Chatpatti Finger Fish Recipe | Mehboob’s Kitchen | Chef Mehboob Khan

Method:
Add 2 tbsp vinegar in fish fingers and keep it for 10 minutes. Wash it and add in ½ tbsp turmeric, lemon juice and some salt. Grease the pan, add the fish fillets. When the water dries. take them out and keep them aside. Take 1 cup gram flour in the bowl, add in egg whites, mustard seeds, red chili flakes, roasted cumin and salt. Beat it. Take each fish finger, dip them in batter and deep fry them till they are golden brown. Take them out and serve it with hot naan.

Method:
Place the soaked kidney beans in pressure cooker with 4 cups of water, cinnamon stick, green cardamom, black cardamom and pinch of salt and Cook till the beans are completely cooked and soft.
Heat oil in a pan and add cumin seeds sauté till light brown. Add ginger garlic and stir fry for a half a minute and add tomato and green chili puree and cook on medium heat for three to four minutes, stirring continuously. Then add garam masala, red chili powder, salt and turmeric, continue to sauté for two more minutes. Now mash a handful of boiled red kidney beans and add it on the masala, stir for a minute,add a cup of water if mixture looks too thick, add a cup of water and cook on high flame for 2 minutes. Lastly garnish with coriander leaves and serve with rice.

Method:
Beat sugar and butter together till light and creamy. Add eggs one by one, now add lemon zest, lemon juice, lemon Essence and yellow food color. Mix together. Mix all dry ingredients together in another bowl, add this dry mixture to butter mixture, fold well. Make small balls out of this batter, sprinkle icing sugar and bake it on 170 degree for 10 minutes.