Previously on Food and Soul
- July 2009 (2)
- June 2009 (1)
- May 2009 (1)
- 17: Finger Chips/ French Fries (0)
- April 2009 (2)
- 19: Samosa Recipe (0)
- 20: Kothu Kadalai/ Kabuli chana Sundal (1)
- March 2009 (2)
- 11: Karela Fry / Bitter Gourd Fry (0)
- 30: Dosai (0)
- February 2009 (2)
- January 2009 (2)
- December 2008 (3)
- 01: Punjabi Chole (2)
- 12: Ripe Plantain Fritters - Pazham Pori (0)
- 27: Mutton Pepper Fry (1)
- November 2008 (2)
- 02: Broad Beans Curry (0)
- 27: Kerala Fish Curry (3)
- October 2008 (2)
- 03: Chilli Bajji (0)
- 25: Thanks (0)
- August 2008 (2)
- 15: Moru Kachiyathu / Butter Milk Curry (0)
- 27: Different types of Fish - Sardine (0)
- July 2008 (2)
- 15: Rajasthani Gatta ki kadi (1)
- 17: Methi Thepla (0)
- June 2008 (2)
- May 2008 (1)
- 11: Horse Gram / Kollu/ Muthira (2)
- April 2008 (1)
- March 2008 (2)
- 07: Soya Chunks Vegetable Biriyani (0)
- 16: Chinese Potato / Koorka (1)
- February 2008 (1)
- 15: Sizzling Hot and Sour Soup (0)
- January 2008 (1)
- 16: Pepper Chicken (0)
- December 2007 (2)
- 10: Tamarind Rice ya Puliyogarai (0)
- 11: Puliogarai Masala (1)
- November 2007 (1)
- 14: Chocolate Cake (2)
- October 2007 (2)
- 01: Cabbage Stir Fry (2)
- 18: Spicy Brinjal Fry (2)
- September 2007 (2)
- 05: Besan Ka Ladoo (2)
- 08: Soyabean fry (3)
- August 2007 (5)
- 15: Chutneys (0)
- 17: PaniPuri (0)
- 19: Puris for Pani Puri (0)
- 20: Fried lady`s finger in yoghurt (0)
- 21: Spicy Maggi Noodles (14)
- July 2007 (3)
- 02: Pav Bhaji Masala (1)
- 15: Pani Puri Masala (1)
- 19: Adai Dosai (0)
- June 2007 (4)
- 02: Goose berry Pickle/ Amla Pickle / Neelikai Achar/ Usirikaya Uragaya (0)
- 17: Aloo Baigan Channa Masala (0)
- 25: Masalas Part one (0)
- 30: Cauliflower Stir Fry (0)
- May 2007 (7)
- 16: Drumsticks (1)
- 17: Plums (0)
- 18: Some Interesting Omelette fillings (0)
- 21: Choosing Pork (1)
- 22: Icing the Cake (0)
- 23: Desserts (0)
- 24: Chiffon and Cream Pies (0)
- April 2007 (6)
- 02: Shrimp Creole (1)
- 03: Cucumber (0)
- 17: Chicken Stock (0)
- 18: Kachchaa Kela Kofta Curry (0)
- 19: Piping with different types of Nozzle (0)
- 20: Japanese Fried Chicken (0)
- March 2007 (16)
- 01: Deep Fried Fish
- 02: Bechamel Sauce
- 03: Onion Soup (0)
- 04: Different types of Marinades (0)
- 05: Aloo Palak (1)
- 06: Carving a Large Cooked Fish (0)
- 07: Omelettes (0)
- 08: Spicy sauted Lamb with fresh coconut (0)
- 09: Pears (0)
- 11: Pineapple (0)
- 12: Plantain Stem with Green Gram Fry (0)
- 14: Fried Chicken (0)
- 15: Tapioca Fry (0)
- 16: Three Tier Wedding Cake (0)
- 17: Tender Jackfruit Curry (0)
- 22: Basic Equipments for Icing a Cake (0)
- February 2007 (27)
- 01: What is Vegan or Veganism? (0)
- 02: Basic Food Hygiene (0)
- 03: Barbecue Sauce
- 04: How to Use Chop Sticks? (2)
- 05: Nectarines (0)
- 06: Fried Eggs
- 07: Shallow Fried Fish
- 08: Cheese Pizza
- 09: Courgettes (1)
- 10: Is there anyone who hates Ice creams? (0)
- 11: Roasting Beef
- 12: Different cuts of Bacon (0)
- 13: Mutton Biryani (5)
- 14: How to make Soyabean Milk and Curds?
- 15: Preparing the Tins
- 16: Some more Tips for a Healthy Eating Plan
- 17: Braised and Stewed Chicken and Turkey
- 19: Hamburger Serving Ideas
- 20: Roti Nachos (1)
- 21: Storing Pasta
- 22: Brinjal Rice
- 23: Artichoke Cheese Appetizers
- 24: Tandori Chicken
- 25: Chicory
- 26: British Cheese
- 27: Doughnuts
- 28: Icing the Cake
- January 2007 (31)
- 01: Mangoes
- 02: Crabs
- 03: Cabbages
- 04: Glazes for Poultry
- 05: What is Paneer?
