Recipes

Butter chicken poutine

Butter chicken poutine

The indian twist Butter Chicken poutine- can be easily. made at home. And is a must try

  • 1 pack of Shivani's Butter chicken sauce 
  • 2 - 3 chicken thighs, cut into small cubes
  • 1 tbsp Butter chicken spice blend
  • 1 tbsp ginger garlic paste 
  • 1 tbsp greek yogurt
  • 450g potatoes, cut into 1½ cm chips 
    or bought oven-baked chips
  • Vegetable oil for deep frying 
  • A good handful of cheese curds (optional)
  • A little chopped fresh parsley for garnish

Let us make it.

Marinade your chicken with the butter chicken spice, ginger garlic paste, yogurt for 2 hours.

Bake your over 180C and place your chicken and let it cook.

Heat your fryer or a saucepan of vegetable oil to 120°C. Add your chips and cook until done (but not coloured), 5 mins or so. Remove and set aside for now but increase the heat to of the oil to 160°C.

Meanwhile in a sauce pan take out the butter chicken sauce add water or chicken stock to make a light creamy gravy. 

Meanwhile, finish the chips. Add them back to the fryer and cook until crisp and golden brown. 

To serve, place the chips in a bowl and pour over the butter chicken gravy. Top with the grilled chicken and cheese curds. Garnish with chopped herbs and serve.  Yummy!!!

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Chicken Tikka Baguette Sandwich

Chicken Tikka Baguette Sandwich

Ingredients
  • 1 tbsp of Shivani's Garam masala
  • 1/2 tsp turmeric 
  • 1/2 tsp red chilli powder (substitute - thai green chillies with seeds in )
  • 1 tsp vegetable oil
  • Salt to taste
  • 3 small chicken breast or 4 thighs, skinned, boned and sliced
  • 25g cilantro, leaves and stalks
  • 10g mint leaves
  • 4-5 thai green chillies (if you like it spicy)
  • 1 tbsp lemon juice or to taste
  • 1½ tbsp water
  • ½ small clove of garlic
  • Salt and pepper to taste
  • 2 small baguettes or similar sandwich type bread
  • Lettuce leaves, sliced tomato and soft butter to serve

 

  1. Heat the oil in a large non-stick frying pan. Add your chicken in and stir fry for 1 minute.
  2. Add your garam masala and salt on the top of it and cook gently at a reduced flame for 10 minutes until the chicken is cooked.
  3. Meanwhile, blend together the herbs, garlic, lemon juice and seasoning. Add the water to help bring it all together, the smoother it is the better. Taste and adjust seasoning.
  4. Check the chicken and remove from the heat once done. Slice the baguette in half, keeping one side still attached, spread butter over one side. Spread the green chutney generously on the other side. Place the chicken on top, adding a little of the sauce as you do. Top with the tomatoes and lettuce. Cut into 3 or 4 pieces and serve hot.
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Spicy Chicken Burger

Spicy Chicken Burger

Ingredients

  • 1 tbsp of Shivani’s vindaloo Spice
  • 4 chicken thigh fillets, fat trimmed off
  • Salt to taste
  • 1 tsp lemon juice

To serve

  • 3 burger buns
  • 5 iceberg lettuce leaves shredded
  • 1 ripe tomato sliced
  • 3 tbsp Greek yogurt
  • Handful of fresh parsley chopped

 

Method

  1. Preheat the oven to 400ºF/200ºC/
  2. Add 1 tbsp vindaloo spice, salt and lemon juice with parsley. Add the chicken and coat well. Marinade it for min 2 hours.
  3. Place in a small roasting tin and bake for 15-18 minutes or until the chicken is cooked through. Baste the chicken halfway with some excess sauce from the bowl.
  4. Meanwhile, mix the yogurt with the parsley and salt. Season well.
  5. Once the chicken is done, remove from the oven and leave to rest for 5 minutes. Then, using 2 forks, shred the chicken and mix with any juices left in the roasting tin.
  6. Meanwhile, place the buns in the oven to heat through, around 2-3 minutes. Build the burgers; layer lettuce, tomato and  1/3rd the amount of chicken, a heaped spoon of the yogurt mix and top with the final bun. Enjoy.

Extra- I added some shallow fried onion rings as topping too for an extra flavour.

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Gluten free Patty

Gluten free Patty

  • 4 potatoes boiled
  • 200g cooked chickpeas, drained
  • 30ml (2 tbsp) oil
  • 5-6 garlic clove, peeled and finely chopped
  • 5cm (1in) ginger, peeled and finely chopped
  • 1/2 tsp red chilli powder
  • 1 tsp Shivani’s garam masala
  • 2 tbsp cilantro chopped
  • 2 tbsp Chickpea flour
  • 75ml (5 tbsp) water
  • 5ml (½ tsp) sea salt
  • 2 tbsp corn flour or rice flour (optional)
  • 1 tbsp bread crumbs (optional)
  • Oil needed for pan frying

 

How to make the patty

  • Boil potatoes until just cooked, make sure they don’t become too mushy, they should be firm.
  • Cool them, in room temperature, not under water.
  • Grate the potatoes, and chickpeas (strain it) mash them together. Make sure there are no chunks.
  • Add chopped coriander leaves and green thai chillies (please do not remove the seeds and add them only if you like the spice kick)
  • Add chickpea flour, corn flour and bread crumbs now.
  • Add garam masala, salt, chilli powder.
  • On other side, take a small pan, add 1 tsp of oil and once warm, season it with garlic, and once brown, remove it from your flame. Once cold add it to the potato chickpea misture.
  • Divide the mixture to equal parts and make the balls.
  • Flatten them .
  • Heat oil in a pan and fry them until golden. Keep flipping them to both sides and fry.
  • You can also grill it in the preheated oven at 180 degree C for 30 min or until they are crisp. Brush them with oil and change the sides in between.
  • Serve the patty in your burger.

 

 

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Turmeric Milk/ Golden Milk

Turmeric Milk/ Golden Milk

When I came to Canada, I did not know what was Golden Milk. It seemed a very fancy milk, and I wanted to have it. But then I realised it is the milk which my mother used to force in my mouth every night. 

Since I am out of my home I stopped drinking it, but now I am aging (I am 34) and I need the benefits of the turmeric. 

I buy Turmeric  root from Sobeys, but it looks like ginger. I buy fresh turmeric every week. 

This is how I make my turmeric milk every night. I actually make it in the evening 5 p.m so that by 8 p.m the milk has more yellow colour and more flavour of spices. 

The recipe is for 1 glass of milks

  • 1/8 tsp of Turmeric grated. 
  • Whole milk 1 1/2 cup 
  • 1/4 tspof cinnamon powder or you can use cinnamon stick just throw in the boiling milk 1/2 inch of cinnamon stick  (i prefer stick)
  •  pinch of black pepper grounded
  • sweetner of choice. (Sugar, Jaggery, maple syrup)

To a sauce pan add every thing and put it for boil. 

Whisk frequentlly. 

Once boiled, let it cool down and enjoy the Golden Milk, with amazing benefits. 

 

 

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Paneer Tikka

Paneer Tikka

Ingredients

  • 2 tbsp oil (prefer mustard oil)
  • 1 tsp chilli powder
  • salt as needed
  • 1 tsp Shivani's garam masala
  • 1/4 tsp Turmeric
  • 1 tsp coriander powder
  • 2 tsp ginger garlic paste
  • 6 tbsp greek yogurt
  • 200 gms of paneer (cut into 9 cubes)
  • 1 large onion (cut into quarters)
  • 2 bell pepper 6-8 cubes (try different colours)

Marinade all the above ingredients. Cover and keep in fridge for 1-2 hours. 

Take skewers, put paneer, onions , bell peppers one by one into the skewers.

Put them on the BBQ grill and wait till they are slightly brown colour. 

With left overs you can add Shivani's Tikka sauce and enjoy!

Buy Shivani's spice blends at Sobeys HRM. 

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Palak paneer from scratch.

Palak paneer from scratch.

