Food Directory
Food Home:- Drink: Wine: Uruguay:
- Ariano Hermanos S.A. - Makes a range of reds and whites under the Ariano and Vina Constancia labels. Includes descriptions of wines, an award list, a company history, and a list of importers.
- Bodega Bouza - Family-operated producer of a range of reds and whites on the outskirts of Montevideo. Includes information about their wines, winery, vineyards, and awards.
- Bodega Carlos Pizzorno - Boutique producer of red, white, rosé, and sparkling wines in the Canelones department. Includes information about the products, winery, vineyards, and history.
- Bodegas y Viñedos Bruzzone y Sciutto - Produces red, white, rosé, sparkling, and fortified wines in Montevideo. Includes product descriptions, a company history, and an award list.
- Corporación Vitivinícola Plaza Vidiella - Produces red, white, rosé, and sparkling wines in Canelones. Features product descriptions, an award list, and a company profile. [Requires Flash.]
- Establecimiento Juanicó - Produces red, white, and dessert wines under the Don Pascual, Bodegones del Sur, Deicas Family and Casa Magrez labels. Contains product descriptions and a company profile.
- Filgueira Viñedos y Bodega - Family-owned producer of reds and whites in the Canelones department. Includes information about their products, history, winery, vineyards, and awards.
- H. Stagnari - Produces a range of red, white, and rosé wines. Includes a company history, a description of the property, and an award list.
- Los Cerros de San Juan - Produces a range of red, white, and fortified wines in nineteenth century colonial buildings in Colonia. Includes product information, a description of the property, and a history.
- Pisano - Produces red, white, rose, and sparkling wines near Progreso. Includes information about the family, wines, and history.
- Toscanini Wines - Winery in the Rio de la Plata region, with a range of products including Tannat, Chardonnay, Cabernet, and Merlot. Describes the products, vineyards, winemaking, and history. [Flash required]
- Wines of Uruguay - The Uruguayan Wine Exporters' Association provides descriptions of wineries, a list of awards, and information about Tannat.
Random Indian Recipes:-
- Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - 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. - 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. - 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. - Samosa
Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ... - Mango Sasav
Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice. - Shahi Navaratan kurma
Boil all vegetables in a cooker. Heat oil in a pan and fry onions till golden brown. Now add ginger-garlic paste and fry till oil seperates. Add turmeric powder,chilli powder,coriander powder, garam masala powder and salt. Fry for 2-3 minutes. Now add tomato puree and Stir well and cook the mixture for 2-3 minutes. Add dry fruits. Add milk and Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer and stir ... - 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. - 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 ... - Bhogichi Bhaji
Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ...