Indian Spicy Masala Porridge


It’s been a busy start to the New Year! My other half and I decided it would be a good idea to begin 2016 by completing a job that had been collecting dust at the bottom of our “To Do” list for a little while. A task we had been putting off for months… redecorating the house. 

What followed were multiple trips to various DIY stores to pick everything from masking tape and sanding paper to paint brushes and light fittings. Annoyingly, we scrutinised over every detail. The combination of being indecisive and new to the situation did not help either. It also meant we learnt LOTS along the way. For example did you know that skirting board comes in more than one size – and that you should probably check you have the right size before cutting it. Who knew?! (Ps. If anyone needs some 14cm skirting board please holler… my shed will thank you). 


If you have ever had work done in your home, you will know two things very well: 1) How disruptive it can be to your everyday routine… and… 2)How quickly dust becomes your arch enemy-it gets everywhere! We cleared most things into our guest room and kitchen which meant that cooking, was well… a royal pain in the bottom. It also meant that during that time, I often defaulted to cooking dishes that were stress free and quick and easy to make. That brings me to today’s recipe! (Excellent segue skills, I know). Spicy masala porridge is my go to dish when I’m craving something filling & comforting and it should be yours too. It also gets bonus points for only taking 10 minutes to make! It’s creamy & crunchy and topped with some mango pickle and plain yoghurt, it’s a real crowd pleaser. So much so that the dating website featured this recipe on their website! (Check it out here).

Ps. I am now very pleased to say that our decorating is now complete and we have now settled back into our fresher & somewhat newer looking, home (yay!). 


Indian Spicy Masala Porridge
Serves 2
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  1. 1 cup (240g) of porridge oats
  2. 1 tsp cumin seeds
  3. 2 ½ cups water
  4. 1/2 small onion, thinly sliced
  5. 1 tomato diced, diced into ½ cm pieces
  6. 1 small carrot, diced into ½ cm pieces
  7. 2 broccoli florets, cut into small chunks
  8. 1 green birds eye chilli, finely chopped (optional)
  9. 1tsp salt or according to taste
  10. ¼ tsp turmeric powder
  11. ¼ tsp paprika
  12. ¼ tsp garam masala
  13. 1/4 tsp amchur/mango powder (optional)
  14. handful fresh coriander, finely chopped
  1. Heat a non-stick pan and add the porridge oats and cumin.
  2. Toast on medium heat for 3-4 minutes, stirring continuously.
  3. When you see the oats being to change colour and become slightly darker, add the water immediately.
  4. Increase the heat to high and add the onions, tomatoes, carrots, broccoli and chilli.
  5. Mix well. Now add salt, turmeric, paprika, garam masala and amchur.
  6. Allow the porridge to thicken and come to a boil. Reduce to medium heat and cook for a further 2 minutes.
  7. Sprinkle on fresh coriander and remove from heat.
  8. Enjoy on its own or with a dollop of yoghurt and mango pickle!
Monica's Spice Diary - Indian Food Blog

Oatmeal and Raisin Cookies

Had a craving for something sweet today so thought I’d put the baking gloves on. End result? Oatmeal and Raisin Cookies! Crisp on the outside, chewy on the inside…can’t go wrong.

Don’t forget, this recipe is customizable-I added some walnuts and dates in here so feel free to throw in what you like. Also, for all you vegetarians/vegans out there, this recipe is egg-less so get on it!

Makes Approx 24

What we need:

1 cup butter
1 cup sugar
Flax seed powder (optional)
3 tbsp milk
1 tsp vanilla essence
3/4 cup plain flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon powder
3 cups oats
1 cup raisins
1 cup walnuts/almonds/dates(optional)

How we do:

  • Preheat the oven to 180* C/ 350*F
  • In a bowl, cream the sugar and butter. Add the vanilla essence and milk.
  • In a separate bowl add the flour, baking soda, cinnamon powder, salt and flax seed. Mix well.
  • Add the dry ingredients to the wet ingredients and add the oats, raisins, walnuts and dates. Mix well.
  • The mixture should be binded and sticky. If you find it’s a little dry, add a little milk.
  • Using wet hands, make little balls out of the dough and place on a lined tray. Flatten so they are 1/4″ thick.
  • Cook for 10-12 minutes or until cooked and golden brown.
  • Remove from the oven and allow to cool on a wire tray.
  • Balle Balle! You’re done. Enjoy these delicious cookies with a glass of chilled milk 😀