Food Directory
Food Home:- Collecting: Shells:
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- The Bailey-Matthews Shell Museum
Promotes collection-based research on shells and mollusks with emphasis on southwest Florida and the Gulf of Mexico. Located in Sanibel, Florida. - Collection of Bjorn De Boer
Exchanging shells and information about Olividae and other mollusks. - Concholi
Shell collecting information from a South African collector. Computer programs for collection management, landsnail information, microscope photography, and artwork. - Conchology - Guido T. Poppe
Shell collecting information and shells for sale. - Cowries by Felix Lorenz
Includes site with shell news, cowries for sale, species checklists, and shell collecting links. - Famous Malacologists
Bibliographic material on famous conchologists. - George's Seashells and Underwater World
Collector's site with pictures of both live shelled animals and cleaned shells, shell show information, shell auction, and other resources for collectors. - Guide to Beachcombing Seashells and Sealife
A how to guide on cleaning, preserving and identifying seashells, sealife, and sanddollars found while beachcombing. - Marginella.com
Site devoted to shell trading, offers listings for those interested in exchanging shells with other collectors. - Of Sea and Shore
Information about mollusks and other marine invertebrates for shell collectors and professionals. - Ring of Shell Lovers
Webring with sites related to shell collecting. - SDNHM: Seashell FAQ
Frequently asked questions about seashell collecting from the San Diego Natural History Museum. - Sea Shell Collector
Information about seashell collecting, with articles, pictures, and living shells in water tanks. Written by collectors, for collectors. Site in both English and French. - Seashell Collect
Description of several families and species with pictures of shells. Site in both French and English. - Seashell Images Gallery
Photo gallery of snail shells. - Shelling Dreams
Personal site of Dr. David Touitou, with articles about shells, shell collecting expeditions. Many photos, including some of living seashells. - Vicky's Shells
Features photographs of shells from a personal collection. - Worldwide Conchology
Designed for shell collectors with a variety of interests in the hobby and science of conchology, and for anyone who has ever been fascinated with the beauty and diversity of sea and land shells.
Random Indian Recipes:-
- 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. - Plain Dosa
Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ... - Kadboli
In a pan heat butter and add rice flour,maida,Sesame seeds,red chilly powder and salt. Mix well and knead dough using hot water. Cover the dough and keep aside for 40 min. After 40 min knead again and make small balls out of dough. Now make into rope and give kadboli shape. Heat oil in a kadai and fry kadbolis on low flame till dark brown. Allow to cool and store in air-tight container. - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - Undhiyo
Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready. - Vanila Ice Cream
Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set. - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - 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, ... - 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. - 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.