Food Directory
Food Home:- Home: Consumer Information: Clothing and Accessories: Footwear:
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- About the Shoes
Contains articles about footwear and shoe trends on the web. - Catalogue of Shoes
Contains descriptions for shoe styles such as Birkenstocks, Oxfords and Slingbacks. - Charlie’s Sneaker Page
Glossary and FAQs about athletic shoes. - ConsumerSearch.com: Hiking Boots
Identifies which products reviewers like and dislike, where they agree or disagree, and why. - The Cowboy Boot Webpage
A site dedicated to folks who make, wear and admire cowboy boots. Includes a listing of America's custom bootmakers, boot-related features, field trips, and even some "bootnik poetry". - Foot Aware Australia
Contains information about footwear and the impact shoes have had on Australian history and society. - Footwear of the Middle Ages
Contains a general glossary of shoe types. - Footwear Today
Contains industry news, product information, and previews of forthcoming UK and European trade exhibitions. - FootwearBrands.com
Footwear reviews and buying guide. - Fur Boots
Information on different types of fur boots, including styles and features. - Hiking Boots’ Selection Guide
Site introducing different hiking boots’ brands. - How to Choose Hiking Shoes and Boots
How to get a good fit, what one gets for one's money and when to replace hiking boots. - International Shoe Size Conversion
Contains charts for converting shoe sizes between America, U.K., Mexico, Japan, Korea, and Europe. - OutdoorReview.com: Men's Hiking and Backpacking Boots
Consumer opinions from OutdoorReview.com. - Outside Buyer's Guide 2004
Includes information on selecting hiking boots and shoes, prices and reviews. Sponsored by REI. - Pointe Shoe Fitting
Provides information about the correct fitting for Grishko Pointe and Demi Pointe/Soft Block Shoes. - Profeet—Shoe Fitting
Contains information about running shoe fittings, and an incremental break in procedure. - Running shoe guide for Dummies
Identifies the key points on superior cushioning, night-time reflectivity and breathability. - Shoe Guide
Includes articles for styles and types of footwear, history of the shoe and influential people within the shoe industry. - Shoe Size Conversion Chart
Contains size equivalences for sports brands like Puma, Head, Fila and Nike. - Shoes FAQ
Includes a size chart image, size conversion scales, and maintenance tips. - Simply Sneakers
Blog detailing information about the newest sneaker trends. - Sneaker Set
Contains information on the latest trends in high end sneaker culture. - Solereview
Contains reviews and a community for athletic footwear. - 5th Dimension
Examining urban fashions, emphasizing rare Nike shoes. Some articles with most discussions at the site's forum.
Random Indian Recipes:-
- Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Mutton Cutlet
Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ... - Pulao
First clean and wash rice.drain all water and keep aside for 1 hour. Cut vegetables in shape as you want. Grate coconut and extract coconut juice with warm water. In a cooker pan take 4 tbsp ghee or oil. to this add cloves,dalchini and pepper. Then add chopped green chillies and onions .fry till onion is brown in colour. Now add rice and saute it for ... - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - Kadai Paneer
Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti. - Chicken Kabab
First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup. - Mohanthal
Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.