Move over your readymade porridge, if you have the time, and indulge in an elaborate preparation of the dish. At ITC Grand Central, chef Niriksha Shetty, junior sous chef at the five-star property says you should definitely make a finger millet porridge.
If you want a simple millet khichri, 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.
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.
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.
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. It has a mix of oats, quinoa, raisins, almond flakes, cashew nuts, and almond milk, along with maple syrup.
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.
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