Anda Bhurji, Glazed Ham Slices and Suji Toast

Ingredients

• 1.5 lb Pre-cooked Boneless Ham (Cut into 4 thick slices, about 1/2-inch each)
• 0.5 cup Light Brown Sugar (Packed)
• 0.25 cup Pineapple Juice
• 2 tbsp Dijon Mustard
• 2 tbsp Unsalted Butter
• 1 tbsp Worcestershire Sauce
• 0.25 tsp Ground Cloves
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Arrange the ham slices in a single layer, slightly overlapping, in a 9x13-inch baking dish.

2. 2

   In a small saucepan, combine the brown sugar, pineapple juice, Dijon mustard, butter, Worcestershire sauce, and ground cloves over medium heat. Bring the mixture to a simmer, stirring constantly until the sugar dissolves completely. Allow it to bubble gently for 2-3 minutes until it thickens slightly. Remove from the heat and stir in the black pepper.

3. 3

   Brush or pour about half of the warm glaze over the ham slices, ensuring they are evenly coated. Place the dish in the preheated oven and bake for 10 minutes.

4. 4

   Remove the dish from the oven and brush the remaining glaze over the ham. Return to the oven and bake for an additional 10-12 minutes, or until the ham is heated through (internal temperature of 140°F / 60°C) and the glaze is bubbly and caramelized.

5. 5

   Let the ham rest for 5 minutes before serving. Spoon any extra glaze from the bottom of the pan over the slices.

Ingredients

• 1 cup Rava (Fine semolina works best for a smooth texture)
• 8 slice Bread Slices (Whole wheat or brown bread recommended)
• 0.5 cup Curd (Plain, slightly sour yogurt)
• 1 medium Onion (Finely chopped)
• 1 medium Tomato (Deseeded and finely chopped)
• 0.5 medium Capsicum (Finely chopped)
• 2 whole Green Chili (Finely chopped, adjust to your spice preference)
• 1 inch Ginger (Freshly grated)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chili Flakes (Optional, for extra heat)
• 0.125 tsp Hing (A small pinch of asafoetida)
• 0.75 tsp Salt (Adjust to taste)
• 3 tbsp Ghee (For frying, can be substituted with oil)
• 0.25 cup Water (As needed to adjust batter consistency)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine 1 cup of rava, 1/2 cup of curd, and 1/4 cup of water. Mix well to form a thick paste without lumps.
   • Add the finely chopped onion, deseeded tomato, capsicum, green chilies, grated ginger, and coriander leaves to the bowl.
   • Stir in 1/4 tsp turmeric powder, 1/2 tsp red chili flakes (if using), a pinch of hing, and 3/4 tsp salt. Mix everything until well combined.
2. 2

   Rest the Batter (15 minutes)

   • Cover the bowl and let the batter rest for 15 minutes. This crucial step allows the rava to absorb moisture and swell, ensuring a perfect, non-grainy texture.
3. 3

   Apply Batter to Bread

   • After resting, check the batter's consistency. It should be a thick, spreadable paste. If it seems too thick, add 1-2 tablespoons of water to adjust.
   • Take a bread slice and spread a generous, even layer of the suji mixture on one side, covering it completely from edge to edge.
4. 4

   Pan-Fry the Toast (5-6 minutes per toast)