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About Afelia's Kitchen
Afelia's Kitchen (@afeliaskitchen) is a ToDetect creator on Instagram. The account has 170,931 followers and 2,821 published posts. Recent posts average 0 likes and 0 comments, an engagement rate of 0%.
An audience of 170.9K puts Afelia's Kitchen in the mid-tier, between 100,000 and 1 million followers. Set against 171 accounts followed, the audience works out to about 1,000 followers per account Afelia's Kitchen follows. Flinque files Afelia's Kitchen under a single category, ToDetect.
The Instagram bio for Afelia's Kitchen runs to 15 words across 5 lines. The bio mentions @afeliashome. The latest activity Flinque has on record for Afelia's Kitchen dates from April 2025.
Story Highlights
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2,821 Posts
Of the 10 most recent posts shown for Afelia's Kitchen, 5 are videos and 5 are carousels. No single format accounts for most of them. With 2,821 posts published, Afelia's Kitchen's archive runs well past the 2,000 mark. Against the audience, that is roughly 61 followers for each post published. Afelia's Kitchen also keeps 10 story highlights on the profile. All 10 carry captions, averaging 323 words each. The captions are written mainly in English. Words that recur across them include recipe, need, method, mins and salt. The captions tag #afeliaskitchen, #sunburstsurprise, #homegrowntomatoes, #easyrecipes and #goodfood.
Here's how I've been using my homegrown tomatoes this year - I know, I know, I should've shared this sooner but it's better late than never right?? 🙈🤷♀️🙊 This Sunburst Surprise is unbelievably easy to make and tastes so good with any meal. We've enjoyed this for breakfast on sourdough toast, over our morning eggs and even as a side to our main meals, it's quick, easy and tastes SO fresh! Save this recipe and give it a try.
SUNBURST SURPRISE
You will need:
• tomatoes, I used a variety of different sizes - score the large tomatoes, leave smaller ones whole
• salt (to taste)
• black pepper
• generous glug of olive oil (I don't measure, pour with your heart ♥️)
• a few sprigs of basil leaves, chopped OR use dried basil
• water as needed
Method:
1. Place tomatoes in a pan, add enough water to cover the smaller tomatoes, cover pan and bring to a boil. After 8 - 10 mins, remove skin from large tomatoes, mash them down along with some of the smaller tomatoes. Boil until you reach your desired consistency.
2. Add salt, pepper + olive oil, taste and adjust seasonings as needed.
3. Turn off heat and stir in chopped basil leaves (if using dried basil, add this when you add the other ingredients). Serve warm over sourdough toast, enjoy as a side to eggs or main meal.
#afeliaskitchen #sunburstsurprise #homegrowntomatoes #easyrecipes #goodfood
I know I haven't been very active on my feed (maybe I'll go into the reasons why in another post 🤷♀️) but I'm here to share a recipe I winged the other day which turned out much better than I anticipated and also that my family loved.
I love South Indian cuisine, the use of curry leaves and coconut is common so I was inspired to give my normal vegetable curry a South Indian twist when I threw this together. I used vegetables that I had to hand - you can use whatever you have in your fridge that needs using up, ingredients like chickpeas, butter beans or lentils would also work in this recipe, so don't be scared to experiment.
CURRY LEAF VEGETABLE CURRY
You will need:
• 3 tbsp oil/ghee
• 1.5 onions, diced
• 1/2 tsp ground panch phoron (this is Indian 5 Spice, it is sold as whole seeds, I just grind mine into a powder)
• 1.5 tsp salt (adjust to taste)
• a handful of curry leaves
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp curry powder
• 1/2 can of chopped tomatoes
• 2 tbsp dessicated coconut
• 3 sweet potatoes, cut into large cubes
• 4 baby aubergines, cut into large cubes
• 1 large marrow, cut into large cubes
• 2 Jalapeno chillies OR use 3 - 4 green chillies, sliced
• fresh coriander to garnish
Method:
1. Add oil/ghee to a pan, once hot add onion, salt + ground panch phoron, fry for a few mins till the panch phoron releases its aroma.
