Food Directory

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• Adgestone Vineyard - Isle of Wight. Describes its wines and history with a virtual tour and information about accommodation.
• Avalon Vineyard - Near Glastonbury, Somerset, produces organic wine, cider and fruit wines free of chemicals.
• Barnsole Vineyard - Canterbury, Kent.
• Bookers Vineyard and Winery - A Sussex vineyard producing English award-winning wines. Tours and tastings available for groups.
• Bothy Vineyard - Near Abingdon, Oxfordshire, it produces a number of award-winning English wines. Wine tastings and vineyard tours are offered.
• Bow-in-the-Cloud Vineyard - English wine is available from this vineyard at Noahs Ark, Garsdon, UK.
• Broadfield Court Estate - Gardens, wine, and entertainment at Bodenham Herefordshire.
• CWM Deri Vineyard - Offering liqueurs and wines from a farm and winery operation in Wales.
• Camel Valley Vineyards - Award winning Cornish vineyard (and wines).
• Carters Vineyards, Boxted, Essex - Award winning English wines. Nature trail. Tours and tastings available.
• Chapel Down Wines from England at Tenterden Vineyard - English wine producers, vineyards and Kent tourist attraction.
• Chilford Halls - Vineyard, wine list, and opening hours for guided tour.
• Davenport Vineyards - Kent and Sussex wine site, showing some of the England's white and sparkling English wine.
• Denbies Wine Estate - Information about the Denbies wine estate in Surrey - range of wines, mail order service available.
• Embley Wine - A family owned vineyard producing Seyval grape. News, views, and contacts.
• Halfpenny Green Vineyards - The Complete English Wine Experience. Based in South Staffordshire UK, provides wine sales, vineyard tours, conferences and meetings.
• Harbourne Vineyard - Estate Grown and Bottled English Wine - Kent England.
• Llanerch Vineyard - Details of Llanerch Vineyard in Hensol, Wales. Opening times, contact details and a brief history.
• Mount Ephraim Gardens - Vineyard and other gardens in Kent.
• Nutbourne Vineyards - West Sussex wine makers. Profile, product range, order form and information about tours.
• Nyetimber Vineyard - Describes this West Sussex estate and its wines with news, awards, history and employment opportunities.
• Penarth Vineyard - Provides a history of this vineyard in mid Wales and information on the wine produced there. Open for self-guided tours and tastings, and offers on-line purchase of wine.
• Sandyford Vineyard - Provides a history of this vineyard in Essex and information on the wine produced. Offers on-line purchase of wine, personalised labels service, organised tours and wine tasting.
• Sedlescombe Organic Vineyard - Organic and English - from England's premier organic vineyard at Sedlescombe (est 1979).
• Setley Ridge Vineyard - A vineyard which like many others is raising the profile of English wine and proving that quality wines can be produced in the UK.
• Sharpham Vineyard - Sharpham Vineyard situated on the River Dart, near to Totnes and Daritngton. Producers of fine English Wine and Cheeses.
• Stanley Park Wine Estate - Formerly Valley Vineyards; description of the estate, its wines and liqueurs. Online wineshop.
• Three Choirs Vineyard - Details of the vineyard, its wines, their restaurant and wine making. Also a section on how to grow your own vines. It is England's most awarded single estate vineyard.
• Wickham Vineyards - Produces grape and fruit wines in southern Hampshire.
• Wroxeter Roman Vineyard - Winery in Shropshire, situated near Telford and Shrewsbury produces varieties like Regner, Madeleine Angevine and a sparkling wine.

Random Indian Recipes:-

• Kheema
  First cook kheema in pressure cooker with little water. Make onion paste and chop tomato and coriander leaves. In kadai heat oil and fry onion paste for 2 min. Then add ginger garlic paste and fry for some time. Now add chopped tomato and again fry for 2 min. Add red chilly powder, ...
  
  
• 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.
  
  
• 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.
  
  
• 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 ...
  
  
• 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 ...
  
  
• 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.
  
  
• Sambar Masala Powder
  Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli.
  
  
• 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 ...
  
  
• 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 ...
  
  
• 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 ...