Goan Recheado Masala (Rechaad Masala)

by Trisha Vaz
Recheado Masala (Rechaad Masala) is a quintessential Goan spice blend. You will find this in every Goan or Goan food lovers home. While its a few basic spices that’s simply blended together in a mixer / food processor, the trick is getting the right balance of flavors. Every household has its own version of this masala. And yes, we have one too. The recipe I’m sharing with you today is my Mother’s recipe which I’ve tweaked a tiny bit and I think it’s now just the way we like it.
 
I always have a jar of this masala in the fridge. That’s the beauty of it. You can make a batch up when you need it or make it ahead of time and store it in the refrigerator. I store it in a clean, dry, airtight glass jar and it easily keeps for weeks, if not months. It’s a great masala to have on hand. Typically this masala is used to pan fry a variety of seafood from fish, to prawns and even crabs. We also make a finger-licking, lip-smacking okhra or bhindi with this masala. I will share those recipes with you really soon. 
 
 


Goan Recheado Masala 
 
20 Kashmiri red chillies 
1 whole pod of garlic, peeled
1 inch ginger, roughly chopped
1/2 tsp turmeric powder
1 tsp cumin seeds
1/4 tsp black peppercorns
3 cloves
2 inches cinnamon
5 cardamom pods
A small ball of tamarind, about the size of a walnut
Vinegar, to grind the masala to a paste
Sugar and Salt, to taste (optional, see note)
 
Soak the tamarind in a little hot water for a couple of minutes. When it has softened, mash it between your fingers and discard any seeds, pieces of shell or fibre that you may find.)
 
Place all the spices in your mixer. Add the tamarind pulp and the water it was soaking in. Add a couple of generous tablespoons of vinegar. Blend to a smooth paste, adding more vinegar as required. (Halfway through this process, scrape down the sides of the jar to make sure you get a smooth paste).
 
When it has blended to a smooth paste, it is ready to use. 
 
Store any excess in a clean, dry, airtight glass jar in the refrigerator and use as needed. 
 
 
NOTE:
You can add a little salt to taste and 1-2 tsp. of sugar while grinding, if desired. I leave this out, so that I can season the dish as I need to, when using this masala. 
 

 

Trisha Vaz

This post was posted in Condiments, Pickles & Spice Mixes, Goan Recipes, Recipes

Kid-friendly Chicken Chilly Fry

by Trisha Vaz
Earlier in the year, I put up a post on my YouTube community tab and asked you what kind of recipes you’d like to see on the channel. One recurring request that came out of that exercise, was chilly fry recipes. So today, I’m going to share with you one of the many ways I make a chilly fry. This is one of the quickest and simplest recipes for a Chicken Chilly Fry.

I’ve cooked up the chicken specifically for this recipe, however, if you have some leftover roast chicken, you could just as easily use that as well. The recipe can be made kid friendly by simply leaving out the chillies. However, if you’re looking for a little spice in the dish, a couple of chillies, slit lengthwise, hit just the right spot. 

Chicken Chilly Fry

1 chicken breast, cut into a couple of smaller pieces
For the marinade –
Salt, to taste 
Freshly cracked black pepper, to taste
1-2 tsp sour lime / lemon juice
1/2 tsp garlic paste
1/4 tsp ginger paste
For the chilly fry – 
1 onion, sliced
Some green and red peppers, sliced
1 tomato, sliced thickly
2 chillies, slit lengthwise (optional)
2 tbsp oil
Salt, to taste
Freshly cracked black pepper, to taste
Marinade the chicken by mixing all the marinade ingredients and slathering over the chicken pieces. Cover and marinade for atleast 15 minutes. (When I remember to, I marinade the chicken overnight, in the fridge. Just make sure you take it out of the fridge a little while before cooking, so that it comes to room temperature.)
Cover the pieces with sufficient water and bring to a gentle boil and simmer till the chicken is completely cooked. Take the chicken pieces out of the stock and reserve the stock. When the pieces are cool enough to handle, shred them and set aside.
Heat some oil in a pan. 
If you’re using chillies, add them to the pan and fry them off to infuse some flavor into the oil. 
Add the sliced onion and saute for a minute. Next add the peppers and let them cook till they get a little char on them. 
Add the tomatoes, let them cook a little. Make sure them come in contact with the pan a little, so they can develop a nice little char on them too.
Season with salt and pepper, to taste. 
Next, add the shredded chicken and stir to mix everything well. 
If the mix appears a little dry, add a couple of spoons of the stock to the pan and stir well. (Add the stock as needed. I used about 4-6 tbsps. in all)
Once most of that liquid has been absorbed, your chilly fry is ready. 
Serve hot. 

