Food Directory
Food Home:- Drink: Liquor: Whisky:
- Alternative Whisky Academy
News and information about whisky. Includes reference lists of whiskies worldwide and links to whisky web sites. - Celtic Whisky
Located on the Northern coast of Brittany in France and offering whiskies of quality and character of Celtic origin. - Celticmalts
Home of the Whiskies of the World expo. - Dennis' Whiskey Corner
Descriptions of the various types of whisky, and poetry for whisky drinkers. - For Peat Sake
Read user-submitted whisky reviews and submit reviews of the whisky you drink. - Glann ar Mor Whisky Distillery
Located by the sea on the coast of Brittany in France. Makes a single malt whisky. Includes history and products. - Malt Whisky Society of Australia
A non-profit organization intended to increase appreciation of single malt whisky within Australia. - Practical Whisky
Reviews and tasting notes for all types of whisky with a focus on value. - Ulf Buxrud's Whisky Site
Whisky news, tasting notes, articles and a collection of links. - The Welsh Whisky Company
Details about a new distillery in Wales and its full range of products. - The Whisk(e)y Pages
Online extension of Malt Advocate, the quarterly magazine for whisky and beer enthusiasts. Includes buyers guide, reviews, and articles. - The Whisky Guide
Information about distilleries and whisky from all over the world. Includes articles about Scotland, whisky and distilleries. - Whisky Magazine
The home of UK-based Whisky Magazine. Articles, database, store and news. - Whisky Magazine Live
Information about Whisky Magazine's series of live whisky events. Events in Glasgow, London, New York, Paris and South Africa - Whisky Man
Contains information on whisky and whiskey brands, tasting notes, distillery tours and whisky related events around the world. - The Whisky Portal
Information about distilleries producing whisky, whiskey, bourbon, and rye. Links, event calendar, competitions, forum, and news. - whisky.vangeest.nl
Personal nosing and tasting notes of Single malt scotch, blends and bourbon or anything else that is sold as whisky/whiskey. - World Whiskies Conference
The World Whiskies Conference is designed for the senior management of the global whisky business and their principal partners and suppliers.
Random Indian Recipes:-
- 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 ... - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ... - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - 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. - 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. - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - 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 ... - 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. - Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Baingan ka Bharta
Preheat the oven to 350 degrees. Place eggplant in pan, cover with foil. Roast until eggplant is soft. After eggplant cools, peel and chop coarsely. Chop onion, green chilly and coriander leaves. In a big bowl mix all ingredients and serve immediately.