Blanch your spinach

 

  • 3 cups of water
  • 2 lbs of spinach
  • ½ inch of ginger
  • 2-3 thai green chillies

In the boiling water add spinach. Once the spinach is reduced. Remove the spinach and add to cold water. We do this so that we don’t lose the colour of spinach. 

 

Lets make palak paneer

Ingredients

  • Take 425 gm of paneer cut them in the shapes you desire.
  • 2 tbsp salted or unsalted butter
  • one medium sized onions diced small
  • 2 big tomatoes diced
  • ginger 1/2 inch grated.
  • 1/2 tsp turmeric
  • 1 tsp garam masala

Lets make it

  • Heat 2 tbsp of butter in a pan
  • one medium sized onions diced small, add it to your butter
  • Make your onions soft and translucent
  • Add  tomatoes and ginger
  • Add salt to taste
  • Make it mushy
  • Add spices, turmeric, garam masala.
  • Now add paneer to it and at slow flame cover it for 6-8 mins.
  • Add around 4 ounce of spinach sauce.
  • Add one cup of water.
  • And let everything boil together for 8-10 mins.
  • You can add 2 tbsp of 18% cream at the end (optional)

If you want to make healthy palak paneer use low fat paneer. And do not add cream at the end. 

Find our spices @Petes and @Sobeys 

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Palak Paneer with Tikka sauce

Palak Paneer with Tikka sauce

What is palak? – Spinach

Paneer? Indian cottage choose

So this palak paneer is made with spinach and cottage cheese together.

 Let us make the spinach sauce first

 

  • 3 cups of water
  • 2 lbs of spinach
  • ½ inch of ginger
  • 2-3 thai green chillies

 

In the boiling water add spinach. Once the spinach is reduced. Remove the spinach and add to cold water. We do this so that we don’t lose the colour of spinach. 

 

Lets make palak paneer

  • Take 425 gm of paneer cut them in the shapes you desire.
  • Add into the pan, add your tikka sauce.
  • Add salt to taste
  • Add around 4 ounce of spinach sauce.
  • Add one cup of water.
  • And let everything boil together for 8-10 mins.
  • You can add 2 tbsp of 18% cream at the end (optional)

 

Tips- I always use spinach bought fresh from farmers market. My favourite spinach is from Noberts (seaport farmers market & Tantallon farmers market).

I make spinach sauce ready in my fridge and whenever I am in mood to have palak paneer I use it. It is good in fridge for 2 weeks.

Shivani's tikka sauce is available at Petes and online.

 

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Make Vindaloo and tikka

Take chicken thighs or chicken breast for Chicken tikka (around 250 gm of chicken)

• Marinate around 250 gm of chicken with the butter chicken spice 1 tbsp

o 2 tbsp no flavour Yogurt
o 1 tbsp ginger garlic paste
o Salt to taste
o Lemon juice ó tsp
o For more colour add paprika (1 tsp) (optional)

• Keep the marinade for min 2 hours, overnight is the best.

Make chicken tikka curry

Ingredients

o Chicken marinated with butter chicken spice and cooked.
o 20 gm of onion cubed
o 20 gm of green pepper cubed.
o 1 tsp of oil.
o Tikka sauce.

Recipe

o Take a pan add the oil to it. Once warm, add onions and green pepper. Stir for 1-2 mins add cut 125 cooked chicken pieces to it. Now add the Tikka sauce, 50 gm of water. Add salt to taste and let everything boil together. Your chicken tikka is ready.

 

Make Vindaloo Curry

Take around 250 gm of chicken or pork (with bone prefferd) and marinate it with

  • 1 tbsp vindaloo masala,
  • 1/2 tbsp ginger garlic paste 
  • Salt to taste. 

Keep it overnight. 

Let us make the vindaloo curry

- Take 2 curry sauce and add the chicken marinated, add one more tsp of vindaloo spice with 1 tsp lemon juice and salt to taste.

-Let chicken cook in the sauce for 30 min in medium flame. Cover the chicken with lid. Pork will take more time

-If you like some potatoes along with your vindaloo. Peel one yellow potato cut them into cubes and deep fry it. Keep it aside

- Once your chicken is cooked garnish it with cilantro add your fried potatoes and give it a last stir. 

