Porridge panache

Blackberry and apple porridge

Ingredients

Oats,160 gm Milk, 600 ml Apple, grated, 1 Honey, 2-3 tbsp Blackberries, 100 gm Basil leaves for garnishing, 3-4 Salt to taste

Method Place the oats and the milk in a large pan over medium heat. Add a pinch of salt and stir with a wooden spoon.

Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can — if you like your porridge runnier, simply add a splash more milk.

Add grated apple and most of the honey to the porridge during the last 2 minutes of cooking.

Squash in most of the blackberries, then serve with the remaining scattered on top and the remaining honey drizzled over. (Recipe courtesy chef Stephen, Storm Bar and Grill, East of Kailash)

Thai seafood congee Ingredients Jasmine broken rice, 1 1/4 cup Water, 5 cups Salt, 1/4 tsp Chicken or pork stock, 9 cups Shrimp (or ground pork or other meat you prefer), cooked, 1 1/2 cup Shiitake mushroom, sliced and cooked, 1/4 cup Thai pepper powder, 1/4 tsp Soy sauce, 1/4 tsp Ginger, julienned, 1 inch Spring onions, chopped 1/2 cup Cilantro, 1/4 tsp

Method Boil the jasmine rice with water, salt, and oil on medium heat. Keep stirring constantly until the rice is very soft and breaks apart (30-45 minutes).

Heat the chicken or pork stock.

Scoop about 1 1/2 cups of the cooked rice into another medium-sized soup pot and add 1 cup broth. Bring to a boil, stirring, and season with a bit of soy sauce.

Transfer to a serving bowl. Top with cooked seafood, shiitake mushroom, spring onions and cilantro. Sprinkle with Thai pepper powder and serve hot. (Recipe courtesy chef Gurmeher Sethi, Ziu)

Chicken porridge Ingredients Small rice, 1/2 cup Chicken breast, skin and fats removed, 2 pieces Chicken stock, 3 cups Water, 2 cups Salt and pepper to taste Ginger, julienned, 2 inches Garlic, mashed and fried, 2 cloves Spring onions, chopped, 1/2 cup Sesame oil, 1/2 tsp Soy sauce, 1/4 tsp

Method Wash the rice and put in a medium-sized pot. On high heat, add the stock and water, and bring to a boil.

Add the chicken breast and turn down the heat to medium.

Cover and simmer until chicken is cooked.

Remove the chicken and set it aside to cool.

Continue to simmer the rice, stirring occasionally, until it turns soft and mushy.

Add salt and pepper, and more water if required.

Pour the porridge into a bowl.

Shred the chicken and place on top along with the ginger, spring onions and fried garlic.

Drizzle the sesame oil and soy sauce. Serve hot. (Recipe courtesy chef Rahul, Mystique Melange, Ashok Vihar)

Banana and nuts porridge Ingredients Oats, 160 gm Milk, 600 ml Bananas, ripe, 2 Mixed nuts (raisins, almonds, walnuts), 1/2 cup Cinnamon, 1/2 tsp Poppy seeds, 2 tbsp Maple syrup or honey, 2-3 tbsp Salt to taste

Method Put the oats in a saucepan, pour in the milk and sprinkle in a pinch of salt. Bring to a boil and simmer for 4-5 minutes.

Peel and slice the bananas. Add the nuts to a small non-stick frying pan and dry roast over medium heat for 3-4 minutes.

Stir the cinnamon, poppy seeds and most of the maple syrup or honey into the porridge.

Serve with the bananas and toasted nuts on top, and the remaining syrup/honey and cinnamon drizzled over. (Recipe courtesy chef Gajendra Singh, Unplugged Courtyard)

Almond porridge Ingredients Porridge, cooked, 1/2 cup Ground cinnamon, 1/4 tsp Almond milk, 1 1/2 cup Water, 1/2 cup Brown sugar, 2 tbsp Vanilla extract,1 tsp Salt to taste

Method Heat a saucepan over medium heat and pour in the porridge.

Season with cinnamon and cook until toasted, stirring frequently, for about 3 minutes.

Pour in the almond milk, water and vanilla and stir in the brown sugar and salt.

Bring to a boil and cook over low heat until the porridge is thick and grains are tender, for about 25 minutes. Add more water if required.

Stir occasionally, especially at the end, to prevent burning. Serve hot. (Recipe courtesy chef Jitin Kapur, Tashan)