Snacky meal

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. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.