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Food Home:- Shopping: Food: Special Diets: Allergen-Free:

 

• Cherrybrook Kitchen - Natural, dairy-free, egg-free, peanut-free, and cholesterol-free cake, frosting, and cookie mixes.
• Chocolate Decadence - Dairy-free chocolate candy, cookies, and snacks. Also offers gift baskets and holiday-specific candies.
• Divvies - Offers snack foods including cookies, cupcakes, gourmet popcorn and kettle corn, and candy that are free of dairy, eggs, peanuts, and tree nuts.
• Domata Living Flour - Provides gluten free and dairy free all purpose general flour and recipes.
• Food Allergy Gourmet - Offering a baking mix and cookbook with recipes free of wheat, gluten, dairy, eggs, soy, peanuts, and tree nuts.
• Gak's Snacks - Cookies and coffee cakes that contain no peanuts, tree nuts, eggs, wheat, or dairy.
• Heron Foods - Specializing in handmade organic bread including gluten-free, wheat-free, lactose-free and spelt and other gluten-free products.
• Kollar Cookies - Wheat and dairy free cookies.
• Kookie Karma - Offers granolas, cookies, and crackers free of gluten, corn, soy, dairy, sulfites, sugar, wheat, eggs, and casein.
• Nana's Cookies - Offering cookies that are sugar- and dairy-free; some varieties are wheat- and gluten-free.
• Omega Smart Nutritional Bar - Organic meal replacement bars containing no gluten, dairy, eggs, or sugar.
• The Sensitive Baker - Offering gluten, dairy, and nut-free breads, cakes and cupcakes, cookies, and brownies.
• The SoyNut Butter Company - Peanut, tree nut, gluten and dairy free products including a peanut butter substitute, snacks, and corn crumbs.
• Twist and Shake Soft Serve Mix - Powdered mix for producing a non-dairy, cholesterol-free, lactose-free soft serve frozen confection.

Random Indian Recipes:-

• Samosa
  Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ...
  
  
• 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.
  
  
• 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 ...
  
  
• Lasun Chakli
  In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ...
  
  
• 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 ...
  
  
• 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.
  
  
• Aamras
  Soak alphonso mangoes in water for 1 hour. After 1 hour press mangoes by fingers lightly. Remove the tip and skin of mangoes. Press and take out the pulp into a bowl. With the help of milk take out all the remaining pulp of the seeds. Mix both in the blender and blend till smooth. Add sugar and elaichi powder. Enjoy with hot puris.
  
  
• 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.
  
  
• 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...
  
  
• 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 ...