Cardamom and Coconut Porridge, Mixed Berry Overnight Porridge and recipes for other unique variations of the classic breakfast dish

Indians love their porridge and that is evident with how many of us have made it our staple for breakfast every morning before we go to school, college or work. Over the years, there have been many different variations that have come out that are not only foreign but also Indian, and many others with a touch of innovation that are not only sugar-less but also vegan.

Every year, October 10 is celebrated as World Porridge Day since 2009. While it was started to raise money for starving children in developing countries, many people have long found comfort in the dish long before the designated day. It has been simply due to its ability to be a one-bowl meal that is filling and can be made without any fuss at any time of the day.

As the world gets faster by the day with people running to their offices, and not focusing on their meals, the porridge often comes as a saviour because it is not only easy to make but also takes very little time to prepare before you eat and head out. However, it is not unnatural for one to fall out of love with the dish due to its nature of simplicity to indulge in other enticing options.

With World Porridge Day here, mid-day.com reached out to Indian chefs to share their variations of porridge, so that you can make the delicious dish interesting again. They say that as Indians, we should not only find joy in making porridge with oats but also millets and even indulge in different variations that are not only healthy but also delicious at the same time.

Finger millet porridge
Move over your readymade porridge, if you have the time, and indulge in a unique and elaborate preparation of the dish either during the week or the weekend. At ITC Grand Central, chef Niriksha Shetty, junior sous chef at the five-star property says you should definitely make a finger millet porridge. She explains, "In English, Ragi Kanji is called ‘Finger millet porridge'. Porridge is a superfood which helps control all health-related issues. It is mostly preferred by guests who are sensitive about their health and dietary concerns." The dish, which is made at their all-day dining restaurant Hornby's Pavilion, she says is best enjoyed during breakfast.

Ingredients:
Ragi flour 2 to 3 tbsp
Water 1 cup
Buttermilk 3/4 cup
Salt to taste

For seasoning:
Oil 1/2 tsp
Mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Asafoetida/Hing a pinch
Dry red chillies 1 no broken
Curry leaf 1 sprig

Method:
1. Take ragi flour and water in a saucepan and whisk together until no lumps are left.
2. Cook till it thickens, and it starts bubbling.
3. In a bowl, add salt, water, buttermilk and whisk well.
4. Pour the buttermilk mixture into the boiling ragi mixture and whisk well.
5. Make the seasoning by heating oil and crackling mustard Seeds, urad dal, asafoetida, dry red chillies, curry leaves.
6. Pour this into the ragi mix and mix well. Serve hot.

Also Read: World Egg Day 2023: Add more flavour to your mundane breakfast with these chef-special egg recipes

Mixed Berry Overnight Porridge
At Romaania in Kolkata, chef Jugal Mondal, who is the executive chef at the restaurant, suggests making the most of fruits available during this time of the year with the Mixed Berry Overnight Porridge. This is handy especially if you don't have much time to spare in the morning but still want to eat a good breakfast. It helps add a unique flavour to an otherwise bland porridge, by preparing it the night before by using blackberries, raspberries and bananas. He explains, "This dish is rich in protein. Just one serving of it provides a whooping 29 gm of protein. So, it is a healthy option for all."

Ingredients:
Porridge 1 cup (340gm)
Low fat yogurt 1/2 cup
Low fat milk 1/2 cup
Chia seeds 2 tsp
Blackberry, sliced 1/4 cup
Raspberries 1/4 cup
Banana, sliced 1/4 cup

Method:
1. Add porridge to a container, add the low-fat milk and sprinkle in chia seeds.
2. Put in a mixture of berries with sliced bananas, place in a refrigerator overnight for consumption the next day.

Ginger Coconut Fruit Porridge
If you love fruits and want to keep it simple, chef Debojyoti Sarkar, who is the executive chef at Roots Kolkata, says you can make a sweet Ginger Coconut Fruit Porridge with the help of fresh fruits that are easily available. Sarkar says you can combine your oats with orange, papaya, banana, dates, mangoes, blueberries, pomegranates, fresh ginger, and top it up with cream and roasted pumpkin seeds too.