- 06: What is the origin of Vegetarianism?
- 07: Choosing Beef
- 08: Baked Eggs
- 09: Batters (0)
- 10: Meringue Pies
- 11: Serving Pasta
- 12: Marmalades
- 13: Carving Beef (0)
- 14: Decorations and Sauces for Cold Desserts
- 15: Pav Bhaji
- 16: Oranges
- 17: Japanese-style glazed squash
- 18: Onion Rice
- 19: Different cuts of Pork
- 20: Baked Fish
- 21: Low- Fat Diet (0)
- 22: Roti Wrap
- 23: Grilled Chicken and Turkey (0)
- 24: Scrambled Eggs
- 25: Cucumber and Yogurt Salad
- 26: Lobsters
- 27: Snails / Escargot (0)
- 28: Baked Chicken
- 29: Celery (0)
- 30: Peaches
- 31: Lasagne
- December 2006 (24)
- 01: Danish Open Sandwiches
- 04: Lemons and Limes
- 05: Scallops
- 06: Beef
- 07: Are All Fats the Same?
- 08: Fish Stock (one quart)
- 11: More about Pies
- 12: Poached Eggs
- 13: Cutting Down Fat Made Easy
- 14: Other Useful Equipments
- 15: Boiled Rice
- 18: Poached Fish
- 19: Caesar’s Salad
- 20: Dietary Suggestions
- 21: Boiled Rice Variations
- 22: Simple Roast Pheasant
- 24: Vegetable Salad
- 25: Steamed Fish
- 26: Carving a Poultry
- 27: Parmesan Thin Crust Pizza Dough
- 28: Cocktail Snacks - Cheese Twists
- 29: Lychee
- 30: Cooking Pasta
- 31: Cauliflower
- November 2006 (24)
- 01: Kiwi Fruit
- 05: Tiered Cakes
- 06: Testing Whether Poultry is Cooked
- 07: Basics of Thai Curry Pastes
- 08: Different methods of Cooking meat
- 09: Cockles, Winkles and Whelks
- 10: Using Eggs As a Thickner (0)
- 11: Vienna Cookies
- 13: Shaped and Pressed Cookies
- 14: Brussels Sprouts
- 15: Kumquats
- 16: Cooking Fish - Grilled Fish (0)
- 17: Roast Chicken and Turkey (0)
- 20: Boiled Eggs (0)
- 21: Using a Meat Thermometer
- 22: Decorating Cakes
- 23: Yogurt Desserts
- 24: Trussing
- 25: Shelling a Boiled Egg and Some interesting garnishes
- 26: Carrots
- 27: Making Gravy
- 28: Cuisine of Myanmar - RecipeFacts
- 29: Prawns and Shrimps
- 30: Jams and Jellies
- October 2006 (22)
- 02: FOLDING IN EGG WHITES (0)
- 03: Grape Fruit (0)
- 04: Bitter Melon (0)
- 05: Smoked Fish
- 06: Ethiopian Dinner Menu (0)
- 09: CHEESE LEFTOVERS
- 10: Cooking Meat
- 11: Clams
- 12: POTTING AND COVERING
- 13: DECORATIVE IDEAS
- 16: SCONES
- 17: Diwali
- 18: Diwali Sweets & Savories
- 19: Diwali Sweets & Savories
- 20: Cooking Fish
- 23: Ramzan
- 24: Ramzan Recipes
- 25: Ramzan Recipes
- 26: Ramzan Recipes
- 27: Halloween
- 30: Halloween Recipes
- 31: Broccoli
- September 2006 (21)
- 01: SOURDOUGH BREAD (0)
- 04: SALAD SHELLS (0)
- 05: EQUIPMENT (0)
- 06: MAKING CHOCOLATE CURLS (0)
- 07: FRUIT PIES (0)
- 08: PERFECT BAKING (2)
- 11: FILLING AND GLAZES (0)
- 12: Beetroots (0)
- 13: Grapes (0)
- 14: Oceanic Cuisines (0)
- 15: OYSTERS (0)
- 18: Lunch (0)
- 19: How To Cook An Artichoke (0)
- 20: QUARTERING A DUCK (0)
- 21: Cooking Meat - Dry frying (0)
- 22: COOKING WITH CHEESE (0)
- 25: Smoked Fish (0)
- 26: Decorative Ideas for Yeast Baking (0)
- 27: TESTING FOR A SET - JAMS, JELLIES AND MARMALADES (0)
- 28: COOKING WITH WINE (0)
- 29: DECORATING THE HAZEL NUT GATEAU (0)
- August 2006 (23)
- 01: Coconuts (0)
- 02: BONING A CHICKEN (0)
- 03: Basics : Dried Pasta (0)
- 04: MIXING TOOLS (0)
- 07: Dinner
- 08: How To Cook Bacon Perfectly (0)
- 09: TYPES OF BISCUITS AND COOKIES (1)
- 10: Stock Substitutes (1)
- 11: FREEZING CHEESE (0)
- 14: BEATING EGGS (0)
- 15: Beans, Dried (0)
- 16: TYPES OF RICE (1)
- 17: Smoked Fish
