- Following 794
- Followers 68.3K
- Engagement 8.8%
- Avg likes 7.1K
- Avg comments 71
About Dr Basmah Ahmad 🥰🇬🇧🇵🇰 |
Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | (@_thepunjabicook_) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. The account has 68,261 followers and 614 published posts. Recent posts average 7,116 likes and 71 comments, an engagement rate of 8.8%.
With 68.3K followers, Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | is a micro creator by the common 10,000 to 100,000 definition. Set against 794 accounts followed, the audience works out to about 86 followers per account Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | follows. Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | uses an Instagram professional account. Flinque files Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | under Kitchen/cooking, with Food & Cooking as a secondary category.
The Instagram bio for Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | runs to 20 words across 4 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | dates from July 2022.
Story Highlights
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614 Posts
All 10 recent posts Flinque holds for Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | are videos. Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | has built a substantial archive of 614 posts. Against the audience, that is roughly 111 followers for each post published. Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | also keeps 10 story highlights on the profile. All 10 carry captions, averaging 216 words each. The captions are written mainly in English. Words that recur across them include recipe, tbsp, black, salt and chopped. The captions tag #pakistanifood, #foodblogger, #comfortfood, #viralrecipe and #recipereel.
Here’s my recipe for the most refreshing perfect summer salad.
It’s inspired by a dish I had whilst in turkey last year.
The hydrating, refreshing chunks of watermelon and cucumber pair so perfectly with the fatty creamy feta cheese, and pops of zesty mint and lemon
MY RECIPE:
1. In a large bowl add 1 cup of cubed watermelon, 1 cup of cubed Turkish cucumbers and 1 cup of cubed feta cheese
2. Add a small handful of finely chopped fresh mint leaves
3. Add 1 tbsp olive oil, the juice of half a lemon and 1.5 tsp honey
4. Add 3/4 tsp dried mint, 1/4 tsp salt and 1 tsp finely ground black pepper
5. Mix together well and refrigerate for minimum 2 hours
6. Serve cold and enjoy!
#summervibes☀️ #saladsofinstagram #quickrecipe #foodblogger #recipeinspo
Hello all, I’m sharing my highly requested recipe for sabat masoor daal with a delicious onion tarka. The recipe was taught by my mama and I’ve made just a few slight tweaks 🥰
It’s a perfect comforting bowl of warmth
MY RECIPE:
1. Place 1 measuring cup of sabat masoor daal/red splint lentils into a pot
2. Rinse and wash thoroughly
3. Add 8 measuring cups of water to the pot and place on the stove on medium heat
4. Remove the white scum/froth as it boils
5. Add 1 tsp Kashmiri lal mirch/red chilli powder, 1 tsp haldi/turmeric, 2 tsp namak/salt, 1 tsp kali mirch/black pepper, 1.5 tsp zeera/cumin and 1/2 tsp dhania/coriander powder
6. Mix well and add 1 heaped tablespoon of freshly grated ginger/adrak and garlic/lehsan
7. Add 1 bari elaichi/black cardamom
8. In a small frying pan, add oil and a tbsp ghee. Add 1 large sliced white onion/pyaz and fry until browned like in the video
9. Add the onions to the daal, mix well, place the lid on and simmer for 15 mins
10. Add 1 tbsp lemon juice, 20g butter and 1 tsp homemade garam masala
11. Taste for salt and finish off with a small handful of freshly chopped dhania/coriander and 2 sliced hari mirch/green chillies
#daal #daalchawal #pakistanifood #comfortfood #viralrecipe
Hi all, here is my take on the classic British Indian fusion dish chicken tikka masala. My recipe contains beautiful marinated pieces of chicken and a thick creamy tomato gravy. To save dishes, the recipe uses one pot and one disposable oven tray 🥰
MY RECIPE:
1. Cut 500g chicken breast or thigh into cubes. Place them in an oven baking tray and add 1 tsp chilli/pal mirch powder, 1/2 tsp turmeric/haldi, 1 tsp dried fenugreek/kasuri methi, 1 tsp salt/namak, 1/2 tsp garam masala, 1 tsp black pepper/kali mirch, 2 tsp coriander/dhania powder, 1 tsp cumin/zeera powder and 1 tsp chilli flakes
2. Add 2 tbsp freshly grated ginger/adrak and garlic/lehsan, 25ml oil, 2 tbsp lemon juice and a heaped tbsp of plain yoghurt. Add an optional pinch of red food colouring
3. Mix well and set aside in the fridge to marinate for minimum 2 hours
4. After marinating, cook the chicken in the oven at 175°C for 25 mins. Or alternatively in the air fryer.
5. To make the sauce, place a pot on the stove and add 2tbsp oil
6. Add one puréed white onion/pyaz and cook for a few mins
7. Add 1 tbsp grated ginger and garlic
8. Add your spices: 1 tsp black pepper, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp salt, 1/2 tsp turmeric, 1/2 tsp black pepper and optional 1 tsp chilli flakes and cook for a few mins
9. Add 1/2 cup tomato passata and 50ml water
10. Mix well, place lid on and simmer for 15 mins
11. Add 1 heaped tbsp yoghurt and mix in
12. Add in the cooked chicken pieces and juices
13. Add in 70ml double cream, mix and simmer again for 15 mins
14. Finish off with 1 tsp garam masala and 1 tsp kasuri methi
15. Optionally top with fresh chopped coriander/dhania
#pakistanifood #chickentikkamasala #fakeaway #indianfood #homecook
Hi all, I’m re-sharing my recipe for perfect homemade soft buns stuffed with a delicious spiced chicken mixture. They’re a perfect home baked snack for parties, picnics and even school lunches 🥰
MY RECIPE: (MAKES 12)
1. To prepare the chicken filling, heat 1 tbsp oil in a pan and add 500g chicken chopped into small cubes
2. Once the chicken turns white, add 1 tbsp each of ginger and garlic. Add your spices: 1/2 tsp turmeric, 1 tsp paprika, 1 tsp cumin seeds, 1 tsp chilli flakes, 1 1/2 tsp salt and 1 tsp crushed black pepper. Cook for 5 mins
3. Add in a chopped capsicum and 1 tbsp soy sauce and cook until capsicum just softens. Add a small handful of chopped fresh coriander
4. Set aside to cool and then break the chicken into small shreds
5. To make the bread, add 240ml warm milk to a bowl. Add 2 1/4 tsp yeast and 1 tbsp sugar. Mix and set aside for 5 mins
6. Now add 1 tbsp sugar, 56g soft butter, 1 egg and 1 tsp salt. Gradually add in 400/500g flour until you have a smooth dough
7. Knead the dough for around 5 minutes
8. Oil a large bowl, place the dough in, cover and leave to prove/rise in a warm place for at least 2 hours
9. After it rises, separate the dough into 12 pieces. Make into balls, flatten them and place a large tbsp filling into the middle. Seal them like in the video and roll into balls
10. Place on trays to prove/rise again for 1 hour
11. Heat the oven to 165°C. Brush the buns with egg wash or butter, top with sesame seeds and bake for ~25 mins until golden
12. Serve and enjoy!
#chickenbun #partyfood #homebakersofinstagram #bunstagram #schoollunch
Made by cooking a delicious spiced yakhni full of meaty goodness which is then absorbed into the rice with a load of fried onions.
The delicious bone broth yakhni coats every single grain of rice.
I made this one with lamb, but I have the chicken yakhni pulao recipe up on my feed🥰
#comfortfood #pulao #pulaolovers #pakistanifood #pakistanifoodbloggers
Hello all!
