Millet & Chicken Porridge / Congee / Broth

 

         This is a great comfort meal of Foxtail millet and chicken porridge. Wholesome and nutritious, this diabetic friendly dish is simply divine, heart warming and is just perfect for a cold wintry night. 

          Garnish with some chopped coriander leaves, red chili flakes, boiled egg and lime wedges and enjoy. You may also drizzle some soy / chili / tomato sauce for added flavour. So check out the step by step pictorial recipe to prepare this soul satisfying yummy meal. 

          

          The main ingredients in this recipe are mainly Foxtail millet and chicken. So it is a perfect blend of the two along with some chicken stock, onion, ginger and garlic. 

          Other varieties of millet can also be substituted according to individual preference. 

          This simple meal can never be so easy, as very few ingredients are required to prepare this amazing and healthy one-pot wonder.

• 1/4 cup Foxtail millet, soaked for 30 minutes
• 1/2 cup boneless chicken cubes
• 1 tbsp. oil
• 1 tsp. butter
• 1 onion, sliced
• 2 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 green chilies, chopped
• 1/4 tsp. pepper powder
• 3 cups water
• 1-2 chicken stock cube
• salt to taste (opt)
• chopped coriander leaves, red chili flakes, lime wedges, boiled egg to garnish

          Heat oil and butter in a cooker. Add the onion, ginger, garlic and green chilies. Sauté till light brown.

          Now add the soaked millet, chicken cubes, stock cube, pepper powder and water. (Water can be adjusted according to the consistency desired).

          Pressure cook for 10 minutes in a low flame after the first whistle. Ladle into individual bowls and serve it hot, garnished with chopped coriander leaves, chili flakes, boiled egg and lime wedges. You may also drizzle some chili / tomato sauce for added flavour.

                      Heat oil & butter in a cooker. Add onion, ginger, garlic & green chilies. 

                      Sauté till light brown.

                                Add soaked millet, chicken cubes, stock cube, pepper powder

                                  and water. 

                             Pressure cook for 10 minutes in a low flame after the first whistle.

                       Serve it hot, garnished with chopped coriander leaves, chili flakes, 

                       boiled egg and lime wedges.

Panta Bhat / Bhaat (Fermented Rice - Bengali & Bangladeshi Style)

 

          Panta Bhat is a centuries old fermented rice recipe, that is very popular in the North Eastern part of India, especially, West Bengal, Assam and Odisha and also in Bangladesh. It is basically leftover cooked rice soaked in water and left overnight to ferment. 

          This is then relished next morning as breakfast along with various side dishes like potato fry or any other curry, mashed potato, green chilies, onion, roasted red chilies, lime, fish fry, papad or pickle. And not to forget a drizzle of some raw mustard oil. This dish is rich in micro-nutrients and is a soulful food during hot summer days. It is considered a staple breakfast diet in the rural areas and is also very popular during Bengali New Year.

          I have a very vague memory of having this simple dish during my childhood. It is a very comforting food that is just divine. I like to have Panta Bhat with just a dash of lime, burnt chilies and potato fry. 

          Sometimes I relish it with pickle and papad. The water in which the rice is soaked also tastes just heavenly. It is very sad to know that the present generation is not much aware of this very traditional and healthy breakfast. 

• 1 cup leftover cooked rice
• salt to taste
• 1-2 green chilies
• 1-2 roasted / burnt red chilies
• coriander leaves to garnish
• sliced onion
• lime wedges
• 1 tsp. mustard oil
• potato fry / potato bharta (mashed potato), fish fry, etc. to serve

          In a bowl, take the leftover cooked rice, salt to taste and some water, that should cover the rice. Set aside overnight to ferment.

          Next day serve along with green chilies, burnt red chilies, potato bharta, lime wedges, sliced onion, coriander leaves and a drizzle of some raw mustard oil. 

          You can also relish it with pickles, fish fry, papad or any other side dish.

Arroz Caldo (Filipino style Porridge / Congee)

 

          This is a classic Filipino style comfort food that is a Chinese inspired recipe with a Spanish name. It is a healthy one pot meal that is simply divine, heart warming and is just perfect for a cold wintry night. 

          Garnish as desired with your favorite toppings and enjoy. I served mine with some chopped spring onion, coriander leaves, fried garlic, red chili flakes, boiled egg and a dash of lime. So check out the step by step pictorial recipe to prepare this soul satisfying yummy porridge / congee. 

