These Regional Recipes Are Perfect To Enjoy Monsoon
Image Credit: Image: Shutterstock

The weather god has finally answered our prayers, and after months of sweltering summer heat in many parts of India, monsoons have greeted people with rain showers. The cooling rain has managed to bring relief in several states in the country. And what do we think of as soon as the raindrops appear on the window panes? Some lip-smacking snacks and a cup of chai, isn’t that true? 

Some delicious snacks to satisfy our rainy-day cravings seem to complete the season for us. Rain calls for something fried, crispy, and indulgent. While pakoras, samosas, and vadas are staples, what if you could make some restaurant-style delicacies at home too? If you are looking to try something new, we have two of the most delicious recipes for you, straight from Mumbai and Goa.  

No, we aren’t talking about the traditional Vada Pav or fritters, but much beyond that. This monsoon, indulge in some unique regional recipes instead. Have a look: 

1. Corn Dogs 

Recipe by Vishesh Shah, The Little Easy 

Corn Dogs are a simple, quick, and easy recipe, where chicken sausages are dipped in a batter of maida, buttermilk, egg, maize flour, and more, and deep fried in hot oil. 


5 chicken sausages 

½ cup maida 

½ cup maize flour 

1 cup besan 

1 tbsp sugar 

1 tsp baking powder  

1 tbsp salt 

2 cups buttermilk 

1 Egg 

2 tbsp oil 

1 tbsp honey 


1. Mix all ingredients together and add to the flour 

2. Dip the sausage in batter and deep fry in hot oil (180c)  

3. Serve hot. 

Image: The Little Easy 

2. Tesryo Masala 

Recipe by Chef Balaji Srinivasan, Maai

Tesryo or clams are a local favourite in Goa, and is eaten as is with a starter or as a dry dish in between the meal. This local dish has got an international flair using the local ingredients and is paired with peri peri masala. 


20 ml refined oil 

20 gm onion  

20 gm garlic 

150 gm clams  

60 gm onion tomato masala  

5 gm tesryo masala 

40 ml coconut milk 

5 gm peri peri powder 

1 gm turmeric  

Salt to taste 

4 gm coriander 


1. Blanch the clams in hot water, salt and a lemon wedge for 2 minutes and remove. 

2. Take oil in another pan, add the chopped onion garlic and saute. 

3. Now add the onion tomato masala and saute. 

4. Add peri peri powder followed by homemade tesryo masala and sauté. 

5. Now add the coconut milk, turmeric and salt. 

6. Add clams and cook for 30 seconds.

7. Top with peri peri masala and serve in a deep dish. 

8. Garnish with coriander leaves.