I wanted to share with you all my new and improved fish salan recipe, incorporating prawns to make a spicy delicious tomatoey curry 🥰
MY RECIPE:
1. To make the masala, add 2 tbsp oil to a pan/handi and add 1 blended white onion/pyaz
2. Fry until golden then add a small bulb of chopped garlic/lehsan and 2 green chillies/hari mirch
3. Add a squeeze of tomato purée and cook for a few mins
4. Add your spices: 2 tsp salt/namak, 1 tsp haldi/turmeric, 1/2 tsp ajwain/carom seeds, 1 tsp Kashmiri lal mirch/chilli powder, 2 tsp dhania/coriander power, 1.5 tsp zeera/cumin powder and 1 tsp kali mirch/black pepper
5. Mix well, add 1/4 cup tomato passata. Add a splash of water and let your masala cook for 10-15 mins
6. Add 500g frozen white fish pieces- I used cod because it’s my fave
7. Coat the fish in the masala and then leave to cook for 10-15 mins
8. Add 1 tsp sukki methi/dried fenugreek leaves and 1 tsp homemade garam masala
9. Add 150g frozen prawns
10. Cook for a further 5-10 mins then add a large handful of chopped fresh dhania/coriander
11. Serve and serve enjoyyyy
#fishcurry #pakistanifood #foodblogger #viralrecipe #spicyfish
Hi all- I wanted to share with you my version of Turkish ezme- a fresh, vibrant, zingy dip/salad that goes so well with a variety of dishes. It was one of my favourite things to eat when I visited Turkey.
I got all the ingredients to make this from my local Turkish shop.
MY RECIPE:
1. To a blender add 2 cloves of garlic, one large green pepper, one large red pepper, 1 white onion, 2 medium tomatoes, and a small handful of parsley
2. Blend until small chunks and place in a bowl
3. Add 2 tbsp of red pepper paste, 1 tbsp of pomegranate molasses and 2 tsp lemon juice
4. Add your spices: 1/2 tsp crushed black pepper, 1 tsp salt, 2 tsp Aleppo pepper flakes, 2 tsp sumac, 1/2 tsp dried oregano, 1 tsp dried mint
5. Mix well until combined
6. Store in an airtight container in the fridge for up to 1 week!
#turkish #turkishfood #ezme #foodblogger #recipeshare
Assalamualaikum and hello everyone.
I asked my mama to help me film a recipe for shami kebabs.
This Mughal dish takes a lot of effort and time, but they’re so delicious.
The full recipe/method is up on my youtube channel (link in bio), but you can find a summarised version below:
MY RECIPE:
1. Place 1 kg of lamb/mutton/beef in a pressure cooker with 2 cups of soaked chana dal
2. Grind 1 tbsp dhania powder/crushed coriander seeds, 1 tsp zeera powder/crushed cumin seeds, 2 tez paat/bay leaves, 4 elaichi/green cardamom, 2 bari elaichi/black cardamom, 1 badiyan ka phool/star anise, ½ stick dalchini/cinnamon, 6 laung/cloves, 1 tsp whole black peppercorns/sabat kali mirch into a powder and add to the meat
3. Add 1 tbsp grated ginger/adrak, 1 tbsp grated garlic/lehsan, 1 heaped tsp Kashmiri lal mirch/red chilli powder, 1 tsp namak/salt, ½ tsp haldi/turmeric, ½ tsp crushed kali mirch/black pepper and 1 heaped tsp chilli flakes/lal mirch flakes
4. Add 500-600ml of water and pressure cook for 20 mins
5. Use a stick blender or stick to mash the mixture into a paste/resha texture
6. Add a whole egg, 1 tbsp garam masala, 1 tbsp chaat masala, a small handful of chopped dhania/coriander, a small handful of chopped podina/mint, 2 chopped hari mirch/green chillies, 1 chopped pyaz/white onion
7. Mix well and knead the mixture for around 5 mins until smooth
8. Shape the kebabs like in the video until around ½ inch thick
9. Prepare an egg coating, dip the kebabs in and place them in a non stick pan of oil at medium-high heat
10. Cook for 2 mins on each side, drain on kitchen paper and serve!
#recipereel #reelsinstagram #reelitfeelit #reelkarofeelkaro #viral
Hiiiii everyone💕 Alhamdulillah I’ve been getting a lot of love on my desi recipe reels, so I decided to share with you all how I make my mama’s delicious Pakistani yakhni pulao.
