Recipes / gluten free

Vegan Tofu Curry Dish with Shivani's Curry Sauce and Garam Masala Spice

Vegan Tofu Curry Dish with Shivani's Curry Sauce and Garam Masala Spice

Vegan Tofu Curry dish!!  A big bowl of this flavorful and luscious vegan tofu curry over a bowl of steamed rice or quinoa. Experience bliss!!!
So simple, and delicious - this curry recipe only takes 15 minutes using Shivani's ready to use curry sauce and spices. Vegan and gluten free - perfect for a quick healthy meal. 
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Vegetable Rice with Shivani's Garam Masala Spice

Vegetable Rice with Shivani's Garam Masala Spice

A few veggies and Shivani’s Garam Masala spice transforms plain rice into a delicious and savory luxurious flavored dish! Flavors of green cardamom, coriander, cloves, and cinnamon await you with this easy and quick luxurious dish!  A flavorful dish that only takes 10 minutes!   

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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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Pan Roasted Chicken Breast with Shivani's Butter Chicken Spice

Pan Roasted Chicken Breast with Shivani's Butter Chicken Spice

 

  • 4 boneless chicken breast halves with skin
  • salt and 1 tbsp Shivani's Kitchen Butter Chicken Masala Spice 
  • 1 tablespoon chopped fresh herbs (thyme, parsley, rosemary) (optional)
  • 2 tablespoons olive oil
  • ¼ cup apple cider vinegar
  • 4 tablespoons cold butter, cut into small pieces
  • 1 tablespoon chicken broth (or water), if needed to thin sauce

Directions

  • Step 1

Season chicken on both sides with salt and Shivani's Butter Chicken Masala Spice

  • Step 2

Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.

  • Step 3

Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

 

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.

 

 

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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. 

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Tofu Keema (Vegan) with Shivani's Curry Masala Spice

Tofu Keema (Vegan) with Shivani's Curry Masala Spice

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.

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Matar Paneer with Shivani's Curry Masala Spice

Matar Paneer with Shivani's Curry Masala Spice

Delicious Matar Paneer recipe - This matar paneer is so good, delicious, creamy & flavor packed!!  One of India's most popular vegetarian paneer dishes where paneer (Indian cottage cheese) and matar (green peas) are simmered together in a luscious tomato based sauce, spiced with Shivani's Kitchen curry masala and garam masala sauce! So delectable!!! 
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