Munagaku Podi

1 whole bunch munagaku

1/4th cup peanuts

1/4th cup grated dry coconut

dry roast above things separately

Add 1tsp oil and roast below items.

1 tbsp Chana dal

1tbsp urad dal with skin

1tbsp pumpkin seeds

1tbsp coriander seeds,

1/2 tbsp cumin seeds

Take them out and now roast below things until dry

8 red chili dry

small amla size Tamarind

1 fistful curry leaves

Now grind them all and add 6 large garlic cloves, salt and grind at the end.

Scallops in tomato gravy

1. Marinate 12 scallops with salt, turmeric, chilli powder, little pepper powder.

2. Add butter in a pan, 3 strands of fresh thyme, and place the scallops in single layer without any marination liquid and let them cook on both sides.

3. In another pan, add 1tsp butter, 1tsp oil, 1/4th tsp fennel seeds, 1/4tsp cumin seeds,  3 strands of fresh thyme, 1 inch grated mango ginger, 4 large cloves finely chopped, 1 or 2 green chilli finely chopped, mix well, add 1 small onion finely chopped, mix well, add 2 large ripe vine tomatoes finely chopped in chopper, add the scallops marinated water, mix well, put lid and cook until mushy, smash with spatula, add Kashmiri chilli powder 1tsp,  now add half red pepper finely chopped, mix well, add 2-3 tbsp hit water, mix well, add 2 tbsp cheese granules, 1 orange cheese full slice by making into pieces, mix well, add 1tsp Italian herbs mix. 

Place scallops and cook for 2 min.

Serve hot with rice or toasted bread.

Flax Seeds Podi

Flax Seeds 3/4th cup roast in 1tsp oil. Taje out.

Sesame Seeds 1/4 cup roast again without oil.

Add 1tsp oil and roast below.

Chana dal 2 tbsp

Urad dal with skin 2 tbsp

coriander seeds 2 tbsp

cumin seeds 1 tbsp

dry red chillies 8

curry leaves washed and dried ones fistful

1 small amla size Tamarind add in pan at the end

Grind all the above into grainy powder by adding salt and 8 garlic pods at the end