Tapelu

This delicious recipe comes from the Kshtariya family. It is cooked since several years,
And it is still continuing with the tradition.
Tapelu means large pot, It is named Tapelu as it is generally prepared in large quantity.
The dish contains lots of fat as Kshatriyas were warriors.
In the past people looked upon Kshatriyans to protect them from all dangers. Kshatriyans were kings and warriors in the army, all soldier knew basics of Kshatriyan martial arts. The folklore talks of some great Kshatriyans and legends.The status of Kshatriyans was clearly exalted. Legends tell that Kshatriyan could be told by sight because of his tall, strong and muscular male look.They were supposedly able to fight blindfolded and archers could hit a target by just sound in the dead of the night.Stories of exemplary courage still circulate by word of mouth and are recorded as folk-tales. Teachers of Kshatriyans never accepted non-kshatriyans, for example see the story of Ekalavya.
Present
Families consider it as a status symbol or a decoration to have the famous two crossed swords in a shield symbol of a Kshatriyan hung in their house. The Kshatriyan is still a great name and older generation of rural India still attach a great value to it.
It is prepared during special occasions that to in large quantity.
The secret behind the recipe is, it taste delicious when prepared in large quantity.
When prepared at home a pressure cooker can be used.

Ingredients:

• 500 gms meat (lamb)
• 400 gms onions (shallots)
• 15 gms green chilly
• 15 gms garlic
• 15 gms ginger
• 15gms turmeric
• 2 tsp red chilly powder
• Oil as require
• Salt to taste

Whole garam masala:2-3 cloves, ¼ nutmeg , 1 cinnamon.(special tapelu masala)
(grind in to fine powder)

Method:

1. Grind green chilly, ginger, garlic, turmeric into a fine paste.
2. Slice onions into large slices, In such a way that while cooking all the skins are separated.
3. Take oil in a Tapelu (pot) and sauté lamb until tender.
4. Once the lamb is tender and glazed. Make a layer of onions above the sauted lamb.
5. Add the paste to it and let it simmer for a while, Depending upon the quality of the meat.
6. Onceit is done mix it properly , then temper it with garam masala powder and red chilly powder
7. Add salt as per your taste.
8. Serve it with puri.
9. The lamb will taste best when prepared in quantity, as it will cook in its own fat oil.

For Puri

Ingredients:

• 250 gms wheat flour
• ½ tsp cumin powder
• Salt to taste
• 2 tsp oil
• Pinch of dry yeast
• Oil to fry

Method:

• Prepare dough out of the above ingredients
• Roll in 2 inch diameter puris
• Deep fry.
• Tapelu taste delicious when served with puri.

Posted in: chef's speciality,Tapelu,Traditional Indian food.