Food Directory

Food Home:- Drink: Wine: Guides and Directories:

 

• Advintage.com - Lists producers, suppliers, importers and exporters, and collectors. Aimed at both consumers and professionals. In French and English.
• Air au Vin Links - Large list of links with some descriptions.
• Austral Spectator - Offers information about South American production. Includes general overviews of each country, maps, links to wineries, lists of wines produced, and travel diaries.
• Avinis.com - Offers information about regions in several countries, including vintage charts, descriptions of grape varieties, and links to producers and merchants.
• BlueWine.com - Searchable, categorized list of sites with descriptions. Also has some links to beer and spirits sites.
• Good Cooking's World Wide Wine Links - Short list of links organized geographically.
• Grape-Nutz Wine Links - List of links with brief descriptions, organized by subject.
• Internet Wine Guide - Provides a large list of categorized links, with some descriptions.
• Into Wine - Wine Resources - Short link list with descriptions.
• Joost's Wine World - Over 100 links, covering more than 40 countries, with descriptions.
• One Stop Wine - Search engine with more than 4,000 links.
• SteveO's World Wide Winery Links - Large set of alphabetized links to wineries and other wine-related sites.
• TBM's Wine Links - Links to thousands of non-commercial sites, categorized by subject and geographical area.
• The Wine Tours Project - Lists contact information for wineries, wholesalers, retailers, associations, and other wine-related businesses. Also includes some links and basic information.
• The WineWeb - Lists wineries in a searchable database, with contact information and links. Online ordering available from some wineries.
• Tony Aspler: The Wine Guy - Links - General list organized by geographic region and by subject.
• Travel Envoy's Wine Guide - A list of worldwide wineries. Also has articles.
• Tulleeho - Wine - Includes information about grapes, winemaking, classifications, tasting, and a glossary.
• Wein-Plus - Wine expert, journalist, and author Markus Hofschuster, rates and tastes new wines daily. Focuses mostly on German wines but has sections on other countries. Includes wine guides by country and a forum.
• Wine Encyclopedia - Offers wine articles, vineyard information and a user rating system for wines.
• Wine Lovers' Page Links - Robin Garr's favorite links, complete with insightful descriptions.
• Wine and Winemaking from Your About Wine Guide - Information on a range of subjects, and links with reviews.
• Wine-storage.com Links - Annotated list of links.
• WineAndLeisure.com - Includes basic information, a glossary, vintage chart, travel articles, and some links. Also links to music, art, and travel information. Company also hosts tasting events.
• WineMetro - Links organized by category, with descriptions and contact information.
• WineSearch-Online - Large set of links with a convenient search engine.
• Wines, Beers and Spirits of the Net - Index to Internet websites, mailing lists and discussion groups gateways on wines, beers and spirits. Maintained by Dean Tudor.
• Wines-411.Com - Links with descriptions, organized into several topical categories.
• WinoStuff - Links to over 800 wineries and retailers. Also contains reviews.
• Woochi - Combines a search engine and an encyclopedia, with information about regions and producers, maps, grapes, retailers, and links.
• eWinePlanet.com - Includes history and information about wine and winemaking. Also includes a search feature for consumers who want to purchase wines.

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• About Wine - Headlines from the About.com wine GuideSite. [RSS]

Random Indian Recipes:-

• 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.
  
  
• 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.
  
  
• 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.
  
  
• 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 ...
  
  
• 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 ...
  
  
• 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.
  
  
• 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, ...
  
  
• 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 ...
  
  
• Apple Kheer
  In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.
  
  
• 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.