A few days back I visited my sister who stays in the outskirts of the city. Her house has a kitchen garden and she does organic farming there. The house help is a localite and is a great cook as well. On knowing that I love cooking and enjoy traditional recipes, she said she would show me how to make this easy chutney which require very few ingredients.

She was super quick to assemble all the ingredients. Like an overjoyed kid, she kept telling me how they make this chutney almost everyday and serve it with dosa, idli, upma, semiya upma, etc.


1 cup peanuts, roasted and deskinned,
¼ cup chana dal/bengal gram, roasted,
3-4 dry red chilies, more if you like it spicy,
¼ inch ginger,
1 tbsp sesame seeds,
12-15 garlic pods,
tomato, roughly chopped,
1 or 2 tsp oil,
Pinch of asafoetida,
Small bunch of fresh coriander,
Salt as required,

  1. Heat oil in a pan and fry the peanuts on a low to medium flame for 3-4 minutes.
  2. Add the tomatoes and fry for a minute.
  3. Lastly add the roasted chana dal, sesame seeds, garlic, ginger & asafoetida and fry for 2-3 minutes more on a low flame.
  4. Take care that you don't over brown or burn this mixture.
  5. Allow it to cool down.
  6. In a blender grind this to a fine paste. Add a little water to get the desired consistency. Mix salt and blend well.
  7. Serve peanut chutney with idli, dosa, or simply mix it with hot rice.

This tangy and spicy chutney stays well for upto 2 days in the refrigerator. 

The City’s premiere casual dining Italian restaurant Café Mangii introduces an all-new summer menu; a combination of light & fresh delights that cool your stomach and refresh your senses.

Keeping the hot Indian summers in mind, Café Mangii has crafted this summer menu that’ll leave you refreshed, lighter and happier! In focus are seasonal vegetables and fruits that will freshen up your tastebuds. You will find invigorating watermelon, cucumber, mint, melons, cherry tomatoes, lemons, nuts, and of course, the king of the season – the mango – in their revitalizing menu!

Don’t miss out on the Watermelon Gazpacho Shots, with its Watermelon Bits, Green Tomatoes, Cucumber, Mint, garnished with feta cheese and croutons; and the Chilled Melon and fresh Alphonso with pistachio soup that are sure to work up an appetite. You can also try the Sweet Potato & Coconut soup with candied ginger. 

Watermelon Gazpacho Shots

Their light salads include Melon & Mango Bouquet (Ripe Mango, Scalloped Melon, Red Onion, Sweet Peppers Drizzled in Mint Mojito); Mango & Crab or Calamari with cilantro aioli (fresh calamari, mangoes and greens with fresh cilantro aioli); The  Pesto, Potato & Mango Medley (boiled potato chunks, cherry tomatoes, beans, spinach in pesto sauce with hot & sweet mango pickle); Rosemary Chicken with Hot & Sweet Mango Pickle (rosemary chicken, cherry tomatoes, rucola, baby spinach with hot & sweet mango pickle) and Melon, Pomegranate & Spinach – Option with Chicken / Prawns a / Fish (Tossed In Honey Mustard Dressing with Roasted Pecan Nuts) are like a gush of cool air in the hot summer sun. The Watermelon Pizza a house special that, coupled with with feta cheese, balsamic vinegar & micro greens will have you asking for more.

 Watermelon Pizza

Mango & Crab or Calamari with cilantro aioli

 Melon Ball Punch

 Red Wine and White Wine Sangria

The appetizers are kept sprightly and innovative, using the best seasonal ingredients. Pick from Zucchini Crisps (Flowered Golden Fried Squash with Labneh), Cucumber Bruchetta (Cucumber Roll Ups with Lemon Dill Cream Cheese), Mint Pestle Cottage Cheese Morsel (Mint & cashew Nut Pesto Smudged Charred Cottage Cheese), Crispy Chicken with Asparagus & Tomatoes and Pina Colada Chicken (Coconut Chicken Tender Served with Creamy Pina Colada Vinaigrette Dip).

