Chainsoo is prepared by using
black gram daal. Normally due to the high protein content in
this daal it is difficult to digest. However it is said that the
bad effect gets nullified by roasting. Similar preparation with
slight variation is made out of black bhat (a varity of
soyabeen), but in that case it is called bhatwani.
Pear and mango chutney
It is very tasty chutney with
fruity taste which goes very well both with main meal and snacks.
Kafuli is a thick gravy
preparation made from green leafy vegetables. Kafuli made of
Spinach leaves is the most common preparation.
In Garhwali, Jhol means very
thin gravy. Jhol can be made out of tomatoes, potatoes and other
tubers. On the other hand Jholi is gravy made out of curd. It is
comparatively a much thicker jhol and similar to phanu in
Phanu is also made of dals
(lentils) like chainsoo, but in this case the dals are soaked in
water for about 4 to 6 hours before its use. A different variety
of dals like- Gahat, Arhar or green Mung can be used to prepare
Til ki Chutney
This chutney is mainly prepared
during winters and is yummy with Tor ki daal n' Bhaat or with
Gahat ke paranthe. It can also be used as a dip for various
Thechwani can be prepared using
radish root (pahari mula having round root) or potatoes. The
preparation is called by this name as the radish root or potato
is never cut, but crushed (thinchao) into pieces.
Baadi is made from Kwada ka Aata
(also known as Choon or Mandua flour and is black in color)
Baadi is best eaten with Gahat ki dal or Phaanu.Hot Baadi and
hot Phanu is very popular food in Uttarakhand.
During marriages and other
family or religious functions certain traditional Garhwali
dishes are prepared, the most important among them are Roat and
Arsa, besides `urd ki pakori, pooris , kaddu ki bhujji and
alu-tamatar ka jhol are the most common dishes made during these
occasions and the festive seasons.