Food Directory
Food Home:- Shopping: Food: Pasta:
- Alfredo Aiello Italian Foods, Inc. - Ready to bake entrees, fresh pasta, ravioli, tortellini, and sauces.
- Costa's Pasta - Wholesale pasta and stuffed ravioli sales.
- Decio Pasta - Pasta in twenty flavors and five shapes: linguini, rotini, fettucini, fiore and conchiglia. Gift baskets available.
- Florentyna's Fresh Pasta Factory - Fresh pasta and gourmet ravioli. Traditional favorites and many unique varieties. Delivery within continental USA only.
- Flying Noodle - Pastas and sauces from Italy and America. Information on pasta and sauce folklore. Secure on-line ordering.
- Pasta Partners Sauce Blends - Pasta, pasta salads, sauce blends, and gift baskets.
- Rossi Pasta - Natural, handmade pasta and sauces also available in gift packs.
- Savoia Foods - All natural gourmet pasta in the old world tradition. Available for mail order, retail and restaurant sale.
- Springfield Ravioli and Macaroni Company - Offers homemade pasta including whole wheat, spinach, and garlic and basil varieties.
- The Pasta Shoppe - Over 180 novelty pastas in shapes for holidays or specific themes.
Random Indian Recipes:-
- Baingan Potato Curry
Make the pieces of baingan,potato and tomato. Chop the onion and coriander leaves finely. In a kadai heat 1 tbsp oil and fry half portion of onion till brown. Then add grated coconut and fry again till light brown on low flame. Keep aside for 10 min then grind in a mixer. In a pan heat 1 tbsp oil and fry onion till transperent. Then add tomato and baingan pieces. Fry for 1 min and add red chilly powder,turmeric powder and garam masala powder. Add 2 cups of water and allow to ... - Bangda Fish Curry
Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ... - 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 ... - 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 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. - 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... - 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, ... - 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. - Stuffed Bangda
First clean the bangda.remove eyes and tail. Give cuts on stomach both the side. Apply lemon juice and little salt.keep aside for 10 min. In a bowl take red chilly powder,turmeric,ginger paste,tamarind pulp and salt. Mix well and apply this chutney to bangda. fill chutney also in stomach. Keep aside for 20 min. Dip bangda in rice flour and fry in hot oil on mid. flame. Stuffed bangda is ready. - Chana Chhole
Soak kabuli chana in water for 6-7 hours with cumin seeds, dalchini, elaichi and pepper. Put in pressure cooker and give 3 whistles and keep on low flame for 4-5 min. Cut onions and tomatoes in slices. In a pan heat the oil and add tejpatta and dalchini. Now add onions and saute it till golden brown. Then add tomatoes and fry it for 4-5 min. When tomato and onion mix well. Add ginger garlic paste and ...