 Mint Pestle Cottage Cheese Morsel

 Mint Pestle Cottage Cheese Morsel

 Crispy Chicken with Asparagus & Tomatoes

 Zucchini Chips

The mains are curated keeping the unique summer appetite in mind – simple and delicious with a sprinkling of seasonal delicacies. There are scrumtious choices -Raviolo in Orange Paprika Butter sauce (Stuffed with Pine Nut, leeks & Fontina, Orange Paprika Butter Sauce); Tagliatelle Genovese (Tagliatelle Cooked in Pesto sauce with potatoes and served with salad); Summer Spaghetti (hand cooked spaghetti in a red & yellow cherry tomato sauce), Pomegranate & Chicken Stew (rich, sweet & delicious chicken chunks served with buttered rice); Apricot Glazed Hen (Wood fire Roast Chicken Served with Cilantro Whipped Potato, Green Bean & Apricot Glaze) and Salmon al Cartoccio (Salmon fillet marinated in ginger soy and brown sugar served with roast almonds and snow peas).

Raviolo in Orange Paprika Butter Sauce

Raviolo in Orange Paprika Butter Sauce 

Tagliatelle Genovese

Apricot Glazed Hen 

Conclude your summery meal with some mouth watering desserts; take your pick from Chocolate Marshmallow ravioli (raviolo stuffed with marshmallows and chocolate bits served with rosemary caramel sauce); Strawberry Ravioli (cream cheese and strawberry stuffed ravioli served with warm thyme strawberry compote); Crème Brule with Ginger Sorbet and the all-time favourite, Fresh Cream & Mangoes!

Chocolate Marshmallow Ravioli

Fresh Cream and Mango

Chances are, you will have to make multiple visits to Café Mangii to try out all their irresistible summer dishes! And that’s a great idea.

Café Mangii - Bangalore:
  • 3rd Floor, Orion Mall, Brigade Gateway, 26/1, Dr. Rajkumar Road, Near Yeshwantpur, Malleshwaram, Bangalore 
  • UB City, 204/A, Comet Block, Vittal Mallya Road, Near Lavelle Road, Bangalore

A refined, premium strong beer for those looking to live to life to the MAX United Breweries Limited has launched Kingfisher Ultra MAX, a higher-alcohol variant of its hugely successful premium beer brand Kingfisher ULTRA, catering to Indian beer drinkers’ evolving taste for a refined premium strong beer. Kingfisher Ultra MAX, undergoes a slow-brewing process and a prolonged maturation, using fine imported pilsen malts to produce a smooth, crisp and refined strong beer, with a distinct and pleasant malty note.

With a simple and bold tagline that reads ‘MAXIUMUM TASTE. MAXIMUM LIFE’, Kingfisher ULTRA Max promises a bold yet refined taste, for those who believe in living life to the fullest. Each facet of the brand offering ranging from its unique taste to contemporary packaging spells class, elegance and sophistication. Kingfisher Ultra MAX stands out with striking black and gold graphics, designed by the London-based Claessens International, featuring the iconic kingfisher bird soaring skywards. The brand will be available in 650ml and 330ml bottles with the added convenience of a ring-pull cap. A 500ml can will complete the SKU offering in the launch phase.

In line with its premium positioning, world-class brew and distinct packaging, Kingfisher Ultra MAX will be priced at the top end of the beer pyramid, making it the most premium strong beer brand in the country. The brand will be retailed in the 650ml, 500ml and 330ml SKUs.

Commenting on the launch, Samar Singh Sheikhawat, Senior Vice-President (Marketing), United Breweries Limited, said, “The market for higher alcohol beers has been growing consistently over the years, and continues to develop both in terms of volume and salience to the total market. The Indian Beer drinker today is seeking differentiation in terms of a more refined taste and palate, and is willing to pay for this added value. Re-enforcing our commitment to providing the best to our consumers, we have launched Kingfisher Ultra MAX as an extension of our hugely successful Kingfisher ULTRA brand, and now the Indian beer drinker, can enjoy a distinctive, refined beer packed with a punch.”

I have always loved the traditional palak paneer served in dhaba's. While working in Delhi, I regularly used to eat out and one of the classic dishes would be palak paneer. I have tried it in a couple of places, small joints to dhabas and everywhere it would taste unique but really really good.