I honestly prefer this to biryani- a homemade delicious chicken yakhni (broth) which is infused into glistening grains of basmati rice…
MY RECIPE:
1. Soak 2 large glasses of basmati rice and set aside
2. To make the yakhni/stock place 1 tbsp whole coriander seeds (sabat dhania), 1 tbsp whole cumin (sabat zeera), 1 tsp fennel seeds (saunf), 1 1/2 tbsp whole black peppercorns (sabat kali mirch), 1/2 tsp mixed spice, 4 cloves (laung), 1 stick of cinnamon (dalchini) 3 bay leaves (tez pat), 2 black cardamoms (bari elaichi) and around 10 green cardamoms (elaichi) in a large pot
3. Add in 1 whole bulb of grated garlic (lehsan) and 2 inches of grated ginger (adrak)
4. Add in 4 glasses of water, 4 tsp salt (namak) and a whole cut up chicken
5. Place on the stove, bring to a boil, simmer for 15-20 mins. The chicken should not be too soft
6. Strain the yakhni through a sieve into a bowl. Remove the chicken and set aside for later
7. Taste the yakhni- it should be slightly on the salty side because it needs to flavour the rice
8. In a large pot place 1/3 cup ghee and add in 2 large chopped onions (pyaz)
9. Brown the onions until they are dark like in the reel (will give the pulao a lovely colour)
10. Add in the chicken, 1/2 tsp zeera and a little stock and brown it for a few mins
11. Add around 3 glasses of the yakhni
12. Add 2 glasses of soaked basmati rice
13. Let the pulao come to a rolling boil - until the rice is visible on the surface and small bubbles are in the middle
14. At this point place the lid on and steam on the lowest heat for 20 mins
15. Remove the lid and enjoy!
#recipe #recipereel #viralreel #explorepage #delicious
I hadn’t done any sugar cookie art in a while, so I felt like being creative🐥 I used my favourite sugar cookie recipe, made a paper stencil, baked the cookie and drew the outline roughly with food colouring and a toothpick. I then made royal icing, coloured it and spent about an hour creating this 😂😂😂 very laborious, but also fun to ice all the little details 🤪
#cookie #cookieart #cookiedecorating #cookiedecorator #art
Dr Basmah Ahmad 🥰🇬🇧🇵🇰 |'s engagement
Dr Basmah Ahmad 🥰🇬🇧🇵🇰 |'s engagement rate on Instagram is 8.8%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 11 followers. Likes outnumber comments by roughly 100 to 1, with 7,116 likes and 71 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
8.8%
- Avg likes
- 7.1K
- Avg comments
- 71
- Interactions : followers
- 1 : 11
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Who is Dr Basmah Ahmad 🥰🇬🇧🇵🇰 |?
Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | (@_thepunjabicook_) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | uses an Instagram professional account. The Instagram bio for Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | runs to 20 words across 4 lines.
How many followers does Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | have?
Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | has 68,261 followers on Instagram (68.3K). Set against 794 accounts followed, the audience works out to about 86 followers per account Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | follows. Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | has built a substantial archive of 614 posts.
What is Dr Basmah Ahmad 🥰🇬🇧🇵🇰 |'s engagement rate?
Dr Basmah Ahmad 🥰🇬🇧🇵🇰 |'s engagement rate on Instagram is 8.8%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 11 followers. Likes outnumber comments by roughly 100 to 1, with 7,116 likes and 71 comments on an average post, so most reactions are taps rather than replies.
What does Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | post about on Instagram?
Flinque files Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | under Kitchen/cooking, with Food & Cooking as a secondary category. All 10 recent posts Flinque holds for Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | are videos. The 10 recent Instagram captions Flinque holds for Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | repeatedly use the words recipe, tbsp, black, salt and chopped. Dr Basmah Ahmad 🥰🇬🇧🇵🇰 |'s captions carry hashtags such as #pakistanifood, #foodblogger and #comfortfood. Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | writes those captions mainly in English. Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | keeps 10 story highlights, which open with a free Flinque account.
How do I contact Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | for a collaboration?
Dr Basmah Ahmad 🥰🇬🇧🇵🇰 |'s contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Dr Basmah Ahmad 🥰🇬🇧🇵🇰 | and use Flinque's outreach tools wherever a contact route is on file.
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