Food Directory

Food Home:- Drink: Wine: Organizations:

 

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• African American Wine Tasting Society, Inc. - Non-profit club offers monthly tastings. Includes event listings, a newsletter [PDF format], and membership details, and information about starting a local chapter.
• Brotherhood Of The Knights Of The Vine - Association of individuals with an interest in the vines and wines of America. Includes a clickable map of active chapters, historical background, and membership information.
• Free The Grapes! - Coalition of consumers and winemakers promoting interstate direct shipping. Includes news, articles and membership information.
• German Wine Society - Association of fans of German wines. Includes informational articles, maps, an event calendar, and membership details.
• Les Chevaliers Du Grand Vin Wine Society - International non-profit club promoting education and enjoyment. Includes information about events and membership.
• Professional Friends of Wine - Association of professionals in the wine and restaurant industries, dedicated to increasing wine appreciation. Includes informational articles, tasting notes, and recommended links and books.
• Rhone Rangers - Non-profit, educational group of consumers and professionals, dedicated to American-grown Rhone grape varieties. Includes information about wines, winery profiles, event calendar, links and membership information.
• Seattle Wine Society - Organization offering monthly programs hosted by guest speakers from the industry. Includes event listings and membership information.
• Sommeliers Australia - National organisation; with event list, courses, and membership details.
• Sommellerie Internationale - International sommelier association; with a member list, news, and competition details.
• Tasters Guild International - Society of wine and food enthusiasts. Includes information about membership and wine judging competitions, as well as tasting notes, articles, and event listings.
• The Informer - Dedicated to informing the membership and the public about the American Wine Society.
• The Wine Century Club - For people who have tried 100 different wine grape varieties, and others interested in the concept. Includes membership information and event listings.
• The Wine Society - Australian organisation; with membership details, event list, and courses.
• Thomas Jefferson Wine and Food Society - Wine reviews, tips, recipes and free subscription to wine newsletter with selections from wine expert Jim Gabler.
• Wine Communicators of Australia - Offering events list, news, and membership details.
• Winetasters Society of Toronto - Club based in Ontario, Canada. Includes a vintage chart and results from past tastings, along with information about membership and events.
• Women For Winesense - Non-profit educational society promoting responsible enjoyment of wine. Includes descriptions of the society and sponsored programs, membership information, and a list of chapters.
• Women of the Vine Wine Club - Group of women who meet monthly to explore wine. Includes articles and tasting notes.

Random Indian Recipes:-

• 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.
  
  
• 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.
  
  
• Mohanthal
  Heat ghee in a pan and add besan. Fry on a low flame till you get a nice smell (light brown colour). Remove from heat and transfer to a bowl. Add milk powder and mix well and keep aside. In another pan make syrup of one cup of water and sugar. Boil till one string consistancy. Add besan mixture and elaichi powder. Remove from heat and stir continuously till the mixture thickens. Pour the mixture into greased thali and spread evenly. Sprinkle cashewnuts pieces and set aside to cool and set. Cut into squares.
  
  
• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• 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...
  
  
• 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.
  
  
• Aamras
  Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.
  
  
• 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 ...
  
  
• 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.
  
  
• 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.