Recipes / Garam Masala Spice

Paneer Tikka with Shivani's Garam Masala Spice

Paneer Tikka with Shivani's Garam Masala Spice

Ingredients

  • 2 tbsp oil (prefer mustard oil)
  • 1 tsp chilli powder
  • salt as needed
  • 1 tsp Shivani's Garam Masala Spice 
  • 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 ingredients. Cover and keep in fridge for 1-2 hours. 

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

BBQ them and wait till they are slightly brown colour. 

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

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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Palak Paneer with Shivani's Garam Masala Spice

Palak Paneer with Shivani's Garam Masala Spice

Blanch your spinach

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

Add spinach to boiling water. Once the spinach is cooked, remove 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
  • 1 medium sized onion diced small
  • 2 big tomatoes diced
  • ginger 1/2 inch grated
  • 1/2 tsp turmeric
  • 1 tsp Garam Masala Spice 

Lets make it

  • Heat 2 tbsp of butter in a pan
  • Add one medium sized onion (diced small) to butter
  • Make your onions soft and translucent
  • Add  tomatoes and ginger
  • Add salt to taste
  • Make it mushy
  • Add spices, turmeric, garam masala spice
  • Now add paneer to it and at slow flame cover it for 6-8 mins
  • Add around 4 ounces of spinach sauce.
  • Add one cup of water
  • 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 healty palak paneer use low fat paneer. And do not add cream at the end. 

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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Spinach Tofu with Shivani's Garam Masala Spice

Spinach Tofu with Shivani's Garam Masala Spice

 

Spiced Tofu

 

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.

 

 

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Garlic flavoured Dal with Shivani's Curry Masala and Garam Masala Spices (Instapot)

Garlic flavoured Dal with Shivani's Curry Masala and Garam Masala Spices (Instapot)

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.

Read more
Carrot Soup (Vegan and GF) with Shivani's Garam Masala Spice

Carrot Soup (Vegan and GF) with Shivani's Garam Masala Spice

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. 

Read more
Roasting Chicken with Shivani's Garam Masala Spice and Parsley Butter

Roasting Chicken with Shivani's Garam Masala Spice and Parsley Butter

Ingredients

  • Melted salted butter 1 cup
  • 1/2 tsp Shivani's Kitchen Garam Masala Spice 
  • Chopped parsley 1/4 cup
  • Grated Lemon 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 lemon 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.


     

    Read more
    Cheezy Paneer Paratha with Shivani's Garam Masala Spice
    Creamy Vegan Fettucinne with Shivani's Garam Masala Spice

    Creamy Vegan Fettucinne with Shivani's Garam Masala Spice

    I couldn't wait for summer to make this amazing Italian dish and added my Indian twist with my Garam Masala Spice. With not many spices and the tiny veggies you can concentrate on the flavour and infuse it with cream!.

     

    Ingredients

    • 1 small yellow onion diced small.
    • 2 small carrots- cut 1/2 inch dice
    • 1 medium celery stalk- 1/4 inch dice
    • 3 tbsp ghee/ unsalted butter
    • 8 ounces asparagus
    • 1/2 bell pepper
    • 1 medium zuchinni
    • 4 sprigs fat leaf parsley
    • salt
    • 1/4 tsp Shivani's Kitchen Garam Masala Spice
    • fresh ground pepper
    • 1/2 cup grated Parmigiano - Reggiano
    • 10 ounces Fettuccine
    • 1/2 cup heavy cream (i personally like 18 %)

     

    Let's make it

    • Peel and dice the onion really small. Place butter in a skillet, once butter is warm, add onion and saute it for 1 min. Add carrots and celery, brown everything together on a medium high heat for 5 mins.
    • On other side fill a skillet with water and place over high heat. Cut off the woody bottom part of asparagus, then peel the remaining bottom. Add1 tsp salt to water and place asparagus in skillet. Cook for 5 mins until asparagus is tender. Take out.
    • Boil 6 quarts of water for your pasta. Place over high heat and bring it to a boil.  Then add 2 tbsp salt and pasta.
    • Wash the zucchini and cut it into quarters, removing the ends. Remove the sees from the pepper and cut into 1 inch squares. 
    • Now add the zucchini and pepper to the veggies that are getting sauted; add generous amount of salt and pepper. Cook for 15 mins. 
    • When zucchini is cooked add asparagus (cut it into 1 inch pieces) to the veggies and cook for 1 minute. 
    • Cut parsley really small and cream to the veggies. And cook till the cream is thickened. 
    • When your pasta is soft, drain it and toss it with the cream veggie sauce.  Now add the 1/4 tsp garam masala. Add freshly grated Parmigiano - Reggiano and serve at once. And now enjoy an Indian flavor and the smell of amazing gram masala in your Italian pasta.

    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
      Matar Paneer with Shivani's Curry Masala Spice

      Matar Paneer with Shivani's Curry Masala Spice

      Ingredients:

      • 1 medium onion, finely chopped
      • ¼ CUP crushed tomatoes, canned, unsalted
      • 1 ½ TBSP. Shivani's Kitchen Curry Masala Spice
      • 1 TSP. Salt (or to taste)
      • 1 TSP. Sugar
      • 1 CUP Paneer, cubed
      • 1 ½ CUPS Green Peas, fresh or frozen
      • 1 CUP HALF & HALF Cream (10 M.F.)
      • ½ CUP Water
      • 1 TBSP. Cilantro, finely chopped, to garnish
      • 1 TSP. Shivani's Kitchen Garam Masala Spice, to garnish


      METHOD OF PREPARATION:

      •  In a pan, heat oil on medium-high.  Add onions, stir and fry until caramelized, approximately 10 minutes.
      • Add crushed tomatoes and fry for another 2-3 minutes.
      • Add Shivani's Kitchen Curry Masala Spice,salt and sugar.
      • Stir for 2-3 minutes. 
      • Add peas and mix well. Add cream and stir. Add water and simmer for 10 minutes. This dish should have a thick, creamy sauce. 
      • Gently fold in paneer cubed and mix. Simmer for a couple of minutes. Garnish with cilantro and Shivani's Kitchen Garam Masala. Serve with Indian flatbreads and rice. Enjoy!

      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, Canada!

      Read more
      Chicken Tikka with Shivani's Garam Masala Spice

      Chicken Tikka with Shivani's Garam Masala Spice

      Ingredients

      • Garam Masala Spice 1/2 Tsp
      • ginger garlic paste- 1 tablespoon
      • salt to taste
      • boneless chicken cubes- 750 gm
      • Greek yogurt- 2 tablespoon
      • onion, bell pepper- 1 each
      • lemon juice- 2 tablespoon
      • Chilli Powder- 1/2 tsp (if you like spicy add 1 tsp)

      Method

      • Cut chicken into 1.5 inch cubes
      • Apply all the spices along with yogurt and lemon juice nicely on chicken cubes and veggies
      • Marinade for 2 hours, keep it in the fridge
      • Place chicken pieces along with the veggies on the skewers
      • Cook in a moderately hot oven
      • Keep basting the chicken with butter or oil
      • Cook until slightly coloured and change the sides.
      • Remove 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.

       

       

      Read more
      Channa Masala with Shivani's Garam Masala and Curry Masala Spices

      Channa Masala with Shivani's Garam Masala and Curry Masala Spices

      Ingredients

      • 1 tablespoon Vegetable oil/ Butter/ Canola Oil
      • 1 large onion, chopped
      • 2 to 3 garlic cloves, minced
      • One can chickpeas, drained and rinsed
      • ½ tsp Shivani's Kitchen Garam Masala Spice 
      • 1 ½ teaspoon Shivani's Kitchen Curry Masala Spice 
      • 2 teaspoons grated fresh or jarred ginger
      • 2 large tomatoes, diced
      • 1 tablespoon lemon juice
      • 1/4 cup minced fresh cilantro, or to taste (optional)
      • Salt to taste

       

      Preparation

      1. Heat the oil in a wide skillet. Add ginger and garlic sauté it till they start turning brown
      2. Add the onion and sauté until translucent.
      3. Time to add tomatoes and Shivani's Kitchen Curry Masala Spice.
      4. Saute the onion tomato paste until it becomes totally mushy and starts oozing butter from sides.
      5. Add the chickpeas then cook over medium-low heat for 10 minutes, stirring frequently.
      6. This should be moist and stew-like, but not soupy; add a little more water, if needed.
      7. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

      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