Tacos are originally a Mexican dish composed of a corn or wheat tortilla that is  folded or rolled around a filling.  We're adding an Indian twist! Try our delicious Indian Fusion Chicken drizzled with sour cream, wrapped in tacos with lettuce, avocados, tomatoes and garnished with cilantro! Such a delicious spicy twist!!

Palak Paneer is a popular creamy and flavorful vegetarian dish of Indian cottage cheese cubes in a mild, spiced smooth spinach sauce. This delicious creamy dish is made with fresh spinach leaves, paneer (firm cottage cheese), onions, tomatoes, herbs and spices. Palak is the Hindi word for spinach and paneer is Indian cottage cheese.

 

Looking to make tempting dreamy butter chicken? Use our butter chicken sauce, and save up to 45 minutes of preparation time. Or make it from scratch with our authentic butter chicken spice blend. If you’re a vegetarian or vegan enjoy your creamy butter chicken without the chicken! Vegan and Vegetarian options! Same dreamy taste!!

 

The Best Curried Chickpea Salad full of flavor, customizable, easy to make, and perfect as a salad or sandwich filler with our vegan and GF recipe! This simple curry chickpea salad is full of flavor and protein.  It makes a great healthy lunch or an easy dairy free side dish. 

 

Spiced Tofu

• 2 tsp of oil
• 7 ounce of firm tofu block
• ¼ tsp salt to taste
• ½ tsp Shivani’s Garam Masala Spice 

 

Spinach curry

• 3 cups packed spinach
• 1 cup water
• 4 cloves of garlic , minced
• 1 inch ginger
• 1 medium tomato chopped
• ½ tsp Shivani’s Garam Masala Spice 
• 2 thai green chillies (optional to make it spicy)
• 1 tbsp oil
• Salt to taste

 

Instructions

• In a pan, add oil, and let it heat up. Chop up the tofu and add to the oil. Add the spices to the oil and let the tofu get tossed and coated with the spices. Do everything on medium flame .
• Meanwhile wash the spinach and green chillies (with the seeds) boil it in an open pot in an open pot with 1 cup of water for 2-3 minutes.
• Remove it from boil and then let it cool down and put it in a blender and make it a paste.
• On other side take a pot add the oil, add grated ginger and minced garlic to the hot oil. Let it fry for 30 seconds.
• Add the chopped tomatoes, and let it cook for 8- 10 mins on a medium flame. The water from the tomatoes should be all dried up and the tomatoes should be mushy.
• Add salt and garam masala spice.
• Add tofu to this mixture and then the spinach paste.
• Cook covered for 15 mins on low-medium heat. Taste and adjust the salt and spice.
• Add cashew cream if you like at the end. Enjoy!

All of our Spice blends can be found on the following shelves at these locations.  

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

 

 

Is it the flu season yet?  Even if it isn't it's always good to keep your resistance strong. Did you know Garlic has properties to fight a cold and the flu? I made a garlic flavoured Dal. And if you have an instapot, even better.  This is the perfect little recipe.

-1 cup split Pigeon Peas (toor dal)

(Also known as “toor dal,” Split Pigeon Peas are one of the most popular pulses in India. These hulled, split legumes break down easily when cooked, making them an ideal thickener for curries, soups and stews.)

- 1 tablespoon oil

- 1 tsp cumin seeds

- 1 tsp Shivani's Kitchen Curry Masala Spice 

- 8 garlic cloves minced

- 3 cup water

- cilantro garnish

- 1/2 tsp Shivani's Kitchen Garam Masala Spice 

Let's Make it:

• Rinse your lentils 2 times with cold water and then soak for 15 mins.
• Press the saute button in instapot and add oil, allow it to heat up for a min.
• Add cumin seeds, let them splutter.
• Add garlic make them brown, add Shivani's Curry Masala Spice.
• Add the soaked dal quickly without water.
• Stir it.
• Add 3 cup water, secure the lid close the pressure valve and cook for 7 mins at high pressure.
• Naturally release the pressure.
• Once open add Shivani's Garam Masala Spice and garnish with cilantro.  Serve with rice. 

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.

I have ground chicken in my home and I am in no mood to cook. So I had this perfect idea for dinner, which is full of protein with healthy spices. Oh and just to let you know yes it is a little spicy!!

 

Ingredients

• 1 tsp Shivani's Kitchen Butter Chicken Masala Spice
• 1/2 tsp cumin powder
• pinch of black pepper powder
• 1 tsp grated ginger
• 454 gm of ground chicken
• small red onion diced
• Cilantro chopped.
• Wooden skewers soaked

In a large bowl mix all the ingredients mentioned above. Marinade for min 2 hours. I made the marinade in the morning and made the skewers in evening. 

Take some oil in your hand just so that the meat does not stick to your hands and you get a good shape. 

Form 1/4 part of the mixture into skewer length cylinder on a baking pan or tray. 

Preheat the oven at 350 for 10 mins. And then put the tray in the oven for baking. I bake them for 20 mins and then change sides. Let it cook for 10 mins more until they get a slight brown colour. 

Transfer to a serving tray, let rest for 5 minutes, then serve immediately. You can have it with chutney or I just had it with hot and sweet ketchup. (sometimes it is ok to cheat ) ;)

 

 

 

A soup that is so creamy!  You will want to make it over and over.  This recipe is Vegan and Gluten Free!

Ingredients

 

• 1 tbsp oil (sunflower or extra virgin)
• 1 medium sized onion chopped
• ½ tsp garlic minced
• 500 gms of carrot
• 2 tbsp celery chopped
• Salt to taste
• 5 cups of water or vegetable stock
• ½ tsp Shivani’s Garam Masala Spice
• 2 tsp chopped parsley or cilantro
• ¼ tsp lemon juice

For garnish

• 1/3 cup croutons

Instructions - Let's make it! 

• In a thick bottom pan heat the oil, add onions and garlic to it.
• Saute on medium flame until the onions soften.
• Add chopped carrots, celery, and salt with Garam Masala Spice. Mix it
• Pour the water or vegetable stock and cover with lid. Simmer on low to medium flame unless the carrots become soft.
• Make sure that liquid is not dried off. If it gets dry add ½ cup more water.
• After the carrots are cooked. We're ready to blend the carrots with the left over liquid.’
• Blend to a smooth puree, while blending add more ½ cup water depending on the consistency you like.
• Place the entire pureed carrot to the same pot and turn on the flame.
• Keep on stirring the soup and once boiling add parsley or cilantro.
• Switch off the flame and add your ¼ tsp lemon juice.

Serve carrot soup in a bowl or cup and garnish it with croutons and enjoy your  SOUP! 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. 

Scrambled Tofu Kheema

 

Ingredients

• 3 tablespoons Canola oil/vegetable oil
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 pound ground tofu
• 2 tomatoes, chopped
• 1 cup frozen peas

 

• 1 tablespoon Shivani's Kitchen Curry Masala Spice
• 1 1/2 teaspoons salt
• 1 dash ground black pepper
• 1/4 cup flaked coconut, or to taste (optional)

Directions

1. Pour oil in a skillet over medium heat. Stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes.
2. Stir tofu into onion mixture; cook until crumbly, 5 to 10 minutes. 
3. Stir tomatoes, peas, Curry Masala Spice, salt, and black pepper into tofu mixture; cook until thickened, about 20 minutes. Garnish with coconut.

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.

Ingredients

• Melted salted butter 1 cup
• 1/2 tsp Shivani's Kitchen Garam Masala Spice 
• Chopped parsley 1/4 cup
• Grated Lime rind
• Salt to your taste
• Pepper 1/2 tsp
• 1/2 tsp Garlic minced
• Yogurt for brushing

1. Combine soft butter, garam masala spice , chopped parsley and grated lime rind, Garlic and season with salt and pepper. Separate the skin from the chicken breast meat, being careful not to tear the skin. Spoon the butter under the skin, smooth the skin with your hands to evenly distribute, then rub remaining butter over the top. Marinade for 30 mins to overnight (you choose).
2. Arrange the rack in the center of the oven and heat oven to 400 degrees  Fahrenheit.
3. Remove chicken from marinade, let excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes
4. Place chicken, breast side up. 
5. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.

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.