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Dr. - Chutneys & Thokkus: 45 Plant Based, Gluten Free, Low Calorie Recipes

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Chutneys & Thokkus: 45 Plant Based, Gluten Free, Low Calorie Recipes: summary, description and annotation

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Here is a book with a compendium of 45 delectable recipes of chutneys, podis, and thokkus, to enrich your gastronomical experience. Illustrated with evocative photographs of the food that you are about to prepare and eat, this book with step-by-step procedures will undoubtedly inspire you to opt for a healthier way of life by including various fruits, nuts, seeds, vegetables, lentils, and herbs in your diet. It will persuade even a novice to start their cooking journey. And the more experienced cooks will find innovative recipes in the book, using an assortment of orange, green apple, pineapple, guava, betel leaves, almonds, and green peas etc.All the recipes in this book can be created effortlessly and are suitable to inculcate healthy eating habits in both children and adults. The uncomplicated nature of cooking is exemplified with simple, fuss free, under 20 minutes, wet chutney recipes that will help you strike a balance between your work and personal life. These wet chutney recipes can easily fit into your daily food menu and are also equally suitable as dips for occasions such as parties.All the recipes can be made with a basic kitchen setup and ingredients that are easily available at the local grocery stores. Varied, delicious, and healthy recipes made from cauliflower, radish, snake gourd, chayote, bottle gourd, beetroot, carrot, cabbage, capsicum, pumpkin, etc. will add the necessary dose of everyday vegetables to your day-to-day menu. The book also features recipes using mineral rich ingredients such as sorrel leaves, dill leaves, raw green banana peel, horse gram, watermelon rind, and various lentils.India is fortunate to have brilliant culinary traditions within each of its states, with each region contributing its unique taste and blend. This book focuses on South Indian cuisine particularly comprising of recipes from Telugu, Tamil, and Kannada cuisine. Each of the 45 recipes in this book, uses one main ingredient and a medley of other ingredients. The versatile combinations not only cater to a wide palate but also generate a burst of flavour in your mouth.The recipes in the book are categorized under 8 headings:1) Fruit Based Raw Chutneys2) Fruit Based Cooked Chutneys3) Nut & Seed Based Chutneys4) Vegetable Based Chutneys5) Lentil Based Chutneys6) Herb Based Chutneys7) Podis (Dry Chutneys)8) ThokkusYou can eat these Chutneys & Thokkus, as spreads on bread, bun, pancake, roti, paratha, naan, kulcha, puri, and as a side dish with rice, idli, dosa, uttapam, adai, paniyaram, appam, rava upma, etc.In addition to the 45 recipes, the book has 14 bonus recipes using Chutneys & Thokkus that can be made quickly for breakfast, lunch, dinner or a late night snack. All the 59 recipes can be relished by children and adults alike. Cooking is therapeutic for some, a passion for some, and a hobby for some! So, come take a journey into the delights of easy and effortless cooking!