2. Now add curry leaves, followed by turmeric, curry, cumin + coriander powder, fry for a few mins before adding the chopped tomatoes. Next add dessicated coconut and a splash of water (if the pan seems dry), cover and cook on a low heat till the oil separates, stir occasionally.
3. Next add the vegetables - I used sweet potatoes, baby aubergine + a marrow but you can use any vegetables you like. Mix well with the masala, cook over a low - medium heat until the vegetables are cooked all the way through, stir occasionally to ensure even cooking.
4. Add a splash more water and bring to a boil before lastly adding chillies + garnishing with coriander. Serve this piping hot with flatbreads or rice!
#afeliaskitchen #vegetablecurry #southindian #desi
Guys I've only ever eaten pickled beetroot but it has an amazing list of health benefits, so I wanted to get fresh homemade beetroot into my diet. Cooked like this the beetroot is naturally sweet, it pairs so well with rice/pilau or even roti and can be enjoyed by all - I was so surprised when my daughter in law (who doesn't even like beetroot) had seconds when I first cooked it for her! 🙌🏼
If you try this recipe let me know how you get on, it's always lovely hearing what you guys think of the recipes I share. 🥰🙌🏼
BEETROOT SAAG BAZI
You will need:
• 1 bunch of beetroot, washed, peeled + finely sliced
• 2 small onions, sliced
• 8 cloves of garlic, grated (reserve some for adding at the end)
• 2 - 3 tbsp olive oil
• salt (I added about 1 - 1.5 tsp)
• 5 green chillies (optional, I actually prefer the bazi without the chillies)
• fresh corainder to garnish
Method:
1. Add olive oil to a pan, once hot add most of the garlic and brown (reserve some for adding at the very end). Next add the onions + salt and fry until golden brown too.
2. Now add the sliced beetroot + chopped stems to the pan, Mix well and cook covered until the beetroot wilts and releases liquid, stir occasionally to prevent the bazi burning.
3. Once most of the liquid in the pan has cooked off, add the last bit of garlic and cook for a few more minutes.
4. Finally add the green chillies (if you are using this) and cook for a further 2 mins. Garnish with fresh coriander, serve with piping hot rice and enjoy!
#afeliaskitchen #beetrootsaagbazi #beetroot #homemade #bazi
Yesterday we were all feeling a little peckish, I didn't want to deep fry snacks so quickly chopped up some veggies and airfried some tortillas which I cut into smaller pieces to make this healthier, salad style chip and dip dish. It was summery and fresh with a kick from the spicy Fresno peppers I added, the kids used the crunchy tortilla chips to dip into the salad and it was gobbled up in no time! 🤤🙌🏼 You can use any crunchy veggies in place of the ones I've used here, you could probably also add black beans and they would go well with the other ingredients. Let me know what you think of it if you do give it a try.
SPICY VEG & FETA SALAD CHIP & DIP DISH
You will need:
For salad dip:
• 1 green bell pepper, finely diced
• 1 small can of sweetcorn (approx 140g)
• 2 - 3 tomatoes, finely diced
• 2 Fresno peppers OR 2 chillies of your choice (these are HOT, use less or leave them out if you prefer)
• 1/2 red onion, finely diced
• handful of fresh coriander, chopped
• 1/2 block Greek Feta, crumbled
• juice of 1/2 lemon
• a pinch of salt (adjust to taste)
• 1/3 tsp dried mint
For tortilla chips:
• tortillas, cut into smaller pieces
Method:
1. Cut the tortillas into smaller pieces and pop them into an airfryer for 5 - 7 mins at 180°C, until lightly browned, no need to add oil as they naturally get crispy without it as they cool down.
