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 a variety of red, white, and dessert wines under the Don Pascual label. Contains product descriptions, award lists, a company overview, and some Uruguayan recipes. - Familia Passadore
Family-operated winery in Rincón de Olmos. Information about the company, region, and products. - 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:-
- 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 ... - Batate Pohe
First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ... - 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. - 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. - 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. - Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - 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, ... - 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. - Mango Milk Shake
Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate. - 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.