Recipes / healthy

Golden Milk with Shivani's Turmeric Spice

Golden Milk with Shivani's Turmeric Spice

Golden milk (turmeric milk) is tops on the list for a healthy, healing and creamy drink! The ingredients are loaded with antioxidants, have powerful anti-inflammatory properties, and may be good for your memory and brain, improve moods, may protect against heart disease, might lower blood sugar levels, may reduce your risk of cancer, prevent and fight infections, improve digestion, and  contribute to stronger bones!  Sounds like a SUPER golden milk to me!!! 
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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.

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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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Vegan Butter Chicken Pizza with Shivani's Butter Chicken Masala Spice

Vegan Butter Chicken Pizza with Shivani's Butter Chicken Masala Spice

Who doesn't love pizza? My little boys love pizza, and I love pizza - but made it with Indian flavor. Just amazing!!! Oh! and it only took 30 mins to prep and make it.

This is a tried and tested pizza and if you follow all the steps correctly, you can make the amazing vegetarian butter chicken pizza.

I used Stonefire flatbread from Costco as the pizza base. Or you can make your own.

Ingredients for the sauce

  • 1 medium yellow onion
  • 2 roma tomatoes
  • 1 tbsp yogurt.
  • 1.5 tsp butter chicken masala spice 
  • 1 tbsp unsalted butter
  • 1 inch ginger
  • 1 tsp salt

Toppings

  • Mushrooms sliced
  • Green pepper sliced

Lets make it

  • Warm up a pan and add butter to it.
  • Dice ginger and once the butter is melted and warm. Add ginger to it. 
  • Fry the ginger until brown and then cut the onions in cubes, and add to the pan.
  • Caramelize the onions at medium flame.
  • Cut the tomatoes and then add to the onions. Stir it and cover it with a lid at a slow flame.
  • Open the lid add salt and Butter Chicken masala spice, stir it cover it again.
  • After 5 mins once you get the mushy look turn it off. Let the mixture cool down.
  • Once cooled down in a blender add the onion tomato paste along with yogurt and make a smooth blend. Pizza sauce is ready.
  • Preheat the oven to 350 degree.
  • Spread the butter chicken sauce on the stonefire bread. Top up with veggies. Sprinkle generous amount of pizza cheese or I used cheddar cheese.
  • Bake the pizza for 15 -20 mins till the base starts turning a little brown and cheese starts melting. 
  • Serve your Veggie Butter Chicken pizza immediately!

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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Chana Masala with Shivani's Garam Masala and Curry Masala Spice Blends

Chana Masala with Shivani's Garam Masala and Curry Masala Spice Blends

Let's make it! 

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. Sauté 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 bowl 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, Canada.

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Vindaloo Masala with Shivani's Vindaloo Masala Spice

Vindaloo Masala with Shivani's Vindaloo Masala Spice

Ingredients

1 lb boneless pork or chicken breast or lamb, cut into 1 inch cubes
2 tbs oil
3 onions

2 tbsp Ginger garlic paste (use fresh)
1 cup crushed tomatoes/ canned tomatoes
2 ½ tbsp. Shivani's Kitchen Vindaloo Masala Spice
1 tbsp diced thai red chilli (dont remove the seeds)
½ tsp salt to taste
1 tbsp red wine vinegar
½ tsp tamarind paste / lemon juice
1 tsp sugar
¾ cup water or more if necessary
1 tbs fresh coriander leaves, chopped finely

    tempering optional

    2 tsp canola oil
    6-7 curry leaves

      Lets make it

      In a large heavy-based pot, heat oil on medium and fry onion(s) and fry until caramelized and golden brown, about 10-15 minutes. Add tomatoes and fry for 2-3 mins.

      Add ginger garlic paste

      Add Shivani's Kitchen Vindaloo Masala Spice and salt

       Fry until spices are well blended. And the mixture becomes totally mushy

      Add meat into the mix Cover with lid and cook until meat loses its pinkness. Add water and cook on low heat until meat is tender. Add vinegar, tamarind paste and sugar and simmer until tender and cooked. 

      If you want to add potatoes - please dice 2 medium sized potatoes into uniform pieces and then fry them. Add them at the end and let it cook along with meat for 5 mins. 

      In a separate small pan, heat tempering oil on medium heat. Add curry leaves, When leaves turn crisp and dark, pour oil over the Vindaloo and simmer for one to two minutes.

      This dish should have a rich, thick sauce. Transfer to a serving dish and garnish with coriander. 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, Canada!

       

       

       

       

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