Food Directory

Food Home:- Shopping: Food: Baked Goods: Bread:

 

• Anna's Daughters' Rye Bread - European style organic rye bread in 3-pound loaves, also available with added flax and sunflower seeds. Also lists retailers in the San Francisco Bay area.
• Arcangeli Grocery Co. - Artichoke and garlic breads, gourmet sauces, salsas, and olives.
• Bernice's Bakery - Fresh baked povotica in English walnut, strawberry or plain cream cheese flavors.
• Cabibbo's Bakery - Producer of homemade Italian bread known as panettone, made with raisins, walnuts and candied fruit.
• Dresden Stollen Bakers - Specializes in a traditional German bread produced for holiday seasons.
• EverBreeze Farms - Specializes in wheat, white and sourdough bread and rolls, cinnamon rolls, and granola.
• Freddy's Lefse - Scandinavian flat bread made from potatoes, sold in 6 or 12-dozen packages.
• Hofer's of Helen - German breads baked daily by Bavarian bakers. Also sells imported coffees and gifts.
• JMACS Bread - Southern style buttermilk cornbread muffins and loaves.
• Lefse Time - Offers traditional potato lefse. Also includes recipes for making them and cookware.
• Mauro Farms Bakery - Slovakian potica: A thinly rolled sweet bread dough with moist walnut filling. Also sells fruit bread and cookies.
• Morat's Bakery - Offers specialty of English muffin and cinnamon breads, and homemade preserves.
• Nancy's Heavenly Treats - Offers Hungarian nut rolls and maple pecan cinnamon buns for delivery within continental United States.
• Old Country Bakery - Povitica/Potica, Croatian cake bread, baked according to generations old family recipe. Walnut, cheese, fruit flavors.
• Piadina Mia - Fresh baked San Marino regional Italian piadina flat bread, sold by the case. Also provides recipes and retailers in Michigan.
• Reimer's - Traditional and marzipan German stollen in 3-pound loaves. Ships in USA
• Sister Schubert's Homemade Yeast Rolls - Parker House and flavored yeast rolls, cornbread, gift boxes, cookbook and cooking accessories.

Random Indian Recipes:-

• 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 ...
  
  
• 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.
  
  
• 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.
  
  
• 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 ...
  
  
• 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.
  
  
• Phodnicha Bhat
  Chop onion,green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds. When it starts to splutter add finely chopped green chilly and kadipatta. Now add finely chopped onion and fry for 2-3 min till transperent. Add asafoetida and turmeric powder. Now add cooked rice with salt. Mix finely and...
  
  
• 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.
  
  
• Dhondas
  Grate cucumber. remove seeds.take cucumber juice. Soak chana dal in water for 30 min. In a big pan take grated cucumber with juice and add soaked chana dal,coconut pieces,jeera powder,turmeric powder and salt.and keep to boil. In another pan take ghee and fry rawa for 4-5 min on low flame. then pour boiled cucumber water. Cook on low flame.then add ...
  
  
• 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 ...