Cake House

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, app...

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 garnish...

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...

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...