Food Directory

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

 

• AustrianGrocery.com - A large variety including Aida confectioneries, Fischer's schnapps and liqueurs, Mirabell Mozart rounds, Erber Noble brandy, Manner and Caselli sweets. Categorized by brand, price, or product.
• Balkan Buy - Offers food products from Serbia, Bosnia Herzegovina, Croatia, Hungary, Bulgaria, Slovenia, Poland and other countries.
• Cybercucina.com - Supermarket that has a variety of imported Mediterranean and Italian gourmet foods and beverages.
• Eurogrocer - Specialty European and ethnic foods, and gift baskets.
• Food Home, Inc. - Foods from Lithuania and Baltic region, including instant kissel, dried fish, kvass, marinated mushrooms, beverages and confections. Ships in Canada and USA.
• Gaucho Gourmet - Gourmet products from South America, Italy and Spain. Includes mate tea, espresso, dulce de leche, dry cured meats, olive oil, balsamic vinegar, and imported cheeses.
• Ingredients Gourmet - Offers foods from Spain, Italy, and the Mediterranean region. Sells prepared meats, fish, cheese, preserved lemons, pine nuts, beans, peppers, cooking oils, vinegars, olives, capers, and vinegars.
• Kermanig Bakery - Variety of Armenian and Middle Eastern baked goods including breads, baklava, nazoug, and cookies.
• Marina Market - Specializes in imported Scandinavian and Dutch foods. Selection includes coffee, teas, breads, crackers, candies, cheeses, meats, desserts, baking supplies, seafood, vegetables, soups and spices. Also, sells cookbooks, calendars and greeting cards. Located in Washington, United States.
• Minos Imported Foods - Sells Greece, Croatian, Serbian, Bulgarian, Macedonian and Polish cuisine. Products include baking supplies, breads, canned goods, candy, cookies, cheese, beverages, beans, condiments, pasta, puddings, cereal, smoked meats, and spices.
• Old Dutch Store - Specializing in hard to find Dutch, German, and Scandinavian foods and gifts.
• Provencus - Features delicatessen foods, olive oil, lavender, tapenade and olives from Provence and the Mediterranean. Ships in Europe and USA.
• The Basque Market - Basque and Spanish wines, chocolate, condiments, and cookbook.
• The Swiss Bakery - Swiss and German imported goods, and fresh baked goods from the store in Virginia. Products include chocolates, coffee, tea, marmalade, fondue cheese and raclettes, and gift boxes. Ships in USA.
• TheAustrian.biz - Offers Austrian herbal beverages, beer, biscuits, chocolates, cough drops, gingerbread, jam, raw sausage, chips, liquor, and wine.

Random Indian Recipes:-

• 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 ...
  
  
• 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 ...
  
  
• 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 ...
  
  
• Kadai Paneer
  Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.
  
  
• 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 ...
  
  
• 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.
  
  
• 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.
  
  
• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Batate Pohe
  First clean poha, wash, drain and keep aside. Cut onions,green chilly and coriander leaves. Make thin pieces of potato. In a pan heat oil and add mustard seeds,cumin seeds,green chilly and kadipatta. Then add onions and saute it till brown. Now add potato pieces and mix well. Sprinkle water on potato and cover the pan. Allow to cook potato for 2-3 min. Add turmeric powder and salt. Now add poha and mix well. Lastly add sugar,grated coconut and chopped coriander leaves. Cover the pan and allow to cook on ...
  
  
• 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.