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- Engagement 0.1%
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About Desi Foodie Abroad
Desi Foodie Abroad (@desifoodieabroad) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking and Food & beverage. The account has 12,919 followers and 951 published posts. Recent posts average 12 likes and 2 comments, an engagement rate of 0.1%.
With 12.9K followers, Desi Foodie Abroad is a micro creator by the common 10,000 to 100,000 definition. Desi Foodie Abroad follows just 1 account, which leaves well over 1,000 followers for every account followed. Desi Foodie Abroad carries Instagram's verified badge and uses an Instagram professional account. Flinque files Desi Foodie Abroad under 5 categories, led by Kitchen/cooking and followed by Food & Cooking, Food & beverage, Food & Drink and Cuisine.
The Instagram bio for Desi Foodie Abroad runs to 21 words across 2 lines. The latest activity Flinque has on record for Desi Foodie Abroad dates from May 2026.
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Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
951 Posts
Of the 10 most recent posts shown for Desi Foodie Abroad, 7 are videos and 3 are single images. That mix leans toward videos. Desi Foodie Abroad has built a substantial archive of 951 posts. Against the audience, that is roughly 14 followers for each post published. Desi Foodie Abroad also keeps 1 story highlight on the profile. All 10 carry captions, averaging 220 words each. The captions are written mainly in English. Words that recur across them include tablespoon, medium, ginger, required and water. The captions tag #eidmubarak, #eiduladha, #eidulazha, #eid and #happyeating.
โจWishing you a blessed & joyous celebration with all your loved ones!! โจ
Happy Eating!!!! ๐๐๐๐ช
#eidmubarak #eiduladha #eidulazha #eid #happyeating
โจWishing you a blessed & joyous celebration with all your loved ones!! โจ
Happy Eating!!!! ๐๐๐๐ช
#eidmubarak #eiduladha #eidulazha #eid #happyeating
โจWishing you a blessed & joyous celebration with all your loved ones!! โจ
Happy Eating!!!! ๐๐๐๐ช
#eidmubarak #eiduladha #eidulazha #eid #happyeating
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
Boneless meat 1 kg (cut in 2-3 inch long chunks in the direction of meat grain for perfect Rayshaydaar texture)
Channa Daal (split chickpea lentil) 1 cup
Onion (sliced) 1 medium sized
Garlic 4-5 cloves
Ginger (roughly sliced) 1 inch piece
Dried round red Chillies (whole) 10-12 or to taste
Coriander Powder 1.5 tablespoon (heaped)
Cumin Seeds (whole) 1 tablespoon
Salt to taste
Black Cardamom 1 whole
Cloves 4-5 whole
Cinnamon 1 stick
Black Peppercorns 12-15 whole
Water as required
Mint leave handful or as required
Green Chillies 3-4 or as required
Onion 1 medium sized
Egg 1
Oil for frying
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
In a pressure cooker add boneless meat, soaked Chana Daal, onion, Garlic, ginger along with all the spices and ingredients mentioned in the recipe card. Add water in the pot that should be enough to cover the meat and give everything a good mix. Cover the pot and pressure cook it for 20-25 minutes or until the meat is throughly cooked and tender and Chana Daal is super soft and mushy. When done, turn off the heat and release the pressure. Dry out the excess water, if there is any. Stir it occasionally in between to ensure nothing sticks to the bottom of the pan and remove the whole spices. While youโre at it, use the spoon to also break up the meat. You can also use hand masher (Ghotna) for the same as well. The aim is essentially to break the meat down into streaks (raysha) like pulled meat, as opposed to grinding into a paste to get the perfect rayshaydaar texture of the kababs. When done, leave it to cool down for some time in the refrigerator. Meanwhile, roughly chop mint leave, green chillies and onion in a chopper. Add the raw egg and chopped mint leaves, green chilies and onion in the Kabab mixture. Mix it well to combine. Shape it into a small patties generally flat round shape and a hallow fry the kababs on medium heat until thoroughly heated and golden from all sides. You can freeze the kebabs at this stage as well. Delicious rayshaydaar Shami Kababs are ready. Serve the
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
๐๐ค๐ง ๐๐๐ฃ๐ฉ๐๐ก ๐๐๐ญ๐ฉ๐ช๐ง๐:
Channa Daal (yellow split peas) 1/4 cup
Maash/ Urad Daal (split & skinned black gram lentils) 1/4 cup
Moong Daal (yellow lentils) 1/4 cup
Masoor Daal (red lentils) 1/4 cup
Basmati Rice 1/3 cup
Pearl Barley 1 cup
Water 1.5 litres or as required
Salt according to taste
Turmeric 1/2 teaspoon (optional)
Chicken Bouillon Cubes 2
Unsalted Butter 1 tablespoon
๐๐ค๐ง ๐๐๐๐ฉ ๐๐๐จ๐๐ก๐:
Meat 1 kg (cut into 2-3 inch long chunks in the direction of the grain)
Oil 1/2 cup
Onion (sliced) 3 medium sized
Ginger/Garlic Paste 1 tablespoon (heaped)
Red Chilli Powder 1 teaspoon heaped
Coriander Powder 1.5 teaspoon
Haleem Masala 4 tablespoons
Yogurt 1 cup
Water as required
๐๐ค๐ง ๐๐๐ข๐ฅ๐๐ง๐๐ฃ๐ & ๐๐๐ง๐ฃ๐๐จ๐๐๐ฃ๐:
Oil 1/2 Cup
Onion (thinly sliced) 1 medium sized
Lemon slices as required
Green chilies (sliced) as required
Ginger (julienned) as required
Instructions in the comments below.
๐ Donโt forget to ๐๐๐๐๐๐๐๐๐ to our YouTube channel & ๐ ๐๐๐๐๐ us on instagram, Facebook, Twitter & Pinterest!!! #haleem #rayshaydaarhaleem #haleemrecipe
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
๐๐ค๐ง ๐๐๐๐๐๐จ:
Onion 1 medium sized (squeeze out all the liquid before adding it into the kabab mixture)
Garlic 3 cloves
Ginger 1 inch long
Green Chillies 3-4
Fresh Coriander handful
Fresh Mint leaves 10-12 leaves
Bread Slice 1
Salt to taste
Chillie Flakes 1 teaspoon
Coriander Powder 1/2 tablespoon
Red Chilli Powder 1 teaspoon
Garam Masala Powder 1 teaspoon
Cumin Seeds (Dry Roasted & Crushed) 1 teaspoon
Oil for frying
Kebab Skewers, Seekh or other makeshift skewer (like I am using a pencil here) as required
๐๐ค๐ง ๐๐ง๐๐ซ๐ฎ:
Oil 1/3 cup
Onion (finely chopped) 1 medium sliced
Garlic minced 1/2 tablespoon
Red Chilli Powder 1/2 teaspoon
Coriander Powder 1 teaspoon
Chilli Flakes 1/2 teaspoon
Cumin Seeds (Dry Roasted & Crushed) 1/2 teaspoon
Salt to taste
Tomatoes (blended with some water) 3
Tomato Paste 1/2 tablespoon
Chilli Garlic Sauce 2 tablespoons
Ginger (julienned) for garnishing
Green Chillies for garnishing
Fresh Coriander (chopped) for garnishing
Instructions are in the comments below.
๐ Donโt forget to ๐๐๐๐๐๐๐๐๐ to our YouTube channel & ๐ ๐๐๐๐๐ us on instagram, Facebook, Twitter & Pinterest!!!#kabab #kababkarahi #kababrecipe
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
Boneless Beef 1 kg (cut into cubes)
Onion water of 1/2 a medium sized Onion
Fresh Ginger paste 1 tablespoon (heaped)
Fresh Garlic Paste 1 tablespoon (heaped)
Salt to taste
Meat Tenderizer 1 tablespoon
Fat 1 pound or as required (cut into cubes or pieces)
Oil for brushing
Skewers as required
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ:
In a large mixing bowl, add onion water, salt, fresh Ginger and Garlic Paste over the beef pieces.
Massage the beef pieces with this marinade for 4-5 minutes, smashing it in the bowl with your hand to pound it and break down the meat fibres.
Leave it to marinate overnight in the fridge. When ready to cook, preheat outdoor grill to high heat, about 450 to 500ยฐF.
Note: You can also grill it on charcoal grill, or air fry it F for 12-14 minutes or in the oven 425 F for at least 45-50 minutes or until meat is tender. Temperature and timing can vary depending on the temperature of your oven/ grill/ air fryer. You can also cook it in a pan with some oil over stove top until done. You can also give it the smoke of coal if you want.
Thread the beef and fat pieces alternatively onto the skewers or BBQ sticks. Brush your cooking grates with some oil and put the sticks on the grill, close the lid, and set your timer for 3-4 minutes, depending on the thickness of your beef cubes.
Change the side with tong when it is seared from one side, reduce the heat to medium and continue cooking with the lid closed for another 12-15 minutes, or until the meat is fully cooked and tender. Keep rotating the sides with the tong after every 4-5 minutes to cook it from all sides and get a nice colour and grilling marks.
Brush some oil when 80% done and grill until tender and soft. When done, remove from the grill and serve this delicious and tender Afghani Beef Boti right away with some chutney, salad & puri paratha, naan or roti & Enjoy!!!! #afghaniboti #beefbotiroll #bbq #eidrecipes
Ingredients:
Shanks/ Shin meat with bones 1.25 kg
Onions 3 (medium sized)
Oil 1.5 cups
Ginger & Garlic paste 1.5 tablespoons
Red Chili Powder 1 teaspoon
Coriander Powder 1 tablespoon
Nihari Masala 3 tablespoons (heaped)
Yogurt 1 cup
Water 1.5 to 2 liters or as required
Ginger 2 inch ( julienned) for garnishing โจLemon wedges as required
Green chillies (finely chopped) as required
Fresh coriander/ Cilantro (finely chopped) as required
Instructions:
Heat oil in a thick bottomed pressure cooker and add meat in it. Sear the meat from all sides on high heat, stirring it occasionally in between. When done, reduce the flame to medium & saute the meat till it is slightly fried (browned) & all the moisture/ water if released dries up as well. This step is very important so donโt skip it.
When done, turn off the heat and remove the cooker from stove. Now, take another big sized pan and add oil in it. Once the oil starts heating up add finely sliced onions in it. Sautรฉ the onion on medium heat until golden.
When done, Add ginger garlic paste and sautรฉ it for few seconds until fragrant. Now add red Chili Powder, Coriander Powder & 3 heaped tablespoons of Nihari Masala. Sautรฉ it on medium heat for few minutes to eliminate the rawness of the spices.
Add splash of water if needed to save masala from burning. When done, gradually add well beaten yogurt in it & sautรฉ it for good 10-12 minutes on medium heat until everything is well combined & oil comes on top.
Now add this cooked gravy/ masala in the meat that we fried earlier and mix it well until well combined. Add water in the cooker which is enough to cover the beef completely & put the lid on & let it pressure cook for 40-45 minutes on medium heat or until meat is cooked through. When done, release the pressure & let it cool down for few minutes.
Now pour this into a big sized pot & take out all the tari (oil which has come on top of the curry/ salan) from the dish into a separatebowl for later use. Adjust water as needed and bring it to boil on medium high heat. To be continued in commentsโฆ..#nihari #eidrecipes #eidulad
Ingredients:
Mutton 1.5 kg
Garlic 5-6 cloves (roughly sliced)
Ginger (minced) 1 tablespoon
Onions 3 (medium sized cut in half)
Tomatoes 4 medium sized
Salt to taste
Red Chili Powder 1.5 teaspoons
Water 2-3 cups
Ghee 1/2 cup
Unsalted Butter 1/3 cup
Ginger (julienned) 1 inch long or as required
Green Chillies 1 and more for garnishing
Chilli Flakes 1.5 teaspoons or 3-4 whole button chillies
Beaten Yogurt 1/3 cup (at room temperature)
Coriander Seeds (coarsely ground) 1/2 tablespoon
Black Pepper (coarsely ground) 1 teaspoon
Fresh Cilantro for garnishing
Instructions:
In a pressure cooked add mutton, sliced garlic, minced ginger, onion, tomatoes, salt and red chilli powder along with water.
Give it a good stir and pressure cook it for 10-12 minutes or until the meat is 90% done.
Once done, release the pressure and remove the tomato skin using tongs.
Move the curry to a larger wok โ the bigger surface area will help excess moisture evaporate faster.
Cook uncovered on medium heat for 12-15 minutes, stirring occasionally to prevent sticking, letting the curry reduce by evaporating extra moisture.
When the waterโs evaporated and the curryโs thicker and more intense, add ghee to the wok.
Sautรฉ the gravy on medium heat for a few minutes, stirring occasionally.
Add half of butter, half of the julienned ginger (saving some for garnish), one green chili, and chili flakes.
Keep sautรฉing for a few more minutes until the oil separates out on the sides of the pan.
When done, add beaten yogurt and give it a good stir.
Sautรฉ the gravy on medium heat for a few minutes, stirring occasionally until the oil separates out on the sides of the pan.
Add coarsely crushed coriander seeds and black pepper.
When done, turn off the heat. Garnish with julienned ginger, green chilies, and fresh cilantro. Top with a dollop of butter for extra buttery richness โ and dig in! #muttonkarahi #eidrecipes #buttkarahi #muttonrecipes
Ingredients:
For Strawberry Jam compote:
Fresh Strawberries 50 grams
Sugar 1/4 cups
Lemon Juice 1/2 tablespoon
Cornflour 1 teaspoon
For Strawberry Cheesecake Ice cream:
Lotus Biscoff Cookies or graham crackers 180 grams
Cream cheese, softened 250 grams
Sweetened condensed milk 1 can of (14 oz)
Vanilla essence 1 tsp
Salt 1/8 teaspoon
Heavy whipping cream (chilled) 2 cups
Strawberry puree 1/2 cup
Instructions:
For Strawberry Jam compote:
To make the strawberry sauce, combine strawberry chunks, sugar, and lemon juice in a saucepan over medium-low heat.
Bring it to a boil, stirring occasionally, allowing strawberries to release their juice. Reduce heat and let it simmer for 10-12 minutes, stirring occasionally.
Add cornstarch and cook for another 3-4 minutes, stirring constantly, until the sauce thickens. Remove from heat and cool to room temperature (sauce will thicken slightly as it cools).
For Strawberry Cheesecake Icecream
Crush the lotus biscoff cookies or graham crackers into a mix of fine crumbs and chunkier pieces for added texture, then set aside.
In a large mixing bowl, beat the cream cheese until itโs light and fluffy. Add the sweetened condensed milk, vanilla extract and salt to the bowl and mix until well combined.
In a separate bowl, beat the chilled heavy whipping cream using a hand held beater or stand mixer until stiff peaks form. Scrap down the sides of the bowl with a spatula and gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour a small amount of the mixture into an airtight freezer-safe glass container. Layer it with crumbled lotus cookies. Pour another layer of Ice cream mixture on top. Add the strawberry puree to the ice cream mixture,and use a butter knife to swirl it around. Repeat the layering process until you reach the top of the container. Cover the container with cling wrap to prevent ice crystals from forming. Close the lid of the container and place it in the freezer for at least 6-8 hours, or until the ice cream is firm.
Desi Foodie Abroad's engagement
Desi Foodie Abroad's engagement rate on Instagram is 0.1%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 1,000 followers. Comments stay close to likes on Desi Foodie Abroad's posts, at 12 likes and 2 comments on average, about 6 likes per comment.
Engagement rate
0.1%
- Avg likes
- 12
- Avg comments
- 2
- Interactions : followers
- 1 : 1,000
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Who is Desi Foodie Abroad?
Desi Foodie Abroad (@desifoodieabroad) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking and Food & beverage. Desi Foodie Abroad carries Instagram's verified badge and uses an Instagram professional account. The Instagram bio for Desi Foodie Abroad runs to 21 words across 2 lines.
How many followers does Desi Foodie Abroad have?
Desi Foodie Abroad has 12,919 followers on Instagram (12.9K). Desi Foodie Abroad follows just 1 account, which leaves well over 1,000 followers for every account followed. Desi Foodie Abroad has built a substantial archive of 951 posts.
What is Desi Foodie Abroad's engagement rate?
Desi Foodie Abroad's engagement rate on Instagram is 0.1%, under 1%, fewer than 1 like or comment per 100 followers. On a typical post that comes to about 1 like or comment for every 1,000 followers. Comments stay close to likes on Desi Foodie Abroad's posts, at 12 likes and 2 comments on average, about 6 likes per comment.
What does Desi Foodie Abroad post about on Instagram?
Flinque files Desi Foodie Abroad under 5 categories, led by Kitchen/cooking and followed by Food & Cooking, Food & beverage, Food & Drink and Cuisine. Of the 10 most recent posts shown for Desi Foodie Abroad, 7 are videos and 3 are single images. The 10 recent Instagram captions Flinque holds for Desi Foodie Abroad repeatedly use the words tablespoon, medium, ginger, required and water. Desi Foodie Abroad's captions carry hashtags such as #eidmubarak, #eiduladha and #eidulazha. Desi Foodie Abroad writes those captions mainly in English. Desi Foodie Abroad keeps 1 story highlight, which open with a free Flinque account.
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