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Chutneys & Thokkus
45 Plant Based, Gluten Free, Low Calorie Recipes
Navolina
Copyright 2020 Navolina
All rights reserved
No part of this book may be reproduced, or stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, printing, photocopying, recording, or otherwise, without express written permission of the author.
Cover design and photo credits: Navolina
Dedication
This book is dedicated to the 'Universal Life Force Energy ' which connects all life forms on this planet. Life force is the intelligent power that converts food, oxygen, and sunshine into fuel which assists the living beings to survive. The life force energy helps in recharging our mind, body, and soul. Food is an important component of this life force as it is a flowing energy which needs to be replenished daily through the food we consume. Good health starts from inside. What we eat affects our emotional, physical, mental, and spiritual health. In this book, I have played around with the natural colour of various fruits, nuts, seeds, vegetables, lentils, herbs, leaves, and spices, to infuse this life force energy into our being.
Acknowledgements
This is an expression of sincere gratitude to all those who have encouraged & supported me towards the completion of this book.
Firstly, I would like to express my deep love & gratitude to my dear husband Dr. S. Kameshwaran, for being my pillar of strength and supporting me in everything I have done so far. I thank him for his love, affection, and inspiration since the inception to the completion of this book. He was, is, and will always be my unofficial food taster & critic for all of my experimental home cooked dishes. His feedback has helped me immensely in exploring new flavourful combinations of recipes mentioned in this book. Additionally, his knowledge of photography was pivotal in helping me set up a mini studio at home to shoot all the photographs for this book. His expertise lend a helping hand in how to style & design the cover for this book.
I am hugely grateful to my bestie Mo, for her time in reading through the draft copy of this book and giving her valuable feedback. Her love, moral support, & encouragement has boosted my confidence and trust in my own capabilities.
I would also like to extend my sincere thanks to my dear friends - Cats, & Mock, for their valuable inputs regarding the design for the cover for this book. I am grateful to my friends Mich & Hilda, for trying out recipes from my book (during its drafting stage) and extending their support with their encouraging feedback. I am also thankful to my friends Nina, Marje, Kasia, & Katherine for their love, support, and encouragement during my writing journey.
I am indebted of my grand mother-in-law Mrs. Saroja, and mother-in-law Mrs. Sa Mangai for sharing their knowledge of Tamil cuisine with me. Some of these family recipes have been handed down through generations. I am also grateful to my nephew for his feedback on a few recipes in this book which are his personal favourites.
I am also grateful to all the cooks (home cooks, and cooks at the small hotels), whom I met in the villages in Telangana & Karnataka (during my field trips for my M.Phil & Ph.D theses). I had the opportunity to taste the delicious food they cooked, prompting me to interact with them, which in turn widened my sphere of knowledge of both Telugu as well as Kannada Cuisine. I cannot forget to mention the knowledge shared by my hostel cooks in Hyderabad. I also had the opportunity to stay at my friend Sai Sailajas place in Andhra Pradesh, and taste a couple of delicious chutneys cooked by her mom apart from the large spread of other vegetarian dishes from Telugu Cuisine which she cooked for me as a loving host. All these people have inspired me over the years to explore and create new recipes of chutneys with different flavourful combinations.
I am also elated to convey thanks to all my friends, & followers who have been supportive of my journey as a home cook through their encouraging reviews for my recipes, and also for their supportive comments & reactions on my posts for the past 5-6 years on both my timeline and cookery page at Facebook.
Above all, I thank the Universal Life Force Energy, for blessing me with the knowledge regarding various cuisines, and giving me this opportunity to explore myself further by writing this book and fulfil my dream of becoming an author of a cookbook.
Last but not the least, I am also grateful to my own self for trusting myself, for pushing my boundaries to learn new skills (in areas of food styling & photography, and writing & publication), and taking the step forward. The confidence I have gained is because of the freedom from my limiting beliefs, which I achieved after attending many holistic healing workshops conducted by great seminar leaders across the globe. I would specifically like to express my heartfelt gratitude to my Spiritual Teachers Brandon Bays (www.thejourney.com ), Kevin Billett (www.kevinbillett.org ), and Dr. Rangana Rupavi Choudhuri (www.vitalitylivingcollege.info ) for their valuable teachings at different workshops conducted by them. I am also grateful for the innumerable opportunities to interact with them. Through their teachings & mentoring, I have healed from my traumatic past and become a newer version of me by connecting with my own authentic greatness.
- Dr. Navolina
About the Author
I am an Economist by education, Home Cook by Verve, Blogger by zeal, and Heart-Centred Manifestation Coach by passion. I have a Ph.D degree in Economics, and I began my career as an Economic Consultant for the World Bank. I have an interest in meditation, cooking, & writing blogs on social issues. I am the founder of Tune into Abundance Life Coaching and Alternative Therapy. I currently reside at Bengaluru, India and work as a full time Manifestation Coach. A Manifestation Coach empowers you to clear your fear of failure or success, eliminate your sabotage behavioural patterns, and release any remaining blocks to attracting success and abundance in your life. I conduct online healing sessions for my clients and the focus of my practice is to empower my clients to discover wholeness and inner peace in daily living. Link to my website: www.tuneintoabundance.com

I started cooking regularly at home only after I got married a few years ago - photo 1
I started cooking regularly at home only after I got married a few years ago. Very soon I realised that cooking was a form of meditation for me. Every now & then I would share photographs of my home cooked dishes on my Facebook timeline. Friends loved them and started asking for recipes of my featured dishes. This prompted me into joining various online cookery groups. I participated in cookery competitions organised by those groups and by a prominent cookery app. In 2017 alone I won 7 back to back cookery competitions. This encouraged me to start my own Facebook cookery page in September 2017. The response to my page encouraged & drove me to participate in more cookery competitions which were judged by renowned Professional Chefs. In January 2018, I won a cookery competition for my plant based Chutney Platter. That inspired me to write this book.

Chutney Platter Clockwise - In March 2018 I participated won in a cookery - photo 2
Chutney Platter (Clockwise - )
In March 2018, I participated & won in a cookery competition organised by ITC Masterchef and my recipe Spicy Prawn Roast was featured in a Cookbook by ITC. Then in October 2018, I participated in Mega Dussehra Recipe Contest organised by Cookpad India, which was judged by a Masterchef and my plant based recipe Urundai Kulambu was selected as the first runner-up. I participated in many cookery competitions in 2019, and won 5 of them; out of which 2 were judged by famous chefs of the country. Also, one of my plant based recipes Jhala Mudhi, got published in a Cookbook by Cookpad India after winning in a competition organised by them.
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