Food Directory

Food Home:- Drink: Wine: United States: Colorado:

 

• BookCliff Vineyards - Makes a range of reds and whites near Palisade. Includes descriptions of the products, vineyard, and winery, along with pictures and event listings.
• Boulder Creek Winery - Family-owned producer of red, white, and blush wines in Boulder. Includes winemaker notes, pictures of the facility, and information about visiting.
• Canyon Wind Cellars - Winemaker Robert Pepi produces Merlot, Cabernet Sauvignon, and Chardonnay in Palisade. Includes product descriptions, online purchasing, reviews, events, and a company overview.
• Carlson Vineyards - Located in the Grand Valley appellation. Offers full range of wines made from Colorado-grown grapes. These include Chardonnay, Merlot, Riesling, Gewürztraminer, and fruit wines. Open for visits and tasting.
• Cottonwood Cellars - Producing seven Vinifera varieties in Olathe. Contains lists of wines, events, and retail outlets.
• Creekside Cellars - Produces Chardonnay, Viognier, Syrah, Merlot, Cabernet Sauvignon and fortified wines in Evergreen. Includes product descriptions, pictures, and information about their deli.
• Desert Moon Vineyards - Produces red, white, and dessert wines. Includes product descriptions, vineyard information, and a company profile.
• Garfield Estates Vineyard - Produces a Merlot, a Fumé Blanc, and a rosé in Palisade. Contains product descriptions, vineyard and winery information, picture galleries, and a company overview.
• Grande River Vineyards - Palisade producer of white, red, and blush wines. Describes products and lists awards, retailers, wine-education classes, concerts, and events.
• Graystone Vineyards - Clifton winery specializing in port. Includes product descriptions and online ordering.
• Guy Drew Vineyards - Produces red, white, and fortified wines. Includes product ordering, vineyard information, and profiles of the owners.
• Hermosa Vineyards - Family-operated Grand Valley producer of a range of reds and whites. Includes product descriptions and a company profile.
• J. A. Balistreri Vineyards - Denver vintner offers a range of wines including Muscat, Chardonnay, Syrah, Merlot, and cherry. Contains lists of products, awards, and events.
• Mountain Spirit Winery and Gallery - Salida-area winery features award-winning varietal and fruit wines. Visitors can taste and purchase wine and visit the southwestern art gallery.
• Reeder Mesa Winery - Produces red, white, blush, and fortified wines on the Grand Mesa. Contains product descriptions, an award list, and a company profile.
• St. Kathryn Cellars, Inc. - Produces grape and fruit wines near Grand Junction. Includes product descriptions, a glossary, area information, and a newsletter registration form.
• Stoney Mesa Winery - One of the highest vineyards in the United States, at an altitude of 5800 ft.
• Surface Creek Winery and Gallery - Family winery in Eckert, producing white, red, and fruit wines. Also operates a photograph gallery. Brief description and contact information.
• Two Rivers Winery - Contact information for a Grand Junction producer.
• Whitewater Hill Vineyards & Winery - Farm and winery in Grand Junction. Contains online ordering, a photo gallery, and vineyard data.

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...
  
  
• Nimbu ka Meetha Aachar
  Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...
  
  
• Sambar Masala Powder
  Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli.
  
  
• 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.
  
  
• 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.
  
  
• 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 ...
  
  
• 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 ...
  
  
• 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.
  
  
• Undhiyo
  Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready.
  
  
• 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 ...