Recipes / North Amercia

When I came to Canada, I did not know what Golden Milk was. It seemed it was a very fancy milk, and I wanted to have it. But then I realised it is the milk which my mother used to get me to drink every night. 

Since I moved out of my parent's house, I stopped drinking it, but now I am aging (I am 34) and I feel I need the benefits of the turmeric milk.

I use fresh turmeric every week. 

This is how I make my turmeric milk every night. I actually make it in the evening at 5 p.m. so that by 8 p.m. the milk has more yellow colour and more flavour of spices. 

This recipe is for 1 glass of milk:

• 1/8 tsp of Turmeric grated. 
• Whole milk 1 1/2 cup 
• 1/4 tsp of cinnamon powder or you can use a cinnamon stick just throw it in the boiling milk  (1/2 inch of cinnamon stick - I prefer a stick)
•  pinch of black pepper grounded
• sweetner of choice (Sugar, Jaggery, maple syrup)

Add everything to a sauce pan and boil. 

Whisk frequentlly. 

Once boiled, let it cool down and enjoy the Golden Milk, with amazing benefits. 

Get Shivani's fresh Tumeric online here

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.

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. 

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.

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.

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.

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.