Peanut Porridge

DSC_1139

I just finished a mega marathon of Protein Rich Dishes but I am clearly not over it. My theme for today is ‘Dishes from the Caribbean’ and what do I pick? Another protein packed dish. This one is so simple and delicious, not to mention easy to make with most ingredients readily available in your kitchen. It is a breakfast dish but I had it for lunch and felt content for the next 4-5 hours. This is surely getting into my breakfast roster.

DSC_1146

This peanut porridge is popular across all of the Caribbean. It started out as street food and is very popular with vegetarians. It has now gained popularity at restaurants with locals and tourists alike. There are different versions to make it – with condensed milk, evaporated milk or coconut milk.

Recipe adapted from here

Serves 1-2

WHAT WE NEED

Quick cooking Oats                            1/2 cup

Raw peanuts                                        1/2 cup

Wheat flour                                           2 tsp

Cornmeal                                               1 tbsp

Condensed milk                                    2-3 tbsp

Ground cinnamon                                1/2 tsp

Ground nutmeg                                     1/2 tsp

Water                                                       1 1/2 – 2 cups

A pinch of Salt 
WHAT TO DO

  • Heat 1 cup of water with a pinch of salt 
  • Grind the peanuts in to a fine powder and set aside
  • Grind the oats into a fine powder
  • Mix the ground oats and peanuts in a bowl
  • Add the cornmeal and wheat flour and mix well
  • Add 1 cup of water and stir to form a smooth paste
  • Pour this paste into the boiling water and mix well to ensure there are no lumps
  • Simmer and let it cook covered for 6-7 minutes
  • Stir frequently to avoid the porridge sticking to the base of the vessel
  • Add the condensed milk, nutmeg and cinnamon 
  • Mix and simmer for 2 minutes
  • Serve warm with some fruits for a wholesome tasty breakfast
  • Enjoy!

NOTES

  1. If you only want a mild sweetness to your porridge, add 2 tbsp of condensed milk else add 3 tbsp
  2. The porridge will be slightly runny immediately after cooking but will thicken when let to cool
  3. You can replace the water with part milk 

DSC_1134

This is my post for the Blogging Marathon under the theme, ‘Dishes from the Carribean’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Advertisements

Whole wheat Pancakes

IMG_2756

I typically need instant breakfast ideas on a Monday morning. That’s the day we are most likely to oversleep, run around in circles trying to find stuff and that’s the day the daughter decides to wake up earlier than her usual time and demand a fifteen minute cuddle. So instant breakfast for me is what I can get ready between the time the husband wakes up and wears his shoes for going to work.

IMG_2773

This is the most wonderful pancake recipe I have ever seen or made. I have tried following the instructions to a T. I have tried all sorts of shortcuts. But the result is a consistent fluffy pancake every single time. Yes, it’s like invincible pancake recipe. It’s like Rajinikanth of Pancake Recipes! Need I say more. You got to try it. A salute to Joanne of Fifteen Spatulas for this recipe.
So here goes – (for 7-8 pancakes)

WHAT WE NEED

Milk                                        1 cup

Apple cider vinegar           1 tbsp

Whole wheat flour             1 cup

Sugar                                      1 tbsp

Baking powder                    1/2 tsp

Baking soda                          1/4 tsp

Salt                                          1/4 tsp

Egg                                           1

Melted butter                        2 tbsp

Butter for greasing the pan

WHAT TO DO

  • Add the apple cider vinegar to the milk and stir it in.
  • Leave it aside for 2-3 minutes till it curdles.
  • If you need to melt butter, put it in the microwave for 20- 30 seconds
  • In a separate bowl, mix all the dry ingredients – flour, sugar, salt, baking powder and baking soda
  • Add the egg and melted butter to the curdled milk.
  • Add the dry ingredients to the wet ingredients and mix. Small lumps are fine. Just ensure no part of the dough is dry

IMG_2834

  • Heat a griddle / pan and grease it with butter.
  • Pour a ladle full of pancake batter and keep the heat at medium-low.
  • Once you see small bubbles appear, (around 2 minutes) carefully flip the pancake with a spatula
  • Let it cook for 1-2 minutes on low and then take it off the heat.
  • Repeat the same process to make around 8 pancakes with the entire batter.
  • Enjoy with honey or preserve of your choice.

IMG_2835

NOTES

On to the ‘jugaad’ or shortcuts I have used with this recipe –

  1. I have tried it with pasteurised milk and boiled milk, with milk just out of the refrigerator and with milk at room temperature. Pancakes were awesome everytime.
  2. I have added all the dry ingredients to the wet ones one by one without premixing them together. Recipe still works
  3. White wine vinegar can be substituted for apple cider vinegar.
  4. When I was lazy, I omitted the salt but used salted butter instead. Still worked.
  5. I used 1 1/2 tbsp butter instead of 2 tbsp or sometimes even 2 1/2 tbsp. Works.

IMG_2758

This is my post for Blogging Marathon for the theme – Instant Breakfast

IMG_0187-7

Check out the Blogging Marathon page for other marathoners doing this BM.