Ingredients:
Porridge oats 150 gm
Turmeric powder 1/4 tsp
Water 300 ml
Orange 1 no
Papaya 1/2 kilo
Banana 2 nos
Dates 5-6 nos
Mango 1 no
Blueberries 8-10 nos
Pomegranate 1 no
Cream 150 ml
Fresh ginger 1 cm
Roasted pumpkin seed 1 tbsp

Method:
1. Put the oats, turmeric powder and water into a saucepan. Bring to the boil, then turn down to a simmer.
2. Cook for 10 minutes or until your porridge is creamy.
3. Put your porridge in a bowl and top with fresh fruit.
4. Blend dates, ginger and coconut cream until smooth and creamy. Pour over your fruit salad.
5. Sprinkle roasted pumpkin seed over the fruits.

Banyard Millet Khichdi
If you want a simple millet khichdi, which is the Indian version of porridge, then Chef Nishant Diwakar, who is the executive sous chef at Taj Fort Aguada Resort & Spa in Goa, says you can make a Barnyard Millet Porridge because it is simple to make. With some barnyard millets, cardamom powder, ghee, and milk, along with some nuts, it is definitely a tasty option to experiment with if you are bored of your regular fare.

Ingredients:
Barnyard millet 500 gm
Sugar 150 gm
Cardamom powder 10 gm
Ghee 10 gm
Milk 1.5 litres
Water 200 ml
Mixed nuts 200 gm

Method:
1. Boil milk in a saucepan and set it aside.
2. Dry roast the barnyard millets on medium-low heat for about 5 minutes till the golden brown in colour.
3. Slowly, add the milk into the millet and keep cooking till it is done.
4. In a separate bowl, melt the jaggery and keep it aside to cool.
5. Once it reaches room temperature, add this to the cooked millet and milk mixture.
6. Sprinkle the cardamom powder.
7. Take a frying pan and roast the nuts in ghee till rich golden brown.
8. Set it aside for it to cool.
9. Once at room temperature, use the nuts as garnish before serving.

Barnyard Millet Porridge with Shahtoot Compote
If you are feeling ambitious with your millet porridge, then Arun Vats, chef at ITC Maratha in Andheri, says you can make a delicious Barnyard Millet Porridge but take it a step further and elevate it with sweet shahtoot compote, to give it a touch of berries. He explains, "With a reputation of being super versatile, the barnyard millet is nothing short of a superfood. The one to consume this millet can get a grip on his blood sugar, blood pressure and cholesterol. The Barnyard Millet Porridge stands out from the rest as it not only serves as a healthy alternative but also pairs well with the shahtoot compote to promote the richness of local produce in India." Vats adds that the porridge is a part of their ‘Mighty Millets' programme from their Zesty Morning Breakfast menu at Peshwa Pavilion restaurant.

Ingredients:
Barnyard millet 200 gm
Skimmed milk 2 cup
Jaggery 50 gm
Mix berries 1 cup
Mulberry 2 cup
Sugar 2 tbsp
Star anise 4 pieces
Almonds 10 pieces
Butter (unsalted) 20 gm

Method:
1. Wash and soak the millet for 30 minutes.
2. Take a heavy bottomed saucepan and heat the skimmed milk.
3. Add in the soaked millets in the milk and simmer until fully cooked.
4. Sweeten the porridge with crushed jaggery.
5. To make the Shahtoot compote, cook sugar in a pan until it forms into a syrup.
6. Add in the washed mulberries and star anise into the pan and cook until the berries are totally disintegrated and formed into a compote.
7. Finish the compote with some cold butter.
8. Now, layer the hot porridge with the shahtoot compote, sliced mixed berries and almond flakes.

Cardamom and Coconut Porridge
If you want to add a twist to your porridge but don't have many things in your fridge, then celebrity chef Kunal Kapur says you can do a lot with just coconuts and cardamom to elevate your breakfast by making the Cardamom and Coconut Porridge. Kapur, who is associated with Saffola Oats as its brand ambassador, shares, "Porridge may seem like a basic dish, but it is wholesome and comforting. It is a great way to start your day with a nutritious and filling breakfast. What makes porridge stand out from the regular options is its exceptional ability to keep you feeling satisfied for longer durations."

Ingredients:
Oats 1 cup (80 gm)
Ground cardamom 1/4 tsp
Coconut milk 1 x 400 ml can
Water 1 cup
Vanilla essence 1 tsp
3 Cardamom pods bruised to release the seeds or 1/4th tbsp ground cardamom
Cinnamon, ground 1/2 tsp
Toasted coconut flakes to garnish 60 g (21/4 oz/1 cup)

Method:
1. Cook the oats with the water, milk, and spices in a medium-sized saucepan.
2. Bring to a boil, then simmer for about 15 minutes with the lid askew, or until all the liquid has been absorbed and the grains are cooked through and creamy. Add a little hot water or extra milk if necessary if you find that it becomes too thick, although you are looking for a creamy, porridge consistency.
3. Lightly toast the nuts in a dry pan over medium heat.
4. When the oats are cooked, add vanilla essence and mix well, layer the breakfast puddings into small glass jars or bowls, dividing and layering the remaining ingredients between them. You can add fruits (fresh or dried), nuts, seeds, honey, maple syrup, or any other toppings you prefer.
5. Garnish it with coconut flakes.

Mango Coconut Porridge
While it may not be the season for mangoes, you can keep this one for later. However, if you want to simply feed your craving, then order the fruit online because chef Amandeep Singh, who is the executive sous chef at The Westin Mumbai Garden City in Goregaon, says you can always make a Mango and Coconut Porridge. He shares, "The tropical flavours of mango and coconut add a twist to traditional porridge, making it a delightful treat."

Ingredients:
Rolled oats 1/2 cup
Coconut milk 1 cup
Mango, diced 1 no
Honey 2 tbsp
Coconut, shredded 2 tbsp

Method:
1. In a saucepan, combine the rolled oats and coconut milk.
2. Cook over medium heat, stirring occasionally, until the porridge thickens to your desired consistency (usually about 5-7 minutes).
3. Once the porridge is ready, remove it from the heat and let it cool slightly.
4. Transfer the porridge to serving bowls and top it with diced mango, honey, and shredded coconut.
5. Serve warm and enjoy.

Vegan Oats and Quinoa Porridge
Are you a vegan? Then chef Ganesh Amkar, who is the executive sous chef at Courtyard By Marriott Mumbai International Airport in Andheri, says one can always make a delicious Vegan Oats and Quinoa Porridge. With a mix of oats, quinoa, raisins, almond flakes, cashew nuts, and almond milk, along with maple syrup, it not only promises to be delicious but also equally filling on any particular day.

Ingredients:
Oats 50 gm
Quinoa, boiled 40 gm
Raisins 20 gm
Almond flakes 20 gm
Cashew, broken 10 gm
Almond milk 250 ml
Maple syrup as sweetener

Method:
1. In a hot saucepan, add oats and slightly roast it, then add 200 ml almond milk, add all nuts and raisins, and bring to a boil. Now, add the boiled quinoa to it.
2. Stir it continuously.
3. Once cooked, add the remaining 50 ml almond milk. Stir it well off the flame.
4. Add maple syrup to it, mix it well, garnish it with almond flakes and serve hot.

Sugar-free Vegan Millet Porridge
If you want to eat a sugar-free porridge, then chef Somnath Rakesh, who is the executive sous chef at the Taj Holiday Village Resort & Spa in Goa, says the Sugar-free Vegan Millet Porridge is the best variation. Making it with foxtail millets, almond milk, mint leaves, dates and frozen berries along with a cinnamon stick can make you enjoy different kinds of flavours, all in one bowl.

Ingredients:
Foxtail Millet 300 gm
Almond Milk 1 litre
Mint leaves few
Dates 90 gm
Frozen berries 480 gm
Cinnamon stick 1 cm stick

Method:
1. Put dates in a pan with 150ml water, bring to a boil, and stir well till they break down.
2. Add in the frozen Berries and cinnamon stick and cook over medium heat, stirring every now and then for a couple of minutes
3. Set aside to cool.
4. Rinse the millet in a sieve, pour in a heavy-bottom saucepan, and add in the almond milk along with 320 ml water.
5. Cook over low heat and once bubbling, leave to simmer for 10-12 mins, stirring frequently.
6. Serve a third of the porridge with a third of the compote.
7. Pour a little almond milk over the serving and garnish with mint leaves.