Recipes / spices

Indian Fusion Tacos with Shivani's Curry Masala Spice

Indian Fusion Tacos with Shivani's Curry Masala Spice

Try our delicious Indian Fusion Tacos with Shivani's Curry Masala!
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Gluten Free Patty with Shivnani's Garam Masala Spice

Gluten Free Patty with Shivnani's Garam Masala Spice

  • 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.

 

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Golden Milk made with Shivani's Tumeric

Golden Milk made with Shivani's Tumeric

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

 

 

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Paneer Tikka with Shivani's Garam Masala Spice

Paneer Tikka with Shivani's Garam Masala Spice

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.

 

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Palak Paneer with Shivani's Garam Masala Spice

Palak Paneer with Shivani's Garam Masala Spice

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.

 

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Make your Butter Sauce with Shivani's Butter Chicken Masala Spice (Vegan)

Make your Butter Sauce with Shivani's Butter Chicken Masala Spice (Vegan)

For Curry/Gravy

  • Margarine 2 tablespoons
  • Shivani's Kitchen Butter Chicken Masala Spice 1.5 tbsp
  • Vegetable oil 1 tbsp
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Tomato 7-8 cut into small pieces
  •  Red chilli powder 1/2 teaspoon or 1-2 red thai chillies
  • Salt to taste
  • Coconut milk 1 cup
  • Cashew nuts 15 soak them in water

Step 1

To make the gravy, heat the butter and oil in a non-stick pan.

Step 2

Once the oil/butter is hot, add ginger and garlic paste.  Saute for 1 minute.  Add the tomato pieces.

Step 3

Bring the mixture to a boil.  Reduce heat and simmer for 20 minutes.  Add salt and Shivani's Kitchen Butter Chicken Masala Spice.

When the tomatoes start to get mushy.  Reduce to half.  Time to turn off the tomatoes and let them cool down.  Once cooled grind tomatoes along with cashew nuts that were soaked. 

 

Remove everything from the blender and now add any kind of protein you like and let it cook. Add coconut milk at the end. Serve it 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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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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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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    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.

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      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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