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Menu: Filling Chickpeas on Toasts with Grilled Fish Fingers, topped with delicious Crepes with Hot Chocolate Sauce.
Shopping list:
400 grams refined flour (maida)
300 ml fresh cream
200 gms chickpeas
4 eggs
2 rawas fish fillets
1 French loaf
1 bottle tahini (sesame seed paste)
1 bottle extra virgin olive oil
1 bottle black olives
1 packet breadcrumbs
1 packet cornflakes
1 packet soft brown sugar
1 packet cocoa powder
Fresh curly parsley
Oil spray (optional)
For faster preparation:
Soak and cook chickpeas in a pressure cooker. Make the topping using the tahini as per the recipe. Keep covered in a glass bowl till required.
How to go about it:
Preheat oven. Slice the French loaf and assemble the toasts and bake. Meanwhile, prepare crumb mixture for fish fingers and cut fish. Assemble the fingers on a silicon sheet ready for baking. Once the toasts are out and fish is being baked, make the batter for the crepes. Rest it for a while, then make fresh crepes and serve immediately.