Trisha Vaz

This post was posted in Chicken, Mains, Recipes

Upma or Masala Semolina

by Trisha Vaz
I feel like somewhat of a broken record saying this, but nevertheless, I will. Breakfast is the most important meal of the day. And I strongly believe in that.
 
In the past, I’ve been a bit here and there with breakfast. Growing up, we were almost always given a chapati or a paratha for breakfast. As a kid, it wasn’t my most favorite thing in the world, but I always ate what was put in front of me. After moving out of my parents house, breakfast took a back seat. We were always in a rush to get out of the house to go to work and the first thing that got neglected was breakfast. A wholesome meal was often replaced with a slice of toast and coffee. But eventually, we got so fed up of that slice of toast, I started looking for ways to spice up brekkie, so to say. I did a lot of experimenting and also went back to some old favorites like this Upma that my mother made for us every now and then. 
 
Moving forward to current day, I’m happy to report that in our house, breakfast is now a more wholesome meal. So, if you’d like to get back to wholesome breakfasts, the way it is meant to be, you’ve come to the right place. Today, I’m going to share with you our family recipe for Upma. Upma, for those who are unfamiliar with the term, is a Masala Semolina dish. Only recently, I learnt that there’s actually a different name for it in Goa. Goans refer to this as Tikhat Shiro (translates to Spicy Semolina). It is quick, easy, wholesome and delicious. So I’ll stop yapping here and take you straight to the recipe. 
 
 

 

Upma
Yields: 2 adult portions
 
1/2 cup coarse semolina / rava
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
5-6 curry leaves
2 chillies, cut into large pieces
1 small onion, finely chopped
1/2 inch ginger, cut into 2 pieces
1/8 tsp turmeric powder
1 small tomato (or 1/3 – 1/2 large), chopped
1/4 cup green peas
Salt, to taste
1 1/2 cup of water from a recently boiled kettle (hot water)
 
Dry roast the semolina on medium heat, till you get a nutty aroma and it only just starts changing color. Take it off the pan and place in a bowl and set aside. 
 
Heat the oil in the pan. 
 
Add the mustard seeds and let them splutter. 
 
Add the cumin seeds and soon after add the curry leaves and chilly pieces to the pan. Saute for a few seconds. 
 
Next, add the chopped onion and saute. When the onion has softened, add the ginger and stir well to fry off. 
 
Once the onion has started to develop a little color on the edges, add the turmeric powder and stir well. 
 
Add in the roasted semolina. Stir well to incorporate and saute for 20-30 seconds. 
 
Now add in the hot water. Carefully stir the mix.
 
Add salt to taste, chopped tomatoes and green peas. Stir well to combine. 
 
Stirring continuously, cook the semolina till all the moisture has been absorbed and you are left with nice fluffy grains. This usually takes me around 2 minutes. 
 
Take the pan off the heat, cover and let it rest for a couple of minutes. 
 
Serve hot. 
 
Enjoy!
 
