2 cup
• Tomatoes  2
• Cloves  4-5
• Red chili  5-6
• Curry leaves  8-10
• Green coriander  1/2 bunch
• Cumin seeds  1 tsp
• Coriander powder  1 tsp
• All spice powder  1 tbsp
• Ginger garlic paste  1 tbsp
• Oil  3-4 tbsp
• Salt  to taste

Ingredients for Payala Faluda:

For Kulfa:

• Milk  1/2 kg
• Khoya  250 gm
• Cream  1 cup
• Cardamom powder  1/2 tsp
• Chopped pistachio  3 tbsp
• Sugar  1 cup
• Kewra essence  few drops

For Falooda:

• Falooda vermicelli  1 cup
• Milk  250 gm
• Khoya  125 gm
• Tukh malanga  1 cup
• Red sharbat  1/2 cup
• Desiccated coconut  2 tbsp
• Kewra essence  few drops
• Seasonal fruits  as required
• Mewa to garnish