Food Directory

Food Home:- Drink: Wine: Personal Pages:

 

• Basic Juice - Literate and irreverent romp through the wine world by an enthusiast and educator.
• Dr Bacchus - Opinionated columns, tasting notes, and a virtual wine of the month club. Also includes a categorized list of links.
• Dr. Vino - Enthusiast with a Ph.D. in the political economy of the industry offers tasting notes and articles about "wine politics."
• Fermentation - Weblog by Tom Wark, who works in wine public media relations.
• Geovino World of Wine - Helps people select wines, by providing information about regions, varieties, labels, tasting notes, and suggested tasting programs.
• Gourmets of Wine - Wine tasting sessions led by true connoisseurs. Weblog with wine related news and reviews.
• Humphrey's IlikeWine.com - Offers information about wine from an early 20th century perspective.
• Hundreds of Nice Labels from the Whole World - Enthusiast shares a collection of bottle label pictures, both antique and modern, classified according to theme.
• Katherine Cole - Beverage and food columnist. Includes a list of past clients and brief background.
• Lenndevours - New York Vines, Wines and Dines
• Red Is Life - Posts about wine.
• Richard's Wine Cellar - Focuses on labels, descriptions, and locations of Israeli wineries. Also contains food pairing suggestions, as well as labels from wineries in many countries.
• The Artist Labels - A gallery of Chateau Mouton wine bottle labels, with artist identification, from 1945 to the current bottled year. Includes a history of the labels.
• The Caveman's Wine Blog - Thoughts and ramblings about wine.
• The Silk Road of Wine - A wine blog exploration of world wine and viticulture through travels and tastings.
• The Stupids - Two California enthusiasts offer tasting notes using the "Three Stooges" rating system, along with articles and recipes.
• The Wine Importer - Wine Importer Joe Dressner's unabashed self-promotion site.
• The Wine Labels World - Belgian enthusiast shares a large wine label collection, in six languages.
• The Wine Rack - Wine news and reviews in blog format, focusing on good values.
• This Heaven Gives Me Migraine - Wine tasting thoughts.
• Ubriaco - Tasting notes, very filtered wine links and some humor.
• Untangled Vine - An attempt to sort through all things wine.
• VineSugar - California enthusiast Ryan O'Donnell offers articles, a blog, tasting notes, trip reports, and links.
• Vinography: a wine blog - Wine and food adventures in San Francisco and around the world.
• Vintage Voice - Wines of the month, tasting notes, Boston Wine Expo reports and "The Unofficial alt.food.wine Punt FAQ".
• Weloveourlife.com - A couple's trips to various wineries in the New York and Pennsylvania area.
• Whitley on Wine - Wine news and reviews by wine guru Robery Whitley. Wines are rated and posted weekly.
• Wine Cellar - Syndicated columnist, author, educator, and tour leader Alex Eberspaecher provides a biography, information about his services, and some reviews.
• Wine Slob.org - Self proclaimed wine slob shares tasting notes, descriptions of wine and grape varieties, links to online retailers and other wine related information.
• Wine of the Week - Enthusiast Hannu Lehmusvuori combines tasting and information with art and music. Includes an archive dating to 1997 and a long list of links.
• WineShark.com - Offers information on wine, sharks, food, dining in Dallas, TX, PC and RP gaming, and marine conservation.
• Winexpression - Blog providing wine news and information since August 2003, with a focus on the next generation wine consumer.
• Yak Shaya's Wine Pages - Hundreds of wine tasting notes as well as gourmet food adventures by a serious Burgundy buff from Israel.

Random Indian Recipes:-

• 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...
  
  
• 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.
  
  
• 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.
  
  
• 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.
  
  
• Gobi Manchurian
  Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ...
  
  
• 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.
  
  
• Plain Dosa
  Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ...
  
  
• 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.
  
  
• 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.