- Serve it hot with rice!!!

Tip- if you like it more spicy add thai green chillies (if find them at Petes or Sobeys)

 

 

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Make chicken tikka and Butter chicken with the bundle

Take chicken thighs or chicken breast.

• Marinate around 250 gm of chicken with the butter chicken spice 1 tbsp

o 2 tbsp no flavour Yogurt
o 1 tbsp ginger garlic paste
o Salt to taste
o Lemon juice ó tsp
o For more colour add paprika (1 tsp) (optional)

• Keep the marinade for min 2 hours, overnight is the best.

• Grill you chicken in an oven at temperature of 350 f for 20-30 min, until it is cooked.

(you can also bbq it).

You can cook your chicken previously and keep it in fridge for 2-3 days.

Let us make butter chicken

• Thaw your butter sauce in fridge.

• Take out the Butter chicken sauce in one pan add around 100 gm of water, 1 tsp of salt and 125 gm of cooked cut chicken pieces in the pot. Give it one boil. And your butter chicken is ready.

Lets us make chicken tikka (serving of 2)

Ingredients

o Chicken marinated with butter chicken spice and cooked.
o 20 gm of onion cubed
o 20 gm of green pepper cubed.
o 1 tsp of oil.
o Tikka sauce.

Recipe

o Take a pan add the oil to it. Once warm, add onions and green pepper. Stir for 1-2 mins add cut 125 cooked chicken pieces to it. Now add the Tikka sauce, 50 gm of water. Add salt to taste and let everything boil together. Your chicken tikka is ready.

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Make a salad!! with Shivani's Curry sauce

Make a salad!! with Shivani's Curry sauce

If you are looking to make a chickpea salad. Here a few ingredients

  • 1/2 can of chickpeas around 200 gm
  • salt to taste
  • 1 tsp sugar
  • Shivani's Curry sauce thawed
  • Green pepper diced 2 tbsp
  • Onions diced 2 tbsp
  • Garlic minced 1 tsp
  • 1 tsp of olive oil
  • Leaf of lettuce

Let us make it

  • Take some non stick add some oil, and on a medium heat -throw in the garlic, onions and green pepper all together. Stir for 3-4 mins. Add some salt to taste. Let it cool down.
  • On other side take your chickpeas, add some curry sauce, salt, sugar. 
  • Add the onion, garlic, green pepper mixture to your chickpeas mixture and stir it. 
  • Take your leaf of lettuce and put your protein rich chickpeas mixture on the top of it. ENJOY!!!

FIND OUR VEGAN CURRY SAUCE AT PETE'S, BEDFORD FARMERS MARKET, LOCAL SOURCE AND AT OUR STORE!

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What to do with the leftover rice?

What to do with the leftover rice?

You will be surprised with what all you can do with the left over rice from night. I made the vegetable fried rice. The most easy and tasty recipe. 

It takes 10 minutes to cook.

Ingredients

  • left over rice- 4 medium sized bowls.
  • Vegetable oil/ canola oil 2 tbsp
  • onion- 1 medium- thinly sliced
  • peas- 1 cup
  • cauliflower- 2 cups florets cut small. 
  • Salt to taste
  • Green chilli optional 1-2 
  • Shivani's garam masala 1 tsp
  • Cumin seeds- 1/2 tsp
  • Ginger grated 1/2 tsp

Let us make it-

  • Heat the oil in a pot.
  • Once warm, add the cumin seeds. Once cumin seeds splutter add ginger and slit chillies (with seeds in). 
  • Now add sliced onions. Saute it for 3-5 minutes.
  • Add cauliflower and saute again for 2 mins. 
  • Add salt to taste, cover it with lid, lower the flame. 
  • After 10 mins add peas to it. Saute it for 2 mins.
  • Add the left over rice. 
  • Add Shivani's garam masala. Stir it nicely. 
  • Cover with lid for 2-3 mins. 
  • Garnish with cilantro if you like and serve it hot!!

 

Shivani's Spices available at all HRM stores of Sobeys and Petes. 

 

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