Food Directory

Food Home:- Shopping: Food: Condiments: Oil and Vinegar:

 

• Argania - Extra-virgin Argan oil in glass bottles. The oil comes from the Argania Spinosa tree in Morocco.
• Blossom Vinegars - All natural fruited and herbed vinegars.
• Boyajian - Offers infused and Asian oils and vinegars, natural flavorings, fresh Russian caviar, American salmon roe, and North Atlantic smoked salmon.
• Calon Lan - Cholesterol free oils including camelina, avocado, and hemp. Also offers camelina seeds, sauces, and gift hampers. [English/Welsh]
• Coconut Oil UK - Offers 100% pure virgin coconut oils and books on benefits of using coconut oil. Newsletter subscription also available.
• Frantoio di Lerici - Producers of traditional extra-virgin olive oils from Italy.
• Gourmet Gulch - Extra virgin and organic olive oil, nut oils, balsamic vinegar and wine vinegars.
• Gourmet Oil Company - Cold pressed extra virgin olive oil, truffle oil, aged Spanish sherry vinegar, traditional balsamic vinegar, aceto balsamico from Modena.
• GreatOil.com - Delavignes, extra virgin olive oil, grapeseed oil, balsamic vinegar from Modena.
• Lucini - Purchase olive oil, wine vinegars, and gift baskets.
• Napa Valley Grapeseed Oil Co. - Grapeseed oil made with the cold-press method. Includes a list of retailers where the product may also be purchased.
• Nick Sciabica and Sons - Extra virgin olive oils, cookbooks, balsamic and wine vinegars, gift packages and screenprinted bottles.
• Oive & Well - Gourmet foods store specializing in extra-virgin olive oils and balsamic vinegars. Also offers gift baskets and memberships.
• Old Town Oil - Gourmet olive oils, balsamic and specialty vinegars. Also offers gift boxes and recipes.
• Olio2go - Olive oils from Italy, categorized by producer or by region, with ratings. Also has a selection of balsamic vinegars.
• Rubia Imports - Imported virgin Italian olive oils.
• Salivation Corporation - Handcrafted products including naturally infused oils and vinegars, sunflower seed oils, salad dressings and marinades.
• Sotto Voce - Gourmet flavored spiced and herbed olive oils and vinegars, bottled by hand.
• The Bountiful Basket - Olive oils from many countries, categorized by taste. Balsamic, wine and fruit vinegars, plus seasonal and gift baskets.
• The Little Vinegar Shop - Vinegars and vinegar products from around the world. Versions in English and German.
• Tropics Best - Features virgin and organic coconut oils and dried coconut. Includes product details, recipes, and international ordering.
• World Artisan Guild - Organic Argand'or argan oil from Morocco.

Random Indian Recipes:-

• 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.
  
  
• 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 ...
  
  
• 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.
  
  
• 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 ...
  
  
• 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.
  
  
• Prawns Pickle
  Clean and wash prawns neatly. Drain water completely. Marinate with Salt,turmeric powder and ginger garlic paste for 30 min. In a pan heat oil and add hing and red chilly powder. Fry for 2 min. Now add methi powder and marinated prawns. Fry again for 2-3 min. Lastly...
  
  
• 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 ...
  
  
• 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 ...
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• 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.