babacooks TikTok
Check out babacooksTiktok analytics report
Baba Cooks
@babacooks-
Global Rank300.02K
Followers575
Videos66.61M
Views2.37M
LikesRelative Keyword
Influence analysis
babacooks tiktok Introduction
babacooks is a tiktok influencers from the United Kingdom with 300021 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 575 videos, with a cumulative total of 2368291 likes, and a total of 300021 fans. In the current tiktok ranking in the United States, he/she ranks No. United Kingdom and ranks No. globally.
Here are some more information about babacooks:
tiktok homepage link:https://www.tiktok.com/@babacooks
Instagram:unknown
Youtube:unknown
Twitter:unknown
babacooks's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in babacooks 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 1 videos, 70200 views, 2505 likes, 25 comments and 290 shares
not only that.
His/her average playback of each video reached 70200, an average of 2505 likes per video, an average of 25 per video, and an average of 290 sharing times per video.
His/her best and the first three best videos played 70200, 70200, respectively. These three videos are:Harissa Seasoned Lasagne We had our daughter's friend round for iftar so I cooked up a twist on the classic lasagne. Apologies to all Italians watching, but this recipe is my own creation. Turned out delicious! You can use leftover Bolognese and make these mini brioche Bolognese bites. Ingredients 1kg mutton mince 3 tablespoon oil 1 medium red onion finely chopped 4 garlic cloves minced 1 red pepper finely chopped 2 teaspoon salt or to taste 1 tablespoon Italian dry mix herbs 2 teaspoon harissa seasoning 1/2 teaspoon chilli powder 2 teaspoon black pepper 2 beef stock pot cubes 2 teaspoon sugar 400g chopped tomato 400g passata 3 tablespoon tomato paste Fresh parsley Bechamel sauce 100g butter 100g plain flour 600ml milk approx 1/4 teaspoon nutmeg 1/2 teaspoon salt Other ingredients Approx 400g lasagne sheets 200g mozzarella cheese grated Instructions 1) Heat oil in a large skillet over medium heat. Sauté chopped onions until translucent, then add minced garlic and sauté until golden. 2) Add minced meat to the skillet and cook until browned, breaking it up with a spoon as it cooks. 3) Once the meat is browned, add chopped red pepper and cook for two minutes. Sprinkle in all the seasoning, then add beef stock cubes. 4) After a minute, add chopped tomato, passata, and tomato paste to the skillet. 5) Mix well to combine, then add sugar. 6) Cover with a lid and let it simmer for about 10-15 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed. 7) While the meat sauce is simmering, prepare the béchamel sauce. In a large saucepan, melt butter over medium heat. Once melted, add flour and whisk continuously for 2-3 minutes to form a roux. 8) Gradually pour in milk while whisking constantly to avoid lumps. Cook the sauce, stirring frequently, until thickened and smooth, about 5-7 minutes. 9) Season the béchamel sauce with salt and ground nutmeg. Remove from heat and set aside. 10) To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x11-inch baking dish. Arrange a layer of lasagna sheets over the sauce, slightly overlapping them. 11) Spread a layer of béchamel sauce over the lasagna sheets, followed by a layer of meat sauce, then grated cheese sprinkled on top. Repeat the layers, finishing with a layer of meat sauce and grated cheese on top. 12) Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. 14) Once done, remove the lasagna from the oven and let it cool for a few minutes before slicing. 15) Garnish with fresh basil leaves before serving. Enjoy your harissa seasoned lasagne with fresh béchamel sauce! #lasagne #ramadanrecipes #italian #harissa
Published videos
Harissa Seasoned Lasagne We had our daughter's friend round for iftar so I cooked up a twist on the classic lasagne. Apologies to all Italians watching, but this recipe is my own creation. Turned out delicious! You can use leftover Bolognese and make these mini brioche Bolognese bites. Ingredients 1kg mutton mince 3 tablespoon oil 1 medium red onion finely chopped 4 garlic cloves minced 1 red pepper finely chopped 2 teaspoon salt or to taste 1 tablespoon Italian dry mix herbs 2 teaspoon harissa seasoning 1/2 teaspoon chilli powder 2 teaspoon black pepper 2 beef stock pot cubes 2 teaspoon sugar 400g chopped tomato 400g passata 3 tablespoon tomato paste Fresh parsley Bechamel sauce 100g butter 100g plain flour 600ml milk approx 1/4 teaspoon nutmeg 1/2 teaspoon salt Other ingredients Approx 400g lasagne sheets 200g mozzarella cheese grated Instructions 1) Heat oil in a large skillet over medium heat. Sauté chopped onions until translucent, then add minced garlic and sauté until golden. 2) Add minced meat to the skillet and cook until browned, breaking it up with a spoon as it cooks. 3) Once the meat is browned, add chopped red pepper and cook for two minutes. Sprinkle in all the seasoning, then add beef stock cubes. 4) After a minute, add chopped tomato, passata, and tomato paste to the skillet. 5) Mix well to combine, then add sugar. 6) Cover with a lid and let it simmer for about 10-15 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed. 7) While the meat sauce is simmering, prepare the béchamel sauce. In a large saucepan, melt butter over medium heat. Once melted, add flour and whisk continuously for 2-3 minutes to form a roux. 8) Gradually pour in milk while whisking constantly to avoid lumps. Cook the sauce, stirring frequently, until thickened and smooth, about 5-7 minutes. 9) Season the béchamel sauce with salt and ground nutmeg. Remove from heat and set aside. 10) To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x11-inch baking dish. Arrange a layer of lasagna sheets over the sauce, slightly overlapping them. 11) Spread a layer of béchamel sauce over the lasagna sheets, followed by a layer of meat sauce, then grated cheese sprinkled on top. Repeat the layers, finishing with a layer of meat sauce and grated cheese on top. 12) Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. 14) Once done, remove the lasagna from the oven and let it cool for a few minutes before slicing. 15) Garnish with fresh basil leaves before serving. Enjoy your harissa seasoned lasagne with fresh béchamel sauce! #lasagne #ramadanrecipes #italian #harissa
01:23AD Crispy Paneer Rolls Anchor Butter and Apetina asked me to come up with a recipe using their ingredients. It's a twist on Börek, using paneer and filo pastry. Ingredients 200g paneer, cut into stick shapes 12 sheets filo pastry cut in half Fresh coriander 50g melted butter (for brushing) Sesame seeds (optional, for garnish) Chopped fresh coriander for garnish Flakey salt to garnish Honey chilli sauce 1/3 cup honey 1-2 teaspoon red chilli oil Fresh coriander Instructions 1) Cut your paneer into sticks of 3 inches. 2) Preheat your oven to 200°C (390°F). 3) Cut your filo pastry sheet in half lengthwise. 4) You're going to use 2 cut sheets for every roll. Cover them with a slightly damp tea towel to prevent them from drying out. 6) Take a sheet of cut filo pastry and brush it lightly with melted butter or olive oil. Place another sheet on top and brush lightly. 7) Place a paneer stick at one end of a filo strip. Tightly fold the pastry over the paneer stick, keep rolling until you get halfway. Fold the sides in, then continue rolling until gone end. Brush done butter on top where the fold finishes. Make sure you tightly fold the sides in. 8) Place the rolled paneer stick pastry on a baking sheet lined with parchment paper. Repeat the process with the remaining filo strips and paneer sticks. 9) Brush the tops of the pastry rolls with melted ghee or butter and sprinkle with sesame seeds if desired. 10) Bake in the preheated oven for 25-30 minutes or until the rolls are golden brown and crispy. 11) While it's baking in the oven, to a saucepan heat honey, fresh coriander and red chilli oil, make sure to add some of the paste. 12) Remove the paneer rolls from the oven, drizzle with the hot honey chilli sauce, fresh coriander and flakey salt. #BalancedFasting #ButterTheFoodButterTheMood #Apetina #Paneer
00:38AD Paneer Butter Masala Pasta 🍝 So Anchor Butter and Arla Apetina asked me to come up with a Ramadan recipe to share with all you good folks. Just remember, each step needs to be cooked correctly to get the rich creamy butter masala flavour. Enjoy! Ingredients 450g paneer cubed 350g rigatoni 2 tablespoon oil 4-6 tablespoon butter 2 red onion finely chopped 8 garlic cloves minced 3 teaspoon salt or to taste 600g chopped tomatoes 1 and half tin 2 heaped tablespoon tomato paste 4 teaspoon Kashmiri red chilli powder 3 teaspoon paprika 1/4 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon garam masala 1 and half teaspoon sugar 1 cup pasta water 300ml double (heavy) cream 1 tablespoon kasuri methi (dry fenugreek leaves) Fresh coriander leaves for garnish Grated paneer to garnish Instructions 1) Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan. Fry the paneer until golden on all sides. Add a sprinkle of salt. Remove and set aside. 2) Boil the pasta with a good pinch of salt, and cook to al dente according to the instructions on the packet. 3) In the same pan as you fried the paneer, add 1 tablespoon of butter. Once melted, add chopped onions. Cook until translucent, then add garlic. Saute until golden. 4) Add spices to the pan. Turn the heat to low to prevent burning. Add a splash of water to help cook the spices. 5) Incorporate chopped tomatoes, tomato paste and add sugar. Add some water to chopped tomato tin and pour the water into the sauce. Cook until the sauce thickens. 6) Add the fried paneer and dry fenugreek. Pour in the double cream and mix well. 7) Introduce two knobs of butter and stir until melted. Add the cooked pasta to the sauce. 8) Mix the pasta with the sauce, then add a cup of pasta water to achieve desired consistency. 9) Plate up the Paneer Butter Masala Pasta and garnish with grated paneer and fresh coriander. 10) Serve and enjoy your flavourful Paneer Butter Masala Pasta! Adjust spice levels and creaminess to taste. #BalancedFasting #ButterTheFoodButterTheMood #Apetina #Paneer
01:13#RamadanRecipe 1: Roadside Dhaba Chicken Curry This is my take on this popular curry that's served in the roadside eateries of India. My son tried it for the first time and loved it. Hope you enjoy and let me know if you make it. Ingredients 600g chicken 3 tablespoon mustard oil 2 Dry red chilli optional 1 Black cardamom 4 green cardamom 1 bayleaf 1 teaspoon cumin seed 1 cinnamon stick 4 clove 12 black peppercorns 2 small red onion sliced 2 teaspoon garlic ginger paste 4 small tomatoes pureed 1/2 teaspoon turmeric powder 1 tablespoon Kashmiri chilli powder 1 teaspoon coriander powder 1/2 teaspoon cumin powder 2 and half teaspoon salt or to taste 1/4 cup water optional 1/2 teaspoon garam masala 1 teaspoon Kasuri methi crushed Juliennes of ginger to garnish Fresh coriander Instructions 1) Heat oil in a pan, add cumin seeds, and let them splutter. Followed by the rest of the whole spices; black peppercorns, bay leaf, cinnamon stick, black cardamom and green cardamom. 2) After about 30 seconds, add chopped onions and sauté until golden brown. 3) Stir in ginger-garlic paste until fragrant, stirring until the raw smell disappears. 4) Add the ground spices coriander and salt. Cook for a couple of minutes to blend flavours. Add a splash of water to help cook the spices. 5) Add raw chicken pieces, sauté until it's browned and well-coated in the masala. 6) Stir in tomato puree, ensuring it combines with the spices and forms a rich sauce. 7) Bring the sauce to a simmer, cover the pan, and let it cook for around 20 minutes, stirring occasionally. 8) After 10 minutes, check the consistency. If needed, add 1/4 cup water to achieve your preferred thickness. 9) Add garam masala and kasuri methi, stirring well to infuse flavors. 10) Close the lid and let it cook for an additional 10 minutes or until the sauce reaches the desired consistency. 11) Garnish with fresh coriander leaves and juliennes of ginger. #dhabachicken #curry #indianfood #roadstyle #ramadan
01:04Britain's favourite curry? The one and only - Chicken Tikka Masala. Ingredients Serves 3-4 Marinade 500g boneless chicken 1/2 teaspoon turmeric powder 1 teaspoon paprika 1 and half teaspoon Kashmiri chilli powder 1/2 teaspoon garam masala 1 teaspoon coriander powder 1/2 teaspoon cumin powder 1 teaspoon salt or to taste 1 teaspoon kasuri Methi (dry fenugreek leaves) 2 tablespoon oil 1 tablespoon yoghurt 1/2 tablespoon garlic ginger paste Squeeze of fresh lemon juice Sauce 1 tablespoon ghee 2 onion finely chopped 6 garlic cloves minced 1 teaspoon salt or to taste 1 tablespoon Kashmiri red chilli powder 1 tablespoon paprika 1/4 teaspoon turmeric powder 1 teaspoon cumin powder 1 and half teaspoon coriander powder 1/2 teaspoon garam masala 2 teaspoon sugar 400g chopped tomatoes 1 tablespoon tomato paste 1/2 cup water 2 tablespoon ground almond powder 200ml double (heavy) cream Fresh coriander leaves for garnish Instructions: Marination: 1) In a bowl, combine yoghurt, ginger-garlic paste, oil, fresh lemon juice, turmeric powder, cumin powder, coriander powder, paprika, Kashmiri chilli powder, garam masala, kasuri methi and salt. 2) Add chicken pieces to the marinade, ensuring they are well-coated. Let it marinate for at least 4 hours, preferably overnight. Cooking Chicken Tikka: 3) Heat oil in a pan and cook marinated chicken pieces for about 4 minutes on each side until browned. Set aside and keep warm. Prepare the Sauce: 4) In the same pan, add ghee and sauté onions until translucent. Add garlic and cook until golden brown. 5) Add spices on low heat, avoiding burning. Mix and add a splash of water to cook the spices. 6) Add chopped tomatoes, rinsing the tin with half a cup of water and adding it to the sauce. Stir in tomato paste, sugar, and ground almond powder. 7) Cover with a lid and cook on low to medium for 10 minutes until the oil separates. Blend or Mash the Sauce: 8) Optionally, blend the sauce until smooth or use a potato masher to achieve desired consistency. Combine Chicken and Sauce: 9) Add the cooked chicken tikka to the sauce, mixing well. Cover and let it simmer for 5-7 minutes. Finish with Cream: 10) Stir in double cream, ensuring it's well combined. Check for seasoning and adjust if needed. Garnish and Serve: 11) Garnish with a swirl of double cream and fresh coriander. 12) Serve the delicious Chicken Tikka Masala with rice or naan. Enjoy!#chickentikkamasala #curry #babacooks
01:20Restaurant style Chicken Tikka Masala This one is more of a British Curry House adaptation, less on the sweet side with a little more spice. And as requested, longer form with voiceover. Took a while to edit though! Enjoy. Ingredients Serves 3-4 Marinade 500g boneless chicken 1/2 teaspoon turmeric powder 1 teaspoon paprika 1 and half teaspoon Kashmiri chilli powder 1/2 teaspoon garam masala 1 teaspoon coriander powder 1/2 teaspoon cumin powder 1 teaspoon salt or to taste 1 teaspoon kasuri Methi (dry fenugreek leaves) 2 tablespoon oil 1 tablespoon yoghurt 1/2 tablespoon garlic ginger paste Squeeze of fresh lemon juice Sauce 1 tablespoon ghee 2 onion finely chopped 6 garlic cloves minced 1 teaspoon salt or to taste 1 tablespoon Kashmiri red chilli powder 1 tablespoon paprika 1/4 teaspoon turmeric powder 1 teaspoon cumin powder 1 and half teaspoon coriander powder 1/2 teaspoon garam masala 2 teaspoon sugar 400g chopped tomatoes 1 tablespoon tomato paste 1/2 cup water 2 tablespoon ground almond powder 200ml double (heavy) cream Fresh coriander leaves for garnish #chickentikkamasala #curry #britishcurry #babalicious #babacooks
01:19Breakfast with my daughter 🍳 Feta pesto egg on toast. 1) Crumble feta into a small hot pan, leaving space in the centre for the egg. 2) Spoon green pesto over the feta. Crack an egg into a ramekin and gently transfer it into the pan, ensuring it rests in the centre. 3) Carefully spread the egg white around the pan, maintaining the yolk in the middle. 4) Sprinkle a pinch of salt, black pepper, and red chilli flakes. 5) Cook for approximately 1 minute, then cover with a lid and continue cooking for 2-3 minutes. 6) While cooking, toast some bread. As sides, include avocado and roasted tomato. 7) Once a crust forms on the bottom and the egg reaches your desired doneness, gently lift it off the pan and place it on the toast. 8) Garnish with peashoots. Enjoy! #pestoeggs #breakfast #brunch #babalicious cious
01:04Lemon Garlic Butter Prawns Ingredients 275g large prawns (8/12) peeled and deveined 2 tablespoons olive oil 4 tablespoon butter 4 cloves garlic, minced Zest of 1 lemon Juice of 1 lemon 1/2 teaspoon red pepper flakes (optional for heat) 1 and half teaspoon salt or to taste 1 teaspoon black pepper Fresh parsley, chopped, for garnish Instructions 1) Sauté prawns for 2-3 mins on each side with a sprinkle of half a teaspoon of salt. Remove prawns onto a plate. 2) In the same pan, add more butter, sauté garlic until golden and fragrant, then add red chilli flakes. 3) Return prawns to the pan, immediately adding black pepper, lemon zest, and lemon juice. Mix quickly. 4) Sprinkle with 1 teaspoon of salt, stir until well combined and add fresh parsley. #pasta #lemonpasta #prawns #blackspaghetti #prawnpasta #babalicious
00:39Dishing up Khao Soi for my Daughter 🇹🇭 Trying this traditional Thai noodle dish. Thai friends, how did I do? Unfortunately I can't get pickled mustard greens where I live. Ingredients 2 tablespoons Thai red curry paste 2 garlic cloves minced 1 inch piece ginger grated 200g chicken 2 cups coconut milk 2 cups chicken broth 2 tablespoons light soy sauce 1 tablespoon fish sauce 1 tablespoon palm sugar For Serving 150g egg noodles Fresh coriander Red chilli oil Bean sprouts Spring onion, sliced Pickled mustard greens if you can source Instructions 1) In a bowl, mix Thai red curry paste, minced garlic, and grated ginger. Set aside. 2) In a pot, heat a bit of vegetable oil over medium heat. Add the red curry paste mixture and cook for 2-3 minutes until fragrant. 3) Add the sliced chicken and cook until it's no longer pink. 4) Pour in coconut milk, chicken broth, soy sauce, fish sauce, and palm sugar. Bring to a gentle simmer. 5) Allow the soup to simmer for about 15-20 minutes, letting the flavours meld. Season with salt to taste if needed. 6) While soup is simmering, boil the noodles according to packet instructions and boil two eggs to preference. 7) To serve divide the cooked egg noodles between two bowls. 8) Ladle the hot red curry soup over the egg noodles. 9) Garnish with chopped coriander, red chilli oil, bean sprouts, spring onions and boiled eggs. 10) Serve immediately, and enjoy! #thaifood #noodlesoup #khaosoi #thai #babalicious
00:56Feta pesto egg on toast for breakfast 🍳 1) Crumble feta into a small hot pan, leaving space in the centre for the egg. 2) Spoon green pesto over the feta. Crack an egg into a ramekin and gently transfer it into the pan, ensuring it rests in the centre. 3) Carefully spread the egg white around the pan, maintaining the yolk in the middle. 4) Sprinkle a pinch of salt, black pepper, and red chilli flakes. 5) Cook for approximately 1 minute, then cover with a lid and continue cooking for 2-3 minutes. 6) While cooking, toast some bread. As sides, include avocado and roasted tomato. 7) Once a crust forms on the bottom and the egg reaches your desired doneness, gently lift it off the pan and place it on the toast. 8) Garnish with peashoots. Enjoy! #pestoeggs #breakfast #brunch #babalicious cious
00:33TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23Similar Talent
อ า ซ้ อ ₭Ǥ ( หัวแคลน )
@panaraii_taiyang591.40K
Followers
1.55K
Videos
WAQAS
@waqasgujjar.09567.27K
Followers
888
Videos
arifchazaf
@arifchazaf509.32K
Followers
233
Videos
เฟียนนนนนน (FIAN) 🧡
@ig.fian_sufiann487.40K
Followers
791
Videos
Retos y comidas
@comidastacos472.80K
Followers
593
Videos
Vertigo Vinyl
@vertigovinyl438.78K
Followers
785
Videos
พี่หลวงไข่
@khinikap410.55K
Followers
534
Videos
Nanprtw
@nanprtwwazaaa403.64K
Followers
3
Videos
Vịt Vui Vẻ 🪿
@pqvittt402.16K
Followers
307
Videos
tatathita💗
@tata_thitaporn378.89K
Followers
902
Videos
Other Talent
mot cham
@strhay00731.07K
Followers
342
Videos
Thời Trang - TVN
@thoitrang.tvn11.57K
Followers
819
Videos
zen💞wanthna💖กาญนะจ๊ะ.บุรี🌺
@zen.wanthna2.75K
Followers
152
Videos
BSM-99 OLSHOP
@bangompong172.35K
Followers
58
Videos
น้ำพริกเจ๊ญา - by พี่ญาคนรุม
@sukanya.derm2.04K
Followers
163
Videos
Husna Iffah
@husnaiffahh1.98K
Followers
47
Videos
Thành - Vlog
@thanh_vlog891.91K
Followers
27
Videos
м
@sayasudahvaksinn1.41K
Followers
20
Videos
⋆ ˚。⋆ lee cheese 𐙚
@cmlyy1.32K
Followers
90
Videos
Trần Ngọc Tiến
@tranngoctien301.27K
Followers
59
Videos