Food Directory

Food Home:- Drink: Wine: France: Provence:

 

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• Chateau Vignelaure - Produces red and rosé wines. Coteaux d'Aix en Provence. Includes product information, estate descriptions and a company profile.
• Château Romanin - Producer using biodynamic methods in Provence. Includes information about the vineyards, methods, and wines. Order online.
• Château Routas - Produces Rhône-style, estate-grown and bottled wines. Includes information about the products, the region, and the staff.
• Château Sainte-Roseline - Located in the Côtes de Provence appellation. Offers a range of cru classé white, rosé and red wines. Open to visitors.
• Château de Vaucouleurs - Côte de Provence. Presents estate history, products and wines. Order form.
• Château du Rouët - Situated at the foot of the red rock mountains, part of the Esterel range, near Saint-Tropez.
• Côtes de Provence AOC - Official site of the association. Includes news, events wines, producer directory, and area information. In French, German, and English.
• Domaine Saint André de Figuière - Located on the Mediterranean coast, offering red, white, and rosé Côtes de Provençe.
• Domaine Sorin - Produces red, white and rosé Bandol and Côtes de Provence. Features product descriptions, details about their rotary casks, and French Paradox information. [Flash required]
• Domaine de L'Olivette - Making red, white and rosé wine in the Appellation Bandol in Provençe.
• Domaine de Saint-Ser - Produces red, white, and rose AOC Côtes de Provence Sainte Victoire in Puyloubier. Includes product descriptions, a profile of the property, and a blog.
• Domaine des Oullières - Independent producer in the Coteaux d'Aix en Provence, making red, white, rosé, and sparkling wines, along with a Vin Cuit. Includes information about the company, region, vinification, and products.
• Domaines Bunan - Group of winemaking operations in the southern French Bandol appellation offer detailed information about winemaking, vineyards and products.
• Domaines Ott - Produces red, white, and rosé wines from three estates in the Côtes de Provence and Bandol regions. Includes product information, estate descriptions, and a company profile.

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.
  
  
• Puranpoli
  In a big bowl take maida,oil,salt and turmeric powder. Mix well and add enough water to make soft dough. Keep aside for 30 min. In a pan boil dal till soft. Remove extra water and add ...
  
  
• 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.
  
  
• Prawns Pickle
  Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly...
  
  
• 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 ...
  
  
• 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 ...
  
  
• 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.
  
  
• 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.
  
  
• 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.
  
  
• Mutton Cutlet
  Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ...