fb-img
Youtube-img
insta-img
twitter-img
pinterest

Fruit Porridge

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

Key Details:

prep time: 10 minutes

Cook time: 10 minutes

Difficulty Level: Easy

Course: Snack

Cuisine: Fusion

Key Ingredients:

Apple

Ripe bananas

Oats

Yogurt

Milk

Honey

Sunflower seeds

Strawberries

About Fruit Porridge

Table of Contents

Porridge made tastier
and healthier with fruits and seeds

Read More
  • Medium apple, cored, peeled and cubed 1
  • Ripe bananas, peeled and cubed 2
  • Strawberries 4 for garnishing
  • Oats 1 cup
Read More

Step 1.Put the apple cubes into the blender jar. Add half the bananas, lemon zest and a little water and blend into a smooth puree.

Step 2.Pour this mixture into a non-stick pan, add yogurt, milk and 1 cup water and mix well. Bring the mixture to a boil and add the oats and mix well. Cook, stirring continuously, till the mixture thickens.

Read More

Ingredients

    • Medium apple, cored, peeled and cubed 1
    • Ripe bananas, peeled and cubed 2
    • Strawberries 4 for garnishing
    • Oats 1 cup
    • Yogurt ¼ cup
    • Milk 1½ cups
    • Lemon zest, grated 1 tsp
    • Honey 8 tbsps
    • Sunflower seeds, toasted 4 tbsps

How to Make Fruit Porridge (Stepwise Photos)

Method

  1. Put the apple cubes into the blender jar. Add half the bananas, lemon zest and a little water and blend into a smooth puree.
  2. Pour this mixture into a non-stick pan, add yogurt, milk and 1 cup water and mix well. Bring the mixture to a boil and add the oats and mix well. Cook, stirring continuously, till the mixture thickens.
  3. Add the remaining bananas and honey and mix everything together.
  4. Transfer the porridge into a serving bowl, garnish with sunflower seeds and decorate with strawberries. Serve warm.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.

(Tandoori Corn Fritters)

(Goan Coconut Pancakes)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi