- Following 1.7K
- Followers 11.3K
- Engagement 2.3%
- Avg likes 257
- Avg comments 15
About Sanj Singh Parmar
Sanj Singh Parmar (@sanjcooks) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. The account has 11,291 followers and 675 published posts. Recent posts average 257 likes and 15 comments, an engagement rate of 2.3%.
With 11.3K followers, Sanj Singh Parmar is a micro creator by the common 10,000 to 100,000 definition. Sanj Singh Parmar follows 1,687 accounts, so the audience is roughly 6.7 times the size of the list followed. Sanj Singh Parmar uses an Instagram professional account. Flinque files Sanj Singh Parmar under Kitchen/cooking, with Food & Cooking as a secondary category.
Sanj Singh Parmar's Instagram bio is brief, at 2 words across 2 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Sanj Singh Parmar dates from April 2023.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
675 Posts
All 10 recent posts Flinque holds for Sanj Singh Parmar are single images. Sanj Singh Parmar has built a substantial archive of 675 posts. Against the audience, that is roughly 17 followers for each post published. Sanj Singh Parmar also keeps 28 story highlights on the profile. All 10 carry captions, averaging 261 words each. The captions are written mainly in English. Words that recur across them include recipe, garlic, sauce, chilli and coriander. The captions tag #gifted, #koreanfood, #eggs, #mayakeggs and #korean.
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Mayak eggs are soft and jammy Korean marinated eggs that are soaked in a delicious soy sauce, aromatic sesame and fiery hot chilli sauce marinade overnight. They’re so good, their name actually translates to 'drug eggs' probably because they have such an addictive taste!
Make your own batch today with this super quick and easy recipe!
Ingredients
6 eggs, room temperature
Sticky japanese rice
Marinade:
2 red chillies, finely chopped
2 green chillies, finely chopped
3 garlic cloves, finely chopped
2 tbsp toasted sesame seeds
½ cup light soy sauce
1 tbsp rice wine vinegar
2 tsp dark soy sauce
½ cup water
4 tbsp honey
4 sliced spring onion, plus extra to serve
Bring enough water to cover 6 eggs in a pot. Add salt and vinegar and bring it to boil and carefully add the eggs. Cook the eggs 6 minutes for runny yolk.
When the cooking time is up, transfer the eggs form the pot to an iced water bath. Let it cool completely.
Combine soy, water and honey stir until everything well mixed. Now add garlic, spring onions, chilies and sesame seeds, stir.
Peel the eggs carefully without damaging them and add into an air tight container. Pour the sauce mixture over the eggs, cover and store in a refrigerator for at least 6 hours to over night before serving on hot steamed sticky rice.
The eggs are served in the most beautiful bowl #gifted by the wonderful team I recommend that you check out their stunning range at an affordable price. Use code SANJCOOKS for 20% off! 🫡
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#eggs #mayakeggs #koreanfood #korean
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This is my easy peasy one pot chicken pulao. High on flavour, this is a great recipe for quick weekday meals without much fuss.
The ultimate 'chicken & rice' - caramelised onions, whole spices and moist chicken pieces cooked in fluffy basmati rice. Unlike biriyani there is no layering of the meat with the rice, as with pulaos the rice is cooked together with meat and this recipe includes whole spices, chillies and onions. The secret is for a slow and long cooking of the onions; as it makes a huge difference in the flavour to the pulao. Simply served as a one pot meal with some raita, salad or onions, it’s a reminder of what home cooking is all about.
You can find the recipe here:
The pulao is served in the most beautiful bowls #gifted by the wonderful team I recommend that you check out their stunning range at an affordable price. Use code SANJCOOKS for 20% off! 🫡
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#pulao #rice #chickenrice #biriyani
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🥵🥵🥵
These volcano prawns will make your mouth erupt with flavour from this insanely hot lava sauce! The combination of hot, sweet and spicy will have you obsessed with this recipe and leave you wanting more.
I used juicy and plump king prawns, which are coated in a light seasoned batter, shallow fried and finally tossed in the most moreish lip-smacking sauce. The sauce includes my most recent find of Naga chilli sauce which is simply a banging hot sauce.
The sauce consists of:
4 tbsp sriracha
2 tbsp of naga chilli sauce
1 tbsp brown sugar
2 tbsp honey
1 tbsp rice vinegar
2 tsp of garlic
2 tbsp of butter
1 tbsp of chopped coriander
2 tsp of red chilli flakes
To make the sauce, heat and simmer the sriracha, naga, honey, rice vinegar, sugar and garlic until the sauce thickens slightly. Then add the chopped coriander, butter and chilli flakes. Simmer further for about 1 - 2 minutes until it thickens slightly.
So, who's tempted? 🌋
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#shrimp #prawns #spicyprawns #spicy #dynamiteprawns 🍤
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Have you ever thought about cooking lamb chops in the air fryer?... yeah, me neither. I understand it may come across as a slightly dubious idea, but once you’ve tried it, it’s basically a game changer! Not only is it easy to make, but it’s quick and comes with zero fuss. Also you will be surprised how juicy and how charred the lamb chops turn out from the air fryer.
Quick, easy and super delicious - this is an ideal iftar meal for those of you who are observing Ramadan🌙
Marinade overnight - for 10 - 12 lamb chops:
2 tbsp of olive oil
1 tbsp of yogurt
1 tbsp of raw papaya paste (optional - helps to tenderise the meat)
1 tbsp of tandoori masala (I used Shan's)
1/2tsp of nutmeg powder
2 green chillies - in to a paste
2 tbsp of fresh garlic - minced or in to a paste
1 tbsp of fresh ginger - grated or in to a paste
1 tsp Kashmiri red chilli powder
1 tsp cumin powder
2 tsp garam masala
2 tbsp of freshly chopped coriander
1 tbsp mint sauce
1 tbsp lemon juice
1 tsp of salt (or to taste)
*taste the marinade before adding the raw chops and adjust / add more ingredients to your taste
Preheat the air fryer to 190°C. Spray the basket trays with oil and place the chops into the air fryer basket. Do not overcrowd the basket and cook in batches. Cook for 6 mins and then flip and spray with a little more oil. Cook for another 5 minutes.
Garnish with fresh coriander and lemon juice, serve with sliced red onion and mint yogurt.
The chops are served in the most beautiful bowls #gifted by the wonderful team I recommend that you check out their stunning range which come at an affordable price. Use code SANJCOOKS for 20% off! 🫡
Enjoy carnivores - this is a good'un.
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#lambchops #tandoorilamb #tandoori #masalachops
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This seafood linguine recipe will briefly transport you to a sun-soaked beach in Italy... then back to realisation 😂
The sauce is packed full of flavour from tonnes of garlic, fresh red chilli and parsley (and a touch of fresh coriander for diversity) absorbed in white wine, fresh tomatoes and a home stock made from prawn heads. The bold flavours of the juicy king prawns and sweet mussels are perfectly balanced out by the zingy and fresh lemon juice and heady white wine. This sauce is best paired with a long, thick-stranded pasta like linguine for the sauce to latch on to and don't forget toasted bread to mop up all that sauce!
This easy to make recipe really does impress and tastes like a restaurant-worthy dish. (Recipe will be posted on my story shortly)
Simple yet delicious.
The pasta is served in the most beautiful pasta bowls #gifted by the wonderful team I recommend that you check out their stunning range at an affordable price. Use code SANJCOOKS for 20% off! 🫡
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#seafood #pasta #linguine #pastalover
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In honour of International Women's Day, I present to you; my mum's chicken curry. Nothing quite slaps or compares, and even when I try to follow her recipe to the T, it just never comes out the same. I've used chicken breast over the usual thighs and legs just to be a little healthier, but trust me, the flavour is not compromised. She's an absolute chilli freak and so this recipe has an abundance of heat and spice from birdseye chillies, red chilli powder and fresh jalapeños (you can adjust to your tolerance). There is a crazy amount of flavour going on from the garlic, ginger, fresh coriander, ground spices, caramelised onions.. salivating yet?
You can find the recipe here:
She'll be gassed about this.
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#internationalwomensday #mum #mumscurry #chickencurry #curry
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Look no further for your next brunch idea with this insanely delicious and easy to make mushroom toast. Using the most wonderful mix of meaty wild mushrooms (shiitake, king oyster, oyster and chestnut) they are caramelised with garlic and chilli flakes and finished off with a decent spoon of white crema truffle paste I picked up from Rome earlier this year (any decent truffle oil will do the job too..). I then toasted fresh slices of sourdough using my brand new griddle pan gifted from the team which I then slathered with a healthy amount of whipped ricotta cheese, a handful of rocket and then a generous helping of mushrooms. Finish ofd with a drizzle of balsamic glaze and you're golden.
Use discount code SANJCOOKS for 20% off this beautiful cast iron griddle pan.
Happy Sunday ✌🏾
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#mushroom #mushroomtoast #brunch #toastie #mushrooms
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With Valentine's day soon approaching, why not treat your partner to these very simple to make and divine crispy coriander prawn bao buns with a punchy dynamite sauce! 💥
The bang bang dynamite is a hugely popular sauce which is sweet tangy and spicy and its simply made by just mixing mayonnaise, sweet chilli sauce, siracha and drizzle of honey! The prawns are coated in a crispy tempura batter which is spiked with finely chopped coriander and lime juice for additional zing and flavour. The soft and fluffy buns are slathered with bang bang sauce, then a layer of crispy shredded cabbage (which has been tossed in sesame oil), followed by the crispy prawns, another drizzle of sauce and finally, garnished with sprigs of coriander, sliced red chillies and a sprinkle of black sesame seeds.
Recipe:
For the prawns
Sunflower oil for deep frying
50g plain flour, plus extra for dusting
80g cornflour
1 medium egg
A Generous pinch sea salt
200ml cold sparkling water
250g large raw deveined prawns
Small handful of very finely chopped coriander
1 tsp of lime zest
Fill a large wok or saucepan halfway with sunflower oil. You can test the oil temp by dropping a very small amount of batter.
Place the flour, cornflour and salt into a bowl and mix together. Make a well in the middle with a wooden spoon, crack in the egg and then gradually pour in the sparkling water and mix together using chopsticks and stir until the mixture is thin and a little lumpy. Stir in the finely chopped coriander and lime zest.
Dust the prawns in a little flour, shake off the excess and then dip into the batter and transfer straight to the hot oil. Fry 3 or 4 prawns at a time and fry for 1-2 minutes or until just golden brown and crisp. Remove and drain and garnish with a squeeze of lime.
Served on the most beautiful black Luna plate #gifted by the wonderful team you can get 20% off using discount code: SANJCOOKS
I annihilated 6 of these. How many can you smash? 🍤
#baobuns #baobun #japanesefood #koreanfood
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Quintessentially British, its that much loved favourite from the local Chinese takeaway that you feel a little guilty ordering... but these sweet and sour chicken balls are a delectable dish of deep-fried golden chicken, shaped in to round balls and covered in seasoned batter. The balls are dipped in a sauce made from rice vinegar, chicken stock, sugar, tomato puree, ketchup, and a couple of secret weapons: apple juice over pineapple juice (trust me - it works) and Maggi's hot & sour sauce to help add a punch!
So why not ditch the takeaway and give this fakeaway a try?
Recipe
Chicken balls:
350g of chicken breast or thigh (I prefer thigh as its juicier) cut in the medium size pieces
1 cup of plain flour
1/2 cup of corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp of white sugar
1 cup of COLD water
For the sauce:
3 tbsp of Rice wine vinegar
4 tbsp brown sugar
1/2 cup of chicken stock
2 tbsp tomato puree
3 tbsp of tomato ketchup
4 tbsp of apple juice
1/2 tsp of cornstarch
1 tsp of salt
Method
1. In a small bowl, except from the cornstarch, combine all of all the sauce ingredients and mix well. In a small sized pot or pan, drizzle 1 tbsp of olive oil. After 1 minute, pour in the sweet and sour sauce mixture in. Stir well until the sauce becomes thick and glossy. If the sauce isn't thickening, add a few drops of water to cornstarch and mix well. Add the mixture to the sauce and stir well to help thicken.
2. In a bowl, mix flour, corn starch, cold water, garlic powder, baking powder, and onion powder till smooth.
3.Add in the chicken thigh pieces and make sure every piece of chicken is coated in the batter.
4. In a wok add in enough oil to deep fry. Once the oil is hot, add in the chicken thigh and fry for 4-5 minutes or until crispy and golden brown.
5. HIGHLY recommended, double fry the chicken for another 1-2 minutes for the extra crispiness
So, who fancies one of my golden balls?
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#chicken #chickenballs #chinese #sweetandsour #fakeaway
• • • • •
Vietnamese lemongrass chicken is a winner of a chicken dinner, simply the most aromatic and delicious Asian dish! The marination is key for this recipe, resulting in juicy and caramelised chicken. The marinade has such an outstanding balance of savoury and sweetness whilst the fish sauce gives so much depth and the lemongrass keeps the the fish refreshing. Served with an easy to prepare nước chấm dipping sauce, this is a perfect CHEAP and vibrant midweek meal.
Recipe:
6 - 8 boneless chicken thighs (I used skinless thighs for a healthier opt)
Marinade:
4 tbsp fish sauce
2 lemongrass stalks
6 garlic cloves
2 tbsp of brown sugar
2 tbsp of deluxe soy sauce
1 tsp of ground black pepper
Nước chấm:
1/2 cup of water
3 tbsp of fish sauce
3 tbsp of rice vinegar
3 tbsp of white sugar
3 tbsp of lime juice
2 garlic cloves, finely chopped or minced
2 red birdseye chillies, finely chopped
Method:
1. Finely slice the white part of the lemongrass stalk and then finely mince it and then mix the ingredients for the marinade in a small bowl. Mix until everything is mixed through.
2. Place the chicken thighs in a ziplock kitchen bag, or a large bowl / container. Pour the marinade in and toss the chicken pieces well to make sure all the chicken is well coated in the marinade.
3. Leave to marinate overnight for the best results.
4. When ready to cook, heat a non-stick pan with 2 tbsp of oil, over medium heat.
Pat dry the excess marinade from the chicken using paper towels. I find that if you leave bits of lemongrass it will burn in the pan.
5. Place the chicken thighs on the heated pan. Do not overcrowd the pan, and cook in batches.
6. Cook the chicken for about 5 minutes per side, until the chicken is caramelized on both sides and is cooked through. You can drizzle some excess marinade to help caramelise the chicken.
7. Once cooked, place the chicken on a chopping board to rest for a few minutes. Whilst the chicken rests, prepare the nước chấm by mixing all of the ingredients together. Serve the chicken on a bed of rice, along with sliced cucumber and coriander.
BOOM! 💥
Sanj Singh Parmar's engagement
Sanj Singh Parmar's engagement rate on Instagram is 2.3%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 43 followers. An average post collects 257 likes and 15 comments, close to 17 likes for each comment.
Engagement rate
2.3%
- Avg likes
- 257
- Avg comments
- 15
- Interactions : followers
- 1 : 43
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Frequently asked questions
These answers about Sanj Singh Parmar are generated from the Instagram profile data Flinque holds for the account.
Who is Sanj Singh Parmar?
Sanj Singh Parmar (@sanjcooks) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. Sanj Singh Parmar uses an Instagram professional account. Sanj Singh Parmar's Instagram bio is brief, at 2 words across 2 lines.
How many followers does Sanj Singh Parmar have?
Sanj Singh Parmar has 11,291 followers on Instagram (11.3K). Sanj Singh Parmar follows 1,687 accounts, so the audience is roughly 6.7 times the size of the list followed. Sanj Singh Parmar has built a substantial archive of 675 posts.
What is Sanj Singh Parmar's engagement rate?
Sanj Singh Parmar's engagement rate on Instagram is 2.3%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 43 followers. An average post collects 257 likes and 15 comments, close to 17 likes for each comment.
What does Sanj Singh Parmar post about on Instagram?
Flinque files Sanj Singh Parmar under Kitchen/cooking, with Food & Cooking as a secondary category. All 10 recent posts Flinque holds for Sanj Singh Parmar are single images. The 10 recent Instagram captions Flinque holds for Sanj Singh Parmar repeatedly use the words recipe, garlic, sauce, chilli and coriander. Sanj Singh Parmar's captions carry hashtags such as #gifted, #koreanfood and #eggs. Sanj Singh Parmar writes those captions mainly in English. Sanj Singh Parmar keeps 28 story highlights, which open with a free Flinque account.
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Sanj Singh Parmar's contact details are not published on Flinque's public profile. Brands with a free Flinque account can shortlist Sanj Singh Parmar and use Flinque's outreach tools wherever a contact route is on file.
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