Nasuha Blog

Vegetable spring roll is a classic Indo Chinese dish perfect for evening snacks or entertaining guests. These are very easy to make and with the easy availability of the spring roll wrapper sheets in the market, it is a very good option to make when you have guests at home or you want some snack ready within no time. You can fill and roll the rolls beforehand and cover and refrigerate for 2-3 hours and can deep fry them when ready to eat. Here is how I make mine.


All you need is

Spring roll sheets - 15-20
All purpose flour \ Maida - 2 tsp
Water - 2 tbsp
Oil - 2 tbsp and for frying
Garlic - 2 tsp ( finely chopped )
Ginger - 2 tsp ( finely chopped )
Onion - 1\2 cup ( finely chopped )
Cabbage - 1\2 cup ( finely chopped )
Capsicum - 1\2 cup ( finely chopped )
Carrot - 1\2 cup ( finely chopped )
Salt to taste
Black pepper powder - 1\4 tsp
Soy sauce - 1\2 tsp
Red chili sauce - 1\2 tsp
Ajinomoto - 1\2 tsp ( optional )



Method of preparation

Take out the spring roll sheets from the freezer, approximately 45 minutes before you want to make the rolls.
Mix all purpose flour and water in a bowl and keep aside.
Heat 2 tbsp oil in a wok.
When the oil is hot, add ginger and garlic and fry for a few seconds.
Add onion and fry till translucent.
Add cabbage, capsicum, carrots, black pepper powder, salt, red chili sauce, soy sauce and ajinomoto.
Add 1\4 cup of water and cook for 3-4 minutes.
Increase the eat and cook till all the water is evaporated and the filling is dry.
Remove the wok from heat and let the filling cool.
Take one spring roll sheet and keep a tbsp of filling at one corner.
Roll until you reach the center.
Fold the sides inside.
Apply little maida mixture on the other end and roll till you reach the end.
Make all the spring rolls in the similar way.
Heat oil in a pan.
Deep fry all the spring rolls on medium heat till they are golden brown.
Drain on a tissue lined plate.
Serve hot with chili dipping sauce.

After the huge success of the Gosht Aloo bhukahra and the Mango Chicken that I made last year, I was tempted to try more Fruit and Meat combinations and so came this Lychee Chicken. Very Unusual but a winning combination, this is a must make if you are fond of Chinese style gravies. I have used fresh litchies in the recipe as they were available in the market, but you can use the canned ones as well. Here is the recipe to make this Chinese style Lychee Chicken.



All you need is

Chicken breast - 400 g
Maida \ All purpose flour - 1\2 cup
Salt to taste
Black pepper powder - 1\2 tsp + 1\2 tsp
Vegetable oil - 2 tbsp and for frying
Garlic - 2 tsp ( chopped )
Ginger - 1 tsp ( chopped )
Onion - 1 cup ( cut into squares )
Capsicum - 1 cup ( cut into squares )
Lychee \ Litchi - 15-20 ( peeled and de seeded )
Soy sauce - 2 tsp
Green chili sauce - 2 tbsp
White wine vinegar - 2 tsp
Red chili paste - 2 tsp
Litchi juice - 1 cup ( I used canned juice )
Cornflour - 2 tbsp
Spring onion greens for garnishing



Method of preparation

Heat oil for frying the chicken.
Cut chicken breasts into small pieces.
Mix maida, salt and 1\2 tsp black pepper powder in a bowl.
Coat the chicken pieces in this mixture and fry in hot oil till golden brown.
Keep aside.
Heat 2 tbsp oil in a wok.
When the oil is hot, add garlic and ginger.
Fry for a few seconds.
Add onion, capsicum and litchi.
Fry for a minute.
Add soy sauce, green chili sauce, white wine vinegar, red chili paste, salt and 1\2 tsp black pepper powder.
Fry for a minute.
Mix cornflour in litchi juice and add the mixture in the wok.
Add the fried chicken.
Add a cup of water and cook till sauce thickens.
Garnish with spring onion greens.
Serve hot with steamed rice.

As I have told you all before, Indo Chinese food is an all time favorite in my house and I keep on experimenting with new flavors each time I make it. This time I added a few pineapple chunks in the regular fried rice that I usually make to go along with the gravy and it was very well received. We enjoyed the sweet and sour vegetables that I posted yesterday with this super awesome pineapple fried rice. Pineapple gives a lovely texture and flavor to the rice and goes very well with the savory flavors. This rice is a perfect accompaniment to any Chinese style Gravy. Here is how to make it.


All you need is

Cooked rice - 2 cups
Vegetable oil - 1 tbsp
Sesame oil - 1 tbsp
Garlic - 2 tsp ( finely chopped )
Ginger - 1 tsp ( finely chopped )
Onion - 1\2 cup ( finely chopped )
Pineapple - 1 cup ( cut into small chunks )
Lemon juice - 2 tbsp
Soy sauce - 1\2 tsp
Salt to taste
White pepper powder - 1\2 tsp
Green onion for garnishing



Method of preparation

Heat oil in a wok.
When the oil is hot, add garlic and ginger.
Fry for a few seconds.
Add onion and pineapple and cook for a minute.
Add the lemon juice, soy sauce, salt and pepper powder.
Add the cooked rice and mix everything nicely.
Cook for a minute on high heat.
Garnish with spring onion greens.
Serve hot with any Chinese style gravy.

Indo Chinese food has always been a favorite at home and with so many variations which can be done in this cuisine, there is no dearth of recipes to come up with. This sweet and sour vegetables is a very old recipe of mine and I have been making it since a long time. Every time I clean my refrigerator and the half of that red bell pepper or a few of those mushrooms needs to be cooked soon, this recipe comes in handy. Throw in which ever vegetable you have at hand and a few sauces along and you have a delicious meal ready with no effort. This dish gets it's sweet taste from the brown sugar and the sourness comes from the vinegar and lemon juice. Pair it with some steamed rice and trust me you will have a restaurant style Indo Chinese dish to relish in the comfort of your home. Here is how to make this recipe.


All you need is

Red capsicum - 2 ( cut into cubes )
Yellow capsicum - 2 ( cut into cubes )
Green capsicum - 1 ( cut into cubes )
Mushroom - 200 g ( sliced )
Carrot - 2 ( sliced )
Vegetable oil - 2 tbsp
Sesame oil - 1 tbsp
Garlic - 2 tbsp ( chopped )
Ginger - 1 tbsp ( finely chopped )
Tofu or Paneer - 200 g ( cut into cubes )
Peanuts - 1\4 cup
Soy sauce - 1 tbsp
Red chili sauce - 2 tbsp
Vinegar - 2 tbsp
Lemon juice - 1 tbsp
Brown sugar - 2 tbsp
Red chili paste - 1 tbsp
MSG - 1 tsp ( optional )
Salt to taste
White pepper powder - 1\2 tsp
Cornflour - 2 tbsp
Green onions for garnishing


Method of preparation

Heat vegetable oil and sesame oil in a wok.
When the oil is very hot, add ginger and garlic and fry for a few seconds.
Add the chopped vegetables and saute for a few minutes on high heat.
Add tofu and peanuts.
Add 2 cups of water in the wok.
Add soy sauce, red chili sauce, vinegar, lemon juice, brown sugar, red chili paste, MSG, salt and white pepper powder and let the mixture come to a boil.
Mix cornflour with a little water and add it in the wok.
Cook till the sauce thickens.
Garnish with spring onion greens.
Serve with either plain rice or Pineapple fried rice as I did. Recipe of Pineapple fried rice coming soon.