Recipes / Nova Scotia

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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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.


     

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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.

     

    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.

       

       

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      Butter Chicken Masala with Shivani's Butter Chicken Masala Spice

      Butter Chicken Masala with Shivani's Butter Chicken Masala Spice

      Ingredients

      • Boneless chicken cut into 11⁄2 inch pieces 750 grams

      • Salt to taste

      • Butter 2 tablespoons

      For marinade

      • Lemon1 tsp

       

      For Curry/Gravy

      • Butter 4 tablespoons

      • Butter Chicken Masala 1 tbsp

      • Ginger paste 1 teaspoon

      • Garlic paste 1 teaspoon

      • Tomato 7-8 cut into small pieces

      • Salt to taste

      • Sugar 1 tablespoons

      • Fresh cream 1/2 cup

      • 12-15 cashew nuts soaked in milk or water

      How to make Butter Chicken

      Method

      Step 1

      Apply a mixture of Butter Chicken Masala, and the ingredients in marinade to the chicken pieces and set aside over night in the refrigerator.

      Step 2

      Preheat the oven to 200°C/400°F/Gas. Cook in the preheated oven or a moderately hot oven for 20 minutes or until almost done. Baste with butter and change sides - cook for another 5 mins.

      Step 3

      To make the gravy, heat the butter in a non-stick pan. Add the ginger and garlic paste sauté for two minutes. Add the tomato pieces, Butter Chicken Masala and salt.

      Step 4

      Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. When you start getting the mushy look time to turn off the tomatoes and let them cool down. Once cooled grind tomatoes along with cashew nuts that were soaked.

      Step 5

      Put the ground tomatoes back to pot and let it cook now with the chicken pieces. Simmer for five minutes and add the fresh cream (optional). Add sugar to remove the sourness of tomatoes, also if you don’t like spicy. Serve hot with roti/rice.

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

      All our spices can be found here or order online here. 

      Read more
      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.

      Read more
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