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

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.

• 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.

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.

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.

Take chicken thighs or chicken breasts.

Marinate around 250 gm of chicken with 1 tbsp. Shivani's Butter Chicken Spice. 

Keep the marinade for min 2 hours, overnight is best.

Grill chicken in an oven at temperature of 350 f for 20-30 min, until it is cooked.

(you can also bbq it).

You can cook your chicken previously and keep it in fridge for 2-3 days.

Let's make Butter Chicken

Thaw Shivani's Butter Chicken Ready to Use Sauce in fridge.

Take out Butter Chicken Sauce. Place in one pan add around 100 gm of water, 1 tsp of salt and 125 gm of cooked cut chicken pieces in the pot. Give it one boil. Your Butter Chicken is ready!

Let's Make Chicken Tikka (serving of 2)

Ingredients

Recipe

Take a pan and add oil. Once warm, add onions and green pepper. Stir for 1-2 mins. Add cut cooked chicken pieces to it. Now, add Shivani's Tikka Ready to Use Sauce, and  50 gm of water. Add salt to taste and let everything boil together. Your Chicken Tikka is ready.

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

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

All of our Ready to Use Sauces can be ordered online here.  All our Spices can be found on the shelves here or order online here. 

If you are looking to make a chickpea salad. Here a few ingredients

• 1/2 can of chickpeas around 200 gm
• salt to taste
• 1 tsp sugar
• Shivani's Curry Sauce thawed
• Green pepper diced 2 tbsp
• Onions diced 2 tbsp
• Garlic minced 1 tsp
• 1 tsp of olive oil
• Leaf of lettuce

Let's Make It

• Take some non stick pan - add some oil, and on a medium heat -throw in the garlic, onions and green pepper. Stir for 3-4 mins. Add some salt to taste. Let it cool down.
• On other side take your chickpeas, add some Shivani's Curry sauce, salt, sugar. 
• Add the onion, garlic, green pepper mixture to your chickpeas mixture and stir. 
• Take your leaf of lettuce and put your protein rich chickpeas mixture on the top of it. ENJOY!!!

Find our Vegan Ready to Use Curry Sauce at Pete's Frootique & Fine Foods (both locations), Bedford Farmers Market and Local Source.  Or order online here.

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

You will be surprised with what all you can do with left over rice from the night before. I made vegetable fried rice. The most easy and tasty recipe!

It takes 10 minutes to cook!

Ingredients

• Left over rice- 4 medium sized bowls.
• Vegetable oil/ canola oil 2 tbsp
• Onion- 1 medium- thinly sliced
• Peas- 1 cup
• Cauliflower- 2 cups florets cut small. 
• Salt to taste
• Green chilli optional 1-2 
• Shivani's Kitchen Garam Masala Spice 1 tsp
• Cumin seeds- 1/2 tsp
• Ginger grated 1/2 tsp

Let us make it-

• Heat the oil in a pot.
• Once warm, add the cumin seeds. Once cumin seeds splutter add ginger and slit chilies (with seeds in). 
• Now add sliced onions. Saute it for 3-5 minutes.
• Add cauliflower and saute again for 2 mins. 
• Add salt to taste, cover it with lid, lower the flame. 
• After 10 mins add peas to it. Saute it for 2 mins.
• Add the left over rice. 
• Add Shivani's Garam Masala Spice. Stir it nicely. 
• Cover with lid for 2-3 mins. 
• Garnish with cilantro if you like and serve it 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, Canada.

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.