Food Directory

Food Home:- Drink: Wine: United States: New Mexico:

 

• Black Mesa Winery - Located in northern New Mexico between Taos and Santa Fe. Produces a range of varietal and blended wines. Open to visitors.
• Blue Teal Vineyards - Offers a wide variety of grape wines, some with hand-painted bottles. Contains a company profile.
• Casa Rondeña Winery - Situated in the North valley of Albuquerque, this producer's lineup includes Cabernet Franc and Chardonnay. Features a history of the property, a winemaker profile, and a list of wines.
• Corrales Winery - Produces white and blush wines, including Riesling and Muscat Canelli, in Coralles. Includes product descriptions and contact information.
• Gruet Winery - Specializes in sparkling wines, Chardonnay, and Pinot Noir. Includes product descriptions, award list, and online ordering. Located in Albuquerque.
• La Chiripada Winery - Small, family-run producer in Dixon. Includes a list of wines with descriptions and online ordering, published articles, a "Winemaking 101" section, harvest notes, and an award list.
• Luna Rossa Winery - Makes a range of red, white, and blush wines in Deming. Includes product descriptions, a company profile, and a picture gallery.
• Milagro Vineyards and Winery - Makes red and white varietal and blended wines in Corrales. Contains product descriptions, event listings, and a newsletter.
• St. Clair Vineyards - Produces a variety of red, white, and sparkling wines in Deming, in the Mimbres Valley. Includes a product list, order form, and pictures of hand-painted bottle designs.
• Tularosa Vineyards - Produces a variety of white, red, and blush wines in Tularosa. Includes a brief history and a product list.
• Vino del Corazon - Produces red, white, and blush wines in Santa Fe. Includes product descriptions, ordering, pictures, and a company profile.
• Wines of the San Juan - Producing red and white wines in Blanco. Includes product descriptions, event listings, newsletters, and photos as well as the history of the family winery.

Random Indian Recipes:-

• 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.
  
  
• Dabeli
  First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ...
  
  
• 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.
  
  
• 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.
  
  
• 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 ...
  
  
• Dal Fry
  Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ...
  
  
• 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.
  
  
• Vanila Ice Cream
  Take 2 3/4 cup of milk in a pan add sugar and keep boiling. Add chinagrass and cornflour in cold 1/4 cup of milk and mix well. Add in hot milk stir and cook on low flame (cook untill thick). Remove from the heat and allow to cool. Add vanila essence and fresh cream.mix in mixture. Pour the mixture in aluminium tin and keep to set in refrigerator. When it will half set again mix in mixture and keep in refrigerator to set.
  
  
• 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...
  
  
• 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.