While snacks and short eats are the preferred easy fixes, here are some recipes that can be used as lunch or dinner dishes as well.Heat some oil in a pan and grill from both sides. Sprinkle some onion masala over it and rapidly roll it. Marinate the fish in this.Heat oil, splutter mustard, red chilli and curry leaves. Boil it  with turmeric and salt and drain once it is cooked well, mash it with spoon and keep aside.Skewer each fillets  and roll over grated coconut.Pan fry the fish and keep it aside.Wash and drain the fish fillet and cut into four slices.Fry the curry leaves in coconut oil and drain..It’s that time of the year again when the rain goes pitter patter against the windowpanes making us yearn for something hot and spicy to warm our soul, the emphasis being on hot.Roast the masala papad on fire and immediately place a fillet of fish.Remove and serve hot with coconut chutney.Tighten it and cut into three pieces.Divide into small balls and shape into an oval finger-like shape like a croquette.Repeat with rest of papad and serve hot with some fish gravy or chutney.Cut the fish into long slices, wash and drain. Sauté chopped onion and green chilly, add the mashed tapioca, and mix well. Marinate with ½ tsp turmeric and ½ tsp chilli powder, lemon juice, pepper powder and salt. These recipes are by Soju Philip, executive chef, Ramada Cochin Resort, KochiKappa Skeleton oil seal suppliers pidi. Clean the tapioca, slice and wash. There are some dishes that make the dark and gray days a lot more brighter and happier.Serve hot with red chilli chutney. Heat oil in a pan and fry it from all sides till the outer layer becomes crisp and hot.Grind with ginger, garlic, shallots, lemon juice and salt with some oil.Check salt, remove from fire.Heat oil in a pan, add curry leaves, sauté ginger, garlic and onion, add turmeric, chilli powder and salt, sauté well and add chopped coriander and remove from fire.