Your Food Lab

Your Food Lab

5/23/2025, 5:58:53 AM

Right outside R.A. Podar College in Matunga, there’s a little food stall that holds a big place in my heart, Subhash Bhai’s Sandwich Corner 🥪 If you’ve been there, you’ll never forget the magic of his legendary Samosa Sandwich, crispy, tasty, buttery and packed with soo many flavours 😋 I’ve recreated that same street-style magic at home, so you can enjoy a taste of Matunga, wherever you are. Check it out, This one’s straight from my college days… ❤️ Link - https://youtu.be/mBdhbnWrFvc?si=jCtJwWNVIOJDaQHb

Your Food Lab

5/26/2025, 8:48:03 AM

Puchka – straight from the heart of Kolkata! ❤️ One of the best street food recipes out there, and trust me, I’ve tried it myself 🙌 Teekha, khatta, masaledaar, har bite mein flavour ka blast Ek dum mood-refreshing! 😍 Agar aap pani puri ya golgappa ke fan ho, toh yeh toh must try hai! Skip mat karna, once you taste it, there’s no going back! 🔥 Link - https://youtu.be/6adaZawnzFo?si=BdUxVvMzgosyjC9o

Your Food Lab

5/28/2025, 3:34:56 PM

Vegetable Upma, A Comforting Classic! 😋 It’s one of the most loved and commonly prepared breakfasts across Indian households. Light, flavorful, and wholesome ❤️ Pair it with a little sambar and some coconut chutney on the side & I’m sure you will enjoy it 🥰 Link - https://youtu.be/Fz20kYmUcuY?si=8iOLbWnqLl0UR6Nw

Your Food Lab

5/26/2025, 3:33:44 PM

1 Minute Healthy Sprouts Dosa Batter! 😍 Craving something healthy, delicious, and super quick? This green sprouts dosa is just what you need! ❤️ A classic sada dosa, a paneer milagai podi dosa & a delicious vegetable dosa! It’s wholesome, light, and perfect for any time of the day. From prep to plate in under 10 minutes 🙌 Link - https://youtu.be/hV-WukaMvEQ?si=ZmLicyAmW0EsSPrU

Your Food Lab

6/2/2025, 2:11:53 PM

Rajasthani Dhaba style Aloo Pyaaz aur Paneer ki sabzi ❤️
Jaipur ke ek desi dhabe pe mili thi yeh legendary, delicious sabzi 😋
Gravy super rich, ekdum chatpata full-on flavour bomb! 💣 
Aur jab bejad ki garma garam roti ke saath milti hai woh teekhi lasan ki chutney! Wow! A rajasthani daawat for sure ❤️ Do try this recipe soon 🤗 Exciting News from Cüraa by YFL Home!
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Your Food Lab

6/2/2025, 4:39:56 AM

Jigarthanda by Chef Sanjyot Keer ❤️ Soaking Badam Pisin (GOND KATIRA) Ingredients: Badam pisin (almond gum/gond katira) 1 tbsp Water 1 cup Method: Soak badam pisin in room temperature water overnight. It will swell into a translucent jelly. Drain excess water before using. Caramel Basundi Ingredients: For Caramel Sugar 1 cup Water 1/2 cup Basundi Full-fat milk 2 litres Khoya 100 g, grated or crumbled Sugar 5 tbsp Caramel Fresh Cream 1/2 cup (for ice cream) Mehod: In a pan, dry melt 1 cup sugar over medium heat until amber caramel forms. Then carefully add water to deglaze the caramel, be very careful while adding the water, only add a few tablespoons at once, mix well, transfer into a bowl & set it aside. Pour milk into a heavy-bottomed kadhai & bring it to a boil. Lower the heat and simmer, stirring frequently and scraping the sides. Reduce to about 1.2 litres, this will take about 30-35 minutes. Then add khoya, 3/4 quantity of the prepared caramel, sugar, stir until fully dissolved. Simmer another 10–15 minutes. Turn off heat and allow the basundi to cool to room temperature. Remove about 1.5 cups of basundi into a separate bowl, add cream & stir vigorously to make a smooth mixture. Pour into an airtight container, cover it with cling wrap & freeze for 6–8 hours or overnight. The result should be a dense, malai-like frozen dessert. Place the basundi in the fridge once it comes down to room temperature & refrigerate it undisturbed overnight or at least 6–8 hours. The next day, gently lift and collect the malai (thick cream layer) that forms on the surface using a flat spoon. This step is optional, where you can add a spoonful of malai while assembling the drink. Keep this malai chilled until assembly. Final Assembly (Per Glass): Soaked badam pisin 1-2 tbsp Nannari syrup 1-2 tbsp (adjust to taste) Chilled caramel basundi 1/2 to 2/3 cup Malai layer 1 spoonful Jigarthanda ice cream 1 scoop Assembly: Add soaked badam pisin to a tall glass. Pour nannari syrup over it. Add crushed ice if using. Pour in the chilled basundi. Place a spoonful of malai gently on top. Finish with a scoop of jigarthanda ice cream. Serve immediately with a long spoon and straw.

Your Food Lab

5/30/2025, 2:24:20 PM

Chilli Chicken! 😍 One of my absolute favourite recipes, a full-on desi Indian dish 😋 It's super simple to make, and I’ve broken down everything step-by-step just for you 🤗 Follow along, and you’ll be able to cook up the most delicious, perfectly balanced chilli chicken right at home. Enjoy this dish & batao how was it! ✨ Link - https://youtu.be/UhSlMykeesQ?si=ayRPMPPVAGt7cgKv

Your Food Lab

5/24/2025, 7:15:36 AM

Solkadhi by Chef Sanjyot Keer ❤️ Ingredients: KOKUM 1 CUP (SOAKED IN 2 CUPS OF HOT WATER FOR 2 HOURS) FRESH COCONUT 1 LARGE GREEN CHILLI 2 NOS. GINGER 1/2 INCH GARLIC 4 CLOVES CUMIN SEEDS 1/2 TSP CAROM SEEDS 1/4 TSP BEETROOT 1 SMALL PIECE. (FOR COLOUR) WATER 2 CUPS / 500ML KOKUM WATER कोकम का पानी 2 CUPS FRESH CORIANDER SMAL HANDFUL (CHOPPED) Method: Strain the soaked kokum using a sieve & reserve the kokum water to use it later, make sure you squeeze out all the water from the soaked kokum. If you are using store bough Kokum Agal then do not add all at once, add 1 cup of it later, taste & then add as required as it is a bit strong. Now in a mixer grinder jar add the fresh coconut, green chilli, ginger, garlic, cumin seeds, carom seeds, beetroot & water, grind it into a fine paste. To sieve the coconut milk, place a muslin cloth over a large bowl after folding it twice, then pour the coconut milk over the cloth & squeeze all the liquid out of it into the bowl. Your spiced coconut milk is ready, you can re-use the coconut mixture that is left on the muslin cloth to make more spiced coconut milk, but the flavour wouldn’t be as strong. Add the kokum water that you had reserved earlier to the spiced coconut milk along with fresh coriander & mix well. Your solkadhi is ready, garnish with some fresh coriander & serve chilled.