Food Directory
Food Home:- Shopping: Food: Meat: Lamb and Mutton:
- B. Rosen and Sons - A large US lamb supplier now offers gift packages of lamb and lamb products.
- Haugen's Mountain Grown Lamb and Pelts - Offers a variety of lamb products, plus sheep pelts.
- Lava Lake Ranch - Offers organic grass-fed whole lamb, rack, chops, burger, shanks, and leg of lamb.
- Midwest Lamb - Supplies retail cuts of USDA certified lamb meat.
- Natural Fine Lamb Company - Oregon producer offering several cuts or whole lambs. Also offer Rambouillet fleeces.
- Sexton Ranches - Lamb products including leg of lamb, ground lamb, roast, steaks, chops, shanks, and kabobs.
- Summit Creek Lamb Company - Lamb raised without growth stimulants or added hormones. Sales of boneless leg, loin chops, sirloin, rack, or combination gift boxes. Ships in USA.
- The James Ranch - Direct from the ranch, naturally raised lamb meat that has been served at Chez Panisse, available for home purchase.
Random Indian Recipes:-
- 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 ... - 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, ... - 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. - Egg Kheema
Grate eggs and chop onion,tomato and coriander leaves. Heat butter in a pan and add chopped onion and saute it till golden brown. Add green chilly ginger garlic paste,mirchi powder,dhania jeera powder, garam masala powder,turmeric powder and saute for few seconds. Now add chopped tomatoes and salt. saute it till oil seperates. Lastly add grated eggs and chopped coriander leaves to it and stir it for 5 minutes on low flame. Egg kheema is ready. ... - 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. - 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. - 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. - 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 ... - 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.