Food Directory
Food Home:- Drink: Wine: United States: Kentucky:
- Acres of Land Winery
Produces red, white, blush, and fruit wines in Richmond. Includes product descriptions, pictures of the facilities, and a menu for their restaurant. - Broad Run Vineyards & Winery
Produces dry and semi-sweet wines made from estate grown grapes. Includes descriptions, prices, profile, tasting room hours and directions. Louisville. - Cedar Creek Vineyards
Offers a variety of locally produced fine table wines. Includes product descriptions, events, tasting hours and map. Somerset. - Chrisman Mill Vineyards & Winery
A small, family-owned estate vineyard and winery. Lists their history, virtual tour, and list of wines. Nicholasville. - Elk Creek Vineyards
Offers tastings, tours and special events. Includes product descriptions, FAQ, photographs, hour, online order information, store locator and directions. Owensboro. - Equus Run Vineyards
Produces wines from vinifera, hybrid, and American grapes. Includes a winery profile, event listings, and information about local attractions. Midway. - Lost Heritage Winery and Vineyards
Offers six varieties from blends of varietals locally grown. Includes product descriptions, list of local retail outlets, online shop, and contacts. Alexandria. - Lover's Leap Winery and Vineyards
Family-operated and located in Lawrenceburg. Provides hours of operation, directions, and contacts. Includes a wine list. - Sinking Valley Vineyard and Winery
Offering Concord wines in sweet, semi-sweet and dry varieties. Includes vineyard profile, hours, upcoming events, prices, maps and directions. Located in Plato, near Somerset. - Smith Berry Winery
Provides a wine list, an art gallery, events, directions and a location map. New Castle. - StoneBrook Winery
Small farm family winery producing estate wine and selection of fruity varietals. Includes tasting room hours and monthly dinners. Camp Springs. - Talon Winery and Vineyard
Offers a tasting room in an historic 1790's era farmhouse in Lexington. Includes tours, owner profiles, descriptions of wines, events, hours and a location map. - Wildside Winery
Five acre vineyard with European, hybrid and American grapes. Includes wine list, history, photographs, hours and directions. Versailles.
Random Indian Recipes:-
- 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 ... - 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 ... - 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 ... - 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 ... - 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. - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - 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. - 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. - 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 ...