If you are looking for a mouth-watering paneer recipe, then you are at the right place!! Paneer Gobi Masala is one of the traditional recipes that finds a place on the lunch or dinner menu. Farmtorasoi has chosen this dish in today’s post. You may like to visit some more paneer recipes: DELICIOUS PANEER PAKODA PANEER MALAI KOFTA FROM KABITA’S KITCHEN PANEER CURRY FROM MILI’S KITCHEN TRADITIONAL PANEER TIKKA CHILLY PANEER MOUTHWATERING PANEER MASALA

Have you tried Rajma Recipe at home? Today Farmtorasoi will be talking about rajma masala recipe in retaurant style that can be prepared right in your kitchen. Savor it with rice and you will get the dish called ‘Rajma Chawal’ popular in North India. Rajma or Kidney/Red Beans is popularly used in North India to make curries. Rajma is very rich in protein. For a vegetarian, it is recommended to eat more Rajma if you are trying to put on muscle. Read another Rajma recipe: DAL MAKHANI FROM RASHNA’S KITCHEN

Aloo posto is a traditional Bengali recipe. It is prepared by blending potatoes in a poppy seed paste. Our guest author, Bandita has shared this mouth-watering Bengali delicacy. Bandita Devi, Guwahati, AssamBandita is a working professional, a lovely wife and mother. She likes to try her hands in cooking new recipes. She has contributed her dishes in many forums.

Paneer Malai Kofta is a popular vegetarian dish. It is made out of paneer dunked in cream. Malai is Indian version of cream prepared by skimming off the fatty layer from boiled milk. Kabita Das, Barpeta Road, AssamA foodie and natural cook!!!

Banana Flower is known as Mocha in Bengali and Koldil in Assamese. It is known to have lot of health benefits, primarily provide good amount of iron and help overcome anemia. Let’s try a bengali recipe prepared from mocha, shared by our guest author Kabita. The dish is a pure vegetarian recipe without use of even onion and garlic.   Kabita Das, Barpeta Road, AssamA foodie and natural cook!!!

Potol or Parwal is a seasonal vegetable available during summer. The recipe we are going to present today is a signature dish of the Bengalis. The dish goes well with your lunch and dinner menu. This easy to prepare recipe is shared by Kabita, our guest author. Kabita Das, Barpeta Road, AssamA foodie and natural cook!!!

When you feel lazy and want to cook something quick and tasty, then Masoor Dal Bharta is one of the best options. Let’s try our hands today on this tasty item.

Taro or Kosu is widely grown in India. In Assam, wide variety of taro is found. Apart from the edible corms, its stem is also equally used in cooking. Today we will explore an authentic recipe of taro bhaji made with black chickpea. Here we have used a local variety of kosu called Nol kosu (Jole Bhasi kosu). You can use any other edible kosu stems for preparing this item.

Salad is considered to be one of the healthiest dish. It is a medley of vegetables or fruits sprinkled with salt, pepper and lemon juice. Let us try a salad item contributed by Ankit. Ankit Trivedi, Ahmedabad, GujaratAnkit Trivedi is a IT professional with a knack for cooking. His cooking skills is exhibited through his indigenous recipes!!

Ghee or ‘clarified butter’ is common in Indian cuisines, apart from its use in traditional medicine and religious rituals. It is a costly commodity and a litre of pure ghee might cost up to 1500 rupees. However, you can easily prepare ghee at your home by simply collecting cream from your daily use of milk. It will hardly take 30 minutes to have your homemade ghee ready.

Any South Indian dish in incomplete without Sambar. We can make sambar in different types which is unique to different communities and states in South India. Today we present Sorakkai Sambar (Bottle Gourd Sambar) in Tamil Style. This recipe is contributed by our guest author, Deepa Adaikkalavan.

South Indian foods have a unique place in the culinary world. We are proud to have Deepa Adaikkalavan as our guest author. Since she is from Tamil Nadu, her recipes from South India will add colours and variety to Farmtorasoi. For the uninitiated, chettinad food is renowned in Tamil Nadu. It finds its origins among Nattukotai Chettiars community from Chettinad region. The food is well known for using variety of freshly ground spices like fennel, fenugreek, cumin etc. The flavors of Chettinad cuisine is unique and of course priceless in taste.