Food Directory
Food Home:- Drink: Mead:
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- An Analysis of Mead
An Analysis of Mead, Mead Making and the Role of its Primary Constituents. An interesting essay for more advanced mead-makers. - The Bee's Lees
Collection of recipes for making mead. - The Brewery
Information on home brewing of mead, lager, ale and cider including recipes, software, reviews, articles and links. Totally non-commercial. - Cats Meow 3
A large collection of homebrew recipes, including mead and mead variants. - East Cowdry Bootleggers
A homebrewers mead log, including recipes, honey and yeast information, suggested reading, and links. - GotMead
Recipes, techniques, problem solving, link directory, plus a forum. - Honey Wine
Dedicated to the education, awareness and appreciation of mead. The site highlights commercial meaderies, although they also list brewer's resumes, mead recipes and mead-making competitions. - How to make honey wine mead
This document describes how to make honey wine mead from a simple recipe to the analysis of a historical recipe. For the beginner who wants to quickly make a great batch of mead the first time. Written by the owner of a commercial meadery in California. An intriguing addition is a "translation" of an old metheglin recipe to a modern mead-making technique. - Mead FAQ
Basic information about mead and mead making for the beginner. It is intended to get you started and answer initial questions about mead making. - Mead Hall
A collection of information and resources for makers of mead. - Mead Made Complicated
How to make one's own mead (honey wine), the drink of the gods. Includes sections on the history and science of meadmaking. - Mead Made Easy
Offers a mead tutorial for beginners and tried-and-true mead recipes. - The Mead Maker's Page
Home made mead making with ingredients. - MoreMead.com
The site contains mead recipes, a user forum, and archives of the Bee's Lees and The Mead Lovers Digest.
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. - Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - 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. - 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 ... - 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. - 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. - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - 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 ... - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ...