Imagine all the handwritten notes on scrap papers that our great grandmothers, grandmothers, mothers, and aunts scribbled over the centuries. Each of the scrap papers is a piece of history. Some of the faded, smudged recipe cards that some of us inherited got lost over the years. Wouldn’t it be magical to be able to store those and pass along to the next generation?
Not all of us are lucky enough to still have our relatives around to ask them about their favorite meals and type them up to store! How great would it be to make it a project that is all about the sharing and teaching of heirloom recipes? Involving kids, friends and the foodies around you would be so much fun.
Heirloom recipes are passed down from generation to generation. These collections of recipes are delicious, full of flavors, and fun to make. Along with traditions, heritage, faith, language, etc., I think it is very important to pass along recipes from grandmothers, mothers, and aunts. These are like family history and tell a family story through the ingredients and meals enjoyed by the previous generations. I get goose bumps thinking about passing heirloom recipes to the next generation’s collection. The nostalgic recipes may come down from a family or they may be hometown or favorite to certain regions.
The recipe I am sharing today, Pithali, is one such heirloom recipe. Pithali is one of the traditional dishes in greater Mymensing district in Bangladesh and usually prepared for wedding, religious milad a.k.a congregation or other cultural events. A dear friend, Rubina Huq Lora, shared this recipe. Her grandmother used to cook this delicious beef curry when Rubina and her family visited her every year. Her mom learned to cook pithali from her grandmother and eventually she picked it up from her mother. She is hopeful and wishes that one day, her 4 year old daughter with learn and preserve the recipe for the next generation.
My plan for this year is to reach out to my family and friends to gather many Bangladeshi heirloom recipes. Eventually cook them and share with all of you. I hope our next generation would treasure the many recipes.
Wouldn’t it be a meaningful and amazing gift to our next generation – a collection of recipes that belonged to the previous generations?
What are your thoughts on heirloom recipes?
- 2 lbs Beef
- 2 cups onion, thinly sliced (divided)
- 2-3 cinnamon sticks, about 1 inch each
- 3-4 green cardamom
- 4-5 black peppercorn
- ½ teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1½ tablespoon ginger paste
- 1½ tablespoon garlic paste
- 1-2 bay leaves
- 1 teaspoon turmeric powder
- ½ cup + 1 tablespoon oil
- Salt, according to taste.
- ¼ cup rice flour
- ¼ teaspoon panch phoron
- 1 teaspoon fennel seed powder
- Heat oil in a pan. Add 1 cup onion and saute until golden or light brown;
- Put all spices from cinnamon to salt and fry them with a little water until oil separates.
- Add meat and stir about 10 to 12 minutes.
- Add enough water to cover the meat and cook till meat is tender.
- In a separate bowl, mix rice flour with ½ cup water and pour into the pan where meat is cooking. Cook 5 to 6 minutes until the gravy gets thick;
- In a separate pan, heat 1 tablespoon oil. Put panch phoron and onion.
- Sautee the onion till dark brown and pour over the beef curry.
- Turn off the stove and sprinkle the fennel seed powder.
- Cover the beef for the flavors to combine. Wait about 15 minutes before serving.
[print_this]রেসিপি : পিঠালি
উপকরণ:
২ পাউন্ড গরুর মাংস
২ কাপ পেঁয়াজ, কুঁচি করে কাটা (দুই ভাগে ভাগ করা)
২-৩টি দারুচিনি, প্রতিটি প্রায় ১ ইঞ্চি
৩-৪টি ছোট এলাচ
৪-৫টি গোলমরিচ
১/২ চা চামচ শুকনা মরিচ গুঁড়ো
১ টেবিল চামচ ধনে গুঁড়া
১ টেবিল চামচ জিরা গুঁড়া
১ টেবিল চামচ আদা পেস্ট
১ টেবিল চামচ রসুন পেস্ট
১-২টি তেজপাতা
১ চা চামচ হলুদ গুঁড়া
১/২ কাপ + ১ টেবিল চামচ তেল
লবণ, স্বাদ অনুযায়ী
১/৪ কাপ চালের আটা
১/৪ চা চামচ পাঁচ ফোরোন
১ চা চামচ মৌরি গুড়া
প্রস্তত প্রনালী:
১. একটি প্যানে তেল গরম করে ১ কাপ পেঁয়াজ হালকা বাদামী করে ভেজে নিন।
২. দারুচিনি থেকে লবণ পর্যন্ত সব মশলা সামান্য পানি দিয়ে তেল আলাদা না হওয়া পর্যন্ত কষিয়ে নিন।
৩. মাংস দিয়ে আরও প্রায় ১০ থেকে ১২ মিনিট কষান।
৪. মাংসে পানি দিয়ে সিদ্ধ করে নিন।
৫. একটি বাটিতে, ১/২ কাপ পানি দিয়ে চালের আটা মিশিয়ে মাংসে দিয়ে ঝোল ঘন না হওয়া পর্যন্ত ৫ থেকে ৬ মিনিট রান্না করুন।
৬. একটি পৃথক প্যানে, ১ টেবিল চামচ তেলে পঁাচ ফোরোন ও পেঁয়াজ দিন।
৭. পেঁয়াজ বাদামী করে বেরেস্তার মত হলে মাংসের তরকারির উপর ঢেলে দিন।
৮. চুলা বন্ধ করুন এবং মৌরি গুড়া ছিটিয়ে দিন।
৯. মাংস ঢাকা দিয়ে প্রায় ১৫ মিনিট অপেক্ষা করুন এবং পরিবেশন করুন।
প্রয়োজনিও কিছু টিপস্ এর জন্যে দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশনটা একটু দেখে নেবেন।[/print_this]
Lail, I actually feel quite honoured that you are sharing this with us! Like you, I think that heirloom recipes are so so precious. And of course they have been practised time and time again so they should be amazing taste-wise. I’m definitely pinning this recipe for later. It looks pretty simple to make as well which makes me really keen to have a go at it! 🙂
Thanks a lot, Helen. Happy to share 🙂
অনেক ভালো রান্না❤️❤️❤️
Heirloom recipes are so special, aren’t they? They always have memories, and they’re usually so, so good. This one sure looks as if it is! Terrific stuff — thanks so much.
Thank you, John. Nothing beats an heirloom recipe.
Oh my – all those spices – the cardamom, cinnamon, ginger and garlic must make this dish smell and taste so intoxicating! Thanks so much for sharing a dish passed on to you, with us, your readers.
Yes, the curry is intoxicating! Thanks a lot, shashi.
It would be great, indeed. Those recipe are the best because they survived a generation or two, they’ve been tasted and tested again and again, perfected in time. I’d love to read more about recipe like this one!
Indeed, perfected in time. Totally agree. Thanks a lot, Daniela.
thats such a good gesture to collect all the heirloom recipes, especially when they look as gorgeous as this one :-). I can’t wait to try this, when i can get the 5 spices 🙂
Inbox me your address, Jehanne, and I’ll send you a pack.
Yes, heirloom recipes are the best things for someone who loves to cook. I have a hand written book written by my father-in-laws uncle when he left for UK. It’s a treasure to me. I always thought pithali is a type of pithe 😛
You are right. There is a regional pithe called pithali as well, but this particular one is a curry famous in Mymensingh, Bangladesh. Thanks you for pointing out.
I just found my grandmother’s recipes that she wrote. Unfortunately, they are in Danish, and I can’t read them. It’s sad, because she worked as a cook. I guess I will need to learn Danish!
Find someone who can read Danish and get them translated 🙂 If you have them typed, have you tried using google translator? Thank you!
I am so glad you were able to get your hands on this heirloom recipe and shared it with us. I just adore all of those spices in there. I just know this recipe will be delicious. What kind of cut of beef did you use so that it is tender? Thanks, BAM
We get beef shank cut by our favorite butcher and it’s always tender. Thank you, Bam. Have a terrific weekend.
looks delicious yes nothing like beef curry made by grandma 🙂 I haven’t added rice flour to thicken the gravy although I have added roasted and ground rice along with coconut for crab curry to thicken it so I know it is delicious 🙂
So glad you like it. Thanks a lot. Have a great weekend.
This beef curry looks terrific, Lail! I also intend to pass many family and authentic Brazilian recipes to my children…and I hope they pass to their children and so on.
We think alike, Denise. Thank you. Have a wonderful weekend.
heirloom recipes are like an endless treasure…this curry looks superb…the caramelized onion slices on top make it completely irresistible,thanks for sharing 🙂
Thank you, Kumar. The caramelized onions are my favorite part of this recipe. Have a fabulous weekend.
Heirloom recipes are some of my most treasured. Thank you for sharing one of yours! This curry looks delicious.
Thank you, Monet. Happy to share.
The flavors in this sound amazing!
Thank you, Natalie.
Heirlooms are tried and true – you just know that some little old lady has made it a million times before, for her family and friends. I think the best food stories either come from the preparation ( i remember my old great aunties sitting in a circle, worshipping the sun, and cutting the ends of green beans and gossiping) or stories told around the table (more old lady gossiping :))
Heirloomed recipes are the best.
And this looks wonderful.
Thanks a lot! Yes, heirloom recipes and gossiping goes well together perfectly 😉
This looks amazing- loving all the fusion of flavours! Also, your photography is great, beautiful photos! 🙂
Thank you so much, Jess, for your kinds words. Much appreciated.
Never tried Bandladesh food before. But anything with beef and curry sounds good for me! I bet this dish is packed with flavors and perfect with rice. Thanks for sharing your amazing heirloom recipe with us.
I hope you give Bangladeshi food a try. They are flavorful and delicious. Thank you so much for stopping by. Hope to see you around soon again.
What a beautiful post to go with a scrumptious recipe. Thank you for sharing!:)
Thank you, Nancy.
What a lovely blog.really!!! Hats off to you.
Thanks a lot, Saima. Inspiration from readers like you are my inspiration.
That looks good! Agreed that recipes connect us with the past in ways that can’t be connected otherwise. Smart to keep them alive. I have recipe boxes from a great-Aunt and have been thinking about starting to make some of the recipes. You’ve given me another push to do so 🙂
I like how you said, Liz. Keeping them alive. Totally agree. Thanks a lot. Have a fabulous week.
Recipes that have been passed down for generations are the best! I wish I had more of my ancestor’s recipes!
I wish the same Joanne. Thanks for stopping by. Have a great one.
Thanks so much for sharing !
Gina
You are welcome, Gina. Thanks a lot.
I never saw my grand mothers both maternal and paternal sometimes wish I had cos would have learned so many old recipes :). Your beef curry looks delicious
Thank you. I never saw my paternal grandparents either, so understand what you mean, Nammi. Thank you for stopping by and commenting.
I totally agree with you Lail… however many of us are not lucky to know what our grandmothers cooked… Before I got married, my grandmother passed away and I feel sad that I don’t know the dishes that she makes, not does my mom… 🙁 This curry looks really delicious… appreciate your efforts in bringing them into the forefront…
I know what you mean, Rafeeda. I have never seen my paternal grandparents and that’s a huge loss in life. SO glad you appreciate the idea. There’s nothing wrong in sharing. I believe you are never empty by sharing. Thanks for the comment dear.
Thank you Lail apa for trying this one. looks really awsome.
Can’t thank you enough for introducing the recipe to me. This is a fabulous beef curry. Hope you are feeling better.
this looks amazing! your photography is beautiful. can’t wait to try this
fennel seed na thakle ki korbo?
Mouri na thakle ar ki kora, kine ante paren 🙂
All jokes aside, the rice flour and panch foron gives this dish such a new dimension, I think you’ll still enjoy it without the fennel seeds. However, to get the most authentic experience, try it with fennel seed sometimes later. Let me know how you like it.
This is the second day in a row that I’ve tried a recipe from this blog and this dish came out so good! The baghar and fennel at the end took it to another tasty level. I loved the mouri so much that I may add a little more next time! My hubby is going to love this with khichuri (iA). He’s never heard of pithali even though he was a cadet in Mymensing. I’m ashamed to admit, Lail, that I’ve tried several of your recipes in the past (exotic iced tea, ghugni, the bhortas) but I thought I had written you positive feedback, but maybe not? So sorry….I love the attention to detail in your blog from the gorgeous photography, easy to follow recipes and the heartfelt stories that are not too long ( with 4 small kids, I don’t have time for novellas!)
As for heirloom recipes, I’m passionate about preserving our traditional family recipes. I started a private facebook page a few years back encouraging family members to post recipes from the past and even new ideas too. So far it’s been so rewarding. The page starts with the following quote:
“Anyone who makes anything worth eating, respects their elders. You know, they respect those who came before. ‘Cause without that, (or)you forget that, you’re no where.”-Chef Anthony Bourdain
Sorry for the lengthy post. Keep blogging, please and thanks for your response yesterday!
I wasn’t intending to make this tonight but I couldn’t find any fenugreek locally; however, I spotted a tub of panch phoron and then had to find a recipe to use it in! Yours seemed to be the most suitable for my spice-and-chilli mad teenagers, and they’ve just polished off the entire panful. I personalised it slightly as their dad isn’t quite so into hot and spicy curries, so a dash of coconut cream went into his portion.
Many thanks and “Ramadan Mubarak” to you and your family.
A belated Ramadan Mubarak. I hope you are having a blessed Ramadan. I am so happy to learn that your family enjoyed pithali. Thank you so much for coming over to let me know. I really appreciate it. Thank you so much for trying. Hope you see you around soon again inshaAllah on the blog. xoxo