Pear and Spinach Smoothie
A creamy and nutrient-dense smoothie blending sweet pear, fresh spinach, Greek yogurt, and chia seeds for a heart-healthy and energizing start to the day.
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Aromatic Anda Bhurji with savory ham – a protein-packed, energy-giving breakfast!

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Serving size: 1 serving

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Serving size: 1 serving

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Serving size: 1 serving
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Aromatic Anda Bhurji with savory ham – a protein-packed, energy-giving breakfast!
This american dish is perfect for breakfast. With 829.99 calories and 31.22g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
Prepare the Ham: Pat the ham steaks completely dry with paper towels. This is a crucial step to ensure they get a beautiful, flavorful sear in the pan.
Sear the Ham Steaks: In a large skillet (12-inch recommended) over medium-high heat, melt 1 tablespoon of butter. Once it's foaming, add two ham steaks, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until nicely browned. Remove the steaks to a plate. Repeat with the remaining 1 tablespoon of butter and the other two ham steaks.
Create the Glaze: Reduce the heat to medium. In the same skillet, add the packed brown sugar, pineapple juice, Dijon mustard, Worcestershire sauce, black pepper, and ground cloves. Whisk continuously, scraping up any flavorful browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Thicken and Glaze: Continue to simmer the glaze for 2-3 minutes, stirring often, until the sugar is fully dissolved and the sauce has thickened enough to coat the back of a spoon. Return the seared ham steaks and any accumulated juices back to the skillet. Spoon the glaze over the steaks, turning them to coat all sides evenly. Let them warm through for about 1-2 minutes.
Serve: Transfer the glazed ham steaks to serving plates. Spoon any remaining glaze from the skillet over the top and serve immediately.
Prepare and Par-boil Potatoes
Sauté Onions and Peppers
Fry the Potatoes
Combine, Season, and Serve