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Bringing Traditional Food Ingredients Straight From BRINGING TRADITIONAL FOOD INGREDIENTS STRAIGHT FROM THE FARM TO YOUR KITCHEN ABOUT US At Original Indian Table we are passionate about increasing farmer income by bringing the finest indigenous and healthy ingredients from India to market. To do this, we have travelled more than 90,000 kilometers across 24 Indian states to meet with farmers. We have found farmers increasingly move towards local crops and natural ways of growing food that are safer for us and healthier for the climate. Our mission is to bring these products to customers looking for clean, nutritious and local food. OUR PHILOSOPHY We believe in the interconnectedness of things. We can live a healthy life and live on a healthy planet only if we re-establish our relationship with food and enable the production of clean, local and sustainably grown crops. All our products are Traditional, Healthy and Directly Sourced. WHAT WE DO We bridge the gap between farmers struggling to market traditional and sustainable food ingredients and customers looking for healthier, more nutritious and local alternatives. Our offering is positioned as an experience as it contains not just the product but also details on the origin, nutritional benefits and uses for each product. Our clients range from retail customers to leading chefs, restaurants and hotels across India and abroad. PARTNERS/FARMERS Our back-bone are our partner women and men farmers and organizations across India. They have dedicated their lives to sustainable farming. They work tirelessly to sow, nuture and harvest traditional varieties of produce, so that You and Me can live a healthy life. We currently work with 20 small-holder farmer groups including women farmers practising sustainable agriculture spread across 15 states, giving them access to a national market under a common umbrella. BLACK RICE BLACK RICE KHEER INGREDIENTS Serves 3-4 Soak the black rice in 3 cups of water for 8 hours. Heat milk in a thick 1 cup black rice bottomed big vessel till it starts boiling and gets thicker. Strain the rice 8 cups full cream milk and cook it in the milk on medium flame. Keep cooking and stirring till 1 cup sugar or as per taste the rice is cooked and the consistency of kheer becomes thick. Add 1 tsp cardamom powder sugar and cardamom powder and stir well. The kheer will be purplish in A handful of cashew nuts colour. For seasoning, heat ghee in a separate vessel. Add cashew nuts and raisins to it and as they brown, add them along with raisins to the kheer. Savour 1 tsp ghee the black rice kheer hot or chilled. For new products and recipes visit www.originalindiantable.com Black rice is a sticky rice grown primarily in Eastern India and Asia. It is also known as “Forbidden Rice,” since in ancient China it was reserved for the emperor and nobles, and commoners were prohibited from eating it. This heirloom variety originally from Eastern India, has been grown in Karnataka and West Bengal since the past 10 years in an effort to conserve it. Antioxidant Rich. Nutty and Aromatic. Nutritionally dense grain, this rice is rich in iron and phytonutrients (antioxidants) which also give it a purplish colour and distinct aroma. Uses: Its glutinous properties makes it ideal for risotto and rice pudding. Great accompaniment to Indian and Western meals. Soak for minimum 1 hour or ideally overnight. Cook 1 cup rice with 3 cups water. Best cooked on stove top. Traditionally, Black Rice was used to make pudding and eaten as normal rice. BAMBOO RICE BAMBOO ‘RICE’ CHILLAS WITH YOGURT FILLING INGREDIENTS Serves 3-4 Powder the rice into a fine powder in a regular grinder/mixie. Add 1 cup Bamboo Rice salt and water to make batter that can be easily spread on a pan. Mix 1 cup yogurt the vegetables in the yogurt along with the green chilli, coriander, ¾ cup grated vegetables (carrot, curry leaves and chat masala and keep aside. Add ghee on the onion, cucumbers) 1 finely chopped green chilli pan and make a round pancake of a scoop of batter using circular Fresh coriander and curry leaves movements. Sprinkle water on the pancake ensuring it doesn’t stick. 