 

Trisha Vaz

This post was posted in Breakfast, Goan Recipes, Recipes, Vegan

The Perfect Caramel Popcorn

by Trisha Vaz
Who’s up for some popcorn? And not just any ordinary packet of store-bought popcorn, but an amazing Homemade Caramel Popcorn. I’ve said it before and I’ll say it again, popcorn is one of my favorite snacks. In the past, I’ve used those microwavable packets too, but ever since I learned how to pop my own corn at home, I just make it from scratch. It is so easy and so much more economical than the store bought bags. Not to mention, that you’re saving on all that unnecessary packaging too.
 
I’ve tried so many variants of flavoring while experimenting at home. Some savory and some sweet. Today, I’m going to share with you my favorite version of Caramel popcorn. The corn takes a couple of minutes to pop, the caramel sauce comes together in a few minutes, then all you do is toss everything together and leave it to cool down and set for a few minutes. 
 
What you get is the most amazing crunchy popcorn, seasoned lightly with a little salt, to taste, covered in the most beautiful caramel sauce. Is there anything else you could want in a snack? Yes, this is a slightly indulgent snack, but we all deserve a treat every once in a while, don’t you think so?
 
Let’s have a look at the recipe.
 
 

 

 
Caramel Popcorn
Yields: 3-3 1/2 cups of popped corn
 
For the popcorn –
 
1 1/2 – 2 tbsp cooking oil, any unflavored oil will do
1/4  cup popping corn
Salt, to taste
 
For the sauce – 
1 tbsp butter
1/2 cup sugar (finegrain / caster sugar works best)
1/8 tsp baking soda
 
 
To make the popcorn – 
Heat a large, heavy bottomed vessel. Add the oil and let it heat up. 
 
Add 2-3 corn kernels and let them pop. This is when the oil is at the right temperature. At this stage, add the rest of the corn to the vessel. Put a lid on and leave very slightly ajar. 
 
Swirl the pan around every now and then. 
 
When the popping slows down and almost stops, take the vessel off the heat and immediately sprinkle some salt over. Toss the corn and salt to season well. 
 
 
To make the caramel sauce – 
 
Heat a small saucepan over some medium heat. 
 
Add the butter and sugar to the pan and let it all melt down, stirring every now and then.
 
Once it melts, watch the pot carefully as the sugar will turn color very quickly and could burn. 
 
When you’ve reached a nice caramel color, immediately take it off the heat and add the baking soda and stir thoroughly.
 
Quickly pour it over the popped corn and stir through to coat the popcorn with the sauce. 
 
Turn the popcorn out on a lightly greased baking tray and leave it to cool and set. 
 
Enjoy!
 
 
 

Trisha Vaz

This post was posted in Recipes, Snacks

How to make Homemade Pizza from scratch

by Trisha Vaz
How to make Homemade Pizza from scratch
Homemade Pepperoni Pizza
When I think back at my first experience eating pizza, I’m immediately taken back home to when I was about 10 or 12 years old. My best friends mother had whipped up some little pizzas for us as a snack using store bought pizza bases, a little sauce and some toppings. I can’t remember what was on it, but what I do remember was that I liked it very, very much. After that,  she very kindly shared that recipe with my mother, who whipped them up for us at home, every once in a while.

Fast forward to about 7-8 years ago, I actually learned to make my pizza bases from scratch. After a whole lot of trial and error, I finally found a combination that worked well for me. And I’ve stuck to that ever since. And its safe to say, that since then, I have never bought a store bought pizza base. It is quite easy to make, once you know what your doing. Coupled with this, I’m also going to share my no-cook pizza sauce recipe with you. This recipe is probably older than my pizza dough recipe. As far as the toppings go, we’ve tried a lot of combinations. Once you have the basics in place, you can switch up you toppings to suit your tastes.

I’m going to whip up 2 pizzas today, one is a pepperoni pizza and the other is a mixed vegetable pizza. While, we’re tried a few topping options, these two have got to be strong favorites in my house.

So let’s get on to the recipe, shall we?

Homemade Pizza 


For the pizza dough – 

2 cups all purpose flour (maida)
1 tsp instant dried yeast
1 tsp sugar
150ml luke warm water (approx.) (use as needed)
2 spoons olive oil
Salt, to taste

In a little bowl, combine the yeast, sugar and a couple of tablespoons of warm water. Set the bowl aside for about 5-10 minutes for the yeast to activate.

After 5-10 minutes, the yeast will turn frothy and is now activated.

In a large mixing bowl, take 2 cups flour and add the salt (I use about 3/4 tsp salt). Using your fingers, mix the salt through the flour.

Make a well in the middle of the mound of flour and add the yeast mix.

Start combining the flour with the yeast and gradually add warm water, as needed to form a soft dough.

The dough will be tacky at first, but will eventually be much more manageable and smooth.

Stretch the dough while kneading and continue this process for about 5 minutes. (See video above, for method). Halfway through the process, add the oil in 2 stages and continue working the dough.

Shape into a ball, and place in a greased bowl. Drizzle a little olive oil on the dough and lightly coat the top of the dough, so that it doesn’t dry out. Cover the bowl with some cling film or a clean, damp towel and leave the bowl in a warm place for the dough to rise. Leave to prove (rise) for about an hour, or till the dough doubles in volume. (It might take a little longer during cooler months.)

For the sauce – 
1-1 1/4 cup passata, tomato puree or canned tomatoes (If using canned tomatoes, process them to a puree before using)
2-3 small cloves of garlic, minced
2 tsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
A little less than 1/2 tsp dried mixed herbs
1/4 tsp dried oregano
1/2 tsp sugar
1/4-1/2 tsp red chilly flakes

Add all the ingredients into a bowl. Stir to mix thoroughly.

The sauce is now ready to use.

To make the pizzas – 


Preheat the oven to 250 deg C.

Divide the dough into 2 portions.

Stretch the dough to form the base. (See the video above for method)

Spread the sauce over the base, leaving a little margin from the edges.

Add toppings of your choice and cheese. (I use a combination of mozzarella and colby / cheddar).

Bake for 10-12 minutes or till the dough (pizza base) is cooked through and the cheese has melted.

Enjoy!

NOTES:
1) Remember to use warm water, not hot water. Hot water will kill your yeast and your dough will not rise.

Homemade Veggie Pizza from scratch
Homemade Veggie Pizza from scratch
Homemade Veggie Pizza from scratch
Homemade Veggie Pizza from scratch

Trisha Vaz

This post was posted in Mains, Recipes

Tambdi Bhaji or Red Amaranth vegetable Stir-fry

by Trisha Vaz
This post is a shout out to another one of my favorite vegetables – Red amaranth leaves. Have you tried it before? If you haven’t, do try and get your hands on some. It is such a fun vegetable with its beautiful, naturally red color. It is super easy to put together and uses just a few, easy to find ingredients and you have yourself a mildly spiced, flavorful stir fried vegetable. My take on it, uses some grated coconut. Don’t leave the coconut out. It absolutely makes this dish. The name ‘tambdi bhaji’ literally translates to Red Vegetable (in Konkani, Tambdi=red and bhaji=vegetable)

The sad part is, as much as I love this vegetable, I haven’t been able to find these gorgeous leaves in Sydney. When I was back home in Mumbai a month ago, I knew we were going to make a few trips to the local fresh food market. Now, I haven’t spoken about this before, but back when I lived in Mumbai, my first stop to the market was at a little stall run by a local lady (from the Gorai – Manori stretch). There are a couple of such stalls and these ladies bring a gorgeous bounty of produce that they grow on their properties. And this is as close to fresh, chemical free and organic food as you can get (make sure you chat with your vendor to confirm their growing practices). So on one of these trips to the market, my favorite vendor had some gorgeous bunches of red amaranth leaves. Needless to say, I grabbed a couple of massive bunches and ran home to whip it up for lunch. 
So without any further rambling, let’s move on to the recipe.



Tambdi Bhaji

2 large bunches of red amaranth leaves
2 tbsp oil
1/2 tsp mustard seeds
3 green chillies, slit 
1 onion, chopped
2 heaped tbsp grated coconut
Salt, to taste
To prep the vegetable, break off the roots and the woody part of the stems and discard. Wash the leaves under cold, running water and drain. Wash it out a couple of times or till clean. Roughly chop the vegetable and keep aside. 
Heat the oil in a large pot on medium heat. Carefully tip in the mustard seeds. 
When the seeds splutter, add the chillies and let them fry till fragrant.
Add the onions and saute till they soften and turn slightly pinkish.
Add the chopped vegetable and stir well to coat it in the oil and onion mix. Let the vegetable stir fry for a couple of minutes. You will notice it wilting already.
Add some salt, to taste and stir well to mix. 
Add a couple of tablespoons of water and mix through.
Cover the pot and cook on medium heat for about 3-5 minutes or till the vegetable is tender and most of the water has evaporated. 
Add the grated coconut and stir through.

Check for seasoning and add more salt, if needed. 

Cover the pot and let it cook for about another minute to let the coconut heat through. 
Serve hot. Enjoy!

Trisha Vaz

This post was posted in Goan Recipes, Recipes, Sides, Vegan

A Weekend Breakfast Favourite – Masala Omelette

by Trisha Vaz
For most of us, the working week always flies by. There’s little or no time for an elaborate breakfast. And in our house, its pretty much the same. But come the weekend, there’s a little more time. You can sleep in, have a lazy breakfast or brunch before you start with your activities for the day.

Breakfast happens to be one of my favorite meals of the day. Well, a weekend breakfast, that is. Its the perfect time to whip up a batch of pancakes or French Toast or muffins. And if you’re the mood for something savory, then eggs and toast with the optional bacon and sausages is a great option. If you’re in a slightly more adventurous mood, then only a masala omelette will do. We love a good omelette. It needs to have nice bold flavors, a little spice and a little bite as well. We love it so much, that it sometimes makes an appearance as “breakfast for dinner”. Anyone else like “breakfast for dinner” as much as I do? I cannot believe that I haven’t shared this recipe with you before. It is super simple and so good. We usually serve it with some plain / buttered toast or some hot chapatis. They also make a fantastic sandwich when served between 2 slices of buttered bread. Try it out this weekend and let me know what you think of it.

Masala Omelette
Yields 1 omelette

2 eggs
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
1-2 tsp finely chopped coriander leaves and stalks
1/2 birdseye chilly, finely chopped
Salt, to taste
Freshly cracked black pepper, to taste
A good pinch of turmeric powder
1 tsp oil

Add the onions, tomatoes, chilly and coriander to a bowl.

Add the salt, pepper and turmeric powder to the bowl and mix everything thoroughly.

Heat a pan over medium heat.

Drizzle the oil in the pan. When the oil has heated, pour the omelette mix into the pan.

Cook it over medium heat till the bottom side has set and turned a light brown.

Carefully flip over and cook on the other side as well.

Serve hot.

Enjoy!

You can watch how I make it here –

Trisha Vaz

This post was posted in Breakfast, Recipes

The Best Chocolate Brownies

by Trisha Vaz
Hi guys! Today’s post is a special one. It’s my favorite chocolate brownie recipe that I’m going to share with you. It’s my go to recipe for chocolate brownies and I’ve used it for years now. It yields, what I consider, the perfect Chocolate Brownie. You get a beautiful crust on the outside and a fudgy, gooey center.

It’s the perfect baking option for holidays or when you’re baking for a crowd because of its simplicity. The recipe can be doubled if you like. And when simple recipes yield such fantastic results, you know you’re on to a winner.

So I do hope you try these brownies out.

