Method:
Sauté the bay leaf and onion until onions are translucent. Add tomato sauce to the pan cook well. Next, mix the turmeric, coriander, chili and cloves into the sauce and cook well. Simmer on low heat. After 15 minutes add paneer, cilantro and salt to taste. Cook another 10 minutes and add the honey and cream.


(Serves 4)



 

Method:
Boil the dry macaroni with salt and oil until tender. Do not over cook the pasta. Drain and cool with cold water. Drain again and coat with oil. Set aside. Boil chopped cauliflower with salt to flavour until tender. Sauté kale with onion and oil set aside with cauliflower. For the sauce, boil the milk while continually stirring. Melt the butter in a saucepan and add flour to create a roux. Cook until the roux turns a slight brown colour. Pour boil milk into roux and stir well with whisk. Add nutmeg, sugar, salt and check the taste. When ready, add the cooked pasta, vegetables and cheese. Mix well.


 


Ingredients:

Pasta
-          Dry Macaroni – 200 g
-          Salt – to taste
-          Oil – 10 ml to boil and 10 ml after draining
 Vegetables
-          Cauliflower – 200 g (cut into small florets)
-          Kale – ½ bunch chopped
-          Onion – ½ chopped
-          Garlic – 2 cloves chopped
-          Oil – 15 ml
Sauce
-          Milk – 400 ml
-          Butter – 50 g
-          Nutmeg – pinch
-          Flour – 50 g
-          Salt – to taste
-          Sugar – to taste
-          Cheddar cheese – 50 g
-          Parmesan cheese – 20 g





 
Method:
Boil the chickpeas with salt. Cook until tender then drain. Set chickpeas aside to cool. In your food processor, add garlic, and basil leaves. Grind them together. Add chickpeas, lemon juice, salt, paprika and blend well. Continue to blend with olive oil until mixture is smooth.


 

Ingredients for marinade:
-          Chicken – 2 breasts
-          Yogurt – 4 tbsp
-          Chili powder – 1/4 tsp
-          Turmeric powder – pinch
-          Salt- to taste
-          Lemon juice – 2 drops

Beet and Quinoa Salad

While your chicken is cooking, sauté your onions, garlic, ginger, and bay leaf with butter. When onions are translucent, add chopped tomato, tomato sauce and cook well. Add the turmeric, coriander, curry, cinnamon, nutmeg and clove spices, stirring until the gravy is thick. Add a little water to thin the gravy and cook until the raw flavour goes (5-6 minutes). Finally add your chicken, cilantro and cream to the sauce. Flavour with salt to taste.


Ingredients:
-          White Chickpeas – 100g
-          Garlic – 1 clove (1 tsp)
-          Fresh Basil – 1 tsp
-          Lemon Juice – ½ tbsp
-          Olive Oil – 2 tbsp
-          Paprika Powder – ¼ tsp
-          Salt – to taste




Dressing
-          Olive oil – 30 ml
-          Salt – to taste
-          Pepper – to taste
-          Balsamic vinegar – 10 ml
-          Dijon Mustard – ¼ tsp
-          Fresh basil – 4 leaves, chopped





Ingredients:
-          Paneer – 200 g cubed
-          Butter – 100 g
-          Onion – 2 medium chopped
-          Ripe tomato – 4 chopped
-          Tomato Sauce – 1 tin (600 ml)
-          Cilantro – 1/4 bunch chopped
-          Bay leaf – 2 leaves
-          Turmeric powder – 1 tsp
-          Coriander powder – 2 tsp
-          Chili powder – 1 tsp
-          Cloves powder – pinch
-          Salt – to taste
-          Cream – 50 ml


(Serves 4)

More to come!

PROVIDING EXCELLENCE IN EARLY LEARNING EDUCATION SINCE 1986

EXPLORE

(Serves 4)

Butter Chicken Masala


Ingredients:
-          Quinoa – 50 g
-          Beet Root – 1 medium
-          Baby spinach – 50 g
-          Corn kernels – 50 g
-          Romaine Lettuce – 1 head
-          Carrot – 1 carrot shredded
-          Tomato – 1 diced




 
Method:
Preheat oven to 375°. Combine ingredients for marinade together on baking sheet. Cook in oven until chicken is cooked through (165° internal temperature). Cut into cubes and set aside.
 


Ingredients for gravy:
-          Butter – 100 ml
-          Onion – 2 medium, chopped
-          Garlic – 2 tbsp chopped
-          Ginger – 2 tbsp chopped
-          Tomato – 1 large chopped
-          Tomato sauce – 1 tin (600 ml)
-          Turmeric powder – 1 tsp
-          Coriander powder – 1 tsp
-          Curry powder – 1 tbsp
-          Cinnamon powder – 1/2 tsp
-          Nutmeg powder – 1/4 tsp
-          Clove powder –1/4 tsp
-          Bay leaf – 1 leaf
-          Cilantro – 1/4
bunch chopped
-          Cream – 50 ml

Ragu's Recipes

Hummus

(Serves 4)



 

Method:
Boil the quinoa with olive oil (few drops) and salt. Cook covered for 10 minutes on low heat. Set aside to cool. Fill pot with water just above the beet root, add sugar and boil until soft then cut into cubes and set aside. With pot filled with water just above corn kernels, add salt a boil until soft. Set aside. Chop romaine lettuce into bite sized pieces. Shred the carrot and dice the tomato. In a small bowl, mix the olive oil and balsamic vinegar slowly. Add salt, pepper, mustard and fresh basil. Mix all ingredients together in large salad bowl and serve.

 

Macaroni and Cheese with Kale and Cauliflower

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Garneau/University Early Learning Centre

(Serves 4)

Paneer Butter Masala