I think this dish is completely packed with nutrition and serves really well with jeera rice or rotis or butter naan.

To get the perfect green color of the dish, we must use a fresh bunch of spinach or even better if we can get baby spinach with is tender and lacks bitterness. The big stalky spinach usually tastes bitter.

200 gms paneer, cut in cubes,
200 gms palak,
2 tbsp oil,
1 big onion, finely chopped,
4 slit green chillies,
1 tsp ginger garlic paste,
1/4th tsp cumin powder,
1/4th tsp garam masala,
2 tbsp curd,
1/2 tsp sugar,
1/4th tsp kasuri methi,
3 tbsp fresh cream, (Amul fresh cream)

For tempering:
1 tbsp oil or ghee,
2 tsp cumin seeds,
2 whole red chillies,

  1. Bring water to a boil in a big vessel. Keep a big vessel of chilled water ready aside. Add nicely washed palak to the boiling water. Keep stirring it for 1-2 mins and remove it with a strainer and put it into the chilled water.
  2. Once cooled down, puree into a fine paste and set it aside.
  3. Heat oil and fry the onions till light brown. Add slit green chillies and ginger garlic paste.
  4. Fry this for 2 mins and then add cumin powder and garam masala powder. Fry well.
  5. Add curd and sugar and cook for 2 more mins.
  6. Add kasuri methi and 1/4th cup water. Cook for a minute and then add the palak puree and cook for 3-4 mins.
  7. Gently mix the paneer pieces into the gravy and let it simmer for 2 mins.
  8. Reduce the heat and add the cream and mix well.
  9. Remove in the serving bowl.
  10. For tempering, heat oil or ghee and add the cumin seeds and allow it to splutter. Add the red chilles and pour this on top of the gravy in the serving bowl.
  11. Serve hot.
Aloo tikkis are one of the most common and easy snacks to prepare. Since this takes a little preparation ahead of time, I make a whole batch of tikki's and freeze it. This comes handy over the weekends or specially when you have sudden guests at home. 

How To Freeze Aloo Tikki:

  1. Follow the recipe to make the aloo tikki as mentioned below. 
  2. Roll the patties in the bread crumbs and arrange it in a plate. 
  3. Keep this plate in the freezer until the patties are completely set or frozen. 
  4. Slowly remove each pattie and store it in a big ziplock packet. 
  5. In case you want to store it in a box, put a layer of patties at the bottom. Cover it with butter paper and then arrange the next layer. This way it will be easy to remove the patties without getting stuck to each other. 
  6. Before using, thaw the patties and allow it to come to room temperature.

4 large size potatoes, boiled, peeled, mashed
1/2 cup green peas, boiled,
4 tbsp dry breadcrumbs for binding+ 4 tbsp coating,
1 tbsp corn flour,
1 tsp grated ginger,
2 tbsp coriander leaves, finely chopped,
green chillies, finely chopped,
1/2 tsp garam masala powder,
1/2 tsp red chilli powder,
1 tsp lemon juice or dry mango powder,
1/2 tsp sugar, optional,
Salt to taste,
Oil for shallow frying


  1. In a bowl, mix all the above ingredients to form a smooth dough like mixture. Divide mixture into 12 equal portions and roll them into small size balls.
  2. Take each ball and gently press it between your palms and make a round shaped 1/2-inch thick pattie. 
  3. Coat prepared pattie with breadcrumbs on all sides by rolling it in breadcrumbs filled plate.
  4. Heat non-stick flat pan (tawa) or and  shallow fry the patties.
  5. Transfer prepared tikki's to a plate. Serve hot and crispy aloo tikki's with tomato ketchup or green chutney.

So I gave these tikki's a slight twist and added leftover punjabi chole on top of each pattie. Added some chopped tomatoes, onions and fresh coriander and served it hot. 

You could also drizzle some tamarind chutney and green chutney on top of it. You could also add thin curd and some chaat masala powder to make it even more spicy and tangy. The possibilities are limitless.

Enjoy :-)