Recipes

Paneer Tikka Masala

Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where marinated pieces of paneer are simmered in a tomato based creamy curry. Paneer the favourite of many vegetarians.

With our tikka sauce it is so easy to make.

Paneer Tikka

  • 250 gms paneer
  • 3 tablespoons yogurt preferably hung curd or thick curd
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon coriander powder
  • ½ teaspoon Shivani's garam masala
  • salt to taste
  • 1 large red bell pepper cored and thinly sliced
  • 300 gm Shivani's Tikka sauce

Marinade the cut/cubed  paneer with above mentioned ingredients along with bell pepper for 30- 40 mins.

Then heat 1 tbsp oil in a pan once oil is medium hot add marinated paneer and let is cook on slow flame for few mins. 

Add tikka sauce to the paneer, and then 2 cup of water and give it a boil. Your paneer tikka masala is ready.

Notes

  • *Paneer is an Indian cheese that is high in protein, mild in flavor, and absolutely delicious! There are not any direct substitutes, so I really recommend seeking it out. Try Indian grocery stores or delis or a specialty foods store. Otherwise, you can substitute with extra firm tofu that has as much moisture pressed out as possible, though I have not tried either of these swaps myself..

 

 

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Chicken Korma with Shivani's Garam Masala & Curry Masala Spice

Chicken Korma with Shivani's Garam Masala & Curry Masala Spice

Chicken Korma Curry is one of those magical dishes that seems to fill up 95% of my husband's plate whenever he visits an Indian buffet. I am the spice lover so I would go for tikka masala but he always chooses Korma.

It is rich, creamy, full of spices and flavor, and just begs to be soaked up by a piece of fresh naan.

If you’ve never tried your hand at making Indian food at home, this should definitely be your starter recipe.

It’s much easier than you’d think, as long as you have a few basic Indian spices in your pantry from Shivani's Kitchen.

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Onion Bhajis with Shivani's Garam Masala Spice

Onion Bhajis with Shivani's Garam Masala Spice

This Thanksgiving I asked my mom if she could make pakoras for me in the breakfast, why not.  Pakoras are one of my top 3 favorite take-out foods, alongside Naan and french fries. And Monday morning when nothing is open on Thanksgiving weekend, my moms pakoras are the best. 

And the best part they are vegan and also Gluten free!

INGREDIENTS

1 medium sized onions

1 cup gram flour/besan/ Chickpea flour

• 1 tsp red chili powder/red mirch powder (optional)

• 1/2 garam masala blend

a pinch of asafoetida/hing (optional)

⅔ to . cup water

Pinch of ajwain (optional)

or 1 tsp chaat masala powder for sprinkling on the pakoras (optional)

2 Green Chillies (if you like spicy, please keep the seeds in)

• 2 tsp ginger

Salt as required

INSTRUCTIONS

1. Mix well all the dry ingredients with water. Please make sure the batter is not watery, it has to be a thick batter. 

2. Check the seasoning.

3. Slice onions thin.

4. Put the onions in the chickpeas batter.

5. Heat oil for frying in a kadai or pan.

6. Place the batter gently in hot oil.

7. Do these for some 5-6 pakoras each time.

8. Fry pakoras till golden and crisp.

9. Drain the pakoras on paper towels to remove excess oil.

10. Finish off the remaining pakoras this way in batches.

11. Serve pakora hot sprinkled with some chaat masala powder. (optional)

12. You can also serve pakoras with chutney or tomato sauce accompanied with slices

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Curried Turkey Sandwich with Shivani's Curry Masala Spice

Curried Turkey Sandwich with Shivani's Curry Masala Spice

The end of summer is here, and I already feel Fall in the air. There is sadness, but also a happiness like the feeling of meeting old friends again. 
On the sad side, those long summer days of not having to so fastidiously plan the next meal are noticeably gone too, and it's time to start wrapping your head around planning your kids' school lunch every day. You don't need to pack the same ol' thing. Shivani's Kitchen has a solution-  Here is one of our favorite sandwich recipes- It's easy to make too! 

  • 1.5 lbs skinless/boneless chicken or turkey breast
  • 1/2 cup real mayonnaise
  • 5 tsp Shivani's Curry Masala Spice 
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt (more to taste)
  • 1 medium onion sliced round thin
  • 1 tbsp oil 
  • 1/2 tsp chilli powder (optional)

Marinade

    • chicken breast/ turkey breast with Shivani's Kitchen Curry Masala Spice, salt, paprika, oil, paprika. 
    • When ready to grill, heat grill over medium-high heat.
    • Add chicken and grill until internal temperature reaches 165°, (6 to 8 minutes per side).
    • Remove from grill and place on a plate to keep warm. Place sliced onions on grill and cook until lightly charred, about 3 minutes per side.
    • Brush inside of buns with butter and grill until golden, 1 to 2 minutes. 
    • Dice the cooked chicken/ turkey  and add mayonnaise, some more salt and paprika (optional) and mix it nicely
    • Spread your chicken mix on bottom bun and top with, grilled onions, tomatoes and lettuce. 

 

All of our spice blends can be found at the following: locations 

All Shivani's Kitchen Spice blends are salt-free and gluten-free!  Made in Nova Scotia.

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Homemade Fish Sticks with Shivani's Vindaloo Masala Spice

Homemade Fish Sticks with Shivani's Vindaloo Masala Spice

Delicious Fish Sticks with Vidaloo Masala!
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Indian Fusion Tacos with Shivani's Curry Masala Spice

Indian Fusion Tacos with Shivani's Curry Masala Spice

Try our delicious Indian Fusion Tacos with Shivani's Curry Masala!
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Vegetarian Lasagna with Shivani's Tikka Sauce

Vegetarian Lasagna with Shivani's Tikka Sauce

Serves 3-5 people 
Ingredients
  • 2 packets of Shivani's Tikka Sauce 
  • 1 tbs. vegetable oil
  • 1 large zucchini, cut into quarter moon slices of 1 cm
  • 50 gm of diced onions
  • 25 gm of diced garlic
  • 50 gm of cabbage
  • 50 gm of broccoli
  • 50 gm of cauliflower
  • 50 gm of carrots
  • 50 ml water
  • 40 g grated mozzarella
  • 6 lasagna sheets

Béchamel sauce

  • 30 g butter
  • 30 g flour
  • 400 ml milk
Let's cook!
  1. Preheat the oven to 180°C.
  2. Heat the oil in a medium sized pan, add onions garlic along with a good pinch of salt. Give the pan a stir and cook for 5 minutes. Add all the vegetables and cook, covered, over a medium heat for another 5 minutes, stirring every now and then. 
  3. Add in the Shivani's Tikka Sauce, and 50 ml water. 
  4. Bring to a simmer and cook for another 5 minutes or until the veggies are soft. Add another splash of water if it is too thick.
  5. To make the béchamel, heat the butter in a small pan, add the flour and stir constantly for 2-3 minutes at moderate heat.
  6. Add the milk, stirring until it has been completely absorbed. Once you have added all the milk, bring to a simmer and cook for 1 minute. Take off the heat and season with salt and black pepper to taste. 
  7. Build your Lasagna in a small baking dish. Start with around 1/3 of the veggie mix and sauce. Cover with Lasagna sheets and then veggies again. Spoon over some (around ¼) of the béchamel. Cover with the Lasagna sheets and repeat another 1-2 times (depending on the size of your dish). Finish by covering the top sheets with béchamel and, finally, your cheese.
  8. Place in the oven and bake for 25 minutes - cover with silver foil. 
  9. Remove your dish from the oven and remove the silver foil and cook again back until cheese is golden.

    All of our Ready to Use Sauces can be found at Pete's Frootique Fine Foods, (both locations) or order online here 

    All Shivani's Kitchen Ready to Use Sauces are salt-free, gluten-free and have no preservatives! Proudly Made in Nova Scotia, Canada. We use fresh ingredients from our local farmers for our sauces. 

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    Butter Chicken Poutine with Shivani's Butter Chicken Sauce

    Butter Chicken Poutine with Shivani's Butter Chicken Sauce

    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!!!

    All of our ready to use sauces can be ordered online here 

    All Shivani's Kitchen Ready to Use Sauces are salt-free, gluten-free and have no preservatives!  Made in Nova Scotia.

     

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    Chicken Tikka Baguette Sandwich with Shivani's Garam Masala Spice

    Chicken Tikka Baguette Sandwich with Shivani's Garam Masala Spice

    Ingredients
    • 1 tbsp of Shivani's Garam Masala Spice
    • 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.

    All of our spice blends can be found at the following: locations or order online here.

    All Shivani's Kitchen Spice blends are salt-free and gluten-free!  Made in Nova Scotia.

     

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    Spicy Chicken Burger with Shivani's Vindaloo Masala Spice

    Spicy Chicken Burger with Shivani's Vindaloo Masala Spice

    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 Shivani's Vindaloo Masala 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 Flavor - I added some shallow fried onion rings as topping too for an extra flavour.

    All of our spice blends can be found at the following: locations or order online here.

    All Shivani's Kitchen Spice blends are salt-free and gluten-free!  Made in Nova Scotia.

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    Gluten Free Patty with Shivnani's Garam Masala Spice

    Gluten Free Patty with Shivnani's Garam Masala Spice

    • 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 Spice
    • 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 bun! Delicious!!!

     

    All of our spice blends can be found at the following: locations or order online here.

    All Shivani's Kitchen Spice blends are salt-free and gluten-free!  Made in Nova Scotia.

     

    Read more
    Golden Milk made with Shivani's Tumeric

    Golden Milk made with Shivani's Tumeric

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

    Since I moved out of my parent's house, I stopped drinking it, but now I am aging (I am 34) and I feel I need the benefits of the turmeric milk.

    I use fresh turmeric every week. 

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

    This recipe is for 1 glass of milk:

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

    Add everything to a sauce pan and boil. 

    Whisk frequentlly. 

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

    Get Shivani's fresh Tumeric online here

     

     

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