Panko Crusted Neon Eggplant Cutlets

Monsoons in India are always muddy and wet and soggy and damp. You know what else they are? The perfect weather for all kinds of fritters, whether it's hot onion bhajiya as the rain is crashing down and it's dark as night at noon, or delicate potato fritters when the rain is just drizzling and you want something to nibble on with your afternoon cup of tea.

It isn't the monsoons here, but a nice cool shower would definitely be welcome in these soaring temps. And I don't have besan (chickpea flour) on hand to make a typical Indian pakora or bhajiya batter, but I do have panko crumbs. And so I say - good enough! Let's get a' fritterin' and just imagine up a crashing thunderstorm!

Vangyache Bharit

You know those days when you're thinking 'oh hey, maybe time to do the groceries again' and just as you set out for the grocery store something clicks in the back of your mind, you open the fridge one last time, pull open the veggie drawer - and there! A nice big ol' veggie staring right at you, giving you a puppy dog look at your neglectful treatment. Thankfully the veggie in question was a hearty ol' eggplant (not like those asparaguses - asparagii? - the wusses, they spoil in just a few days), and was hale enough to be cooked up into something delish.

10 Minute Paneer Kebabs

We've had some paneer waiting in the fridge for me to make Kadhai Paneer. But, as often happens, life got in the way, bell peppers didn't, and no Kadhai Paneer was made. Instead, some quick and easy paneer kebabs with a cooling mint yogurt sauce at the side made a delicious snack! Mm mm this unassuming cheese just does wonders with whatever you throw at it. This recipe doesn't take much more than 10-15 minutes, and is perfect for a quick evening appetizer (or, if you're like me and don't mind eating plain ol' cheese for lunch - or dinner - or breakfast...).