porrige recipe please

passingby

my husband and I would like to make at home the porridge we used to eat in the morning in India in the tourist restaurants.
I would greatly appreciate if you guys can give us the correct recipe.

we would need to know the type of oats and how you make it. Here in North-America we only get oatmeal and we get some Irish oatmeal. I don't think that the porridge we had in India was made with north-American oatmeal, which is different kind of oats.

any input from the British people out there? or input from the Indians who make the same porridge?

thanks.

anandi

I'm not really sure here but I think it could be the milk they use, not necessarily the porridge. The reason it is so tasty is because the milk has a special taste and it is much higher in fat content than what we usually drink in north america. I think it's whole milk. The method of making it is the same as you're used to.
I have often asked for the porridge to be made with water alone and it doesn't taste as good at all.

cyberhippie

A mixture of water and milk works best!! add a pich of salt as well!!
In scotland we eat it with both salt and sugar, sometimes both as I mentioned!!

Nick-H

The oats Mrs N makes taste pretty much like they did in UK. I've see Quaker Oats in the shops here... you have that brand in US?

Mrs N makes it with water, and I pour milk on it. She doesn't cook it as much as I would (I like it smooth, rather than chewy)

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passingby

yes we do have Quaker Oats here.
I was told my an australian traveler we met in India, thet you let the oats soak overnight. is that true?

Nick-H

Not, in my view, necessary.

In my hippy days my favourite Nibbles food was porridge: I used to get through several dishes a day between meals (...err, yes, I guess I smoked a lot ). My technique was to beet with a wooden spoon, while simerring, resulting in very creamy porridge

Sama

I gotta tell ya, they served "porridge" to us once for breakfast at yoga school -- because people complained (not me!) about eating rice in one fashion or another every day -- and it had to be one of the vilest things I ever ate. In fact, I didn't eat it. Now I know what they mean by "prison food".

"more gruel, Sir?"

Is it supposed to be that thin and soupy, with no taste?

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cyberhippie

If you've got Quaker oats passingbye then your quids in!! Just follow the instructions and add more or less oats for the consistancy you like even if you like your porridge sweet a tiny pinch of salt ie recommended!!
Use more or less milk depending on the creamy quality you like I use 3/4 milk to 1/4 water, careful though keep stirring, as milk likes to stick to the pan along with the oats!!
Bring to the boil and then let it gently simmer for a while and add the honey or sugar afterwards!!

No it's not supposed to be thin and runny, yogagal it's supposed to thick and creamy with added honey,sugar or salt to taste!!

The Scots used to make this then put it in a lined drawer to set, cutting pieces when they needed it!!

Wanderer22

Just finished having porridge for brekky using rolled oats. 2/3 cup of oats into 1 cup of boiling water. I like it thick enough to stand a spoon up and usually have it with brown sugar and milk. There's also "Scottish" oatmeal that is coarse ground, not rolled which may be what you had in India. Try this link for a recipe.. http://www.bobsredmill.com/recipe/detail.php?rid=891

I add the Scottish oatmeal (1/3 cup) to my bread recipes for added flavour, but don't often make porridge with it because of the longer cooking time.

W22

yossie23

In the South a traditional sweet that is made on most auspicious days is called 'payasam', something akin to 'kheer', usually made out of boiling rice, jaggery and milk together. The headmaster of the nursery school where I did my kindergarten would call that 'porridge' I grew up believing that only to be laughed at by my fellow-Indians in the US when I tried to explain 'payasam' to someone

Probably Nick-H and Yogagal must be familiar with 'payasam'?!

Sama

sounds like plain old rice pudding to me....

from what y'all are describing, porridge sounds like a oatmeal to me, only thinner. I like my oatmeal thick and chunky, not runny (I use steel cut oats), and sometimes with fruit in it. So it sounds as if for porridge, you add more milk or water, sweeten it or not, add butter or not, and you call it porridge. simple.

shere

My mum uses quaker oats. In true Punjabi style butter is added as well. I think the butter is melted then the oats sort of fried (very quickly) in the butter before sugar and milk are added. It is then simmered (whilst stirring) untill it has thickened a bit.

Not very healthy but a bit of exercise and you can burn the fat off.

goangoangone

Look out for whole rolled oats. It will give you a creamier consistency.

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Leith

50-50 milk and water a dob of butter and raw honey mmmmmmmm!

Nick-H

Yogagal spurned our Payasam

Well, she just wasn't feeling hungry when she visited...

The main ingredient is Tapioca and vermicelli, along with cashew nuts, raisins milk and sugar. I love it and usually eat at least three servings when it is available.

Kerala payasam is different; drier and more nutty. I prefer the Tamil one.

Nothing like porridge!