- 19: Fig (0)
- 21: North American Cuisines (0)
- 22: Grilling Meat (0)
- 23: HALVING A CHICKEN (0)
- 24: SPOONS AND SPATULAS (0)
- 25: How To Cook Asparagus (0)
- 28: Fresh Pasta (0)
- 29: MUSSELS (0)
- 30: South American Cuisines (0)
- 31: BreakFast (0)
- July 2006 (22)
- 03: Making a Covered Pie (0)
- 04: 10 Easy Salad Dressings (0)
- 05: Cooling Scones (0)
- 06: Storing Soups (0)
- 07: Making a Large Plait (0)
- 08: Cooking Meat - Rotisserie cooking (0)
- 10: The Cheese Board (0)
- 11: Separating Eggs (0)
- 12: Cherries (0)
- 13: Roast game (0)
- 14: Cooking Meat (0)
- 17: Cutting up a Turkey or Chicken (0)
- 18: Beans, Runner (0)
- 19: Cutting Tools (0)
- 20: Rolls (0)
- 21: ASSEMBLING THE SACHERTORTE (0)
- 24: Abalone Preparation (0)
- 25: DECORATIVE IDEAS (0)
- 26: European Cuisines (0)
- 27: STORING AND FREEZING PASTRY (0)
- 28: SERVING WINE (0)
- 31: Bean, Broad (0)
- June 2006 (20)
- 01: Custards (0)
- 02: PREPARING CAKE TINS (0)
- 05: Making Scones, Waffles and Popovers (0)
- 06: Yeast Baking - Basic Breads (0)
- 07: Beans, French (0)
- 08: Choosing Baking Equipments (0)
- 09: Introduction to Middle Eastern Cuisines (0)
- 12: Pasta Shapes (0)
- 13: Serving Cheese (0)
- 14: Canned Fish (0)
- 15: Other Ways of Buying Poultry (0)
- 16: Game Animals (0)
- 19: Berries and Currant (0)
- 20: Storing Eggs (0)
- 21: Poultry Stock (0)
- 26: “Portable Soup,” from The Lady’s Companion (1753) (0)
- 27: SHELL FISH (0)
- 28: Decorating Biscuits & Cookies (0)
- 29: Different types of Cakes (0)
- 30: Meringues (0)
- May 2006 (23)
- 02: Asparagus (0)
- 03: Avocados (0)
- 04: How much to buy? (0)
- 05: Different types of Sauces (0)
- 08: Soups - Garnishes and accompaniments (0)
- 09: Salad Dressings (0)
- 10: Cold Souffles and Mousses (0)
- 11: Cake Tin Sizes (0)
- 12: Biscuits and Cookies (0)
- 15: Making a Crystalline Ice Bowl (0)
- 16: Choosing Cheese (0)
- 17: Bananas (0)
- 18: Choosing Eggs (0)
- 19: Types of Poultry (1)
- 22: Making Stock (0)
- 22: Filleting and Skinning Fish (0)
- 23: Aubergines (0)
- 24: Vegetable Stock (0)
- 25: Choosing Tins (0)
- 26: Making Scones and Soda Breads (0)
- 29: Making Stock (0)
- 30: Tips before you toss (0)
- 31: Keeping sauce hot (0)
- April 2006 (20)
- 03: Have you ever wondered how soup got its origin? (0)
- 04: Meat (0)
- 05: SimpleBaking (0)
- 06: Pastry & Sweet Pies (0)
- 07: Icecreams (0)
- 10: Confectionary (0)
- 11: Some information to Wine lovers (0)
- 12: Pizza (0)
- 13: Salads (0)
- 14: Measuring Ingredients (0)
- 17: Cleaning Fish (0)
- 18: Preparing & Cleaning Greens (0)
- 19: Choosing Pots and Pans (0)
- 20: Apricots (0)
- 21: Artichokes (0)
- 24: Materials for Saucepan and Frying Pan (0)
- 25: Poultry (0)
- 26: Ash gourd (0)
- 27: GAME BIRDS (0)
- 28: Making a Yeast dough (0)
- March 2006 (22)
- 01: Preserves (0)
- 02: Cake (0)
- 03: Biscuits & Cookies (0)
- 07: Making Sauces (0)
- 08: Preparation of Pastry & Sweet Pies (0)
- 09: Preparation of Desserts (1)
- 10: Sandwiches (0)
- 13: Handy Hints for Grilling
- 14: Stock (0)
- 15: Yeast Baking (0)
- 16: Asian Cuisines (0)
- 17: Sauces (0)
- 20: Poultry (0)
- 21: African Cuisines (0)
- 22: Vegetables (0)
- 23: Sea Foods (0)
- 24: Rice (0)
- 27: Eggs (0)
- 28: Game (0)
- 29: Pasta (1)
- 30: Apples (0)
- 31: Cheese (0)
- February 2006 (2)
- 27: What Appetizers are? (0)
- 28: Dessert (0)

