It looks a little like khichuri but is not. Porridge is a mash made from a single grain, nourishing and easy to digest. The Anandabazar.com desk notes that while winter has not set in properly, there is a nip in the air, and instead of the usual toast and omelette or an oat smoothie, a porridge makes a good warm breakfast.
Dalia porridge: dalia is wheat or barley cracked into small pieces. Dry-roast it in a pan, then boil it with equal parts milk and water, salt to taste and a handful of cashews. For a little sweetness add seeded dates. Blend the cooked dalia creamy with a hand blender and eat it topped with pieces of apple.
Ragi porridge: stir ragi (finger millet) flour lightly in ghee, then cook it in milk. Add salt to taste, seeded dates and cashew paste or chopped almonds, mix well and it is ready.
Rice porridge: in a little oil, stir onion, chopped garlic and chicken mince, then add washed rice; jasmine or brown rice also works. Cook the rice and meat in equal parts water and milk. Once done, add salt and butter and keep stirring until the rice breaks down completely; it should be creamy, neither too thin nor too thick.
Dry-roast nuts and white sesame and scatter them on top to serve. The recipes are from the Anandabazar.com desk.
Photo: Vashisthapathak2015 / Wikimedia Commons (CC BY-SA 4.0)
Source: Anandabazar
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