Food Directory

Food Home:- Shopping: Food: Beverages: Wine: Clubs:

 

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• All Corked Up - Wine merchant and storage facility, located just outside Los Angeles, offering three wine clubs of different quality levels.
• American Cellars Wine Club - Offers selections from wineries in many countries.
• California Reds - Select two, or three bottles per month from boutique and cult wineries of Napa, and other California wineries. A monthly newsletter is included.
• California Wine Club - A monthly tasting of wines from the California area.
• Celebrations Wine Club - Monthly club offering hand-crafted wines from winemakers of California and Italy.
• Cellars Wine Club - Offering a variety of International and California wines. Includes a monthly newsletter, and a gift card.
• Coastal Vineyards Wine Club - Offers a monthly selection of Californian wines from family-owned vineyards.
• Cooper's Oak Wine of the Month Club - Members receive two bottles of internationally selected wine every month. Monthly newsletter, gift cards and ideas.
• Eco Wine Club - Club offers organically-grown wines. Includes monthly member's newsletter.
• French Wine Club - Receive two bottles of French wine each month or order wine by the case.
• Fruit Forward - Monthly wine club offering two selections per month.
• Gold Medal Wine Club - Featuring wines from California's small, family-owned vineyards.
• Grape-Juice Limited - Grape-juice offers a different approach to buying and storing fine wine.
• My Wines Direct - Provides a selection of boutique red and whites wines available for purchase under club membership.
• Pacific Northwest Wine Club - Monthly wine club offering some of the northwest's premier varietals.
• The Wine of the Month Club - Features a red and a white variety each month. Includes a FAQ section, newsletter and invitation.
• Walla Walla Wine Club - Offering wines from the Walla Walla valley in Washington. Receive five shipments per year. Reserve cellar features Leonetti, L'Ecole No. 41 and other sold out vintages.
• Wine Company - Wine and beer clubs from all over the world. Memberships of 3 months to a year available.
• Wine Gift Clubs - Offers three distinctive wine clubs for gift giving.

Random Indian Recipes:-

• Potato Burfi
  Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool.
  
  
• 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.
  
  
• 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, ...
  
  
• 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.
  
  
• 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 ...
  
  
• 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.
  
  
• Dabeli
  First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ...
  
  
• 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.
  
  
• 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.
  
  
• Aluchi Bhaji
  Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.