Food Directory
Food Home:- Drink: Wine: Italy: Sardinia:
- Azienda Vinicola Attilio Contini S.p.A. - Sardinian producer of reds and whites. Includes product descriptions and a company overview. Located in Cabras.
- Cantina Josto Puddu - Sardinian winery producing Vernaccia. Includes product descriptions, recipes, and a company history. Located in San Vero Milis.
- Cantina Santadi - Sardinian winery producing reds and whites. Presents information about the company, products and contact details. Located in Santadi.
- Cantina Trexenta S.c.r.l. - Sardinian wine cooperative. Includes product descriptions and a company overview. Located in Senorbì.
- Cantina del Mandrolisai - Sardinian winery producing Mandrolisai red. Includes product descriptions, recipes, and a company history. Located in Sorgono.
- Cantina del Vermentino - Sardinian producer of reds and whites of Gallura. Located in Monti.
- Cantina sociale Il Nuraghe - Wine-producers’ cooperative of Monica, Nuragus, Malvasia, Moscato, Vermentino e Cannonau. Includes product descriptions, recipes, and a company history. Located in Mogoro.
- Cantina sociale cooperativa della Vernaccia S.r.l. - Sardinian winery producing Vernaccia. Includes product descriptions, recipes, and a company history. Located in Oristano.
- Cantine Argiolas - Sardinian producer of reds and whites. Includes product descriptions and a company overview. Located in Serdiana.
- Cantine di Dolianova - Produces a range of red, white, sparkling, and dessert wines in Dolianova. Includes product descriptions and a company profile.
- Capichera - Sardinian winery producing Assajè, Vigna'ngena, Capichera, Mantenghja . Includes product descriptions, recipes, and a company history. Located in Arzachena.
- Feudi della Medusa - Sardinian producer of reds and whites. Includes product descriptions and a company overview. Located in Pula.
- Meloni Vini S.r.l. - Wine producers. Presents information about the company, products and contact details. Located in Selargius.
- Perda Rubia - Sardinian winery producing Cannonau. Includes product descriptions, recipes, and a company history. Located in Nuoro.
- Sella & Mosca - Wine producers. Presents information about the company history, distillery, products and contact details. Located in Alghero.
- Tenute Dettori - Sardinian producer of reds and whites. Includes product descriptions and a company overview. Located in Sennori.
- Tenute Soletta - Extra virgin olive oil and wine production: catalogue, description, and photographs. Located in Florinas.
Random Indian Recipes:-
- Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - 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 ... - 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. ... - 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. - 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. - Phodnicha Bhat
Chop onion,green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds. When it starts to splutter add finely chopped green chilly and kadipatta. Now add finely chopped onion and fry for 2-3 min till transperent. Add asafoetida and turmeric powder. Now add cooked rice with salt. Mix finely and... - Paanipuri ki puri
In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with... - 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 ... - Kheema
First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ... - 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.