Food Directory
Food Home:- Drink: Wine: France: Burgundy: Chalonnais and Maconnais:
- Chateau de Messey - Vineyards located in the Mâconnais which produce red and white wines under the Demassey label. Visitors may tour the cellar and stay in the bed-and-breakfast accommodations.
- Chateau de Vinzelles - At Vinzelles in Burgundy, F.de Lostende invites you to discover the fine wines of Pouilly Vinzelles.
- Château de Lavernette - Standing at the crossroads of Mâconnais and Beaujolais. Presents the pouilly-fuissé and beaujolais wines. List of distributors.
- Domaine A. et P. de Villaine - Produces Bouzeron Aligoté white wines, Mercurey and Rully red wines. Includes tasting notes for each vintage. [Flash required]
- Domaine Michel Juillot - History of a famous vineyard in Burgundy.
- Domaine Nicolas Maillet - Produces red Burgundy, Aligoté, and Macon Verze red and white in Verze. Includes product descriptions and information about the estate.
- Domaine Roger Lassarat - Bi lingual site for winegrower and producer in Vergisson near Pouilly-Fuissé. Domaine information, wines produced, contact form, press clippings.
- Domaine de La Bongran - At Clessé near Mâcon. The vineyard is planted exclusively with Chardonnay and produces a Chardonnay made from botrytis grapes.
- Domaine des Vignes du Maynes - Planted between the years 800 and 1000, this domaine once belonged to the monks of Cluny abbey. Includes information about the products, vineyards, and cellar.
- Domaine du Chalet Pouilly - Produces Pouilly-Fuissé and Saint-Véran in Solutré Pouilly. Includes product descriptions, online ordering, and a company overview.
- Domaine le Meix de la Croix - The Meix de la Croix is a family wine grower of 9.5 hectares close to Mercurey, Burgundy.
Random Indian Recipes:-
- Dhondas
Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ... - 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. - Lasun Chakli
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ... - 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. - Nimbu ka Meetha Aachar
Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ... - Balushai
Make the syrup of 2 string consistency and add rose essence and lemon juice. In a plate sieve flour and baking soda together and keep aside. In a big plate take curd,2 tsp sugar and 1&1/2 cup ghee and beat finely for 4-5 min. Now add maida and soda. Knead the dough smoothly. Use curd if necessary.(no water) Make small balls off the whole dough and press them a bit. Make thumb impression in center. Cover with a damp cloth and keep aside for 10 min. Heat ghee in a pan and fry balushai on a ... - 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 ... - 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. - 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. - 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 ...