Side dish for chapthi - Round up !

I am very glad to release the roundup for my Second event 'Side dish for chapathi'.
Because of all your participation and encouragement this has become a great success.
Total entries are 384.
(Vegetarian entries = 332 and Non vegetarian entries = 52)
The round up has been released in 6 parts, out of which, one episode is purely dedicated to non-vegetarian items for your convenience.

Click to see the round up!

Non-veg Round up:

1. Side dish for chapathi roundup.(Non vegetarian)

Vegetarian Sides for chapathi:

1. Side dish for Chapathi roundup - Part 1
2. Side dish for Chapathi roundup - Part 2
3. Side dish for Chapathi roundup - Part 3
4. Side dish for Chapathi roundup - Part 4
5. Side dish for Chapathi roundup - Part 5


My sincere thanks to all those who sent their kitchen treasures to the event. Also I thank those visitors who make the event more enjoyable by their sweet comments.

I have tried my best to check and publish all the entries. But my apologies if something got missed. Do drop a comment and I will do the needful.
(event mail id: vikiskitchen@gmail.com)

I am dedicating this event to all the foodies out there.

Here comes the round up with all those adorable pictures and recipes.
Enjoy the round up and Happy cooking !

Ginger chicken (Indian version)

Ginger chicken is a chinese dish. Sometime before, I tasted this chicken dish in a restaurant in Tuticorin (TN, India) with more Indian touch. It was so tangy and spicy drenched with all that ginger .
Here I should mention, Tuticorin is famous for exotic non vegetarian food.
I tried many permutations and combination to arrive at a formula to make this.
So here is my version of ginger chicken.




Ingredients:
Chicken (boneless) - 1 lb (1/2 kg)
Ginger - 50 gm
clove - 5
cinnamon - 1 inch
black pepper - 1 tsp
Red chilly powder - 1 tsp
Red color - 3 drops
Salt - to taste
egg - 1
lemon - (1 juice)
plain Indian yogurt - 4 tbsp
AP flour / maida - 1 tbsp
oil - To deep fry

Method:
Cut the chicken into small cubes.
Grind the ginger to a fine paste along with cinnamon, cloves, salt and black pepper. Marinate the chicken with all items given above except the oil for 2 hrs or overnight in fridge.

Heat oil in a wok and deep fry the marinated chicken pieces till it is completely cooked. keep aside.

To Temper (finishing touch):
Onion - 1 (big)
oil - 1 tbsp
salt - to taste (3/4 tsp)
curry leaf - 1 sprig
Red chilly powder - 1 tsp
Lemon - 1
slivered ginger - a handful

Cut the onion into thin long pieces.
Heat a wok with a tbsp oil.
Add the onion and fry for a while till it gets half cooked.
Then put the curry leaf, salt, chilli powder, the fried chicken and mix well.

Put off stove.
Squeeze the lime juice and add the finely slivered ginger pieces. Check for salt.
Mix well and serve hot.

Serving suggestion:
This is a dry curry.
Goes well with chapathi, roti and rice.
Serves 6 people.

Event:




Ginger chicken goes as the 'Side dish for chapathi', an event hosted by me.
Rush your entries before September 15, 2009.