Red Millet Porridge

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  • 02



  • Whole Red Millet soaked in water for 10 hours.
    : 1 cup
  • Coconut cream or thick coconut milk
    : 2 cups
  • Brown peas soaked overnight
    : 1/2 cup
  • Honey
  • Flaxseed powder
    : 2 tbsp
  • Plantain steamed
    : 1 ripe
  • Cardamom powdered
    : 1/2 tsp
  • Salt


This meal is low carb, low-calorie and vegan. The ultimate happiness and complete satisfaction which I get after successfully trying out these recipes makes my day! I started experimenting with these type of recipes after my hubby became a fitness freak.
I think a pretty big chunk of the population have turned or is turning  to healthy diets and increasing their fitness. So this dish is a perfect way to start your day with the desired amount of protein, calories, fat, calcium and energy needed for your body. Above all, this dish is good for infants to the elderly. For infants and the elderly, you can dilute the coconut milk and avoid nuts if you prefer. You can also use ready-made millet powder. You can save time and work. The fibre content will be more when you use the powder. I make this porridge alternatively to avoid monotony.


Grind the soaked millet with enough water in a blender. Strain and pour into the sauce pan used for cooking.



Pressure cook the brown peas until well done.



Keep on a low flame. Keep stirring continouosly so that the mixture is homogeneously thick without forming any lumps. This happens very, very suddenly, so you need to keep an eye on it.



Once this starts boiling add the peas along with a little of its broth. Keep stirring all the while. Let this mixture boil for few minutes.



Add the coconut milk and salt and allow it to simmer.



Once done, add the steamed banana cut into pieces, honey and flax seed.



Transfer into a ramekin or porridge bowl. Add some cashew nuts and sprinkle cardamom powder over and have a sumptuous, healthy breakfast.

Happy cooking!!!

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