Food Directory
Food Home:- Drink: Liquor: Brandy:
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- Brunello
An Italian grappa producer. The history of the company and its product range. Information about the production methods accompanied with poetric suggestions how to best enjoy grappa. Also available in Italian. - Charles Neal Selections
In-depth information about France's great brandies: Armagnac; Cognac; and Calvados. Also information about several wines from Southwestern France. - Château du Breuil
Classified as a historic monument. Shop online for AOC Calvados, Pommeau, and Eaux de Vie. - Clear Creek Distillery
A range of brandies made exclusively from Oregon fruit. - De Negri
Italian grappa and liquor producer. Product range and the company's history. - Distilleria Giacomo Ceschia
An Italian grappa producer with a brief history of the company and descriptions of its products. Also available in Italian. - Germain-Robin
Makers of an alambic brandy distilled on an antique cognac still. - Imoya Brandy
The history of the brand, tasting advice and recipes. News and events listings. - La Cognathèque: Cognac and Brandy Shop
Company based in France selling over 270 different cognacs. Product range with brief descriptions and form-based advice for choosing cognac. - La Vieille Prune
Producing plum brandy and armagnac in Souillac, southern France. Product list and history of the company. - Manguin
Eaux de Vie distilled by ancient methods in Avignon, France. - Plantiac
Dutch brandy, information about the drink and distiller, FAQ, cocktail recipes and an image gallery. - Product Descriptions - Brandy
Vermont Department of Liquor Control provides definitions and descriptions of brandies. - Somerset Cider Brandy
An English cider and cider-brandy producer. The history of the company, production methods and information of its products. Includes pictures of the farm and retailer information. - World of Brandy
Includes brief descriptions of brandies and producers around the world. - Yerevan Brandy Company
Includes company history, product descriptions, manufacturing and tasting information, list of worldwide distributors, and contact details.
Random Indian Recipes:-
- Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - 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 ... - 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. - 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. - 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 ... - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - Sarson ka Saag
Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min. - Aamras
Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris. - 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. - Dal Fry
Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...