Yum
Radhyaa Kapoor
Class - 4
Section - E
School - DPS Mathura Road
Class - 4
Section - E
School - DPS Mathura Road
Yum!
Radhyaa Kapoor
Class - 4
Section - E
School - DPS Mathura Road
Class - 4
Section - E
School - DPS Mathura Road
Radhyaa Kapoor
Class - 4
Section - E
School - DPS Mathura Road
Class - 4
Section - E
School - DPS Mathura Road
Cookbook
by Radhyaa Kapoor
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In this book we are going to cook different kinds of food.Yumm Yumm !
Written by
Radhyaa Kapoor
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ContentsLoading...
Choc Chip Cookie ..........................................................................................Ice - Cream ...................................................................................................
Chicken Noodle Soup .....................................................................................
Vegetable Soup ...............................................................................................
Pumpkin Soup ...........................................................................................
Sandwich ..............................................................................
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04
05
06
Serves 4 ⏰ Cooking time: 30 mins
Choc Chip Cookies
These are my absolute most favorite cookies! My mother bakes a lot with me and she helped me to make my own recipe for these delicious cookies. We have made them lots of times.
Method
1. Pre-heat the oven to 350 degrees.
2. Cream together the butter and sugar.
3. Add the egg and mix it in.
4. Add the flour, vanilla essence and chocolate chips. Mix well until combined.
5. Roll the mixture into balls and place on a greased baking tray.
6. Bake for 9-10 minutes until golden.
Method
1. Pre-heat the oven to 350 degrees.
2. Cream together the butter and sugar.
3. Add the egg and mix it in.
4. Add the flour, vanilla essence and chocolate chips. Mix well until combined.
5. Roll the mixture into balls and place on a greased baking tray.
6. Bake for 9-10 minutes until golden.
Ingredients
1 cup chocolate chips
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1 cup ultra fine sugar
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1 1/2 cup self rising flour
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1 1/2 sticks butter
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1 tsp vanilla extract
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1 large egg
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1 cup ultra fine sugar
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1 1/2 cup self rising flour
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1 1/2 sticks butter
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1 tsp vanilla extract
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1 large egg
Ice cream
Ingredients
¾ cup white sugar
1 cup heavy whipping cream
2 ¼ cups milk
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 ¼ cups milk
2 teaspoons vanilla extract
Step 1
Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
Step 2
Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
Step 3
Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
Step 4
When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
Step 2
Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
Step 3
Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
Step 4
When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
Serves 4 ⏰ Cooking time: 30 mins
Chicken Noodle Soup
My dad taught me how to make noodle broth. It is really yummy. I have made this dish for my friends and they all said it was delicious. I like that you can change the ingredients. I like it best with chicken and peas.
1. Boil the broth in a medium saucepan.
2. When it is boiling add the noodles into the pot.
3. Add your peas and cooked chicken.
4. Cook for 3 more minutes and then add sesame oil and soy sauce to taste.
2. When it is boiling add the noodles into the pot.
3. Add your peas and cooked chicken.
4. Cook for 3 more minutes and then add sesame oil and soy sauce to taste.
Ingredients
Recipe Tips
Finish this delicious meal off by frying an egg and adding it on top. Trust me, it works!
2 packs of noodles
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4 cups broth
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2 cups water
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2 tbsp peas
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2 tbsp cooked chicken
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Sesame oil and soy sauce
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4 cups broth
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2 cups water
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2 tbsp peas
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2 tbsp cooked chicken
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Sesame oil and soy sauce
Serves 4 ⏰ Cooking time: 30 mins
Vegetable Soup
Vegetable soup is a very healthy and nutritious meal, ideal for lunch. The flavours combine for a hearty taste that will remind you of countryside walks with your grandparents.
Method
1. Heat oil in a large dutch oven, chop onion and add with some black pepper and any other seasoning you like, cook for 8 minutes.
2. Add potatoes and carrots and stir gently for another 5 minutes.
3. Add broth and celery, bring to the boil and then simmer for 35 minutes.
4. Remove from the heat and season to taste. Serve hot with crusty bread.
Method
1. Heat oil in a large dutch oven, chop onion and add with some black pepper and any other seasoning you like, cook for 8 minutes.
2. Add potatoes and carrots and stir gently for another 5 minutes.
3. Add broth and celery, bring to the boil and then simmer for 35 minutes.
4. Remove from the heat and season to taste. Serve hot with crusty bread.
Ingredients
2 tbsp olive oil
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1 large onion
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3 potatoes
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3 carrots
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2 sticks celery
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Black pepper
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4 cups vegetable broth
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1 large onion
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3 potatoes
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3 carrots
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2 sticks celery
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Black pepper
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4 cups vegetable broth
Serves 4 ⏰ Cooking time: 30 mins
Pumpkin Soup
I chose to include my family's recipe for pumpkin soup because my mom makes it for me when it's cold outside. It is very tasty and good with bread. I like helping to chop up the vegetables and sprinkle on the pumpkin seeds.
Method
1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins.
2. Add the pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften.
3. Pour the vegetable stock into the pan and season with salt and pepper. Bring to the boil, then simmer for around 10 mins or until the squash is soft.
4. Pour the cream into the pan, bring back to the boil, then purée with a blender.
Method
1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins.
2. Add the pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften.
3. Pour the vegetable stock into the pan and season with salt and pepper. Bring to the boil, then simmer for around 10 mins or until the squash is soft.
4. Pour the cream into the pan, bring back to the boil, then purée with a blender.
Ingredients
2 tbsp olive oil
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2 onions
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1kg pumpkin
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3 cups vegetable stock
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5 ounces heavy whipping cream
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1 tbsp pumpkin seeds
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2 onions
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1kg pumpkin
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3 cups vegetable stock
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5 ounces heavy whipping cream
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1 tbsp pumpkin seeds