           The main ingredients in this recipe are mainly chicken and rice. So it is a perfect blend of the two along with some chicken stock, onion, ginger and garlic.

          Wholesome and nutritious, this porridge is typically served as breakfast for a much needed energy. However, it can also be enjoyed for brunch, snack or as a light dinner, especially when you are sick. 

           This easy to prepare meal can never be so easy, as very few ingredients are required to dish out this amazing and healthy one-pot wonder.

          Typically, glutinous rice is used in this recipe. However, I added some basmati rice as the former was unavailable. You may also make use of small grain rice as an alternative. 

          Finally, I would like to mention that 2 chicken stock cubes can be added along with water as a substitute for chicken stock. 

• 1 cup boneless chicken, cubed
• 1/2 cup rice
• 3 tbsp. oil 
• 1 onion, chopped
• 8-10 garlic cloves, chopped
• 1 tsp. ginger, chopped
• 1/4 cup spring onion (white part), chopped
• 1/2 tsp. pepper powder or to taste
• 4 cups chicken stock 
• 1 tbsp. spring onion, chopped
• few coriander leaves
• pinch of red chili flakes (opt)
• boiled egg for each serving
• lime wedges

          Heat 1 tbsp. oil in a pan and fry 3/4 of the chopped garlic till golden brown in colour. Drain and keep aside.

          Heat remaining oil and sauté the ginger, garlic and onion till light brown. Now add the chicken and stir fry for 2-3 minutes on a high flame. 

          Then add the soaked rice and sauté for 2 minutes. Add pepper powder and chicken stock.

         Bring it to a boil and simmer, covered on a low flame till the porridge is thick to a desired consistency. Be sure to stir at intervals.

          When done, spoon in individual bowls and serve, garnished with a boiled egg, fried garlic, chili flakes, spring onion, coriander leaves and a dash of lime. 

                       Heat 1 tbsp. oil & fry 3/4 of the chopped garlic till brown. Keep aside.

                     Heat remaining oil and sauté the ginger, garlic & onion till light brown. 

                                 Add the chicken & stir fry for 2-3 minutes on a high flame. 

                                  Then add the soaked rice and sauté for 2 minutes. 

                                  Add pepper powder 

                      and chicken stock. Bring it to a boil & simmer, covered on a low flame 

                 till the porridge is thick to a desired consistency. Stir the contents at intervals.

                     Spoon in individual bowls & serve, garnished with a boiled egg, fried garlic, 

                     chili flakes, spring onion, coriander leaves & lime wedges. 

Brown Rice & Chicken Congee / Porridge

          This is a great comfort meal of brown rice and chicken congee with some nuts thrown in. Wholesome and nutritious, you can enjoy it anytime of the day. This simple meal can never be so easy, as very few ingredients are required to dish out this amazing and healthy one-pot wonder.

          Garnish as desired with your favorite toppings and enjoy. I served with some chopped coriander leaves, fried onion, red chili flakes, boiled egg and lime wedges. You may also drizzle some soy / chili / tomato sauce for added flavor. So check out the step by step pictorial recipe to prepare this soul satisfying yummy meal. 

• 1/3 cup brown basmati rice, soaked for 2-3 hours 
• 3/4 cup chicken cubes
• 6 cups water
• 1-2 chicken stock cube
• salt to taste (opt)
• 1 tbsp. chopped almonds
• 1 tbsp. chopped pistachios
• chopped coriander leaves, fried onion, red chili flakes, lime wedges, boiled eggs to garnish

          In a pan, add the rice, chicken, almonds, pistachios, chicken stock cube, salt and water. 

          Bring it to a boil. Cover and simmer for 35-40 minutes or till the rice turns soft and mushy. Keep mashing it with a masher at intervals to get a smooth consistency. 

          (Water / stock may be adjusted according to the consistency desired).

          Ladle into individual bowls and serve it hot, garnished with chopped coriander leaves, fried onion, chili flakes, boiled egg and lime wedges. 

          You may also drizzle some chili / tomato sauce for added flavour.

                    In a pan, add rice, chicken, almonds, pistachios, chicken stock cube & salt.

                     Add 6 cups water & simmer for 35-40 minutes or till rice turns soft 
                     and mushy. 

                     Keep mashing it with a masher at intervals to get a smooth consistency.

                                  Ladle into individual bowls.

                  Serve, garnished with chopped coriander leaves, fried onion, chili flakes, 
                  boiled egg & lime wedges. 

