Food Directory

Food Home:- Shopping: Food: Ethnic and Regional: Caribbean:

 

• Allans Bakery - A Caribbean/West Indian bakery in Brooklyn, New York offering coconut and currant rolls, breads, cakes, and chicken and beef patties.
• Bluefield Belize Center - Marie Sharp's hot sauces and other Caribbean specialty foods including plantain snacks, coconut oil, pig tails in brine, ginger beer sodas, gifts and music.
• Caribbean Island Imports - Caribbean hot sauces, condiments, spices, tropical fruit products, Jerk, and fiery food lovers' products. Most products are also available wholesale.
• Caribbean Specialty Foods - US Virgin Islands-based company offers fish jerky as well as sauces and hot oils. They describe the company's history and each product, with nutritional information and awards.
• Cuban Food Guy - Cuban coffee, tea, spices, sauces, crackers and cookies.
• Cuban Food Market - Cuban food specialties delivered anywhere. Same day shipping: bread, coffee, dessert, cookbooks, and art.
• Dondada Innovations - Includes grocery items such as canned vegetables, fruits, jams, condiments, and beverages direct form the Caribbean Islands. Online shopping form and prices provided.
• Easy Caribbean Shop - Sells groceries such as seasonings, hot sauce, fresh food, and drinks from the West Indies, delivered to the UK and Europe.
• Market Basket - Jamaican spices and sauces, gift baskets, Blue Mountain coffee, and reggae CDs.
• Native Treasures - Caribbean style sauces and seasonings. Has recipes, newsletter, and shopping form online.
• PR Products - Tropical candy from Puerto Rico and Mr. Luma cigars from the Dominican Republic.
• Ting Soda - Available in cases. Also provides recipes for use as an alcoholic mixer.
• WIF Global - Imported sauces, spices, and tonics.
• Wapishana Caribbean Gourmet - Caribbean and South American gourmet food and drink products including coffee, jams, cassava biscuits, spices, jerk seasonings and pepper sauces.

Random Indian Recipes:-

• 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 ...
  
  
• 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 ...
  
  
• 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.
  
  
• 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, ...
  
  
• Paanipuri ki puri
  In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...
  
  
• 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.
  
  
• 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 ...
  
  
• 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.