Roasted Corn – Perfect for Rainy Days

There’s nothing quite like hot roasted corn on a rainy afternoon. The smoky flavour, the touch of butter, and the kick of chilli with lemon make it the ultimate comfort snack.

Ingredients

• 2 sweet corn cobs
• 1 teaspoon chilli powder
• ½ teaspoon salt
• 1 tablespoon melted butter
• 1 lemon, halved and deseeded

Method Mix the chilli powder and salt in a small bowl. Roast the corn cobs over an open flame until charred spots appear all around. Brush with melted butter while still hot. Dip half a lemon into the chilli-salt mix, rub it over the corn, and squeeze lightly to release the juice. Serve immediately and enjoy the warmth.

Egg Pakora – Crispy Rainy-Day Snack

Ingredients

• 4 boiled eggs, cut in half
• ½ cup chickpea flour
• 1 tbsp corn flour
• 1 tsp red chilli powder
• Pinch of turmeric powder
• ½ tsp ginger-garlic paste
• ¼ tsp baking soda
• Salt to taste
• Oil for deep-frying

Method Mix chickpea flour, corn flour, chilli powder, turmeric, ginger-garlic paste, baking soda and salt in a bowl. Add a little water to make a thick batter. Heat oil in a pan. Dip each egg half into the batter and deep-fry on medium flame until golden brown and crisp. Serve hot with chutney or sauce.

Chicken Cheese Balls – Crispy & Gooey

Ingredients

• 1 cup chicken mince
• 10 cubes mozzarella cheese
• 3 tbsp chopped onion
• 2 tbsp all‑purpose flour
• 1 tsp ginger paste
• ½ tsp garlic paste
• ½ tsp black pepper powder
• 1 tbsp soy sauce
• 1 tbsp chilli sauce
• 2 eggs (separate yolk and white)
• Breadcrumbs, as needed
• Salt, to taste
• Oil, for deep frying

Method Mix chicken mince with onion, flour, ginger paste, garlic paste, soy sauce, chilli sauce, black pepper, salt, and one egg yolk. Shape the mixture into small balls. Place a cube of mozzarella in the centre of each ball and seal it well. Dip the balls in egg white, then coat with breadcrumbs. Heat oil in a pan and deep‑fry until golden brown and crisp. Serve hot with tea or coffee.

Prawn Cutlet – Crispy & Flavourful

Ingredients

• 1 cup prawns (shelled and de‑veined)
• 2 slices of bread
• 1 large onion, chopped
• 2 green chillies, chopped
• ½ tsp garlic paste
• ½ tsp ginger paste
• ½ tsp coriander powder
• ½ tsp turmeric powder
• Salt, to taste
• 1 tbsp lemon juice
• 2 tbsp flour
• 1 beaten egg
• ½ cup breadcrumbs
• Fresh coriander leaves
• Oil, for frying

Method Clean and wash the prawns thoroughly. Soak the bread in cold water for five minutes, squeeze out excess water, and blend with the prawns until smooth. Transfer to a bowl and mix in onion, ginger‑garlic paste, coriander powder, turmeric, lemon juice, coriander leaves, and salt. Shape the mixture into 10 cutlets. Dust each cutlet with flour, dip in beaten egg, and coat with breadcrumbs. Make sure they are evenly covered. Heat oil in a pan and deep‑fry until golden brown. Serve hot with your favourite chutney or sauce.

Fish Roe Pakora – Crispy & Unique

Ingredients

• 1 cup fish roe (any white fish)
• ¼ cup breadcrumbs
• ½ tsp ginger paste
• ¼ tsp garlic paste
• ¼ tsp cumin paste
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp chopped green chillies
• 1 tsp chopped coriander leaves
• 1 tsp chopped mint
• ½ cup chopped onions
• Salt, to taste
• Oil, for deep frying

Method Rinse the fish roe gently and drain well. Mix it with all the ingredients except oil, and let the breadcrumbs absorb excess moisture. Heat oil in a pan. Drop spoonfuls of the mixture into the hot oil and fry until golden brown and crisp.

Tip For extra crunch that lasts longer, add 2 teaspoons of corn flour to the mixture before frying.