We invited Get Ahead readers to share rainy-day recipes with us -- pakoras, samosas and every other kind of tasty preparation that has you smacking your lips during the monsoons. We've been flooded with responses and as part of an ongoing series, present two recipes that you can make this season.

Priti from Singapore sent in this recipe for Mirchi and Bread Pakoras:

Ingredients:

• 12 large green chillies
• 3 slices of bread
• 1 tbsp lemon juice
• 1 tbsp salt
• 2 cups water
• Oil for deep frying

For batter:

• 1/2 cup chickpea flour
• 2 tbsp rice flour
• 1 tsp red chillie powder
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• Salt to taste
• 1 tbsp hot oil
• Water as required
• 1/2 tsp baking soda (optional)

For stuffing:

• 1 mashed, boiled potato
• 1/2 a cup of paneer, broken into crumbs
• 1 tsp red chillie powder
• Salt to taste

For masala:

• 1 tsp coriander seeds
• 1 tsp sesame seeds
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/4 tsp carom (ajwain) seeds
• 1/4 tsp fenugreek (methi) seeds
• 1/2 tsp dry mango (amchur) powder
• 2 cloves
• 1 pod of cardamom
• 1 stick of cinnamon

Method of preparation:

• For masala: Dry-roast all the ingredients (except the dry mango powder) one item at a time, for just a minute or two. Let them cool to room temperature and then grind them along with the dry mango powder to get a coarse mixture (don't use any water). Set aside.
• Wash and pat dry the chillies. To de-seed the chillies, make a slit down the centre of each using a knife and remove all the seeds by hands or with a spoon (using the hands may cause a burning sensation).
• Fill a large bowl with water, add the lemon juice and 2 tsps salt. Soak the de-seeded chillies in this water for 10-15 minutes, then pat dry and set aside.
• Make a thick batter using all the ingredients listed for the batter and leave aside for 10 minutes (batter should be thicker than what is used for other onion/ potato pakoras).
• In a bowl place all the stuffing ingredients and 2 tbsps of masala which we made at step one; mix everything well.
• Stuff the chillies one by one with the mixture prepared in the step above.
• Heat oil in a pan. Dip each of the stuffed chillies in the batter and coat them nicely, then deep fry until golden brown. Place on a kitchen towel to drain excess oil.
• For bread pakoras, cut the bread in half. Take a a piece and soak in water for 2-3 seconds or just sprinkle some water on the slices. Place 1/2 tbsp of stuffing in one corner and cover it with the other side of the bread and wet the edges to seal them. Dip them in batter and deep-fry until golden brown.
• Your hot chillie and bread pakoras are ready to be enjoyed with tea!

Here's how to cook Masoor Cutlets by Madhu Bhawnani:

Ingredients:

• 100 gms whole masoor
• 4 large slices of bread
• 2-3 finely chopped green chillies
• 1/2 tsp garam masala powder
• 1 small finely chopped onion
• 2 tsps finely chopped coriander leaves
• 2 tsps salt
• 1/2 tsp chillie powder
• Juice of 1/2 a lemon

Method of preparation:

• Pressure cook whole masoor dal in minimum water (about 2 cups approximately) for 8-10 minutes.
• Drain the leftover water and mash the dal.
• Soak bread slices in water for 5-10 seconds, squeeze out water and add to the dal. Then add green chillies, garam masala powder, onion, coriander leaves, salt, chilli epowder and mix.
• Add lemon juice. Mix well, mashing the mixture and shape into cutlets. Then make a batter with cornflour and water -- it should not be too thin.
• Dip in this batter and deep-fry.
• Serve the cutlets with ketchup and chutney.