2. In a large bowl mix all of the chopped ingredients together with the feta, lemon juice, salt and dried mint. Serve immediately and enjoy with the crispy tortilla chips!
#afeliaskitchen #saladdip #summersnack #healthysnack #tasty
I was making Chicken Kebabs (recipe linked in my profile) for dinner the other night and wanted a flavoursome rice to go with the dish, I threw this recipe together and it turned out pretty nice so I thought I'd share it with you guys and see what you think of it too. This isn't a traditional recipe by any means, it just uses harissa paste and harissa seasoning, so don't come at me! 😅
Also don't forget to check out the highlight I've saved of me cooking the rice to help those of you that prefer a visual aid when cooking. Happy Monday! ☺️👍🏼
HARISSA RICE (serves 4 - 6)
You will need:
• 2 cups easy cook long grain rice, washed
• 3 tbsp ghee/olive oil
• 1 onion diced
• 5 cloves of garlic, finely chopped
• 1 tsp salt (or to taste)
• 1.5 tbsp tomato paste
• 1 tbsp harissa paste
• 1 diced red pepper
• 1 tsp harissa seasoning (adjust to taste)
• 4 cups boiling water (or as needed)
• 1.5 tsp halal lamb boullion OR use 1 - 2 stock cube(s) crumbled in
• coriander to garnish
Method:
1. Heat ghee/oil in a pan, add the onion + garlic, fry until golden. Next add salt, tomato + harissa paste, fry for a few mins until the pastes release their colour + aroma.
2. Add in red pepper + washed rice, fry over a low heat for 2 - 3 mins, keep things moving in the pan.
3. Add harissa seasoning + 1.5 tsp lamb boullion (or crumble in 1 - 2 stock cubes) + 4 cups of boiling water (add more if needed, you can never go wrong with easy cook rice if you add too much), boil uncovered until almost all the water has been absorbed, then cover the pan, lower the heat and cook until the rice is fully done (about 5 - 7 mins). Test the rice is done by squashing one grain between your thumb and index finger, when fully cooked the rice will be soft.
4. Garnish with coriander. Mix the rice before serving to ensure each grain is coated with the harissa and tomatoey flavour. Enjoy!
#afeliaskitchen #harissarice #spicyrice #easycookrice #homecooking
I know lots of you have been patiently waiting for me to share this, so here it is. I never knew dandelions were SO GOOD FOR YOU, if i did, I would never have pulled them out from my garden for years. 😭 Why were we taught to consider them as weeds instead of treasured medicinal plants? 🤔🤷♀️😒
I've been seeing people cook dandelions online and really wanted to try it, but of course in a traditional Bengali way. 😅🇧🇩🫶🏼 Keeping the caption short as I have covered most things in the reel itself, save it now and send it to someone who you think might enjoy this recipe!! 😁🙌🏼 Af
DANDELION SAAG/HAAG
You will need:
• dandelion leaves, picked from a spot where they haven't been sprayed with pesticides
• dandelion flowers
• olive oil
• 4 cloves garlic, grated
• 1 onion diced chunkily
• salt (add to taste, I used under 1 tsp)
• 2 - 3 green chillies, sliced (optional, I didn't add any)
• extra greens (optional) - spinach, lambs quarters, bottle gourd, mustard greens etc.
Method:
1. Soak the dandelion leaves + flowers in water for 10 mins, this will loosen mud/dirt and draw out any bugs. Rinse well with water 3 - 4 times and drain. Chop the leaves finely and pull the petals from the flowers.
2. Heat oil in a pan, add the garlic, fry till golden brown. Next add the onion, cook for a few mins until slightly golden, this helps caramelise the onion and provides some sweetness to balance out the dish.
3. Add salt, then add the dandelion leaves - don't add the petals just yet, they will be ended at the very end to avoid over cooking. Mix well, cover and cook over a low heat till the leaves have wilted and change colour. If you want to bulk up the dish like I did, you can add extra greens like spinach, lambs quarters, bottle gourd leaves etc. at this point along with the green chillies.
4. Turn off the heat and add the flower petals, mix through, the residual heat will gently warm the petals without spoiling the sweet flavour too much.
5. Enjoy with rice, roti or even in a buttered bun with an egg and some cheese!
#afeliaskitchen #dandelionrecipe #dandelionsaag #medicinalf
If you've ever cracked or broken a blusher, do not despair, they're so easy to fix and this tutorial shows you how! You can also use this method to fix face powders too, just make sure you let the product dry completely, leave overnight or for 24hrs before using to ensure you don't crack them whilst wet.
Save this and send it someone who might find it useful. I've added a link to the rubbing alcohol on my Stylist profile under the 'Cleaning' folder.
#afeliaskitchen #afeliaskitchentips #brokenblush #fixit #makeuphacks
Hey guys, I know it's been a while since I posted here, no real reason other than life is busy and I just don't seem to have the patience to post on the grid like I used to. I'm still active on stories daily, those of you that follow my stories will know I'm always posting content there but I just seem to have lost the will to post here on the grid, especially since none of my content gets pushed out like it used to. In short you get penalised for having humanity, speaking up for genocide means having your content curbed and your growth gets supressed. But hey ho, that's life.
Here's a new recipe I tested out the other day, it came about quite accidentally, it seems many of my recipes start off this way! 🤭
I had some chopped green leaves in my freezer, however the container was unlabelled so I wasn't entirely sure if the leaves were bottle gourd leaves or parsley. Anyhow I decided to cook the leaves as a saag and it turned out so delicious, I was pretty certain it was parsley so I decided to recreate it today (tune in to stories to see me make it from start to finish). Some of you were genuinely intrigued and surprised at my cooking parsley as a saag, however it's not so surprising to me as I shared a Pomfret & Parsley Fish Curry on the website some years ago (follow the link in my bio).
I thought it might be helpful to write up the recipe here for anyone that would like to try it. ☺️ Af
PARSLEY SAAG (PIC 2)
You will need:
• 1 large bunch flat leaf parsley, finely chopped, stalks and all
• olive oil OR ghee
• 4 - 5 cloves of garlic grated
• 1 medium onion, roughly diced
• 1 tsp salt (adjust to taste)
• 3 green chillies, sliced
• coriander to garnish
Method:
1. Heat oil/ghee in a pan, once hot add the grated garlic, fry till golden brown. Next add the chunky diced onion, do not add salt yet, wait for the onion to become golden brown and caramelised around the edges.
2. Now add salt, then add the chopped parsley, cover and cook over a low heat till wilted. Lastly add the green chillies, cook for 2 more mins. Garnish with fresh coriander and serve with hot plain rice.
#afeliaskitchen #saag #parsley
Head over to my stories to see how I made this delicious Chicken & Vegetable Stir Fried Rice last night for dinner (if you are viewing this post after 24 hrs the stories have been saved to a highlight titled 'Stir Fried Rice').
I had a lot of rice that needed using up, I'm never one to waste food (especially in this economy) and this was the perfect way to use it all up. The dish comes together quickly, the most arduous task is chopping the vegetables but after that the cooking time is really minimal and perfect for a midweek dinner. Save this and give it a try! 🙌🏼
CHICKEN & VEGETABLE STIR FRIED RICE
You will need:
To marinate chicken:
• 500g chicken breast, cubed
• 1 tbsp oyster sauce
• 2 tbsp dark soy sauce
For the fried rice:
• olive oil (as needed, or use an oil of your choice)
• 2 eggs, whisked
• 3 cloves garlic, finely chopped
• 1 piece ginger, finely chopped
• 1/2 a scotch bonnet pepper (optional)
• 1 onion, sliced
• 1 courgette, sliced
• 1 yellow pepper, sliced
• 2 - 4 cups of rice
• dark soy sauce
• fish sauce
• oyster sauce
• rice vinegar
• sesame oil
(add the sauces as needed depending on how much rice/ingredients you're using)
• fresh coriander
Method:
1. Heat oil in a wok and scramble the eggs, reserve to one side once cooked. In the same pan (add more oil if needed) add the marinated chicken, cook over high heat until chicken is fully cooked then keep aside.
