Anda Bhurji, Pan-Fried Bacon and Suji Toast

Ingredients

• 1 lb Regular-Cut Bacon (About 16-20 strips. Thick-cut will require a longer cooking time.)

Instructions

1. 1

   Prepare the Pan and Bacon

   • Arrange the bacon strips in a single layer in a large, cold skillet (cast iron or non-stick works well).
   • Do not overlap the strips to ensure even cooking. It is crucial to start with a cold pan to allow the fat to render slowly and evenly, which is the secret to crispy bacon.
2. 2

   Render the Fat

   • Place the skillet on the stove over medium-low heat.
   • Cook for 8-10 minutes without moving the strips. As the pan heats up, the fat will slowly render out. The bacon will start to sizzle and become translucent before it begins to brown.
3. 3

   Flip and Finish Cooking

   • Using tongs, carefully flip each strip of bacon. Be cautious of hot, splattering grease.
   • Continue to cook for another 5-7 minutes on the second side, or until the bacon reaches your desired level of crispiness. The bacon will continue to crisp up as it cools on the paper towel.
4. 4

   Drain and Serve

   • Once cooked to perfection, use tongs to transfer the bacon strips to a plate lined with paper towels to absorb excess grease.
   • Let it rest for a minute before serving warm.
5. 5

   Save the Bacon Fat (Optional)

   • Let the skillet cool slightly. Carefully pour the rendered bacon fat through a fine-mesh sieve into a heat-safe container like a glass jar.
   • Allow it to cool completely before sealing and storing in the refrigerator for up to 3 months. Use it for frying eggs, roasting vegetables, or making cornbread.

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)