Food Directory

Food Home:- Events: Fish and Seafood:

 

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• Blue Crab Festival - Held on Memorial Day weekend in Palatka, Florida, USA. Includes state championship seafood cookoff, music, parade, fireworks, arts and crafts.
• Blue Crab Festival - Little River, South Carolina. Vendor applications and schedule.
• Boggy Bayou Mullet Festival - Includes stage schedule, photo gallery, tips, and mullet recipes. Three-day event held in late October in Niceville, Florida.
• Breaux Bridge Crawfish Festival - Events include cooking demonstrations, eating contests, dance competitions, and a cook-off. Weekend-long festival held in early May, located in Breaux Bridge, Louisiana.
• Dungeness Crab and Seafood Festival - Celebrating the foods of Washington state's Olympic Peninsula, with a focus on Dungeness crab. Includes events listing and ways to participate or volunteer. Held on the second weekend in October.
• Grant Seafood Festival - Includes schedule, history, photographs, and information for crafters. All-volunteer two-day event held in February in Grant, Florida since 1965.
• Great Ogeechee Seafood Festival - An annual event which takes place each year on the 3rd weekend in October. Richmond Hill, Georgia. Schedule, prices, map and directions, and vendor forms.
• Isle of Eight Flags Shrimp Festival - Includes activities, arts and crafts exhibitors, and contest winners. Held since 1965 on the first weekend in May in Fernandina Beach, Florida.
• Kodiak Crab Festival - Includes rides, a variety of sporting events, art showcases, and a seafood cook-off. Memorial Day weekend event in Kodiak, Alaska.
• Maine Lobster Festival - Provides ticket and cooking contest information, event schedule, parade and 10k race sign-up. Held in August in Rockland, Maine.
• Milford Oyster Festival - Annual event in August features children's activities, arts and crafts, entertainment and food. Includes general information, a list of entertainment and events, sponsors, photos and a map. Located in Milford, Connecticut, United States.
• National Shrimp Festival - Held every year in October at the public beach area in Gulf Shores, Alabama. Offers arts and crafts, entertainment, food, and fun.
• San Francisco Crab Festival - Held at various locations in San Francisco, California, throughout February. Lists recipes, crabbing history, and neighborhood events which include visits to crab boats, cooking demonstrations, and a celebrity crab cracking contest.
• Sneads Ferry's Shrimp Festival - Held annually during the second weekend of August. Includes details of events, photos and directions to the location in North Carolina.
• St. Mary's County Oyster Festival - Held on the third weekend of October near Leonardtown, Maryland. Includes an oyster shucking contest and cook-off.
• Texas Crawfish & Music Festival - Runs the last two weekends in April. The festival is located in Preservation Park in Old Town Spring. Combines the best new sounds of Texas with the sounds of South Louisiana.
• The Port of Los Angeles Lobster Festival - Festival guide to lobster meals, dancing, music and live entertainment along with games and rides for kids.
• Yarmouth Clam Festival - Includes an arts and crafts show, musicians, sporting events, and food tastings. Weekend festival held in mid-July since 1965, located in Yarmouth, Maine.

Random Indian Recipes:-

• 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.
  
  
• 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.
  
  
• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.
  
  
• Bhakarwadi
  In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ...
  
  
• Plain Dosa
  Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ...
  
  
• 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 ...
  
  
• 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 ...
  
  
• 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.
  
  
• 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.
  
  
• 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.