1 tsp chat masala Take it off the pan once ready, add a dollop of yogurt mixture in the Ghee and salt as needed center and roll it up. Enjoy as a healthy breakfast or snack. For new products and recipes visit www.originalindiantable.com Bamboo ‘rice’ is actually seeds of bamboo flowers collected by tribal communities in Karnataka. Hard to get, it is pungent, sweet and nutritious, with a wheat-like taste. It is richer in protein and carbohydrates than wheat and paddy rice. Gluten free. Rich in Protein and Dietary Fibre. This calorie dense and fibre rich ‘rice’, cures kapha and pitta doshas and removes toxic substances from the body. Uses: Use as a rice substitute by cooking 1 cup bamboo rice with 4-5 cups water. Can also be used as a wheat substitute by grinding into powder to make parathas, chillas and chapattis. Traditionally, Bamboo Rice was used to make payasam and grinded to make dosa. BARNYARD MILLET BARNYARD MILLET SALAD INGREDIENTS Serves 2-3 3 tbsp olive oil 1 cup barnyard millet Salt and pepper 2 cups water Dry roast the millet in a pan for a few minutes till smoke emerges. ½ cup finely chopped parsley Add 2 cups water, boil and cook on stove top till al dente. Drain ¼ cup finely chopped cilantro the millet and set aside to cool. Separately whisk together the 1 tbsp finely chopped mint lemon juice, olive oil and honey and season with salt and pepper. 2 small ripe tomatoes, diced In a large serving bowl, mix the millets with the parsley, cilantro, 1 small oninon, diced mint, tomatoes and onions. Add in the lemon mixture and season 1 lemon, juiced to taste. Allow to sit for atleast 30 minutes in the refrigerator for ½ tsp honey the flavours to marry. For new products and recipes visit www.originalindiantable.com One of the oldest cultivated millets, this crop has been grown, harvested and packed by Uttarakhand women farmers. It has the lowest carbohydrate amongst all millets and has ten times more fibre than wheat. Also known as Jhangora, Kuthiravali and Oodalu. Rich in vitamin B-complex. Low in carbohydrate. High in vitamins and fibre, barnyard millet aids in digestion and prevents cardiovascular diseases. It is ideal for people with type II diabetes. Uses: Cook 1 cup millets with 2 cups water. Have everyday instead of rice. Works really well in salads and as a couscous substitute. It has been traditionally used in upmas, idlis, dosas, lemon rice and pongal. AMARANTH AMARANTH PATTIES INGREDIENTS Serves 2-3 1 whisked egg (optional) 1 cup amaranth Ground black pepper & salt 2 cups water Cook the amaranth in boiling water and simmer. Drain and let the amaranth 1/2 red onion finely chopped cool. Heat oil in a pan. Add the onions and garlic. Once brown, add the 3-4 cloves garlic grated capsicum and zucchini. Cook for 5 minutes. Add to the amaranth along with 1/2 red capsicum chopped all the spices and mix well. Add the amaranth flour or half the flour and egg 1/4 zucchini chopped and mix well. Add flour till you get a consistency that allows you to make 2 tsp amchoor (dry mango powder) patties. Add oil to a flat pan and cook the patties on both sides till brown and 2 tsp chilli powder crisp. Enjoy the crunchy amaranth patties with coriander chutney. 4-6 tablespoons amaranth flour For new products and recipes visit www.originalindiantable.com The seeds of the Amaranth plant are used as grains, and referred to as pseudo-cereal. Superior to quinoa in protein, it is one of the world’s best sources of nutrition. Cultivated throughout India, Amaranth is popularly known as rajgira in India. Amaranth is good for heart, cardiovascular, bone and digestive tract health. It contains protein, calcium, magnesium, potassium, phosphorus, iron; high content of fiber and vitamin E. Uses. The traditional uses of Amarath are many. It can be cooked as porridge or upma to make a healthy breakfast or to make risotto and pudding. Puff it to make cereal and laddoos or grind into flour to make chapattis and cookies. DIANA RED RICE DIANA RED CURD RICE INGREDIENTS Serves 2-3 1 cup Diana rice Soak rice overnight. Add water and cook in pressure 4 1/2 cups water cooker (5-6 whistles) for faster results or stove top if 1 cup yogurt you have time till you get an dente texture. Cool the rice. 2 green chillies Separately, add ghee to a pan followed by mustard seed 1 tsp mustard seeds, urad dal and dals and cook till it crackles. Add asafoetida, green (white) and chana dal (spilt) chillies and curry leaves, fry and set aside. Mix rice and 1 tsp grated ginger yogurt with salt as needed. Once the tempering cools down 1 tsp ghee add to the yogurt. Garnish with coriander leaves and enjoy. 1 twig curry leaves 1 pinch asafoetida For new products and recipes visit www.originalindiantable.com Diana rice has an interesting etymology. ‘Dia’ and ‘anna’ stand for diabetes and grain respectively. It has been named so as it is especially beneficial for diabetics. Unlike refined white rice, this par boiled red rice retains the vitamin E rich oil between the bran and endosperm. Because of the bran’s high fibre content, Diana rice has a rough, nutty texture. Low glycemic index.
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