2. Add a splash more oil, add the ginger, garlic + scotch bonnet, fry until slightly golden. Next add onion + sliced veggies, stir fry for 3 - 4 mins. Add rice, sauces, vinegar + sesame oil, stir fry over high heat until all the rice is coated and heated through, taste and adjust sauces accordingly.
3. Now add back the chicken + scrambled eggs, stir fry for a few more minutes. Lastly garnish with fresh coriander and enjoy!
N.B the pan I'm using is a carbon steel wok NOT a non stick pan and is totally safe to cook in, I cooked a tomato based chicken dish in the wok (which is acidic) and that lifted the patina, this is easily fixed and not cause for concern
#afeliaskitchen #stirfry #stirfriedrice #chickenstirfry #homemadefood
I knew early on I wanted to learn how to gracefully use a daa like my mum 🥰 I would ask her to let me try as a young girl and sometimes she would let me, other times she'd say no, thinking I would injure myself. After I got married I practised as much as I could, it has taken me years to master how to peel and cut things without slicing my fingers off 😅😂 and yes there have been a few accidents along the way, but that's how 'practise makes perfect'. 😁
I often share videos of me slicing ingredients over on stories (have done for years really) and you guys always tell me how much you love watching these stories, how therapeutic they are, so I thought why not post this video to my grid? Check out today's stories for the recipe reel using these stringless beans. ☺️ Af
#afeliaskitchen #howto #cutting #slicing #daa
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Afelia's Kitchen's engagement rate on Instagram is 0%, under 1%, fewer than 1 like or comment per 100 followers. Recent posts recorded no likes or comments, which is what the 0% rate reflects. Recent posts average 0 likes and 0 comments, so every recorded reaction is a like.
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Who is Afelia's Kitchen?
Afelia's Kitchen (@afeliaskitchen) is a ToDetect creator on Instagram. An audience of 170.9K puts Afelia's Kitchen in the mid-tier, between 100,000 and 1 million followers. The Instagram bio for Afelia's Kitchen runs to 15 words across 5 lines.
How many followers does Afelia's Kitchen have?
Afelia's Kitchen has 170,931 followers on Instagram (170.9K). Set against 171 accounts followed, the audience works out to about 1,000 followers per account Afelia's Kitchen follows. With 2,821 posts published, Afelia's Kitchen's archive runs well past the 2,000 mark.
What is Afelia's Kitchen's engagement rate?
Afelia's Kitchen's engagement rate on Instagram is 0%, under 1%, fewer than 1 like or comment per 100 followers. Recent posts recorded no likes or comments, which is what the 0% rate reflects. Recent posts average 0 likes and 0 comments, so every recorded reaction is a like.
What does Afelia's Kitchen post about on Instagram?
Flinque files Afelia's Kitchen under a single category, ToDetect. Of the 10 most recent posts shown for Afelia's Kitchen, 5 are videos and 5 are carousels. The 10 recent Instagram captions Flinque holds for Afelia's Kitchen repeatedly use the words recipe, need, method, mins and salt. Afelia's Kitchen's captions carry hashtags such as #afeliaskitchen, #sunburstsurprise and #homegrowntomatoes. Afelia's Kitchen writes those captions mainly in English. Afelia's Kitchen keeps 10 story highlights, which open with a free Flinque account.
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Afelia's Kitchen's contact details are not published on Flinque's public profile. The Instagram bio links to 5 external sites, and a free Flinque account opens those links. Brands with a free Flinque account can shortlist Afelia's Kitchen and use Flinque's outreach tools wherever a contact route is on file.
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