Memorial Day Weekend 2022

 Gorgeous weather in Central Illinois today. I took the R1250RS for a short ride to St Joseph and back with a stop on campus to drop off some books. My R2 helmet can pair to either the GPS or a phone and this seems to be true for the bike too. I haven't figured it out completely and I don't think it's worth the effort. Having the GPS tell me where to turn is more than enough. I'm wrestling with grantsmanship- the best advice I've had so far is from someone who repeated what someone else told him (I know who both the someones are but it isn't necessary to give them You Tube moments). Anyway, the advice was approximately to the effect of, "You cannot let study sections say 'No' to your ideas because they don't know what they're doing." Thus, I am reinvigorated.  

Subha's Lentil Dosas

@Chef Subharu’s Pesarattu Dosa (Lentil Pancake/Crepe) Made in 2 ways served with Killer Tomato/Onion/Chilli/Garlic Chutney In the morning between (7-10am) 

1. Wash 2 cups of split Moong Dal and 1 cup of split Urad dal several times till clear 

2. Soak and fully (immerse) in luke warm water covering 3inches or more 

3. Add 1 tsp of Methi (Fenugreek) seeds 

4. In the evening (6-8pm)strain all the water out, blend all contents smoothly in Vitamix (recommended) or Preethi indian grinder - Don’t use american blenders. 

5. Put in warm place overnight or in instant pot “yogurt “setting. Also , inside your oven if it has “Proof” setting works well (don’t use warm setting as that is a lot hotter)

6. Next morning (8am) add salt to taste ,mix well ,take a portion add a bit of water 

7. Heat the dosa pan or flat bed high… pour a bit (2 tbs water on hot pan)… rub with a ladle and paper towel to steam clean the surface… 

8. Heat well again and pour your batter on the hot pan like a thin pancake or crepe.. roast over ghee (preferred) or Indian Sesame seed oil 

9. Serve hot and enjoy with my tomato onion chili garlic chutney below 

Chef.Subharu’s Killer Tomato/Onion/Chilli/Garlic Chutney (Makes 32oz) 

1. In a large pan put 4-6 tbs of indian sesame oil (Nalla Ennai/ or Gingeli oil) 

2. Add 15-20 pearl onion skinned and peeled 

3. Add 10 Byadagi Chilli or Kashmiri chili 🌶 (you can put 5+5 red/green or lower if you like milder version) 

4. Add 10-12 medium garlic 🧄 pearls 

5. Add 10-12 cherry tomatoes 

6. Add 1/2 spoon of fenugreek seeds 

7. Add 1 tsp of cumin (jeera) 

8. Add 10-12 curry leaves 

9. Add 1/2 bunch cilantro chopped fine 

10. Add 2 tsp salt 

11. Add 2 tbs of brown (not black) thai tamarind paste or good Indian tamarind paste 

12. Add 2 tsp Jaggery powder or brown sugar 

13. Roast all content for 10 minutes till chilli turns from red to brown (not black) Add above roaster content in a Vitamix and blend smoothly with 1/4 cup water 

To temper the chutney (Thalimpu or Tadka) 

1. In a small pan ,add 4 tbs of indian sesame oil 

2. Add 2 tsp of black mustard 

3. Add 2 tsp channa dal 

4. Add 2 tsp urad dal 

5. Fry them to golden brown 

6. Add dash of Asafoetida (get good quality hing - Iran/Afghan ) 

7. Add 10 curry leaves let it splutter well and roast - turn flame off 

8. Add this to the blended mix 

9. Top it off with Chopped cilantro 

For version 2 (Tri-Lentil Dosa) Dosa Replace step 1 of the Dosa with this 3 ingredients 

1. Wash 2 cups of split urad and 1.5 cups of chenna dal 1/2 cup of masoor dal several times till clear 

2. Follow steps 2-9 from above