The Best Chocolate Brownies 


110g all purpose flour
185g salted butter
175g dark chocolate (either buttons, or roughly chopped bars, both would work)
175g sugar
2 eggs
1 tsp vanilla bean paste
A pinch of salt
50g chocolate chips.

Melt the butter and dark chocolate in a heavy bottomed pan on low heat. Once everything has melted, take the pan off the heat and set it aside to cool.

Halfway through the cooling process, turn the oven on and preheat it to 180ºC. Line an 8 inch square baking tray with some foil and leave an overhang on the sides. The foil makes clean up so much easier and the overhang helps take the brownies out of the try very easily.

Crack one egg into a small bowl and lightly whisk it. Add it to the melted and cooled butter and chocolate mix and whisk to incorporate. Repeat this with the second egg.

Add the vanilla, salt and sugar and whisk well, making sure everything has mixed well.

Now add the flour and whisk until just combined.

Add the chocolate chips and fold it through the batter with the help of a spatula.

Pour the batter into the foil lined tray and bake for about 25-30 minutes.

Take the brownies out of the oven and let them cool completely.

You can now cut them into squares and serve. 

Pin now and try later!

Trisha Vaz

This post was posted in Cakes, Cookies & Desserts, Dessert, Recipes

Nonya Chicken Curry

by Trisha Vaz
Growing up in Bombay and spending most of my summer breaks in Goa, I have had more than my fair share of curries. My Mum and my Aunt were great cooks and both could whip up a mean curry with great ease. So whether it was a meat (Chicken, mutton, beef or pork), seafood (fish, prawn or crab), lentil or vegetable curry, they were all really good. The best part is, they could do a lot of this without looking at a recipe. Now I haven’t reached the ‘no recipe’ stage for some of the more intricate curries, but I do know a thing or two about them.

So, a while ago, when I saw this episode of Poh & Co, where Poh (one of my favorite TV chefs) whipped up a Nonya (a type of Malaysian) Chicken Curry, both, my husband and I knew we had to try the recipe out. The recipe does call for a few specialty ingredients, but the first time I made this curry, I didn’t have them and so I left them out. Even then the curry was a great one. But I knew I wanted to try the recipe with all of the ingredients. So I picked up the Pandan leaves and the Shrimp Belachan at a local Asian grocery store and made the curry again. This time with all the ingredients. The result was a mind-blowing curry. Now I don’t often refer to a curry as mind-blowing. A cake, maybe, but never a curry. But this curry is all that, and then some. It is one of my favorite chicken curries. And today I’m going to show you how I make mine. I have altered the method a tiny bit, to make the recipe more convenient and I hope you try this out the next time you want to make a chicken curry.

If you’ve never made a curry before, don’t let the idea scare you. It is easier than you think. I’ve put together a video to walk you through the process.

Let’s move on the the detailed recipe for this Nonya Chicken Curry.

Nonya Chicken Curry 
Recipe from: Poh Ling Yeow

3 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
15 dried red chillies
2 onions, roughly chopped
4 cloves garlic
20g toasted Belachan
1/2 tsp turmeric powder
8-10 curry leaves
2 tbsp oil (I use olive oil for all my cooking. You can use whatever oil you normally cook with.)
1 star anise
3 cloves
1 inch cinnamon
1 1/2 kilo chicken pieces
2 potatoes, cut into large cubes
2 birdseye chillies, slit lengthways
1 can coconut cream (400 ml can)
2 pandan leaves

Take the skin off the chicken, cut into pieces, trim the fat off and set aside.

Deseed the dried chillies and soak them in hot water till they’ve rehydrated and softened.

In a dry pan, on medium heat, roast the coriander, cumin and fennel seeds till fragrant. Take them off the pan and set aside to cool.

Using a blender or food processor (you can also use a mortar and pestle if you dont have one), grind the roasted coriander-fennel-cumin seeds mix, drained red chillies, onion, garlic, belachan and turmeric to a fine paste, adding a little water as needed.

