Food Directory

Food Home:- Drink: Tea:

 

• Association of Tea Bloggers - An association of active bloggers writing about tea; site has a list of member tea blogs and an aggregated feed of member blogs.
• Chai! - Chai stories and recipes.
• Ethical Tea Partnership - Non-profit organization of tea companies aims to understand how tea is sourced, as well as to validate conditions on estates and factories by credible, independent monitoring.
• IcedTeaHound - History and information regarding iced tea.
• Leafbox Tea - Interactive discussion-oriented tea community, with news, articles, and forums.
• Mashtea Gholee CyberTeaHouse - A Persian view on tea, including ceremonies and the benefits.
• Oolong-Tea.org - Dedicated to the art of high mountain Taiwanese Oolong tea.
• Photos from Darjeeling - May 2000 - A collection of photographs of tea gardens, plucking and processing, and tasting.
• RateTea - Providing user-generated ratings and reviews, and researched information on tea varieties, brands, and tea-producing regions.
• Rishi Tea: Travelogue - Photographs and articles about Rishi Tea's producers and the regions in which their teas are grown.
• Steepster - Social networking website for tea drinkers, with special deals on teas and teaware, user-generated ratings and notes, and discussion forums.
• Tea - Wikipedia - A rich, diversely illustrated, and often changing overview of tea, with extensive links to more specialized topics.
• Tea FAQ - Frequently asked questions about tea from a Usenet newsgroup.
• Tea Forum - Archived public discussion forum about tea in art and culture in general and in Chinese literature in particular. There is a small collection of poems and prose.
• Tea Review Blog - Tea reviews by a team of reviewers, articles about different varieties of tea, and discussion forums open to all.
• Tea Trade - An interactive community of tea writers and tea enthusiasts. Includes an open marketplace to buy and sell tea, and hosting of tea blogs, tea websites and online tea retail sites.
• Tea and Coffee Trade Journal - Provides information on tea and coffee including articles and a buyer's guide.
• TeaChat - Discussion forums run by Adagio Teas; encompasses topics both relating to Adagio and tea in general.
• TeaMuse - Monthly newsletter published by Adagio Teas covering a diversity of tea-related topics.
• Teadrunk Forum - Discussion forum about Chinese and Japanese tea, with an emphasis on traditional teas.
• Teaviews - Tea reviews by a team of reviewers, organized by variety and tea company, and discussion forums open to the public.
• The Tea Council of the USA - Assisting the tea industry with wholesale and retail needs.
• The Tea House Times - The Tea House Times is bi-monthly publication for tea rooms.
• UK Tea Council - The UK tea council. Independent body dedicated to promoting tea and its unique story for the benefit of those who produce, sell and enjoy tea the world over.
• World Green Tea Association - Information includes business news, Japanese tea culture, and encyclopedia.
• World Tea News - Original news pertaining to the global tea industry, with an orientation towards independent tea retailers; published by the organization that runs the World Tea Expo.
• wikiCHA - Tea wiki, covering all tea-related topics; editable by any registered user; free registration.

Random Indian Recipes:-

• Aluchi Bhaji
  Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.
  
  
• 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. ...
  
  
• 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 ...
  
  
• 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, ...
  
  
• 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.
  
  
• Smoke Chicken
  First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ...
  
  
• 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.
  
  
• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.
  
  
• 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.
  
  
• 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.