                           You may also drizzle some chili / tomato sauce for added flavor.

Curd Oats Congee

          Oats is a wonder cereal which is nutritious, wholesome and low in cholesterol. It contains dietary fibre, is rich in antioxidants and good for diabetics. So there are various ways in which you can consume it, besides having it with milk and sugar. 

          Today I paired it with some curd, which has a cooling effect, is good for digestion and treats an upset stomach. This super easy and yummy congee / porridge is ideal for breakfast, brunch or whenever desired. 

• 1 cup oats, dry roasted
• 3/4 cup curd 
• 1 cup water or as required
• salt to taste
• 1 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 dry red chilies
• pinch of asafoetida
• 1 tsp. urad dal (split black gram lentil)
• 1 tbsp. chana dal (Bengal Gram lentil)
• 1 sprig curry leaves
• 1-2 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

         
           In a pan add the oats, 1 cup water and salt. Cook on a low flame till it turns slightly thick. Switch off the flame and keep it aside to cool down.

          In a bowl, mix together the cooked oats, yoghurt, peanuts and required quantity of water (according to the consistency desired).

          Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, curry leaves, urad dal and chana dal. Sauté for a few seconds.  

          Pour this tempering over the oats congee and garnish with coriander leaves. Serve this healthy dish for breakfast or whenever desired.

          

Sambar Oats Porridge

          Oats is a wonder cereal and should be included in our daily diet as much as possible. It is nutritious, wholesome and is low in cholesterol. It contains dietary fibre, is rich in antioxidants and is good for diabetics. So you need not have to consume only with milk and fruits. 

          Make it more appetizing and yummy by giving it a South Indian flavor. Prepare a porridge out of it by adding some sambar powder to enhance the taste. Enjoy it with some fried / roasted papads and pickle for a soul satisfying and sumptuous first meal of the day. 

• 1 cup oats
• 1/2 cup boiled tuvar dal (pigeon pea lentil)
• 1 drumstick, cut into 2" pieces
• 1 small carrot, cut lengthwise
• 4-5 beans, cut into 2" pieces
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1/2 tsp. pepper powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. sugar
• 2 tbsp. sambar powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 8-10 roasted cashew nuts
• 1 tsp. ghee
• 1 tsp. coriander leaves to garnish

          Boil the veggies in 1 cup water for one whistle. Keep aside. Heat oil in a pan and temper with mustard seeds and cumin seeds. 

          After it stops spluttering, add the asafoetida, curry leaves, onion, ginger and green chilies. 

          Stir fry till light brown and then add the oats. Sauté for 1-2 minutes on a medium flame. Add 2 cups water and simmer till it is cooked and slightly thick.

          Now add the boiled tuvar dal, boiled veggies, salt, turmeric powder, sugar, sambar powder, pepper powder, cashew nuts, tamarind water and required quantity of water to have a porridge like consistency. 

          Combine everything well and simmer on a medium flame for 2-3 minutes. Switch off the flame and drizzle some ghee. 

          Garnish with coriander leaves and serve along with papad, curd chilies and pickle. 

Chicken Oats Porridge / Congee

          
          Looking for some healthy and nutritious breakfast to start your day? So why not with some Chicken Oats Porridge? It is super easy to make, is wholesome and keeps you satiated till lunch. This diabetic friendly and soul satisfying one-pot wonder can be had guilt free for lunch or dinner too. Garnish with your favorite toppings (not to forget ghee if you can - it is pure bliss) and enjoy this yummy dish just as it is or with your favorite pickle. Happy Brekkie!!

• 1 chicken breast, boiled & shredded
• 1 cup oats
• 3-4 cups chicken stock
• salt to taste
• 1 tbsp. olive oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. ginger-garlic, grated
• 2 tbsp. fried onions
• 1/4 tsp. pepper powder
• 2 tbsp. spring onion, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. ghee / lime juice
• 1/4 tsp. red chili flakes or to taste

       
           Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Add the ginger and garlic. Stir fry for a few more seconds.

          Add the oats, salt and the stock. Simmer on a low flame till the oats are cooked and the consistency thickens slightly. 

          Switch off the flame and pour into individual serving bowls. Garnish with the shredded chicken, pepper, chili flakes, spring onion, coriander leaves, fried onion and a drizzle of some ghee / lime juice. 

         Enjoy this amazing one-pot wonder for a soul satisfying meal.