Heat oil in a large pot / pan over medium heat. Add the star anise, cinnamon and cloves and let them fry till fragrant about 20-30 seconds.

Add the spice paste (rempah) to the pan and saute for 6-8 minutes till the sauce is very fragrant.

Tear the pandan leaves into 3 strips lengthways and knot them together. Add the pandan and curry leaves to the spice mix.

Add the chicken to the pan and stir to coat with the spice paste. Saute for 1-2 minutes or till the chicken pieces start to look opaque.

Add the coconut cream and stir well.

Add the potatoes, salt and sugar. Add a little water to thin down the sauce a little to reach the desired consistency. Let it come to a boil.

Add the slit birdseye chillies, lower the heat, cover the pot and simmer till tender. Check after 5-7 minutes, add more water if needed, stir to make sure the curry doesn’t stick to the bottom of the pan. Cover the pot and continue cooking till the chicken and potatoes are cooked.

Serve hot with rice. I tried to serve it up like a Nasi Lemak, but with plain rice instead of coconut rice. I added some fried baby anchovies, peanuts, boiled egg and some cucumber slices.

This curry also goes really well with roti or even bread. If you can get on hands on some Roti Canai, even better.

Enjoy!!!

Trisha Vaz

This post was posted in Chicken, Mains, Recipes

Quick and Easy Cole Slaw Salad

by Trisha Vaz
So what’s all the fuss about making things from scratch? you ask?

I, for one, like knowing what I’m eating and feeding my family. Now, from time to time I do buy ready to eat food, but those instances are very few and far between. We enjoy eating out and that’s not what I’m referring to here. I’m talking about frozen meals, ready sauces, spice pastes from a jar, canned pie filling, that kind of stuff. There are a few things that I will use, like tomato ketchup, mustard, wasabi / horseradish and that kind of stuff. I have found that for a little effort, you can make all of these things at home. They may take a little experimenting but almost always, the home made versions turn out so much better than the store bought ones. And once you try it out for yourself, you’ll know what all the fuss is about. 
Making your own food from scratch is a good habit to get into. And once you try your hand at it, you’ll want to learn more. It is addictive. I hate to come across as a snob, but I recently realized that in a pinch, I’d rather do a breakfast for dinner (fry up some eggs with toast) kinda thing rather than buying ready meals. If ready meals are your ‘go to’ option, try and keep an open mind to ‘made from scratch’. You can control the sugar and salt in your food. And it is so much easier on your budget too. 
Where am I going with all of this? A while ago, I’d shared my recipe for Homemade Mayonnaise. You’ll be surprised at how easy it is to make a batch. Okay, so you’ve made a batch of it. Now what? One of the ways, I use my homemade Mayo, is as a dressing in a Cole Slaw Salad. This salad couldn’t be simpler. A few ingredients get thrown in a bowl and tossed together and you have yourself a yummy salad perfect for a barbecue or to serve with batter fried fish or fried chicken or even in a sandwich.
I have posted a recipe for Cole Slaw before, but this one is a step up from that version with the addition of horseradish and mustard.

And if I’ve piqued your interest about food made from scratch, take a look around my blog. You’re sure to find recipes to try out.  

Cole Slaw

1/2 tsp grated Horseradish, or to taste
1/2 tsp Wholegrain or Dijon mustard, or to taste
1 carrot, grated
1 cup cabbage, finely sliced cabbage
A few slices of onion (finely sliced) or 1 spring onion, sliced
Salt, to taste
Freshly cracked black pepper, to taste
Lime juice / lemon juice, to taste
In a bowl, mix the mayo, horseradish, mustard and freshly cracked black pepper. 
Add the carrots, cabbage and onion and mix well. 
Taste and adjust seasoning as required.
Your Cole Slaw is ready to serve. 
Enjoy!!!
Here’s the video recipe – 

Trisha Vaz

This post was posted in Recipes, Salads