Gorditas October 14, 2007

Gorditas are pretty awesome. They make them here with yellow corn flour, but you can get them in other places (I’ve seen them in the DF and a small town called Bernal) with blue corn flour and this is just about the best thing ever. My roommate found some blue corn tortillas and I made some pan fried quesadillas with these, but it just wasn’t the same. Here’s a recipe for basic gorditas; if you’re able to find some blue corn flour (masa harina = corn flour), I would highly recommend going to the trouble. Once fried, you can put cheese on them and re pan fry them (way less oil this time) to melt the cheese. My favorite things to stuff in are sauteed mushrooms and pulled pork in a mexican sauce, but you can put just about anything into them.

Ingredients:

• 1 cup masa harina flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon shortening
• 1 cup hot water
• 1 cup oil for frying

Directions:

1. In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
2. Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
3. Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
4. Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels. Slice it open (only halfway around so that it’s like a pocket) and stuff with your favorite fillings.

Thanks to allrecipes.

Dosai October 8, 2007

Eating that Thai red curry reminded me of how many foods and flavours I’ve been missing since I’ve been down here. So, in an attempt at catharsis of sorts and perhaps as a reminder to myself of things I want to try, I’m going to post some recipes of things I wish I could eat and that I might actually be able to accomplish if I put some effort in. Here’s my first installment.

from the Indian Food Kitchen:

(Plain) Dosa

 

• 1 cup plain rice
• 1 cup parboiled rice
• 1/4 cup white urad dal
• 1/2 tsp. methi (fenugreek) seeds
• 1 /2 tsp soda bi carbonate
• 1/2 cup curds
• 10-12 tsps. ghee or oil as preferred
• water for grinding

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar.